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	<title>Northwest Food News &#187; Oregon</title>
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		<title>A Visit to Upper Rogue Organics</title>
		<link>http://www.nwfoodnews.com/2012/01/09/a-visit-to-upper-rogue-organics/</link>
		<comments>http://www.nwfoodnews.com/2012/01/09/a-visit-to-upper-rogue-organics/#comments</comments>
		<pubDate>Mon, 09 Jan 2012 10:54:34 +0000</pubDate>
		<dc:creator>Marty Camberlango and Katie Painter</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[Cast Iron Idaho]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[Farmer Marty]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Katie Painter]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[Marty Camberlango]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[sustainable agriculture]]></category>
		<category><![CDATA[Upper Rogue Organics]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=7163</guid>
		<description><![CDATA[Every great once and a while, a farmer gets off the farm. About as far off the farm as I dare get is onto to someone else’s farm. So when Katie and I took off out of town, in early November, we headed straight for Upper Rogue Organics. Upper Rogue is a small 10 acre fruit and vegetable farm in Prospect, Oregon. The Navickas brothers, Eric and Ryan, have been market gardening for almost 20 years now. I met these two in 2002 at the Ashland, Oregon Farmer’s Market. Instantly we became friends, and over the years they have become my most admired mentors. I wanted to introduce Katie to the Eco Vikings and show her where I learned I wanted to be a farmer. Eric and Ryan had grown up gardening and when Ashland decided to host a farmers’ market to the young Ryan Navickas it seemed a no-brainer. Grow veggies on an old empty lot and sell them at the market. Soon Ryan had recruited his older brother Eric and their farming careers began. This is around 1995, before Omnivore’s Dilemma, before… It became clear very early these guys had a talent for growing veggies and their family [...]]]></description>
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		<title>Craft Brewers Hope For a Share of Local Hop Crop</title>
		<link>http://www.nwfoodnews.com/2011/11/04/craft-brewers-fight-for-a-share-of-local-hop-crop/</link>
		<comments>http://www.nwfoodnews.com/2011/11/04/craft-brewers-fight-for-a-share-of-local-hop-crop/#comments</comments>
		<pubDate>Fri, 04 Nov 2011 11:00:09 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[brewers]]></category>
		<category><![CDATA[craft beer]]></category>
		<category><![CDATA[craft brewers]]></category>
		<category><![CDATA[hops]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Idaho hop commission]]></category>
		<category><![CDATA[Industrial agriculture]]></category>
		<category><![CDATA[Laughing Dog Brewery]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6874</guid>
		<description><![CDATA[I simply wasn&#8217;t prepared for what I saw when Fred Colby, co-owner of Laughing Dog Brewery in Ponderay, pulled open the heavy door to his walk-in cooler. Instead of setting eyes on cases of craft beer, I caught the cold gaze of six very pink pig carcasses. &#8220;Pig beer!&#8221; I blurted out reflexively, in order to suppress what would have been a high-pitched, porcine-like squeal. &#8220;No,&#8221; Colby said, drawing out the word in a calming, cooing way. &#8220;At our annual anniversary party, we barbecue six whole pigs.&#8221; Laughing Dog, it turned out, was on the eve of its sixth anniversary barbecue, and the next day, this large brewery would be filled with friends, fresh beer and the scent of spit-roasted pork. But this day, Colby was more interested in showing me why he believed his North Idaho brewery had become so popular. To the right of the pork six-pack, he grabbed a bag and opened it under my nose. &#8220;The best thing is really stick your nose in there and smell,&#8221; Colby suggested. Suddenly I was flung into a forest after a warm rain. I breathed in deep, earthy aromas, a hint of wildflowers and the slightly bracing bite of pine. &#8220;They [...]]]></description>
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		<title>Northwest Sturgeon Decline Mirrors Larger Trend</title>
		<link>http://www.nwfoodnews.com/2011/06/07/northwest-sturgeon-decline-mirrors-larger-trend/</link>
		<comments>http://www.nwfoodnews.com/2011/06/07/northwest-sturgeon-decline-mirrors-larger-trend/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 15:12:36 +0000</pubDate>
		<dc:creator>The Northwest News Network</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[sturgeon]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=5829</guid>
