Great Gifting: A Gift That Keeps on Giving

It was my mother, the Queen of Christmas, who first suggested it, amazingly. She'd always seen gift certificates as cheating somehow—plus the loss of control over how it was spent irked her no end. So when she suggested that, rather than hours spent shopping for earrings or a sparkly pin or gloves or a scarf, she'd like us to give to a charity in her name, we heaved a sigh of relief. And we agreed that she could return the favor for us. Here are a few suggestions if your family feels the urge to do the same.

FoodCorps

When Lake Oswego native Curt Ellis made a movie with his college buddy and best friend Ian Cheney, he had no idea that, as a result, he'd be running a nationwide service organization that in its first five years has put 205 young people (and a few oldsters, too) out in the field to work with 600 local schools and 200,000 school-age kids, educating them about nutrition as well as building and tending school gardens and promoting local food in school cafeterias.

Cheney (l) and Ellis in King Corn.

That movie was King Corn, a documentary that followed Ellis and Cheney as they attempted to grow an acre of corn in the nation's heartland. In a recent conversation at their Portland office, Ellis said that as he and Cheney toured the country showing their film on college campuses, he was struck by how few opportunities the students had "to put their shoulder to the wheel and change their relationship to food." The question then became, he said, "how to create a pathway where [the students] were making a difference in our food system."

Coincidentally, at that same time President Obama had signed into law the Edward M. Kennedy Serve America Act, reauthorizing and expanding the Americorps service program. The signing of the act prompted Ellis and a group of friends to form a nonprofit corporation called FoodCorps, which applied for and received grant funding from Americorps, which now accounts for 20 percent of its budget.

Curt Ellis.

In addition to the direct impact that FoodCorps members have in schools, Ellis said that the organization seeks to build a cadre of leaders in the food movement, the success of which is borne out by the fact that every single one of its alumni have gone on to find work in related fields.

"I love what I get to do at FoodCorps," Ellis said. "Stories from the field are heartening—there's something magical about kids trying a food for the first time." On the effect FoodCorps has had on its members, he said, it helps them take an equity lens and learn about community organizing. "It's ultimately about promoting social justice, lifelong health and opportunity."

Additional opportunities

• Zenger Farm An urban farm representing a unique partnership between the City of Portland and a non-profit organization that encompasses a six-acre working organic farm and a 16-acre wetland inside the city limits. An educational center, it also supports immigrant programs, tours, classes and a CSA.
• Outgrowing Hunger This Portland-based organization (photo above) was formed to get healthy food to hungry people by transforming unused private, public and institutional land into neighborhood gardens.
• Friends of Family Farmers Works to support small, family-scale Oregon farms and farmers to promote local, sustainable agriculture through education, legislation and the establishment of farmer networks.
• Next Generation Nepal A friend's daughter works for this group in Nepal. It's attempting to stop child trafficking in that country by rescuing children, rehabilitating them and reconnecting them with their families, all in incredibly difficult conditions, lacking fuel, heat and clean water.
• Architectural Heritage Center A nonprofit providing a resource for historic preservation through programs, tours and exhibits which help people appreciate and preserve older and historic buildings, neighborhoods, and traditional commercial areas.

Read this year's other Great Gifting posts: The Gift of Class(es); The Gift of Deliciousness and More Deliciousness, From Italy.

Great Gifting: The Gift of a Better Community

Most of us are swimming or, more likely, drowning, in stuff. We don't need another gadget or doodad or gewgaw. But gift certificates seem so "Whatever." Like we couldn't think of anything else but had to put something under the tree, and surely they can find a gift at that giant online retailer that has everything from books to toys to tools to…well…you know which store I'm talking about.

Zenger Farm.

If you're stuck for a last-minute present and dread fighting the hordes that seem to find the Battle of the Last Minute a thrill, then might I suggest giving a gift that will warm the heart and do some good in the community (and/or the world). And that's giving a gift to an organization or effort in the name of your giftee.

Friends of Family Farmers.

There are plenty of national and international groups that are highly rated by Charity Watch, a nonprofit that gives charities a letter grade based on their practices and the percentage of donation dollars that go directly to programs (rather than executives' salaries). But if you want to do some good right here at home, below you'll find a few organizations that are working hard to make the Northwest a better place to live.

Zenger Farm. A working urban farm that models, promotes and educates about sustainable food systems, environmental stewardship, community development and access to good food for all. Working to build an Urban Grange, a hub for healthy food and community connection, right here in the city.

Friends of Family Farmers. A grassroots organization promoting sensible policies, programs and regulations that protect and expand the ability of Oregon’s family farmers to run a successful land-based enterprise while providing safe and nutritious food for all Oregonians through education, advocacy, and community organizing.

