Rogue Valley Farm to School is growing a culture of health in Southern Oregon
Rogue Valley Farm to School (RVF2S), a community-based nonprofit organization located in Ashland, Oregon, is boldly working to change local food systems and redefine what healthy learning environments and flourishing communities look like. They partner with schools and farmers across Southern Oregon’s Rogue Valley region to incorporate nutritious foods into school meals and bring hands-on garden education to students.
Portland Fruit Tree Project strengthens communities through shared harvests and healthful food access
Take a stroll around Portland, Oregon in the summer and fall, and you are likely to notice the occasional fruit tree. Either planted in a neighbor’s yard, or lining a street, the branches of these trees are often bursting with fruit. But, unpicked, the fruit will eventually fall to the ground–the natural abundance slowly rotting away in yards or on sidewalks (much to the delight of local insects and squirrels).
Northwest Housing Alternatives is working to include a community kitchen in new rural housing development
The rural community of Ontario, Oregon sits on the Idaho border about an hour from Boise. If you’ve visited there, you’ve probably been met by the delicious smell of french fries. That’s because the town is home to Ore-Ida, best known for its tater tots, french fries and other potato-based products. Beyond the potatoes,
Arriving at Stoneboat Farm, Matsu one of the large, white farm dogs immediately trundles over and pushes his head under your hand for a few ear scratches. He wanders freely around this farm in the rolling hills just west of Portland doing his part to keep animals, like hungry deer, away from the rows of veggies.
The Moore Institute likes to highlight groups around the state that are working to improve the food culture and ultimately reduce the prevalence of chronic disease.
The smell of baking bread is irresistible as head chef Kris Walker shows a group of visitors the trailer he and his team have been working out of for the past year. The tiny trailer is steamy from hours of food preparation, and cramped with only five people in it. Yet somehow this is where Walker and his team have been able to prepare three healthy meals a day from scratch for more than 300 kids for the past year.
When you think of food on college campuses what comes to mind? For most of us we probably picture dorms with cafeterias offering mystery meat burgers, pizza, corn dogs, fries and soda dispensers. But George Fox University decided it wanted to change all of that.
George Fox is located just outside of Portland in Oregon’s growing wine country. The campus has a 14:1 student to faculty ratio, helping the 4,000 plus students form a tight-knit community.
What was the impetus behind starting a farmers market at OHSU?
My director and I were at the very first Food-Med conference. We heard a presentation about the process of starting farmers markets at Kaiser Permanente facilities in California. A lightbulb went off in both of our brains simultaneously. OHSU is located on a hill with little access to fresh fruits and veggies, and at the time had no place for the community to gather.