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Archive for the ‘Vendor Profiles’ Category

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Pour Some Nossa

We are happy to welcome Nossa Familia to the Portland Farmers Market family this year.  You can find them each Saturday at the PSU Market, french-pressing and pouring over their family grown, locally roasted coffee.  Read on to learn more about their freshly brewed first retail location in the Pearl.

Nossa Familia Coffee, a local roaster in Northwest Portland, is opening their its first retail location, the Nossa Familia Espresso Bar.  Their coffee is sourced from the owner’s family’s farms in Brazil, hence the name Nossa Familia (Portuguese for “our family”).  This is the first coffee bar in the region (or country) where the coffee stays in the family from seed to cup, with no middlemen in between. The owner, Augusto Carneiro, grew up in Brazil where his family has been growing coffee since the 1890’s.  In 2005, Augusto founded Nossa Familia Coffee, which imports, roasts and now brews his family’s coffee.

“This is where the magic happens,” says Augusto, “my family has been growing coffee for more than a century in Brazil and I am so proud to showcase the fruits of their labor.  At our Espresso Bar our customers will experience what we do from seed to cup.”

Nossa Familia will also feature some uniquely Brazilian items such as traditional Brazilian small cheese rolls (known in Brazil as ‘pão de queijo’), a gluten-free savory pastry that pairs deliciously with espresso drinks.

The Nossa Familia Espresso Bar located at 811 NW 13th Avenue, Portland, Oregon, sharing space with the company’s roasting facility.

Hours of operation: Monday – Friday, 7:00 a.m. – 3:00 p.m. ,  Saturday, 8;00 a.m. – 4:00 p.m. and closed on Sunday.

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Pizza here

2013 NE Alberta Ave

Early last month, Via Chicago, expanded their empire from the Portland State Farmers Market, to a storefront on NE Alberta. In addition to serving food at Saturday’s PSU Market, Via Chicago is now offering their familiar pizza, along with panini, salads, Chicago style Italian Beefs and pizza’s side kick, beer: on tap and in bottles.

Tonya & Kevin

By opening their shop at 2013 NE Alberta Ave, Via Chicago’s Kevin Reynolds and Tonya Mayhew, join 40+ vendors who started with Portland Farmers Market before expanding into bricks and mortar locations. PFM Operations Director, Jaret Foster adds, “Congratulations to Via Chicago. At PFM, we pride ourselves on being incubators for small businesses, and Tonya and Kevin had the vision, hard work and passion to launch their business and get their doors open. We’re proud of their accomplishments and excited for their success. I can’t wait to try a Via Chicago Italian Beef Sandwich .”

Despite going with a Chicago style theme, Via has found away to keep it local by sourcing foods from fellow Marketeers – Chop,  seasonal produce from various farms and bread from PFM alum, Grand Central Bakery. By using Bob’s Red Mill flours and Seattle’s Isernio’s Sausage, NE Alberta is well on it’s way to being Chicago West.

They’re open seven days a week, including late night s on Friday & Saturday, you can check out Via Chicago’s menu here or if you have a craving for an authentic honest-to-Chicago Italian beef, you can call your order in now at 503.719.6809 – don’t worry about having to stop for beer, Via has a cooler so NEers and Chicago style lovers can pick-up a 6 pack to go.

ViaChicago1

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Farming is easy to understand, as we’re often told we’re a nation of farmers, plus we can understand the concept of farming: Tractor, hard work and one can reap what they sow. Non-profit organizations are a bit more difficult to grasp, they’re companies, owned by no one, usually small, almost always entrepreneurial, fueled by passion to create change for the better and dedicated to the greater good. Even though they aren’t always understood, more people work in the non-profit sector in the US than are engaged in farming. By a factor of 5.

Portland Farmers Market is a non-profit organization whose mission is to promote regional agriculture and create community spaces. PFM isn’t the only non-profit looking to address issues in agriculture, Food|Waves, a non-profit with a farm located in Colton, Oregon is helping train the next generation of farmers.

Matt Brown, Chief Operating Officer for Food|Waves spelled out the need for new farmers this way, “During the 1930s, about 25% of the U.S. population lived/worked on 6,000,000 small farms. By 1997, less than 2% of the population lived/worked on 157,000 larger farms. In 2010, the average age of a farmer in Oregon was 57.5 years with only 2.8% under 35 years of age. One problem is that the government subsidies heavily support corn, soy, and wheat grown with intense chemical use- and small farms can not compete with the larger farms. Honestly, I think the main problem is not getting young people interested, but getting young people trained. The cost of land, equipment, and education makes it difficult for someone to start their own small farming business.”