Farmers Market Fund. Providing low-income, elderly and under-served populations throughout the region increased access to fresh, locally grown food. Administers Fresh Exchange, a money matching program for Supplemental Nutrition Assistance Program (SNAP) recipients, also known as food stamps.

The Portland Kitchen. Offers free, comprehensive culinary after-school and summer programming for Portland high school youth, age 14-18. Its mission is to empower urban youth to graduate high school with job skills and improved eating habits.

Organic Seed Alliance. Advances the ethical development and stewardship of the genetic resources of agricultural seed. Believes that seed is part of our common cultural heritage—a living, natural resource that demands careful management to meet food needs now and into the future.

The Pongo Fund. An emergency pet food distribution network, it provides quality pet food to people in need, keeping animals out of shelters and keeping pets healthy.

Others to consider are Growing Gardens, Grow Portland and Outgrowing Hunger (top photo). Feel free to add your favorites in the comments section below, and happy giving!

Read the other posts in this series: Gifts That Give Back, Mad Skills, Kids' Stuff, Bookin' It and Good Eatin'.

Great Gifting: Kids' Stuff

It's hard enough thinking of gifts for Aunt Ilda or Cousin Terence, but when it comes to kids my mind goes completely blank. A trip to Toys R Us is out of the question—I wouldn't even go there for my own kid—and the incredibly plastic aisles at the local department store, with their shelves overflowing with trucks and action figures for boys and pink ponies and princesses for girls make me despair for our future.

Parents are usually a good resource for suggestions, but I've got a few to consider, too:

Cooking classes: The classes from Melinda and Susana at Portland's Culinary Workshop are open to all ages, from making Asian dumplings to learning how to create delicious vegetarian entrées. A certain level of motor skills is probably a good thing, but these gals are so dexterous at getting folks excited about food that they can handle any age, from young to ancient. Gift certificates are available for individual classes or you can pick an amount and let your giftee choose the class.

Science books: The Xerces Society has books that'll get the budding entomologist on your list wanting to head outside with a magnifying glass. From dragonflies to bees to beetles, the books on their list are both fascinating for young readers and affordable for givers. Plus a portion of each sale goes to support this great organization.

Butterfly poster: This stunning Butterfly Alphabet Poster was created several years ago by Norwegian photographer Kjell Sandved from details of his photographs of butterfly wings. Gorgeous and educational…it doesn't get better than that!

Kids farm camps: The wonderful Zenger Farm is a working farm and education center on SE Powell. It's offering Winter Cooking Camps for kids in 4th to 6th grade over the Christmas holidays (they'll also be offering camps and classes this summer) where kids can learn to cook with fresh ingredients as well as see where and how it grows. I only wish there had been camps like this when I was a kid! Gift certificates are available by contacting Allison O’Sullivan.

Goldiblox: Designed by a woman engineer to get little girls excited about engineering, Goldiblox combines stories and design challenges that make it fun to explore physics, math and science. We can only hope some of them decide to go on to a career making all our lives better. (Watch Goldiblox creator Debbie Sterling's inspiring TED presentation.)

Read the other posts in this series: Gifts That Give Back, Mad Skills, Bookin' It and Good Eatin'.

Great Gifting: Give a Little, Get a Lot

Making lists, checking them twice…and don't get me started on the whole naughty or nice thing. It's just all too much to keep track of!

So I say opt out, walk away, leave it at the door. No one I know needs more stuff, and the idea of the holidays (and, come to think of it, life in general) is to give joy, spread peace and love and generally try to make the planet a better place, right?

And who wouldn't like—instead of smiling politely and wondering how long they have to display a gift before it goes in the Goodwill pile—to know that they're helping to further the work of those doing good in the world?

There are lots of folks in our community laboring to do just that every day, and are deserving of support for their efforts. Here are a few of my favorites. Please consider giving a gift in the name of your loved ones!

• Zenger Farm: A working urban farm that models, promotes and educates the community about sustainable food systems, environmental stewardship, community development and access to good food for all. They also provide training for immigrant and refugee farmers in language and business skills as well as urban agriculture.
• Friends of Family Farmers: Building a strong and united voice for Oregon’s independent family farmers, food advocates, and concerned citizens who are working to foster an approach to agriculture that respects the land, treats animals humanely, sustains local communities, and provides a viable livelihood for family farmers.
• Organic Seed Alliance: Advances the ethical development and stewardship of the genetic resources of agricultural seed. This is accomplished through collaborative education, advisory services and research programs with organic farmers and other seed professionals.
• Farmers Market Fund: Improving access for underserved communities to food grown by local farmers and provide opportunities to learn about the benefits of fresh, local food. The Fresh Exchange program provides a dollar-for-dollar match to Supplemental Nutrition Assistance Program (SNAP) users at three neighborhood farmers markets. In Willamette Week Give Guide under Health & Wellness section.
• Farmers Ending Hunger: Utilizing the productive resources of Oregon’s farmers to fight hunger, FEH relies on the Oregon Food Bank’s network of social-service programs to distribute locally grown, high-quality food to hungry individuals. To date, more than 7.9 million pounds of fresh produce and commodities like wheat have been donated.  In Willamette Week Give Guide under Social Action section.
• Xerces Society: Protecting wildlife through the conservation of invertebrates and their habitat. For 40 years, the Society has been at the forefront of invertebrate protection, working with farmers here in Oregon and worldwide, harnessing the knowledge of scientists and the enthusiasm of citizens to implement conservation programs. Perfect for the bug-lover in your circle!

