InFARMation is an educational and community building event created by Friends of Family Farmers that has taken place in Portland since 2009, and around the state in multiple locations over the years. These events connect eaters and farmers around the most important issues impacting healthy local food systems and socially responsible agriculture in Oregon.
After a one-year hiatus, we are bringing back our InFARMation programs to the Portland area this summer and fall with a focus on pasture-raised meat and dairy products!
Pasture-raised Beef: Saturday, August 11, 3-7 pm
This InFARMation will include a farm tour from 3-4pm, wood fired pizza, draft beer and kombucha, and other refreshments for sale. Our panel of experts will include Jared Gardner of Nehalem River Ranch, Rich Butler of Verdant Hills Farm, Narendra Varma of Our Table Farm, Dr. Antonella Aguilera-Ruiz of Slow Food Portland, and Liam Pelot, owner of Dick’s Kitchen.
Our Table Farm is a beautiful working farm 18 miles from Portland with a well-stocked farm store, including a deli counter, groceries, and drink station. The 58 acre farm uses a co-operative model operating on Biodynamic principals with a vegetable CSA, pastured chickens and their famous U-pick and bulk blueberries, and they host many farm and community events. Narendra will provide a farm tour at 3pm, and will talk about his farm story on the panel.
Also on the panel are:
Jared Gardner of Nehalem River Ranch. He and his wife Hillary are partners on multi-species farm nestled in a valley on our northern Oregon coast. They have moved from a custom slaughter model to a blend of custom and USDA processed model for their beef and pork, and are now taking steps to become an aggregator (selling from multiple farms) to help other coastal farmers increase their sales and access restaurant and wholesale markets. They practice Holistic Management, are Animal Welfare Approved and Certified Grassfed and are actively involved in the Oregon Pasture Network.
Rich Butler of Verdant Hills Farm, a small family farm in McMinnville, OR. They run a small herd of Angus cattle that roam on organic pastures - born, raised, and finished humanely on the farm with access to abundant grass and clover. Verdant Hills Farm grows their own haylage and never feeds their cattle grain. They sell their beef direct seasonally to individuals and families by the quarter or half share, and describe their operation as sustainable and “better than organic”. They offer 100% transparency in their farming practices and encourage you to visit their farm.
Dr. Antonella Aguilera-Ruiz is a naturopathic doctor who “prescribes” grass-fed beef to her clients, and feels strongly that what we eat plays a vital role in our health and well-being. She is also the chair of the Slow Food Portland chapter with a commitment to good, clean, and fair food.
Liam Pelot is the owner of the group of Dick’s Kitchen restaurants in Portland which exclusively use Carmen Ranch’s pasture-raised beef from Wallowa County, OR. He brings a restauranteur’s perspective to the panel, and can talk about the symbiotic relationship between chefs/restaurants and farmers, and why the *customer* is a key player in decision making.