When an editor asks if I'll write a story for his magazine and then says it can be on any topic I choose, well, that's an offer I can't refuse. Here's my story for this month's issue of Willamette Living titled "Oregon's 'Real Food' Revolutionaries (Just Don't Call Them Foodies)."
Rarely a week goes by when someone in the national media, whether it's the New York Times, CNN, even The Tonight Show's Jimmy Fallon, mentions the amazing food to be found in Portland, Oregon. Chefs, restaurants, doughnut shops, vegan delis, food carts, gluten-free bakeries and the growth of what's being called a "food culture" have found fertile soil in the Northwest corner of Oregon. Just a decade ago it would have been an oxymoron to put the words "Portland" and "food scene" in the same sentence. No longer.
But what's been missed by the national spotlight and gushing reviews is the true food revolution that's been building in the Northwest, one that will outlast the tourists and the hype. It's one waged by grassroots folks who would laugh at being called "foodies" but who are leading the way in changing the foundation of our local food system from one dependent on big box stores, national chains and agricultural conglomerates to one that is developing pathways for the small farmer and artisan producer to make a connection with the consumer, one that focuses on accessible, sustainable and affordable local food.
Read about five of these “real food” revolutionaries talking about why they do what they do and what they hope to accomplish.
Top photo: Kendra Kimbirauskas of Goat Mountain Pastured Meats in Scio.
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