Livin' in the Blurbs: Friends and Benefits

The average American farmer is nearly 60 years old. For every farmer and rancher under the age of 25, there are five who are 75 or older, according to Agriculture Department statistics. Oregon, though, is bucking the trend. It's one of the few states in the country where the average age of farmers has actually started to decrease, thanks to efforts by the US government and local organizations like the Small Farms Program at OSU and, one of my favorites, Friends of Family Farmers. Through mentorships, support networks, education and advocacy, FoFF is working to promote and protect socially responsible farming in Oregon. It's throwing a fundraising concert on Sat., Oct. 11th, showcasing local bands, foods sourced from local producers and stories from Oregon farmers sharing the challenges and triumphs of farming in our region.

Details: Friends of Family Farmers Aid Concert featuring The Robinsons, Northeast Northwest and Max's Midnight Kitchen. Sat., Oct. 11, 8 pm; $10, tickets online (21 and over). At Someday Lounge, 125 NW 5th Ave. 503-759-3276.

* * *

Coming up on the next episode of Portlandia: Carrie and Fred bike to their neighbors' urban farm where they take a class on how to espalier a fruit tree. Of course, Fred nearly lops off Carrie's arm—he swears it was just an accident—but she opts to play it safe and move in with the neighbors where she finds a new life tending to chickens and turkeys, gathering eggs and leading children on tours. Except for the Carrie and Fred part, this is exactly what you'll find at Zenger Farm, a 27-acre working farm in Southeast Portland with a mission to educate Portlanders about food and farming through hands-on classes, tours and a CSA. It also has an innovative garden program for immigrant families and helps food stamp recipients put fresh, local food on their tables. They're having their annual Farm to Table Dinner and auction on Sat., Oct. 20th, and you can come help support this terrific (and very Portland) urban farm.

Details: Zenger Farm Annual Farm to Table Dinner and Auction. Sat., Oct. 20th, 6 pm; $100 ($35 tax deductible), tickets online. University of Portland Bauccio Commons, 5000 N Willamette Blvd. 503-282-4245.

Update: The dinner has sold out, but contact them to get on the list for next year!

* * *

My dad's father came to this country from Germany in the early part of the 20th century, so despite the fact that my dad preferred meat-and-potatoes to sauerbraten-and-cabbage, she would on occasion feel that she should feed him food from the fatherland. To my mother, who was raised in a tiny town in far Eastern Oregon, that meant dumping a jar of store-bought sauerkraut into a pot with a package of hot dogs, heating it up and calling it dinner. When I eventually made my way to France, I discovered the joys of choucroute, the long-braised sauerkraut-and-meat dish that bore no resemblance to those childhood dinners. These days there's hardly a foodie household in the Northwest without its own crock of shaved cabbage bubbling away in some dark nook. If you've been pining to try your hand at home fermentation, Cathy Smith, whose Curious Farm pickles, kimchi and other preserved products you've become addicted to at the Beaverton Farmers' Market or on New Seasons shelves, is teaching a series of classes on making sauerkraut, the easiest of easy home canning projects. And I can guarantee you'll be a convert from store-bought.

Details: Learn to Make Real Sauerkraut with Cathy Smith of Curious Farm. Classes on Oct. 23, Nov. 6 and Nov. 13; 6-9 pm; $75 includes equipment and ingredients. Preregistration online or by phone. At Curious Farm on NW Leahy Rd. 971-248-0717.

Livin' in the Blurbs: To Bee or Not To Bee…

First chickens, then goats. Now being into bees is the latest preoccupation among urban agriculturists in this most ag-obsessed city. In its third year, the Tour de Hives not only celebrates this industrious pollinator, it gives enthusiasts (wannabees?) the opportunity to learn what's going on in the backyards of other apiarists and learn the secrets of their success. Coinciding with National Bee Day on August 18 and organized by the Zenger Farm Bee Group, the tour will feature hives in the North, Northeast, Southeast and Gladstone areas. Best of all, the day is capped by lifting pints and discussing the finer points of beekeeping at the Lucky Lab pub. Now to organize an urban pig tour followed by a smoke-off…

Details: Tour de Hives organized by the Zenger Farm Bee Group. Sun., Aug. 18, 1-4 pm; post-event gathering at Lucky Lab at 915 SE Hawthorne, 4-6 pm. Tickets $5-$15 sliding scale with preregistration.