Greens of the Purple Variety

After Matt and his wife, Bobbie met Food|Waves partner Nathan McFall in Togo during a stint in the Peace Corps, the three began discussing the idea of working on an educational farm together. This was in 1999. Matt went on to become a Marine Science/Environmental Horticulture teacher, Nathan an organic farmer, they reunited to create Food|Waves, Again Matt Brown, “We started Food|Waves to promote local, organic food as a long-term solution to many environmental problems facing the world’s water, soil, and people. As a non-profit, we are training the next generation of organic farmers/gardeners and educating community members about the enormous environmental impact of industrial mega-farms, as well as, teaching those same community members how to grow their own food organically.

Food|Waves, has partnered with Converging Creeks Farm to create a hands-on learning environment for apprentices, interns, and volunteers. If you visit the farm, then we are able to teach you sustainable farming methods practiced by small acreage, organic farmers. Also, we bring the farm/garden experience to the community- working with schools, individuals, businesses, churches, and other non-profits. For example, we donate materials to a school garden, work with teachers to help develop curriculum, harvest the veggies with students, share the food with community members, and, finally, teach the community members how to grow/prepare their own food.”

Food|Waves funds its operation in part by selling produce from their farm. They raise lettuce, all kinds of  greens, summer/winter squash, tomatoes, eggplants, potatoes, celery/celeriac, carrots, beets, peas, onions, corn, and strawberries, along with asparagus, basil, sage, parsley, dill and thyme on 2 acres of land. Fruit trees planted in 2011 will soon add apples, pears, persimmon and plums to the crops. Like other non-profits, Food|Waves also relies on funding, personal and corporate along with grants like the Cliff Bar grant that is supporting the training of two interns in 2012.

You can learn more about Food|Waves by visiting their website, picking up a bag of their mixed greens at New Seasons or for the more personal touch talking to Matt, Nathan or other Food|Wavers at Friday at our Kenton Market or at PSU Market on Saturdays.

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All in the Name

Purely Delicious

By Laura Harrison

It seems that no matter how many times I go to the farmers market, I continue to be amazed by the diversity of vendors. The local company Pure Simple Juice, a new addition to the Northwest Market, is no exception as they offer a product different from anything I’ve seen this season. After visiting with the owners of the company last week, and trying their creations, I was pleasantly surprised by just how good a natural, nutrient-dense juice could taste. The experience has definitely motivated me to consider juicing myself, though I don’t know that I could replicate their perfectly concocted and delicious flavor combinations.

It was not only the tasty drinks that make me want to try juicing though. After speaking with one of the owners, registered dietician Dulcinea Ward, I learned about the health benefits of juicing raw products. She explained to me that there are 3-4 servings of fruits and vegetables in one 16-ounce bottle of Pure Simple Juice, making the juices a great way to quickly consume lots of nutrients. After sampling the juice, I found it refreshing (and guilt reducing) to hear that something that tasted that delicious was also extremely good for me.

What I also realized about Pure Simple Juice was that the name makes for the best descriptor of the concept. The juices really are pure and simple. Dulcinea and her partner Daniel Childs utilize the best products straight from farmers, mix them in just the right quantities to create delicious flavors, and add very little else. The names of the juices are also pure and simple, since they are literally the names of the ingredients. When you pick up apple/strawberry/beet, there are no questions to be asked about what is in the juice.

Simply Adorable

Dulcinea explained to me the importance of being present at the market. As a new company, she finds it helpful to explain the concept to customers, and to talk to farmers about their products and find inspiration from seasonal produce. It’s only fitting that Pure Simple Juice is a market vendor, as the juices are a good way to showcase the best of the season. Duclinea and Daniel also mentioned that they are working on new methods of utilizing their produce scraps. I look forward to seeing what these two come up with (I heard something about fruit leathers and apple cider vinegar), because if the juices are any indication of their ideas, everything else will be equally as tasty.

Another unique aspect of Pure Simple Juice is that the company offers classes about juice cleanses as well as a service that provides everything necessary for a healthy and detoxifying cleanse. Even though I always knew the health benefits of juice cleanses, my love for solid food previously prevented me from trying one. Now with Pure Simple Juice around, it seems like it could be a much easier time.