		<description><![CDATA[SPOKANE, Wash. — Decades of state and federal efforts to recover endangered salmon in the Northwest are well-publicized. What’s less well-known is a project in its infancy—white sturgeon recovery. Scientists only seriously started studying sturgeon in the 1980’s, and concrete information about these fish—and how to care for them in a changing river system—is scarce. World conservation groups report the Northwest is home to one of the last stable sturgeon populations on earth. But as Amanda Loder found out, scientists who work with these fish beg to differ. Sturgeon are really weird fish. They’re throwbacks to a time before dinosaurs. Instead of scales, they’ve got a suit of spiky armor plates lining their backs. Their mouths act like retractable vacuum hoses, sucking-up food from river bottoms. And they get big—up to 20 feet long, and can weigh in at nearly 18 hundred pounds. But after hundreds of millions of years, the sturgeon family is rapidly dying out. Out of nearly 30 species worldwide, only two aren’t considered endangered, threatened, or vulnerable. And one of them—the white sturgeon—lives mainly in northern California and the Northwest. Earlier this spring, fish biologists with various local, state and tribal agencies released nine thousand juvenile [...]]]></description>
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		<title>Full Time Farmers&#8217; Markets Stir Debate in Northwest</title>
		<link>http://www.nwfoodnews.com/2011/06/02/full-time-farmers-markets-stir-debate-in-northwest/</link>
		<comments>http://www.nwfoodnews.com/2011/06/02/full-time-farmers-markets-stir-debate-in-northwest/#comments</comments>
		<pubDate>Thu, 02 Jun 2011 13:24:28 +0000</pubDate>
		<dc:creator>Craig Goodwin</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[farmer's market]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[permanent markets]]></category>
		<category><![CDATA[Portland]]></category>
		<category><![CDATA[Seattle]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=5810</guid>
		<description><![CDATA[Neighborhood farmers&#8217; markets are popping up across America. According to the USDA, there has been a 250% growth in the number of farmers&#8217; markets in the U.S. (1,755 in 1994 to a total of 6,132 in 2010). The growing popularity of farmers&#8217; markets is leading many cities to try and reestablish permanent public markets like the Pike Place Market in Seattle. After a ten year effort, locavore-passionate Portland is close to opening one of the most high profile market initiatives in the country. Their proposed James Beard Public Market is stirring up a debate that is helpful for other cities like Spokane as we look to the opening of our own public market on June 2. The Oregonian reported this week that while most growers and advocates for local food support the market, there are some reservations and questions. So what do local farmers and their backers at these markets have to say about a permanent public market? Is it a competitor, business booster, or something in between? That depends on whom you ask, but most seem to support the idea — with caveats. The two main caveats mentioned in the Oregonian article have to do with the feasability of [...]]]></description>
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		<title>Northwest Lawmakers Crack Open Egg Controversy</title>
		<link>http://www.nwfoodnews.com/2011/05/26/northwest-lawmakers-crack-open-egg-controversy/</link>
		<comments>http://www.nwfoodnews.com/2011/05/26/northwest-lawmakers-crack-open-egg-controversy/#comments</comments>
		<pubDate>Thu, 26 May 2011 13:47:06 +0000</pubDate>
		<dc:creator>The Northwest News Network</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[caged chickens]]></category>
		<category><![CDATA[chickens]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[factory chickens]]></category>
		<category><![CDATA[factory farming]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[free range]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=5776</guid>
		<description><![CDATA[Posted: Wednesday, May 25, 2011 SALEM, Ore. &#8211; The Northwest egg industry is changing the way it houses chickens. But animal rights activists in Oregon and Washington say the change isn&#8217;t going far enough. Lawmakers in both Olympia and Salem debated the welfare of egg-laying hens this year. Washington Governor Chris Gregoire has already signed one bill and Oregon lawmakers may vote on another as soon as today. Regardless, opponents in both states are launching ballot initiatives aimed at giving hens even more space. Chris Lehman: &#8220;I&#8217;m standing in a long corridor, surrounded by chickens, 65,000 of them. They&#8217;re stacked four levels high, and their job is to lay eggs.&#8221; Greg Satrum: &#8220;Most people walk into a house like this and they&#8217;re just shocked.&#8221; Greg Satrum is a third-generation chicken farmer near Canby, Oregon, so he&#8217;s used to the sight of chickens crammed into small cages. His family&#8217;s business, Willamette Egg Farms, is the largest egg producer in Oregon. The 65,000 hens in this building are just a fraction of the 1.2 million birds here. The vast majority of the chickens here spend their lives in cages just two feet by two feet. And they&#8217;re not in there by themselves, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Bringing Sturgeon Back to the Columbia</title>