* * *

For those too squeamish (or allergic) to want to put in their own beehives, there are ways to promote these infinitely useful invertebrates. One Northeast neighborhood has organized the Sabin Bee-Friendly Front Garden Tour that shows how easy and beautiful it is to plant a bee-friendly habitat. With 30 neighborhood homes participating, the tour is self-guided and you can peruse the gardens at your leisure all summer long. Even more helpful, there's an audio track available narrated by the homeowners themselves talking about their gardens. It's a great opportunity to learn a lot with little effort other than taking a walk through this lovely area.

Details: Sabin Bee-Friendly Garden Tour. Map available online or at Livingscape, Garden Fever or the Backyard Bird Shop Fremont location. Narrated audio track can be heard at 503-205-0326. For more information e-mail Diane Benson.

* * *

And if the above activities aren't enough for you, or you get insanely inspired and become convinced bees are your new life's calling, there are several places you can get your bee on, learn more about hives and talk to your heart's content with other bee enthusiasts. (Don't you love living in Portland?) Check out these places for information:

• Zenger Farm Bee Group meets monthly and cares for the farm's hives.
• Naomi's Organic Farm Supply has classes, information and supplies.
• Ruhl Bee Supply, at 114 years the oldest bee supply company in town, has classes, info and supplies.
• Livingscape has supplies and information for home beekeeping.
• Bee Thinking has supplies and information about top bar hives.
• Portland Urban Beekeepers meets monthly.
• Portland Metro Beekeepers Association meets the second Thurs. of the month.
• Tualatin Valley Beekeepers Association meets the last Wed. of the month.
• Clark County (WA) Beekeepers Association meets the second Thurs. of the month.
• Oregon State Beekeepers Association has listings and information.
• Xerces Society is an organization dedicated to promoting and preserving pollinators. Lots of info here.

Livin' in the Blurbs: Springing into Action

Pssssst…don't tell anyone, but despite dire predictions of blizzards and storms, the daffodils are coming up around the neighborhood, trees are beginning to blossom and spring peas are being planted in gardens. Another sure sign of spring is the plethora of classes being offered at locales around the city for everything from urban beekeeping to gardening in small spaces to pruning trees to making cheese at home (a cheesemaking class at Kookoolan Farms, above). And adults don't get to have all the fun…there are classes for kids, too, so your budding chef, chicken wrangler or worm composter can get in on the action. All this and more for your spring edification can be found on the GoodStuffNW calendar in the column on the left, so take a couple of minutes to scroll down through the (extensive!) list. I guarantee you'll find something for yourself or someone you know!

* * *

One of my favorite organizations in the city is Zenger Farm, and all during March you have an opportunity to eat and shop and have a percentage of your purchases benefit this urban farm. Why should you care? Because on 16 acres along the Springwater Corridor (10 acres of wetland; 6 acres of an organic farm) they train and support immigrant farmers to raise and sell their crops at the nearby Lents International Farmers' Market, bring area students to the farm for tours and hands-on classes, plus educate the larger community on sustainable food systems and environmental stewardship. If this sounds worthy to you, mark your calendars for the following dates:

• Sun., Mar. 11: The Bent Brick, 1639 NW Marshall St.
• Mon., Mar. 12: Pine State Biscuits, 2204 NE Alberta St. & 3640 SE Belmont St.

• Tues., Mar. 13: The Woodsman Tavern, 4537 SE Division St.
• Wed., Mar. 14: Ned Ludd, 3925 NE MLK Jr. Blvd.; Naomi's Organic Farm Supply,  2615 SE Schiller St.; Lincoln Restaurant, 3808 N Williams Ave. #127
• Thur., Mar. 15: Biwa, 215 SE 9th Ave.
• Fri., Mar. 16: Grand Central Bakery, All locations; Portland Nursery, 5050 SE Stark St. & 9000 SE Division St.


• Sat., Mar. 17: Tastebud, Bingo Sandwich & Picklopolis at the PSU Farmers Market; Concentrates, Inc.,5505 SE Int'l. Way,  Milwaukie; One Green World Plantmobile, 1:30-4 pm, (Concentrates parking lot)
• Sun., Mar. 18: Stumptown Coffee Roasters, all Portland locations
• Mon., Mar. 19: Bob’s Red Mill, 5000 SE International Way Milwaukie, OR, 97222
• Tues.- Thurs., Mar. 20-22: Sunshine Tavern, 3111 SE Division St.