For more information on Pure Simple Juice visit their booth at the  Northwest Market located at NW 19th Ave and NW Everett Street, Thursdays from 3pm – 7pm or visit www.puresimplejuice.com.

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Good natured soil

Every organic farmer I’ve ever met has said they’re in it for the love not the money. That’s doubly true in the case of Good Natured Gardens. The proprietors, who met at Pacific University four years ago, now live and farm together in a St. John’s house nicknamed “Propagation House.”

Stephanie Moore, 28, and Brandon Mazur, 29, spent three years together at Gales Meadow Farm, in an apprenticeship-like program that has organically (no pun intended) developed at the farm located near Gales Creek in Forest Grove, OR.

Stephanie says, “Brandon was already at Gales Meadow and I decided to go after a job there and go after Brandon too!”

Besides the St. John’s house, the farmers rented a small field that is part of another family’s 40-acre lot on Sauvie Island. They borrowed a tractor, broke ground last September, and have been pretty much working non-stop since.  When Good Natured Gardens debuts at the King Market in June, much of the squash, onions, broccoli and other produce will be from the Sauvie Island garden.

The St. John’s house has earned its moniker. Stephanie sounds like any proud mama: “We grew 4,000 tomato starts in our urban, backyard garden and greenhouse.”  They are selling the starts at Portland Farmers Market and through a very grass roots CSA. “Basically our neighbors in the St. John’s community,” says Stephanie.

Good Natured Gardens will be a welcome addition to the King Market with their array of heirloom tomatoes and their special attention to greens. They’re working hard to cultivate a perfect salad mix, and hope that it will become one of their specialties.

Stephanie's fave

When asked to name their favorite tomato out of the many varietals making up those 4,000 starts, Stephanie said she loves good old sun gold cherry tomatoes. Brandon piped in, “The green zebras, and the pink heirlooms and the…”

We look forward to trying them all. Good Natured Gardens will be at the PSU Market through the month of May and will join the King Market from June through October. To find out what Stephanie and Brandon will be featuring at their booth each month, visit their website for the latest updates.

by Brooke Myers

Brooke Myers grew up in Connecticut, and moved to Portland in 1994 after graduating from Colorado College. She has worked as a bartender, Willamette Week Calendar Editor, yoga instructor,  and Farmer’s Market columnist for the Portland Tribune. For the past five years she has been at Providence ElderPlace with the world’s greatest job title: Life Enrichment Coordinator. King is her local market where she supplements her Dancing Roots CSA.


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Mission Possible

Article by Elizabeth Miller

When Art Poulos and Lucie Gouin first met in college, they knew they wanted to do something mutual, as Lucie says.  “Something with food.”

“In 2000,” she says, “we decided we wanted the full manual/outdoor/food experience: farming.”

Living in Scotland, and then London, they scoured a map of the United States to find the perfect location to begin their lives as farmers.  Seduced by a landscape boasting the lure of mountains, the ocean, valleys, and deserts, they decided on Oregon.  Four years later, Art and Lucie moved to the U.S. and three years after that, they found their perfect plot of land and settled in Scio, Oregon, with their young daughter.

Pastorally Yours, Lucie Gouin

One of the most important aspects of any land that Art and Lucie looked at was its history in farming and growing.  Art and Lucie are dedicated to farming in the most organic, sustainable, and healthy way imaginable, so it was of utmost importance that the land they bought for their farm had clean water and soil.  La Terra Vita is not only a certified organic farm, but it’s run using biodynamic principles, dictating that the entire ecosystem of the farm be as healthy as possible.

“The farm should aim to function as its own ecosystem,” explains Lucie, “where animals provide the manure for the crops and crops provide nutritious food for the animals to remain healthy. The ideal here would be self-sufficiency.  We think it makes a lot of sense to let our cow extract the calcium from grass to make our hens’ eggshells strong and their droppings rich in nitrogen.  When it all breaks down into potent compost, we all benefit through eating delicious nutrient dense vegetables.”

What’s most admirable about La Terra Vita is not just the fact that it is a working organic farm, but also that it serves as the sustainable homeland for Art and Lucie’s family.  The family of four heats their home with wood from the landscape’s trees, and the milk produced by the family’s cows is turned into homemade butter and cheese.  Even wild plants that are commonly regarded as botanical pests are put to good use: Lucie, Art, and their two children eat the nettles, dandelions, and wild blackberries that grow in their pastures and woodlands.

