Writers, policy makers, chefs, and tv personalities love to strike the “food as community” gong, urging us, their audience, to gather around the table, to cook for each other, to know who grows our food, and to connect over a plate of whatever is freshest and most in season.
What does a farming internship prepare you to do?
America is a collection of untethered individuals.
After much conversation and anticipation, “Hell Week” had finally arrived for Zenger Farm interns Brad, Brittany, and Aaron.
When I get in my car, my only hope is to reach my destination as quickly as possible, whether that destination is ten minutes away or two hours.
Shortly before lunch at Schoolyard Farms' summer camp, Courtney Leeds and Brooke Hieserich decided to shake things up for a few minutes.
Standing inside a cool warehouse, surrounded by rack upon rack of oak and steel barrels in various stages of fermentation, Drew Herman was willing to let me taste as much wine as I wanted.
Genevieve Flanagan is currently a farmer without a single pea pod, head of lettuce, or red radish to show for it.
A lot had changed in the 6 weeks between my first visit to Zenger Farm and the warm late May days of my most recent visits.
The chocolate chip cookies were melting in the surprisingly warm April sun.
I met Zenger Farm's new interns on a cloudy Wednesday morning, a day when the cool air felt refreshing and hopeful, buffered by a warm breeze and punctuated by noises around the property: tilling of the planting fields, chattering children on a school trip, and construction on Zenger’s soon-to-open Grange.
I can feel it in the ever-warming air: winter is over, and the food at Portland area farmers’ markets has finally started to match the warmer temperatures.