* * *

There's an oft-repeated saw that farmers' markets are just outdoor shopping malls for elitist foodies. Well, I'm here to tell you that's a big fat lie. Many, if not most, of our local farmers' markets have programs using grant funds from businesses like New Seasons Market to provide matching dollars for customers paying with SNAP (food stamps) cards. (This year New Seasons handed out grant awards ranging from $300 to $10,000 to 25 neighborhood farmers' markets.) What's really terrific for the SNAP recipients is that the tokens they get (above left) are nearly identical to the ones that other customers receive, taking the embarrassment factor out of their transactions. “Since the SNAP match program with New Seasons Market began in 2009, the Lents International Farmers Market (LIFM) has distributed over $8,000 in matched dollars, providing hundreds of underserved East Portland residents with access to fresh, healthy food,” said Laleña Dolby, Director of Development of Friends of Zenger Farm, a partner in LIFM. “In 2012, Zenger Farm will give at least $4,500 in matched SNAP funds, which will increase the number of families who can put healthy food on their tables as well as provide immediate support to emerging and immigrant farmers and vendors who sell at our market.” Amen.

Photo of tokens by Sarah Gilbert.

Great Gifting: Giving from the Heart

My idea of the perfect gift has these attributes:

• It doesn't need dusting.
• It reminds you of the person who gave it to you.
• It makes you feel good every time you think of it.

Then add in:

• It makes someone else's life better.
• It benefits the community.
• It may just change the world.

If that sounds like a little bit much to expect from a single gift, consider what Heifer International has done for impoverished families all over the world through donations of farm animals. Or what MercyCorps does for children and families worldwide, not just with disaster relief, but with programs teaching women to read, building irrigation canals, providing safe cookstoves and helping pregnant women with health care and nutritional information.

If you'd rather go hyperlocal and do something right here at home that will benefit your neighbors, consider giving a donation in your giftee's name to any of the following groups.

• Farmers Ending Hunger began with Oregon farmers and ranchers who donating the food from an acre or two to feed the hungry. It resulted in thousands of tons of fresh food going to Oregon Food Bank for distribution throughout Oregon and Clark County, Washington. Consider adopting an acre or even a single row!
• Zenger Farm is a working urban farm that models, promotes and educates the community about sustainable food systems, environmental stewardship, community development and access to good food for all. They also provide training for immigrant and refugee farmers in language and business skills as well as urban agriculture.
• Oregon Food Bank works in Oregon and Clark County, Washington, with partner agencies to distribute emergency food to hungry families. They also address the root cause of hunger through public policy advocacy, nutrition and garden education and helping communities strengthen local food systems.
• The Pongo Fund is Oregon's emergency pet food bank providing nutrition to the pets of the state's homeless and less fortunate men, women and children. It began when Larry Chusid saw two dogs, Jackson and Jewels, living with a homeless family under the Morrison Bridge and struck up a conversation with them. He brought food, treats, dog beds and coats…and that was more than one million meals ago.

If you have a favorite local charity that's making a difference in our community, feel free to leave it in the comments below. Happy holidays!

Read the other Great Gifting posts: The Art Around You, Eating is Believing and Keeping Spirits Bright.

Healthy Food, Healthy Kids

We live near an elementary school where more than 40 percent of the students receive free or reduced-price meals. These meals may be the main, if not the only, meals the students get all day, and it stands to reason that the food they're served should be healthy and nutritious.

In an agriculturally rich state like Oregon, you'd think that the meals served in school cafeterias would have at least some local or regional ingredients. But because of inadequate kitchens (ripped out decades ago to facilitate central distribution), regulatory and economic roadblocks and a lack of distribution channels for local producers, these meals are often comprised of commodity products.

One way to get more fresh, local food onto cafeteria trays is to create a vibrant farm to school network of farmers, teachers, students and administrators. On Tuesday, Nov. 8, Friends of Family Farmers is conducting a panel discussion on how to bridge the gap between local farms and the school system so that our kids can have healthier meals, with the added benefit of helping to stabilize Oregon's agricultural community.

Panelists for the event are:

• David Knaus is a grower, teacher and consultant for progressive agricultural methods in the Pacific Northwest. He is currently the Farm Manager for CREST Farm, a unique farm to school program in West Linn-Wilsonville that educates K-12 students in Biological Agriculture techniques and delivers produce to school cafeterias within the district.
• Nell Tessman works as a Health Educator in Multnomah County Health Department's Community Wellness and Prevention Program and is a member of the Healthy Active Schools Team, working with seven school districts in Multnomah County on farm to school initiatives that support healthy eating and physical activity in schools. Nell also grows kale, lemon cucumbers and quackgrass in her community garden plot.
• Linda Colwell is a chef, works on a farm and is interested seeing children develop an understanding of food, farming, agriculture and the rural/urban relationship. Linda sits on the Portland Public Schools Wellness Advisory Committee, serves on the board of directors of Zenger Farm and is currently writing a farm-to-school curriculum for K-12 schools.

