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Flipping through the October, 2009 issue of Bon Appétit magazine, this little item about home milk delivery caught my eye. Curious if there were any dairies which provide home delivery in Oregon, I hit up Google. I found one and I have to say, I really thought there would be more. It seems like such an Oregon thing to do.
But, anyway, I found certified organic Noris Dairy, based in Crabtree and providing service to several cities throughout the Willamette Valley.
Hormone and antibiotic free, the cows at Noris graze on pasture year-round. Items available for delivery include milk, yogurt, cheese, and butter. Click here for distribution areas and days.
Aside from the convenience, I find the idea of home dairy delivery a sort of romantic notion. Glass milk bottles, cream rising to the top. Supporting a local farming family and healthy farming practices. I’d love to hear from anyone in the comments if you’re a current Noris home delivery customer. Let our readers know what you think of the products and service!
A friend and I have decided to try it out, so I’ll report back in a few weeks.
(Photo credit: cafemama on Flickr)
CORVALLIS, Ore. An agricultural economist at Oregon State University has hit the silver screen in a new documentary that examines and promotes the local food movement and that will show in Portland starting on Friday.
In the film “Ingredients,” Larry Lev discusses the benefits and costs of buying food from local producers. He says that although some local products may cost more than food transported from large-scale commercial operations, the extra expense can be worth it. The taste can be superior, and the money shoppers spend stays in the area and contributes to the vitality of the community, he says. By shopping locally, people are also keeping agricultural land from being developed and they’re establishing close relationships with farmers and fellow consumers, he adds.
“In the end, it comes down to choices. Price is one aspect that consumers take into account, but it’s not the only one and often not the most important one,” says Lev, who was filmed on campus.
Lev, who has worked at OSU for 25 years, specializes in agricultural marketing and alternative food systems. He also works with colleagues in the OSU Extension Service’s Small Farms Program to develop and strengthen farmers markets. He was asked to appear in the documentary because he had worked with one of the members of the film crew on various projects, including workshops to match chefs with farmers.
“Larry gave us a lot of great information to work with,” said the film’s producer and cinematographer, Brian Kimmel, who lives in Portland. “The most important thing he did was describe how this whole economics system works with the local food movement. A lot of the people are looking at this and saying, ‘Yes, this is something we want but it’s too expensive.’ Larry’s experience shows otherwise. It was great to have Larry to fall back on and say, ‘This does make sense and here’s how.'”
“Ingredients,” which premiered in Germany and won a Silver Sierra Award in the documentary category at this year’s Yosemite Film Festival, shows the farmers and chefs around the country who are revitalizing the connection between food and the land. It features diversified farms of the Willamette and Hudson River valleys, the urban food deserts of Harlem, and the kitchen of Alice Waters.
In addition to Lev, other Oregonians featured in the film include: Portland chefs Greg Higgins and Pascal Sauton; Anthony and Carol Boutard of Ayers Creek Farm in Gaston; John Eveland of Gathering Together Farm in Philomath; Frank Morton of Wild Garden Seed, also in Philomath; farmer Laura Mastersonof 47th Avenue Farm in Portland; John Neumeister of Cattail Creek Lamb in Junction City; farmers Sheldon Marcuvitz and Carole Laity of Your Kitchen Garden in Canby; Shari Sirkin of Dancing Roots Farm in Troutdale; and former Lake Oswego Mayor Judie Hammerstad.
The film will screen at 5 p.m. on Sept. 26 and 27 at the Bagdad Theater in Portland.
To buy a DVD or find out how to organize a screening of the film in your community, go to www.ingredientsfilm.com.
Yesterday I read this article from AFP entitled “Americans turn to backyard chickens for food security“. It was a good article, talking about how the sale of chicks is up in Idaho and Washington states, as well as Oregon. It touched on the misconception that raising chickens for the eggs is going to be a less expensive option than store-bought eggs.
And then the article just crashed and burned at the end:
All contention aside, experts say there is little nutritional difference between homegrown and commercial eggs. Colors in the shell are different, with the bulk of commercial hens producing white-shelled eggs and backyard varieties everything from brown to light green, and pigments in the feed of backyard flocks tend to deepen the yellow of their yolks.
WHAT? What contention? What experts? Who? Why? How?
Granted, this wasn’t the focus of the article. The focus was food security. (To which I say… erm… okay. It’s a start, I guess.) But then why include this line at all if you are not going to elaborate?
Mother Earth News conducted an egg testing project in 2007. The methodology is not perfect, but at least the nutritional information about the free-range eggs come from an accredited laboratory in Portland. They compared eggs from 14 free-range flocks to the stated values in the USDA Nutrient Database and came to the conclusion that free-range eggs can contain, on average, more omega-3s, more beta carotene, more vitamin A, and less cholesterol and fat than the commercially raised eggs. (Click here for the full chart — opens as a PDF.) In 2008, they looked at vitamin D and concluded that free-range eggs also contain 4 to 6 times more vitamin D than commercial eggs.
Should they – or someone – do a better test? Yes. Sure. Let’s have it. Mother Earth News isn’t the first to find similar information, but I have yet to find somthing written by independent “experts” that claims otherwise and shows results from actual tests.
In the future, AFP, cite your sources, okay?