Ep. 18 - Wild Caught Salmon CSA

Reid Ten Kley of Iliamna Fish Co, chats with me about his family’s sockeye salmon fishery that sells their Bristol Bay caught salmon in Portland, OR and New York City via CSA shares. Learn about:

  • The methods Bristol Bay uses to maintain their sockeye population each year
  • The benefits of buying directly from your fishermen
  • How true sustainability means accounting for ALL inputs and outputs.

What is Reid's top tip for eating healthfully and supporting your community and environment? You can't do everything perfectly, but if you try to do a little bit better, it will make a difference. If you're on a tight budget, eat a little less salmon and spend a little more on it to get more consciously produced, healthy fish, that improves the lives of the producers and the regional economy.

Find Iliamna Fish Co. online here and sign up to receive a salmon share, or follow them on Instagram

Ep. 17 - Eco-Friendly Charcuterie

Eli Cairo, Owner and Founder of Olympia Provisions, Oregon’s first USDA-approved salumeria, could not be more excited about the work his team is doing to create delicious, traditionally hand-crafted cured meats that utilize the whole animal to reduce waste and support the environment. We chat about how restaurants, farmers, and consumers all play a role in reducing food waste, and the strengths of both the European and American food cultures.

What is Eli's top tip for eating healthfully and supporting your community and environment? Try buying food (especially meat!) directly from farmers at a farmers market. When we buy meat directly from farmers, they receive the biggest percentage of profit. Also, when we buy a whole or part of an animal (ie - 1/4 cow), we learn how to eat the whole animal and reduce waste.

Ep. 16 - Sourdough (lower gluten) Wood Fired Bread

I loved having the opportunity to interview Tissa Stein, owner and founder of Tabor Bread in SE Portland. Tabor Bread daily bakes 100% long-fermented, wood-fired breads using house milled local grains. Tabor Bread values traditional bread baking methods that we discuss on the show, including:

  • Daily, In House Grain Milling: Allows for sourcing from smaller local farms that do not have their own milling operations. Milling the grains fresh daily ensure you are getting the freshest flour with the most flavor and nutrient content.
  • Long fermentation: This starts the process of digesting the bread before you even eat it and reduces gluten content, making Tabor Bread much more tolerable to folks who struggle with gluten sensitivity. Fermentation also enhances the nutrient content of the bread - especially B vitamins.

We also discuss the differences between using wild yeast (through fermentation) and commercial yeast you can buy at the grocery store... the long and the short of it is that these two processes could not be more different!

What are Tissa's top tips for eating healthfully and supporting your community and environment? Give yourself a longer fast period to allow your digestive organs time to rest. Also, just relax - our bodies respond to the influence of food but also to our attitude and perspective on life.

You can find Tabor Bread online here and find directions to their wonderful bakery in SE Portland. You can also follow them on Instagram and Facebook

Ep. 15 - Save money and reduce produce waste

I loved interviewing Sara Custer, VP of Operations for Imperfect Produce, a produce delivery company that sources ugly produce straight from farms and delivers it to your door for 30-50% less than grocery store prices. Customers save money, eat healthier, support farmers, and fight food waste. The Imperfect community keeps over 100,000 pounds of produce from going to waste every week, and to date, has kept over 10 million pounds of produce from going to waste.

Listen to today's episode to learn how Imperfect produce reduces food waste, saves customers money, sees customers switch from take out to cooking in their own kitchens, and offers opportunities for farmers to increase their income. 20% of the produce grown today does not meet cosmetic standards required by grocery stores, and much of it ends up wasted. Also 40% of the food grown today is wasted - we have a lot of work to do to be sustainable!

What is Sara's top tip for eating healthfully and supporting your community and environment? Ask yourself: Do I really know what I'm eating? When you order takeout or buy packaged food, do you really know what ingredients are in it? You always do when you cook at home! Also, take a minute to think about actual prep time for meals. Often take out seems faster, but baking a chicken breast and having a salad is probably much faster. 

Find Imperfect Produce online to order your first box, and follow them on Facebook and Instagram. PLUS, use coupon code "PORTLANDEATS" at checkout and receive 50% off your first box!