Details: InFARMation: Farm to School, Growing Awareness. Tues., Nov. 8, 6:30-8 pm; free. Holocene, 1001 SE Morrison St. 503-759-3276.

Stuffing Myself for a Good Cause

Field to table. Farm to table. Plate and pitchfork. Outstanding in the field.

The table awaits.

I've been hearing those phrases everywhere this summer, and they pretty much all mean dining outdoors under the stars, feasting on fresh-from-the-farm produce and meats prepared by local chefs dedicated to seasonal cuisine. It goes without saying they're served with locally produced wines from some of the state's premier winemakers. Some of these events happen on actual working farms, some on restaurant patios, others on private lawns or at wineries.

Dinner in progress.

They're generally not cheap, costing anywhere from $100 to more than $200 per plate, serving from a dozen to a hundred folks at a time. Some are benefits for charity, others are for-profit businesses. But all of them have a interest in spreading the gospel of local food and celebrating the region's bounty.

Wood oven-baked fig and fennel seed flatbread.

Me? I'd never been to one, so when Zenger Farm asked me to attend their first-ever Farm Supper, I jumped at the chance. And not only because I knew the food would be fantastic, prepared by my friend, chef and Zenger board member Linda Colwell and the inimitable Mark Doxtader of Tastebud, with wine poured by Ben Thomas of Montinore Estate. It's because proceeds from the dinner, which totalled nearly $3,000, would go toward Zenger's work educating youth and adults about where good food comes from.

Corn spoonbread.

I arrived to find Mark hunkered over his brick oven, pulling out the perfectly browned fig and fennel flatbread and bubbling roasted peaches and cherries that would start the dinner. These paired perfectly with Ancient Heritage Dairy's Adelle cheese with its delicate ooze and creamy center, and the crisp pinot gris and Müller-Thurgau that Ben was pouring.

Tomato zucchini gratin.

There was a brief tour of the farm, which offered sweeping views over well-tended fields down to the green wetland, all of 16 acres along the Springwater Corridor. Then the twenty or so guests were seated on wooden benches lining an elegantly appointed table next to the farm's barn. The four, yes, four wine glasses looked really promising, and the first course of a bright pink Eastern European-inspired sour cherry soup (top photo) with Montinore's slightly dry, strikingly delicious gevurztraminer had me closing my eyes and sighing with pleasure.

Full plates, happy diners.

The second, main course was an explosion of summer on a plate with…get this…a large meatball-sized lamb kebab, wood oven-roasted corn spoon bread , a tomato-zucchini gratin and a frikeh, beet, carrot and purslane salad. Crazy! That was washed down with two of Montinore's premier reds, their Parsons’ Ridge and Graham’s Block 7 pinots, both insanely good, matching especially well with the smoke from Mark's oven.

Panna cotta with blackberry coulis.

I was already groaning when the dessert, softly oblique cylinders of panna cotta topped with Chester blackberries, came dancing out on sweet pastel-colored glass plates. As the sun was setting, Ben couldn't help but offer Montinore's completely over-the-top ruby port and watch as the whole crew swooned.

Tired but happy chefs.

To say the evening couldn't have been better would be true, but knowing that it benefitted this unique educational community center made it stellar. I'd highly encourage you to check their calendar for upcoming dinners and events that help support this great organization.

Growing Food, Building Community

 

Growing up in a largely rural state like Oregon, you'd think people would be all been there, done that about where our food comes from. I was lucky growing up with relatives who were cattle ranchers and allowed their crazy-about-horses city girl niece to go on cattle drives and hang out at the ranch during vacations. At least it gave me some idea of the work involved in producing the food that appeared on our family table.

Students on a farm tour at Zenger Farm.

But here in DIY Portland there are kids (and many adults) who couldn't tell you what a brussels sprout plant looks like, or point to the part of a live chicken that hides the drumstick. It's not a stretch to say that the closest a lot of city folk get to actual farm animals is a petting zoo at the pumpkin patch.

The wetland at Zenger Farm.

