Story and photo by Dani Dennenberg
The Portland Upside
July 2009
The Portland Upside
July 2009
The author picking blueberries at one of the many U-pick farms near Portland.
One of the upsides of the recession is that people are finding a way back to their roots, slowing down, reexamining who and what matters to them, and immersing themselves in the things that bring them joy. In just the last few days, two examples surfaced for me: a newsletter about the burgeoning interest in libraries, and an NPR report about the upsurge in canning and consequent bridging of younger and older generations. Both remind me to keep it simple.
Another conversation—the one about getting back to the simplicity of buying food locally, seasonally, and organically—while it’s been around for some time, is now getting the center stage it deserves. Not just a passing trend, sustainable eating is a tremendous opportunity to make a political statement, practice active citizenry and support and strengthen one’s local economy. And there’s no better time to do it than the summer.
Here in Portland, cooperatives, farmer’s markets, and community-supported agriculture (CSA) are teeming with nectarines, blueberries, strawberries, and raspberries.
I spent last summer, my first in Oregon, plucking blackberries from the vine that borders Forest Park behind my house. I also made a memorable trip to Hubbard to pick organic blueberries against the backdrop of Mt. Hood at Schmid Family Farm. I froze the berries and used them in smoothies for weeks.
This year, my vision is to bike to Sweet Home Blues in Sherwood for more luscious berries.
I’m also fortunate to live in Northwest Portland near Food Front, one of the best cooperatives in town. The co-op makes a point of seeking out high quality foods and merchandise from local, organic, and sustainable producers.
No matter where you live in the Portland metro area, the Pacific Northwest’s abundant fertile soil brings life to countless sustainable food choices. The agricultural richness of the Willamette Valley, a result of the infamous Missoula Floods at the end of the last ice age, makes Portland a sustainable eater’s mecca.
To find the locations of farmer’s markets, CSA’s, farm stands and U-pick farms in the Portland metro area visit www.tinyurl.com/pdx-local-food.
If you’re searching for a list of seasonal produce, visit www.tinyurl.com/nwproduce.
And if you’d like a suggestion for using some of the lush local bounty try the following recipe:
Summer Smoothie
Blend the following ingredients and serve:
2 Tbsp of ground flax seed
1 scoop of vanilla soy ice cream
2 Tbsp peanut or almond butter
½ frozen banana
handful of fresh or frozen berries
a squeeze of agave nectar
_____
Dani Dennenberg is director of Organizational and Higher Education Partnerships for NWEI; founder of Seeds for Change, a global ethical issues program for youth; and the first student in the U.S. to graduate with an M.Ed. in Humane Education.
One of the upsides of the recession is that people are finding a way back to their roots, slowing down, reexamining who and what matters to them, and immersing themselves in the things that bring them joy. In just the last few days, two examples surfaced for me: a newsletter about the burgeoning interest in libraries, and an NPR report about the upsurge in canning and consequent bridging of younger and older generations. Both remind me to keep it simple.
Another conversation—the one about getting back to the simplicity of buying food locally, seasonally, and organically—while it’s been around for some time, is now getting the center stage it deserves. Not just a passing trend, sustainable eating is a tremendous opportunity to make a political statement, practice active citizenry and support and strengthen one’s local economy. And there’s no better time to do it than the summer.
Here in Portland, cooperatives, farmer’s markets, and community-supported agriculture (CSA) are teeming with nectarines, blueberries, strawberries, and raspberries.
I spent last summer, my first in Oregon, plucking blackberries from the vine that borders Forest Park behind my house. I also made a memorable trip to Hubbard to pick organic blueberries against the backdrop of Mt. Hood at Schmid Family Farm. I froze the berries and used them in smoothies for weeks.
This year, my vision is to bike to Sweet Home Blues in Sherwood for more luscious berries.
I’m also fortunate to live in Northwest Portland near Food Front, one of the best cooperatives in town. The co-op makes a point of seeking out high quality foods and merchandise from local, organic, and sustainable producers.
No matter where you live in the Portland metro area, the Pacific Northwest’s abundant fertile soil brings life to countless sustainable food choices. The agricultural richness of the Willamette Valley, a result of the infamous Missoula Floods at the end of the last ice age, makes Portland a sustainable eater’s mecca.
To find the locations of farmer’s markets, CSA’s, farm stands and U-pick farms in the Portland metro area visit www.tinyurl.com/pdx-local-food.
If you’re searching for a list of seasonal produce, visit www.tinyurl.com/nwproduce.
And if you’d like a suggestion for using some of the lush local bounty try the following recipe:
Summer Smoothie
Blend the following ingredients and serve:
2 Tbsp of ground flax seed
1 scoop of vanilla soy ice cream
2 Tbsp peanut or almond butter
½ frozen banana
handful of fresh or frozen berries
a squeeze of agave nectar
_____
Dani Dennenberg is director of Organizational and Higher Education Partnerships for NWEI; founder of Seeds for Change, a global ethical issues program for youth; and the first student in the U.S. to graduate with an M.Ed. in Humane Education.
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