		<link>http://www.nwfoodnews.com/2011/05/04/bringing-sturgeon-back-to-the-columbia/</link>
		<comments>http://www.nwfoodnews.com/2011/05/04/bringing-sturgeon-back-to-the-columbia/#comments</comments>
		<pubDate>Wed, 04 May 2011 11:00:15 +0000</pubDate>
		<dc:creator>The Northwest News Network</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[Columbia River]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[sturgeon]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=5586</guid>
		<description><![CDATA[Fish researchers affectionately call sturgeons “dinosaur fish.” They’ve swum earth’s rivers for a quarter of a billion years, making them a living relic. But scientists actually know very little about the Columbia River’s white sturgeon population. Yesterday , researchers with the Yakama Nation, the Chelan and Grant County Public Utilities Districts, and a number of other agencies released thousands of juvenile sturgeon into the mid-Columbia River. Fish biologists hope not only to learn more about this ancient fish, but also to recover its declining population. White sturgeons are intriguing fish. Instead of scales, they have spiky suits of armor lining their backs. They can live up to 150 years. And sturgeons get big—often up to ten-or-eleven feet long. But like most animals, they start out small. At around a year old, they’re only about a foot long. You can fit several into a ten gallon bucket. Ambi: Fish flopping in bucket, people talking and laughing. The juvenile white sturgeon release at Wanapum Dam in central Washington was a festive event, with tribal members and scientists carting buckets of fish down to the reservoir. But sturgeon recovery is a complicated issue. They’re not considered a vulnerable species because there’s a healthy [...]]]></description>
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		<title>KBOO Community Radio’s Food Show: Dairy</title>
		<link>http://www.nwfoodnews.com/2011/03/21/kboo-community-radios-food-show-dairy/</link>
		<comments>http://www.nwfoodnews.com/2011/03/21/kboo-community-radios-food-show-dairy/#comments</comments>
		<pubDate>Mon, 21 Mar 2011 11:00:43 +0000</pubDate>
		<dc:creator>Laura McCandlish</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Blood Bones and Butter]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[dairy farm]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gabriele Hamilton]]></category>
		<category><![CDATA[Laura McCandlish]]></category>
		<category><![CDATA[Miriam Widman]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[Paul Gerald]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[Reyna Simnegar]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=5161</guid>
		<description><![CDATA[Here is KBOO community radio&#8217;s monthly Food Show. This installment focuses on dairy. This month is devoted to dairy. Listen to dairy breakfast suggestions from Paul Gerald, author of Breakfast in Bridgetownhttp://www.breakfastinbridgetown.com and hear an interview by Host Miriam Widman with Reyna Simnegar, author of Persian Food for the Non-Persian Bride about kosher dairy Persian foods and specialties for Purimhttp://www.kosherpersianfood.com/ There&#8217;s also a segment from householder Harriet Fasenfest about spring milk and a discussion about raw milk. Host Laura McCandlish hears the dairy industry&#8217;s pushback against raw milk from Friends of Family Farmers President Kendra Kimbirauskas. Then Laura takes us inside the new cheese-making lab Oregon State University in Corvallis. The lab will market a new OSU cheese to the public this fall. And Food Show Friend Marliese Franklin speaks with Gabriele Hamilton, author of Blood Bones and Butter &#8211; theInadvertent Education of a Reluctant Chef. There&#8217;s also a legislative update from Rep. Brian Clem, D-Salem, about funding for a bill to support school districts&#8217; purchases of local farm products. Other Useful Links: Info on FDA position on raw milk:  http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm232980.htm State Rep. Brian Clem, D-Salem: http://www.leg.state.or.us/clem/ Oregon&#8217;s 100th Dairy Conference in April: http://www.oregondairy.org/conference.php]]></description>