Fortunately we have a place like Zenger Farm, a unique partnership between the City of Portland and a non-profit organization that encompasses a six-acre working organic farm and a 16-acre wetland inside the city limits. Originally owned in the 19th century by Jacob Johnson, a sawmill operator and Johnson Creek's namesake, a portion of the original 320-acre property was bought by Ulrich Zenger, a dairy farmer and proprietor of Mount Scott Dairy. His son, Ulrich Zenger, Jr., sold the land to the City of Portland in order to protect it from commercial development and preserve the Johnson Creek Basin and Watershed.

Greenhouse at Zenger Farm.

Currently it's a working urban farm with a CSA, and sells its produce at area farmers' markets as well as to local restaurants. It also coordinates matching money for food stamp recipients to be able to buy, cook and eat local foods and is piloting an innovative SNAP (food stamp) CSA model program. Recently Zenger added Furey Field, a 5-acre community garden space adjacent to the farm that will become 1,000 new garden plots for low-income households in the surrounding Lents and Powellhurst-Gilbert neighborhoods.

As if all that weren't enough, it also holds public workshops and summer camps to teach young people and adults that healthy food comes from healthy soil, which can be anywhere—even in the city. And all of the money raised by all of these activities goes right back into programming, making it a truly worthy endeavor.

To celebrate all this work, and just because its a great time of year to be outside on the farm, Zenger is holding two Farmhouse Suppers on August 13 and 14 at the farm. Intimate, with only 20 people each evening and dinner provided by the estimable Mark Doxtader of Tastebud and wines made by Ben Thomas of Montinore Estate Winery, it should be a summer night to remember.

Come if you can and, if you can't, be sure to plan a visit to Zenger Farm for a tour of the amazing work they're doing on our behalf. It'll make you even more proud of your city!

Details: Farmhouse Suppers at Zenger Farm. Aug. 13 and 14, 5:30 pm; tickets $100, reservations required. Zenger Farm, 11741 SE Foster Rd. 503-282-4245.

Great Gifting: Giving From the Heart

In the spirit of not burdening our lives or those of our loved ones with more stuff that needs dusting or displaying, yet also lets them know how much we care, I can't think of a better gift than a donation to a cause that would speak to the giftee.

For instance, if one of your friends reminds you just a bit of Dr. Dolittle, a gift to a local pet shelter or emergency pet clinic in their name would be just the ticket. As a personal note in this category, please consider giving to Multnomah County Animal Services, a terribly underfunded agency that handles the bulk of abandoned and injured pets in the city and is working to build a new shelter with public donations.

If your friend is giving CNN a run for its money with continuous e-mail updates on global affairs, consider a donation to Mercy Corps, the Heifer Project or any of dozens of domestic or international aid organizations.

For those concerned about hunger and food issues, there are a myriad of organizations that help the hungry in our communities, starting with the Oregon Food Bank and its network of 947 hunger-relief agencies in Oregon and Clark County, Washington. Even the gardeners on your list can find fertile soil in groups like Growing Gardens (top photo) and Zenger Farm (right).

To that end, a list of ideas and links is below. Feel free to add your own suggestions in the comments section below this post!

Animals

• Multnomah County Animal Services
• Oregon Humane Society
• Dove Lewis Emergency Animal Hospital
• Cat Adoption Team
• Golden Bond Rescue of Golden Retrievers
• Pixie Project

Aid groups

• Mercy Corps
• Heifer Project
• Medical Teams International (formerly NW Medical Teams)
• Doctors Without Borders/Medicines Sans Frontieres

Hunger and Social Services

• Oregon Food Bank
• Friendly House
• Outside In
• Delta Society (provides pet therapy in hospitals and care centers)
• Farmworker Housing and Development Corp.

Gardens

• Growing Gardens
• Zenger Farm
• Adelante Mujeres 

Check out the other gift suggestions in the series: Book by Book, Classic Design, Not Dead Yet! (food magazines you'll love) and Class Acts.

Livin' in the Blurbs: Planting & Celebrating

The plants in my garden are rubbing their little eyes, waking from a sleep brought on by cool temps and too much rain, and hopefully thinking it might be time to do some growing. If you're like me and have way more produce coming in than you can use, consider giving it to people in our community who don't have enough to eat. The Plant a Row for the Hungry program distributes homegrown produce to hunger-relief agencies, providing much-needed fresh vegetables and fruits to hungry families and individuals. There are drop-off sites all over the city, so get growing!

Details: Plant a Row for the Hungry. A list of what to grow and donate, as well as drop-off sites here. Farmington Gardens in Beaverton is also accepting donations Sundays and Wednesdays, 10:30 am-noon, at 21815 SW Farmington Rd.