Ep. 14 - How to eat local in the winter

Kelly Merrick, Communications Manager at Portland Farmers Market, shares lots of suggestions for how to eat locally in the winter. We also discuss:

  • How excited farmers at the market are to tell you about their farm, and how they love getting questions. Don't be afraid to ask!
  • Longer storage options for winter veggies... here are a few resources for minimizing food waste at home: The Eat Smart, Waste Less Challenge and Waste Free Kitchen
  • Cooking demos and classes at the summer markets that help folks learn new ways to make whatever is in season

What is Kelly's top tip for eating healthfully and supporting your community and environment? Get the next generation eating locally by taking your kids to the farmers market. The produce tastes better when it's fresh and in season, and if they eat more fruits and veggies, you probably will too!

Find dates and times for both winter and summer markets here, sign up for PFM's email newsletter here, and check out their cookbook for seasonal recipes all year long. You can also follow Portland Farmers Market on Instagram, Facebook, and Twitter.

Ep. 13 - How much sugar and probiotics are in your kombucha?

A very enlightening interview with Jean-Pierre Parent, owner of SOMA Kombucha in Portland, OR. He shares his insight on:

  • The benefits of kombucha to cognitive function, skin health, hormonal balance, and digestive comfort.
  • How to easily and affordably determine the sugar and probiotic content of kombucha.
  • A novel invention of SOMA's called coffee-boocha... get the cold-brew flavor without the caffeine roller coaster.

What are Jean-Pierre's top two tips for eating healthfully and supporting your community and environment? 1. Listen to your body and the effects that various foods have on you. 2. Sprout at home! Buy some alfalfa or broccoli seeds, and sprout them at home in just a minute or two a day for incredible enzymatic and nutrient benefit.

A couple of resources referenced in the interview:

Find SOMA Kombucha online and follow them on Facebook and Instagram.

Ep. 12 - Pickling for gut health with Oregon Brineworks

Lacto-fermented vegetables can improve digestive health, immune function, and even help with skin problems. Brian Shaw from Oregon Brineworks answered lots of questions with me:

  • What are lacto-fermented vegetables and why are they good for you?
  • How do you run a year-round business selling products with vegetables that only grow in one season, and still source almost everything within 100 mile radius?
  • How can someone try fermented veggies if they are a little weirded out by the taste?

What does Brian think is the ONE thing you can do to improve your eating or food purchasing habits to benefit their health, the environment, and our community? Buy vegetables from your local farmers' market. This helps you connect with your local food suppliers in a way that will change the way you view food.

Find all of Oregon Brineworks' wonderful products online here, or pick them up in the Portland area at New Seasons Market, Market of Choice, Food Front Coop, Alberta Coop, or People's Coop. You can also follow them on Instagram and Facebook.

Ep. 11 - Grass fed burgers for heart - and whole body - health

For today's show I was joined by the fabulous Liam Pelot, CFO of Dick's Kitchen and Dick's Primal Burger. Liam is a wealth of knowledge and demonstrated how seriously Dick's Kitchen takes the health and sourcing of their ingredients. In this episode you'll learn about:

  • The long list of local meat and produce farmer sources that supply Dick's Kitchen.
  • Why rice bran oil is the best compromise for frying oil between nutrition and what customers will order.
  • When push comes to shove, choosing local over organic can provide the same health benefits for a lower cost, and support farmers transitioning to organic.

What does Liam think is the ONE thing you can do to improve your eating or food purchasing habits to benefit their health, the environment, and our community? Switch your red meat purchasing to local, grass fed beef. Your health will be improved by adding healthy fats, proteins, and other nutrients, and you'll support your local economy.

Find Dick's Kitchen (full service) on NW 21st or SE Belmont, and Dick's Primal Burger (order at the counter and be served) in Woodstock. Check out their menu online and follow them on Facebook, Instagram, and Twitter.

Ep. 10 - 7 local food gift ideas for your holiday shopping

Ideas for you to buy food gifts this holiday season that support small local Portland businesses and are supportive of your health!

  1. Savory Spice Shop spice blends starting at $5 / bottle. My favorite is the Washington Park grilling blend.
  2. Honey Mama's Raw Chocolate Bars $5.99 / bar or 4 pack for $22. My favorite flavors are Dutch Cacao + Peppermint but you should try the variety pack! :) 
  3. Townshend Tea Company 2 oz tin of loose leaf tea starting at $11. My favorite blend is the Throat Tender. 
  4. Creo Chocolate mint sipping chocolate for $18. Or gift a food experience with the Build a Bar Tour for $20. Listen to Episode 3 for a full interview with Janet from Creo Chocolate.
  5. Ground Up Nut Butters Oregon Tasting Flight for $28. Listen to Episode 4 for a full interview with Julie from Ground Up Nut Butters.
  6. The Meadows Finishing Salt Starter Set for $54. This was my first intro to sea salts and I loved it!
  7. Olympia Provisions: Cured Meat Samplers with gift box options starting at $50. Choose from Italian, French, Spanish, or European blend... ALL their cured meats are delicious.

