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|Articles - June 2011|
|Wednesday, May 18, 2011|
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Other hurdles, such as declining numbers of small processors and a slaughtering infrastructure typically disconnected from the farm, are more difficult for the know-thy-meat industry to overcome. “A vegetable farmer can control their market from beginning to end,” observes Deck. “But as meat growers, we lose control as soon as the animal goes to the kill floor.” In the city, training opportunities for next- generation butchers don’t exactly abound, adds Davis, who traveled to France to learn the craft. There are about six butcher shops in the Portland metro area, and possibly 15 statewide.
Despite the challenges, Davis, who aims to eventually open a butcher shop, educational center and clearinghouse matching consumers and farmers, is optimistic about the future and changing the American relationship to meat. In upstate New York, she points out, students pay $10,000 to apprentice at Fleisher’s, a grass-fed and organic meat shop, then go on to open such emporiums in their own communities.
“There is a growing population who doesn’t want to buy meat at grocery stores,” Davis says. “As demand for local, sustainable meat goes up, so will demand for trained people.”
Thursday, May 14, 2015
BY JASON E. KAPLAN | STAFF PHOTOGRAPHER
There are more than 160 farmers markets in Oregon, contributing an estimated $50 million in sales, according to the Oregon Farmers Markets Association. We checked in on the Forest Grove market, which for several years has brought local produce and food vendors to Main Street in the center of town.
Thursday, June 11, 2015
In 2014, total revenue for camping and day use in Oregon State Parks was a little more than $17 million. That figure may even higher this year "because we've had exceptionally nice weather," Hughes says.
Wednesday, June 10, 2015
Jeff Lang and his wife Rae used to dole out campaign checks like candy. “We were like alcoholics,” Lang says. ”We couldn’t just give a little.”
Tuesday, June 09, 2015
The technology at the center of Oregon’s road usage fee reform.
Wednesday, June 17, 2015
Friday, June 05, 2015
As temperatures in Oregon creep into the 90s this weekend, Oregonians' thoughts are turning to — summer baseball.
Wednesday, June 03, 2015
As part of our green workplaces story, Oregon Business checked out a community service project undertaken by Portland Youth Builders, a nonprofit alternative high school. In partnership with Whole Foods, PYB built garden boxes for a Home Forward housing site. Home Forward is a government agency that provides housing for low income residents and people with disabilities.
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Tonkon Torp helps seed sustainability at Gunderson.
Oregon-based Environments helps companies create inspired workspaces. “Simply put, we help companies future-proof their workspaces,” says Chris Corrado, president. Since 1988,Environments has witnessed firsthand the changing landscape of business. Native Portlander and Environments founder Corrado says, “We help our clients navigate the complex realities of the workplace today and plan for their future in a very mindful, strategic way. We think of ourselves as their partners in the process.”
One hundred years ago, the Willamette River might easily have been mistaken for a sewer. Unchecked industrial activity and decades of pollution made it unrecognizable compared to the clean river that now flows north for 187 miles from Eugene through the center of Portland.
3 Degrees Event Celebrates 5th Year Bringing Nonprofit and Business Professionals Together to Benefit Portland.
Bend energy leader brings passion for efficiency and renewable energy to the nonprofit.
Event in Forest Grove marks recognition of Global Food Safety Initiative Certification.