Through a grant from Toyota and the National Audubon Society, the Audubon Society of Portland is sponsoring six work parties to restore and maintain the beautiful Audubon sanctuary. Each work party begins with a short program and continental breakfast. Lunch is provided. Suitable for age 14 and older with an adult. For more information, call 503-292-6855 ext. 108.
Community members from Alberta Co-op, Food Front Co-op, and People’s Co-op will spend a relaxing day together in the rural farmlands of Oregon visiting two farms and a ciderworks. The farm tour will begin with a visit to Sunbow Farms in Corvallis to meet “the father of organic farming”, Harry McCormack. The farm is now home to six greenhouses, several barns, a bath house, and the Institute of BioWisdom, an education center focused on building hands-on organic farming and life skills. For lunch, Wandering Aengus Ciderworks will host the tour for a seasonal local meal and cider tasting on their 280 acres of land. With Willamette Valley Cheese Company just across the road, tourers can also expect to be treated to a little cheese with their cider. The final stop will be at Mustard Seed Farms in St. Paul, where Farmer Brown and his wife Nancy will show off their diversified vegetable farm that supplies all three co-ops with beautiful, year-round nutrition. To register, contact your nearest co-op for details. Tickets are $25 for adults, $15 for youth below 14 years old. Low income tickets available. Ticket price includes: lunch, wine tasting admission, bus transportation, entrance into raffles, drinks and snacks.
June Cooking Classes
(Nearly) Meatless Monday with Ivy Manning
Monday, Jun 7
6 pm – 8 pm
Whole Foods Market, 3535 NE 15th Ave.
$40, Click Here to Register
Join cooking instructor and author Ivy Manning to explore how even the staunchest carnivore can reduce their intake of meat, without sacrificing flavor or satiety. In this class, Summer Salads as the Main Event, learn how to make satisfying main-dish salads that put the spotlight on seasonal vegetables, with a supporting role for beans, whole grains and a bit of sustainable meat or seafood. The menu will include A Lebanese Mezze Plate (with fresh pea falafel, hummus, garlic beet dip with wild greens, and grilled pita); Red Wine Braised Lentil and Farro Salad with Grilled Heirloom Tomatoes and River’s Edge Chevre, Nicoise Salad with Potatoes, Beans, Egg, Black Olive Vinaigrette (and Grilled Albacore), and Warm Cherry Parfaits with Vanilla Cream and Hazelnut Brittle. Ivy Manning is the author of The Farm to Table Cookbook and The Adaptable Feast. She also writes the “Vegetarian Flavors” column in the Oregonian FoodDay and is a frequent contributor to Cooking Light and Bon Appetite magazine. Individual classes are $40 and will include ample samples of 3 to 4 dishes, a recipe packet and shopping list.
As an avid gardener, cook, food activist and former leader of Slow Food Portland, Katherine Deumling knows food. Her newest venture, Cook With What You Have, helps cooks of all levels use the resources they have to create healthy, delicious everyday meals. This month, Katherine is partnering with former Nostrana Cook Rachel Barron to create delectable market-inspired dishes. Join the two of them for an exploration of the best of the season’s veggies turned into salads—Rachel’s specialty—and some of Katherine’s favorite dishes from Germany, Italy and beyond. Fava beans, sweet onions, peas and loads of greens will be prominent.
On the 2nd Wednesday of every month, Friends of Family Farmers hosts InFARMation (and Beer!) at Roots Organic Brewery. This is an opportunity to bring the issues that Oregon family farmers face onto the radar of urban consumers, and the community in general. This month’s topic is Urban Farming. Roots provides a light menu of sandwiches and appetizers to be eaten in the event space, and pints of Roots’ beer are only $2.50 all night. No reservation required.
Round up the wagons and head to downtown Portland’s Director Park for some tasty eats and cowboy fun at the Country Natural Beef & Friends Country Food Fair. This family-friendly event will feature cowboy poetry, a story-telling circle, craft booths, roping tricks and lessons, a horse rodeo for children, a barn dance, and a city-sized cookout with Country Natural Beef partners Burgerville, New Seasons, Whole Foods, Bon Appetit, and Food Alliance. Country Natural Beef is a cooperative begun in Oregon in 1986 that grows natural beef without antibiotics or hormones that is third-party certified by the Food Alliance. Even better than $1 ribs and $1.50 strawberry shortcake? The fact that ll proceeds benefit the Oregon Food Bank and admission is free. For more information see below:
The Oregon Olive Mill at Red Ridge and the Portland Culinary Alliance are hosting an Olive Oil Sensory Experience class led by renowned olive and olive oil expert Paul Vossen, a senior member of the faculty at the University of California and farm advisor. With 25 years of direct farming experience, Vossen’s expertise includes olive oil production, its processing, and the sensory analysis of olive oil. This class will focus on the history of olive oil, health benefits of olive oil and how it is processed. A tour of the olive presses at the Oregon Olive Mill will be conducted, followed by a sensory tasting of various olive oils and a food pairing, followed by a wine reception with light appetizers. For reservations, please call 503.864.8502 or email email@example.com.
Get inspired with free Portland Metro gardening workshops featuring local garden experts, and learn to grow a garden that’s not only beautiful and abundant but safe for children, pets, forests and streams. Local garden experts are appearing all over the Portland region in this series of free workshops to show you how to care for your yard without pesticides, conserve water with compost and mulch and choose native plants. Complimentary coupons and publications are provided for all participants. For more information and to register, click here.
Saturday, June 12
Learn the lost art of home butchery from Adam Sappington, owner of Country Cat Dinnerhouse and Bar, Portland Meat Collective’s Camas Davis and Pastaworks butcher Tray Satterfield. Learn how to split two sides of pork into primals, and how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts and shoulder roasts. The class will also include tips on how to cook various cuts, and everyone will go home with their share of meat. Class size is limited to 10 students and tuition is $225. To register, please email firstname.lastname@example.org.
Saturday, June 26
Learn the principles of basic pig butchery with Bob Dickson, a seasoned animal scientist and meat expert who taught at the Clark Meat Science Center at Oregon State University for 25 years before taking over day-to-day operations at Dayton Natural Meats, the PMC’s favored slaughterhouse and processing facility in Dayton, Oregon. Bob brings detailed retail, industrial, and home butchery expertise to the table and teaches students how to think about an animal from multiple perspectives. Learn how to split two sides of pork into primals, how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts and shoulder roasts, and unique techniques and industry secrets. Students will go home with their share of meat at the end of the class. Class size is limited to 10 students and tuition is $225. To register, please email email@example.com.
The 18th Annual Good in the Neighborhood Multicultural Music & Food Festival will take place on Friday, June 25, 6pm to 10pm; Saturday, June 26, Noon – 9:30pm; and Sunday, June 27, Noon – 7:30pm at King School Park adjacent to 4815 NE 7th Avenue and will feature food, music, kids’ activities and a community parade. For more information, visit the website and view the flyer below: