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RECIPES VIDEO CLIP GIFT SUBSCRIPTIONS
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The spring issue of Edible Portland has arrived, and not a day too soon. Daffodils seem to be everywhere we look—it’s a wonder they aren’t growing right out of the pages of the magazine. Our cover story introduces the American Center for Sustainability, which souped up an old TriMet bus so it could deliver tens of thousands of seedlings to community gardens around the state. If you want affirmation that today’s blossoms will bear tomorrow’s fruit, read the conversation between young farmer Zoë Bradbury and pioneering ranchers Doc and Connie Hatfield, who founded Country Natural Beef, one of the nation’s leading cooperatives. Before starting your own seedlings in a windowsill, you might heat milk on the stovetop to make yogurt from scratch. Learn the steps for homemade, tart, and fresh yogurt in this issue’s DIY feature. Blooms away! Announcements Enter to win a Willamette Valley wine country getaway! Purchase raffle tickets for only $5.50, and you will not only be entered for two-nights lodging, delicious meals, wine tastings, and other plush pleasures, you’ll also support the Ecotrust Farm to School program. What a complex and wonderful bouquet. Spring is a great time to contact local producers of sustainable meat and fish to reserve a portion of their stock. Have you wanted to purchase half a cow or wild caught salmon to stash in your freezer? You’ll receive both the cost savings and the high quality. Check out these local producers. Our remarkable online version allows you to flip through the magazine—page by page—as though it were in your hands! Do you have a recipe or article you want to share with a distant friend? Direct them to the online “click pages.” Edible Portland, published by Ecotrust, is available in our lobby and at numerous advertiser locations throughout the Portland metro area. |
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FRIENDS OF FOOD & FARMS To find out how you can be a friend, contact Ericka Carlson at 503.467.0803 or |
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