Let me know if you try one - I'd love to hear your thoughts!

Ep. 9 - Gluten + Dairy Free Meal Delivery in Portland

Megan Benedict joins me from Fit Kitchen Direct, a gluten, dairy, vegetable oil, and refined sweetener free meal delivery service in Portland. We discuss:

  • How having healthy meals delivered can help with weight loss goals, families spending more time together, and lots of other personal goals.
  • Why they chose to avoid gluten, dairy, vegetable oils and refined sugars, and how this benefits you.
  • How 2018 will bring an even bigger focus to supporting local farms.

What does Megan think is the ONE thing you can do to improve your eating or food purchasing habits to benefit their health, the environment, and our community? Buy fruits and veggies first at the grocery store, and stick to the outside of the store! The middle section is where most of the processed food is, so avoid that. And when you buy produce, find the local stuff. It will be the most nutritious, tasty, and support local farmers.

Find Fit Kitchen Direct here to order your first meal: no weekly commitment required, and meals will deliver to your house on Sunday cooked and ready to eat. You can also follow them on Instagram.

Ep. 8 - How to afford a CSA share with Love Farm Organics

Amy Love and Kips Bichsel from Love Farm Organics share incredible insight in this episode on:

  • How the Double Up Food Bucks Program allows SNAP members to buy a CSA share for 36% off AND pay monthly vs up front
  • How Love Farm Organic's CSA pickup host program can allow anyone to receive deep discounts on CSA shares... depending on where you live or how many friends you can recruit :)
  • Some of the reasons farms may not be certified organic, despite using the same growing practices
  • How adding more variety (or more "chaos") to a farm can prevent pests and disease

I hope you'll listen, AND share this episode with anyone you know who is a SNAP member or who is struggling to afford local, organic produce!

What do Amy and Kips think is the ONE thing you can do to improve your eating or food purchasing habits to benefit their health, the environment, and our community? Other than join a CSA program... of course! ;)

Amy - Teach yourself how to cook. Cooking is a lost art, and so many folks say a barrier to doing a CSA program is being able to cook all the veggies. 

Kips - Talk to a farm. Learn about their worldview, their challenges, and how they see the consumer. It will help you understand food production and it will help change our whole food production model.

Learn more about Love Farm Organics and sign up for their CSA program (January - April) on their website. You can also follow them on Facebook and Instagram

Ep. 7 - Fresh, Flavorful Produce from New Seasons Market

New Seasons Market Produce Director, Jeff Fairchild, and I discuss how New Seasons Market prioritizes the freshest, tastiest produce. They have prioritized working with small, local farmers from the beginning, and get local produce on the shelf within a day or two of harvest. Jeff’s passion for bringing us the best possible produce shines through every word he speaks – enjoy the interview!

What does Jeff think is the ONE thing you can do to improve your eating or food purchasing habits to benefit their health, the environment, and our community? Buy local. When you buy local, you're buying what is in season and what is freshest, which will give you the best taste and nutrition. Also, you'll be supporting your local community.

Find the nearest New Seasons Market to you here and sign up for their newsletter for coupons and news about upcoming promotions. You can also find them on Facebook and Instagram.

Ep. 6 - Gluten Sensitive Sourcing with Matt Kaye from Kayos Ramen

Matt Kaye and his wife Kayoko started Kayo's Ramen a year and a half ago with the goal of serving excellent ramen, with every noodle, paste, and sauce made from scratch, the traditional Japanese way. Matt and I chat about the benefits of sourcing wheat internationally, their intention to cater to vegan, gluten free, and paleo diets, and the importance of eating whole, organic foods.

What does Matt think is the ONE thing you can do to improve your eating or food purchasing habits to benefit their health, the environment, and our community? Buy organic, whole, non-processed foods as much as possible - preferably local.

You can find Kayo's Ramen here and be sure to stop by and try their delicious ramen! 

Congratulations to Matt and Kayoko! Kayo's Ramen was recently awarded Portland Monthly's best ramen in Portland!