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Operating in a century-old farm that, when it began, was way out in the country, Zenger Farm is now a non-profit urban farm. Dedicated to promoting sustainable food systems, environmental stewardship and local economic development, it utilizes the combination of a 10-acre wetland adjacent to the 6-acre organic farming operation to provide unique experiential learning opportunities for youth, farmers and families. You can help celebrate farming in the city at their annual picnic on August 14 and take a farm tour, enjoy a local picnic prepared by Bon Appetit Chef Joe McGarry, listen to live music and watch an outdoor movie projected on the side of their barn. What better way is there to enjoy a summer evening in the city that to spend it on a farm?

Details: Zenger Farm Annual Picnic. Sat., Aug. 14, 5 pm; tickets $15-35 (sliding scale), children under 12 free, available at the farm on the day of the picnic. Zenger Farm, 11741 SE Foster Rd. 503-282-4245.

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Now that summer is officially in full swing, local festivals and fairs are starting to crowd the calendar with beer, wine, music and all manner of activities, with the seasonal surge in the consumption of curly fries. One event that seems particularly worth noting is the Muddy Boot Organic Festival which this year will explore urban farming, homesteading, food policy and more with the theme “Nourishing Spirit: City to Farm.” Look for hands-on gardening and farming activities for kids and grownups, workshops on urban farming and sustainable food and more. Personally, I'm excited that GSNW friends and Peabody Award-winning movie men Curt Ellis and Ian Cheney will be presenting the keynote address on Sept. 10!

Details: Muddy Boot Organic Festival. Sept. 10-12; $5 admission per day, keynote additional. St. Philip Neri Church, 2408 SE 16th Ave. (near 18th & Division).

Toast for Dinner

Distance is a funny thing. Portlanders talk about how close they are to some of the best ski slopes in the country (45 minutes), great fishing holes (as little as half an hour) and miles of open beaches (90 minutes). There's also windsurfing (less than an hour), hiking (google "columbia gorge hiking") and biking (can you say "Mt. Tabor"?).

Ambrosial beet salad.

And they'll travel a fair distance for good food, too. The Country Cat in Montavilla draws folks from all over Portland, as does Syun Izakaya in Hillsboro. But there's an area south of Foster Road and below 82nd Avenue that's akin to the Bermuda Triangle in people's minds. Suggest dinner at Toast on 52nd and Steele and they'll act like you just said, "Let's drive to Indianapolis for a bite."

But I'm telling you, if you can get them in the car and work it so you don't slow down too much at signals, get there one evening soon. I convinced a fortunately open-minded friend to meet me there last week and had a mind-blowingly great, and very moderately priced, meal. Greeted by a tiny amuse-bouche of baby radish rounds and sprigs of miniature arugula, it set the tone for the rest of the meal.

Seared gnocchi with raab.

Owner Donald Kotler sources most of his ingredients from local suppliers like Zenger Farm, Sauvie Island Organics and Cattail Creek, among many others, and supplements with produce from his own garden. Which means that, along with those introductory babies, you're likely to find other tender young things like various incarnations of raab, greens and beets. The night we were there Donald was getting excited about featuring purslane and salsify that are being grown for the restaurant. (Look for those on most menus in town.)

Our meal started with a shared bowl of green pea and mint soup, finished with a dollop of creme fraiche, a drizzle of olive oil and a sprinkling of chives. It arrived, a startling green in a white china bowl and with a bisque-like smoothness. A perfect blend of two ingredients, neither pea nor mint predominated and much mmmmm-ing and ooooooo-ing was heard.

Pork medallions with greens and polenta.

After debating the social cost of licking the bowl, eventually (and reluctantly) deciding it might not be prudent even if it would have been worth getting that last tiny taste, we were saved from ostracism by the arrival of a beet salad in what could only be called an ambrosial honey-mustard dressing mixed with slices of tart apple, more tiny greens and crushed toasted walnuts. And if you were a careful observer, toward the end you may have seen a finger slide through the smear of dressing remaining. But we tried really hard to be nonchalant about it.

Corn cake with cream and syrup.

Mains were similarly awesome, my gnocchi seared and served with sautéed wild mushrooms (winter chanterelles and hedgehogs, if I'm not mistaken) and tiny raab. And unlike many kitchens that seem to think that searing disguises the heaviness of their gnocchi, these retained that light texture that marks a knowing hand. And my friend's pork medallions, gently pink in the center and meltingly delicious, were served over fried polenta with sautéed chard and golden raisins, a magical combo I'll be trying here at home.

For dessert we went with a simple Italian corn cake, its humble cookie-like shape sitting in a puddle of sweet cream and a citrus syrup reduction, looking like a skirted young lady sitting on a white pillow. With a cup of freshly made decaffeinated coffee, it was the perfect grace note to a fantastic evening. And yes, there may have been a finger or two sliding across the plate to get the last of that amazing syrup. Surreptitiously, of course.

Details: Toast, 5222 SE 52nd Ave. 503-774-1020.