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		<title>Portlandia: Is It Local?</title>
		<link>http://www.nwfoodnews.com/2011/02/07/portlandia-is-it-local/</link>
		<comments>http://www.nwfoodnews.com/2011/02/07/portlandia-is-it-local/#comments</comments>
		<pubDate>Mon, 07 Feb 2011 23:35:29 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[Portlandia]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4777</guid>
		<description><![CDATA[Well, this is a website about food and agriculture in the Northwest, after all, and since you won&#8217;t find a more diligent pair of local food enthusiasts than the couple depicted in this video (or at least I hope not), it&#8217;s only fair to include it here for purely educational purposes . . .]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Salted: A Manifesto on the World&#8217;s Most Essential Mineral</title>
		<link>http://www.nwfoodnews.com/2011/01/05/salted-a-manifesto-on-the-worlds-most-essential-mineral/</link>
		<comments>http://www.nwfoodnews.com/2011/01/05/salted-a-manifesto-on-the-worlds-most-essential-mineral/#comments</comments>
		<pubDate>Wed, 05 Jan 2011 11:00:22 +0000</pubDate>
		<dc:creator>Laura McCandlish</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Mark Bitterman]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[salted]]></category>
		<category><![CDATA[salting]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4244</guid>
		<description><![CDATA[This interview originally ran on the Food for Thought show on KLCC in Eugene PORTLAND: Salt connoisseur Mark Bitterman says it’s time to trash the Morton’s and even that culinary favorite, kosher salt.  Bitterman, a self-proclaimed “selmelier,” has just published “Salted: A Manifesto on the World’s Most Essential Mineral.”  Laura McCandlish recently caught up with Bitterman at the Meadow, his gourmet salt shop in Northeast Portland. Excerpts from Salted: A Manifesto on the World’s Most Essential Mineral: We eat lots of things: animals, plants, fungi, bacteria.  Salt is the only mineral we eat.  Its international intrigue comes from the fact that it can be used to improve the flavor of all the others, and that it does more to enhance those flavors than any other ingredient.  It is the only universal ingredient, and it is the most potent one.  Yet salt in its own right can be as distinctive as any plant or animal.  More so, in fact. There is no variety of plant or breed of animal that has been cultivated as food for as long, in as many places, and in as many ways as salt.  It is not only the only universal food, it is the most [...]]]></description>
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		<title>Keeping Culture And Community Alive Through Dumplings</title>
		<link>http://www.nwfoodnews.com/2010/12/27/keeping-culture-and-community-alive-through-dumplings-2/</link>
		<comments>http://www.nwfoodnews.com/2010/12/27/keeping-culture-and-community-alive-through-dumplings-2/#comments</comments>
		<pubDate>Mon, 27 Dec 2010 11:00:44 +0000</pubDate>
		<dc:creator>Deena Prichep</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[church food]]></category>
		<category><![CDATA[dumplings]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[pierogies]]></category>
		<category><![CDATA[tradition]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4132</guid>
		<description><![CDATA[PORTLAND — Many Americans are busy sweeping up tinsel, but Ukrainian, Russian and other Orthodox churches are preparing for Christmas on January 7th. And at the Christmas Eve feast, most of them will eat pierogies. These dumplings are traditionally prepared at home, but in churches across the Northwest, have become something of a parish industry. Food journalist Deena Prichep visited one community that’s come together over dumplings. Myra Petrouchtchak is in the basement of St. John the Baptist Ukrainian Church. It’s a small parish of about 50 people in Southeast Portland. She sits with a few dozen others, stuffing and shaping potato pierogies by hand. A lot of pierogies. Myra Petrouchtchak: “It will be around 180 dozen, yes. And when we started, we were making 45 pounds of potatoes, and that was a lot. It took us half of the Saturday. Now we make 100 pounds of potatoes, and by 1 or 2 o clock everybody will be done.” The church has had to increase production — the pierogies have developed a following beyond the parish. Myra Petrouchtchak: “People come here and say that those pierogies remind them about their childhood. Not only Ukrainian people — some German people, Polish [...]]]></description>
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