Ep. 5 - Land Immunity through Soil Health with Laura Masterson from 47th Ave Farm

In today's show, Laura Masterson from 47th Ave Farm and I talk about soil health, how CSA programs connect community members, and the wonderful possibilities of winter vegetable farming in Portland. 47th Ave Farm feeds over 400 families / year with their summer and winter vegetable CSA programs. 

What does Laura think is the ONE thing you can do to improve your eating or food purchasing habits to benefit their health, the environment, and our community? It may be an easy one to guess :) Join your local CSA. She loves hearing stories of CSA members whose kids learn to like vegetables, who need to switch up from a half share to a full share, and all sorts of other ways these programs change members' health and connection to food.

You can find the 47th Ave Farm CSA program registration here - they offer pickups in the Woodstock neighborhood in SE Portland and in Lake Oswego. They are also on Facebook and Instagram. Laura graciously asked me to share this for folks who can't make it to these pickup sites: the Portland CSA Coalition is a resource to find all the CSA programs with pickups near you.

Ep. 4 - Empowering women with Ground Up Nut Butters

Julie Sullivan of Ground Up Nut Butters in Portland chats with me about using business for good: to create delicious, unique, and healthy nut butters, and to employ and provide job training for disadvantaged women. 

What does Julie think is the ONE thing you can do to improve your eating or food purchasing habits to benefit their health, the environment, and our community? Pay more attention to the ingredients in the food you are buying. Take 30 seconds to look at the label, there are a lot of alternative products with great ingredients.

You can buy Ground Up Nut Butters online for shipment anywhere in the country and they have generously offered a 10% off coupon code to podcast listeners within the next month. So use coupon code "PORTLANDEATSNUTBUTTER" at checkout for 10% off your order! You can contact them through their website if you are interested in volunteering. You can also find their nut butters at New Seasons and follow Ground Up on Facebook and Instagram.

Ep. 3 - Slavery-Free Sourcing with Creo Chocolate

In this session of The Portland Eats Podcast, Janet Straub of Creo Chocolate and I discuss how sourcing cacao beans from a single farm increases accountability, quality, and taste in chocolate. We also discuss how bean-to-bar farming and connecting folks to the food creation process can strengthen the community. 

What does Janet think is the ONE thing you can do to improve your eating or food purchasing habits to benefit their health, the environment, and our community? Stop and taste the chocolate! Every bite has a story. Our lifestyle is so busy, and to really appreciate the community we live in and the food we eat, we need to stop and slow down. 

You can buy Creo Chocolate online and they will ship anywhere in the US, or in Portland you can book a (super fun!) bean-to-bar tour at their NE Portland store or just make your way there to buy a delicious chocolate bar, truffle, or cup of drinking chocolate. You can also follow Creo Chocolate on Facebook.

Links referenced in the episode:

The Dark Side of Chocolate Documentary (view free on Youtube)

My reflections on The Dark Side of Chocolate

The Slow Down Diet by Marc David

Ep. 2 - Creating Calm and Focus at The Broth Bar

In this session of The Portland Eats Podcast, I chat with Tressa Yellig from The Broth Bar by Salt Fire and Time in NE Portland about the importance of cooking education for the community and how broth can bring mental clarity, improved digestion, and boost immunity. 

Go here to buy broth online from The Broth Bar or look up info on their Portland, OR or Olympia, WA locations. You can also find them on Facebook.

If you want to learn a bit more about the conversation Tressa and I had about the limits of food certifications like "organic", check out this blog post.

Ep. 1 - Feeding a Village with Heart 2 Heart Farms

For the first episode of The Portland Eats Podcast, I interview Tyler and Liz Boggs from Heart 2 Heart Farms in Sherwood, Oregon. Heart 2 Heart Farms sells meat, eggs, raw dairy, and vegetables through their CSA program, offers work trade options, and hosts a daily food pantry. What do Tyler and Liz think is the ONE thing you can do to improve your eating or food purchasing habits to benefit their health, the environment, and our community?

Tyler: Get your hands in the dirt! Find a local farm that will allow you to volunteer or work trade.

Liz: Decide to invest in your health. Make it a priority!

You can find Heart 2 Heart Farms online at https://www.heart2heartfarms.com/. Contact them to set up an appointment to visit the farm, learn more about becoming a CSA member or a work trader, or take a class at the farm. You can also follow them on Facebook.