Two of my favorite things about Portland are dive bars and delicious food, especially when the two are combined. But a Chef made, four-course plated meal at a Dive Bar on the other hand, now that is a first! So when I read about the event on the The Oregonian’s list of ways to celebrate Indigenous Peoples' Day in Portland, I knew I had to check it out.
Read MoreEarlier this year, Oregon’s proposed farm stand rule changes drew statewide attention, raising questions about how farms can balance agritourism, land preservation, and community needs. These rules weren’t about shutting farms down, they were about clarifying how permits work so the system is fair and functional for everyone. At stake is nothing less than how we keep small farms thriving in Oregon’s unique land use system.
Read MoreAt Slow Food Portland, we believe food is more than fuel—it’s culture, connection, and care. And yet, in a system built for speed and profit, food too often becomes disposable. Each year, nearly 40% of the food produced in the U.S. goes uneaten. This waste isn’t just about what ends up in the trash—it's a mirror reflecting the values we've lost: respect for labor, gratitude for the land, and equity in access.
Food Waste Prevention Week (April 7–13) is a moment to pause and ask: How did we get here, and what kind of food system are we upholding when good food goes to waste while neighbors go hungry? Preventing food waste is more than a matter of scraps—it’s a matter of justice. And it starts by honoring the harvest.
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