A food lover’s journey from farm to table
Categories
In Praise of Squash
Tag: Organic
Betsey Miller and her colleagues at Oregon State University (Extension and Department of Horticulture) brought the pest-seeking fowl to La Mancha’s Brooklane Organic Apple Orchard in Corvallis to conduct a pilot study on the use of free-range poultry for biodynamic pest control.
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From Margin to Mainstream
When California-based Amy’s Kitchen opened a plant in Southern Oregon in 2006, the Oregon Department of Agriculture called it “a large feather in Oregon’s organic cap.” The nation’s largest producer of organic frozen foods, from complete meals to pizza, now employs about 700 full-time workers in White City. Its success is a sign that, over the last decade, organics have morphed from counterculture to mainstream.