Food & Drink

Over the last few weeks, Sarahlee Lawrence has been cutting up fifteen varieties of potatoes. She has pink ones, purple ones, blue ones and the standard run-of-the-mill white spuds. She's so excited about planting these bits of root vegetables for this year's harvest that her voice quickens.
“We've got the full gamut of vegetables from early greens to pumpkins,” Lawrence says. “It's going to be quite the experience.”
This may be an understatement for Lawrence as this is her first season running a CSA . Last year she tended and harvested a test garden on her family's 30-year-old farm, Lawrence Farm in Terrebonne, but this year she's growing three acres and two greenhouses worth of vegetables and flowers for her garden called Rainbow Organics. All season long, Lawrence will put together baskets of veggies and flowers for her CSA members and sell the remaining produce at the Northwest Crossing farmer's market. In addition, members are invited to tour her farm and participate in events such as a canning day.

Confessing that you're a vegetarian among a herd of carnivores at an Angus convention won't win you any friends. Trust me. But that was a long time ago, when fewer people cared about the animal prior to its place on our plates and in our bellies. The controversy surrounding meat consumption has since taken root with ethical issues breeding like E. coli in America's factory farms. The little guys – the independent meat processors struggling to keep tradition alive – get caught in the crosshairs and end up taking misguided buckshot in the buttock. Yet they are the ones keeping the mystery out of meat. Ben Moore, owner of Redmond Smokehouse for the past several years, knows the origin of his products right down to the field, farmer and sometimes the specific animal. Point is, since he knows where his products come from, so do we.

Confessing that you're a vegetarian among a herd of carnivores at an Angus convention won't win you any friends. Trust me. But that was a long time ago, when fewer people cared about the animal prior to its place on our plates and in our bellies. The controversy surrounding meat consumption has since taken root with ethical issues breeding like E. coli in America's factory farms. The little guys – the independent meat processors struggling to keep tradition alive – get caught in the crosshairs and end up taking misguided buckshot in the buttock. Yet they are the ones keeping the mystery out of meat. Ben Moore, owner of Redmond Smokehouse for the past several years, knows the origin of his products right down to the field, farmer and sometimes the specific animal. Point is, since he knows where his products come from, so do we.

From the slick, padded walls of the elevator as it takes patrons down below street level to the post-modern, au natural motif – a stylish nod to the Pacific Northwest – 10 Below is one of the sexiest places to dine in Central Oregon right now.
On my first visit in early March, my friend and I began with the Charcuterie. The dish consisted of four or five cheeses, two selections of cured meats, three slices of salami, one ribbon of prosciutto, hardened bread better suited for fondue than a cheese board, and blueberries and strawberries that were out of season. In their place, I would've loved to see some local, seasonal fruit.

From the slick, padded walls of the elevator as it takes patrons down below street level to the post-modern, au natural motif – a stylish nod to the Pacific Northwest – 10 Below is one of the sexiest places to dine in Central Oregon right now.
On my first visit in early March, my friend and I began with the Charcuterie. The dish consisted of four or five cheeses, two selections of cured meats, three slices of salami, one ribbon of prosciutto, hardened bread better suited for fondue than a cheese board, and blueberries and strawberries that were out of season. In their place, I would've loved to see some local, seasonal fruit.