It is clear that Art and Lucie share not just a love of farming, but also a love of the land that surrounds them.  The fields that surround their farm have already been reseeded with a mixture of wild grasses and clover that have served as an attraction to elk, wild turkeys, and blue herons.  Future plans include restoring a wetland on their property, and creating a new riparian zone around the creek near their home.

House in the Country, (Lucie Gouin)

Starting on May 14th, Portland Farmers Market will welcome Lucie and Art into their community of vendors.  In keeping with La Terra Vita’s dedication to crop diversity and sustainability, farmers market patrons will be pleased to find offerings that run the gamut from French sorrel, mache, and filet green beans to wild-foraged nettles and wild blackberries.  In addition to offering a varied selection of organic vegetable staples (potatoes, carrots, tomatoes, and cucumbers), La Terra Vita will also be selling a seasonal salad mix consisting several varieties of lettuces and a secretly chosen blend of herbs and leaves.

Lucie and Art admit to being fanatical about food, and their satisfaction and delight in sharing that food is apparent from the affection and devotion they pour into their work.

“La Terra Vita is our calling and mission in life,” says Lucie.  “We feel it’s important to provide and inspire our community with wholesome produce grown with spirit.  We believe in what we do, and we want to do it right as a matter of honor and pride.”

Elizabeth Miller writes the great blog about food and life called Savory, Salty, Sweet

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On a recent market day, one question was heard at our Information Booth several times over, “Where is the Dave’s Killer Bread booth?”  The truth is, Dave’s Killer Bread is no longer a vendor at Portland Farmers Market—but don’t panic!  You can still purchase killer bread from Dave’s booth once a month at each of our six market locations.  Read on to learn more.

In August of 2005, Dave’s Killer Bread began selling their delicious and nutritious loaves at Portland Farmers Market to rave reviews from customers. After that opening day, it took only a few months for local grocery stores to start carrying Dave’s Killer Bread. Their products are now available at Whole Foods, New Seasons, Costco, WinCo, Safeway, and many other retailers throughout the West. What started as a booth at one of our markets has flourished into an incredible bread empire.

Last year, we informed Dave that his company would be graduating from the Market at the end of the 2010 season to make room for incubating new up-and-coming food producers. Dave understood the decision, but wondered how he could remain involved with the Market.  He recognized that the Market had been an essential ingredient in the spectacular rise of his bread company and decided to sign on as a season sponsor, which allows him to have a booth once per month at each of Portland Farmers Market’s six locations.

Vintage DKB, circa 2005

“My team and I couldn’t wait to go to the markets every week,” Dave recalls of those first years at the market. “It was such a great experience to sell our breads, meet customers face-to-face, and tell the story behind our products. Portland Farmers Market has helped launch many local food businesses. It is such a special organization that we wanted to continue to support it as a sponsor.”

At Portland Farmers Market, we are honored to have played a role in the success of Dave’s Killer Bread, a role that exemplifies how our organization supports fledgling food entrepreneurs and serves as an incubator for small businesses. The fact that Dave’s Killer Bread is returning as a sponsor is the ultimate success story.

Here is the current 2011 booth schedule for all of you Dave’s Killer Bread enthusiasts:

APRIL:
4/2 – PSU

MAY:
5/1 – King
5/7 – PSU
5/18 – Shemanski Park
5/19 – Buckman

JUNE:
6/2 – Northwest
6/5 – King
6/20 – Pioneer Courthouse Square
6/25 – PSU
6/29 – Shemanski Park
6/30 – Buckman

JULY:
7/3 – King
7/9 – PSU
7/11 – Pioneer Courthouse Square
7/14 – Northwest
7/20 – Shemanski Park
7/21 – Buckman

AUGUST:
8/6 – PSU
8/7 – King
8/8 – PIONEER
8/11 – Buckman
8/17 – Shemanski Park
8/18 – Northwest

SEPTEMBER:
9/3 – PSU
9/4 – King
9/14 – Shemanski Park
9/22 – Northwest
9/26 – Pioneer Courthouse Square
9/29 – Buckman

OCTOBER:
10/1 – PSU
10/26 – Shemanski Park
10/30 – King

NOVEMBER:
11/19 – PSU

DECEMBER:
12/17 – PSU

BONUS: Dave’s Killer Bread will also donate 25% of sales generated during their monthly market appearances to Fresh Exchange!

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