tag:blogger.com,1999:blog-830218978319884879.comments2023-10-11T02:30:58.114-07:00Farming Portland - Local Food, Portland SourcesJasonhttp://www.blogger.com/profile/14142543471784414556noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-830218978319884879.post-43236784647883728022017-10-23T09:14:39.779-07:002017-10-23T09:14:39.779-07:00Hi Katie. Without getting a lab to test the exact ...Hi Katie. Without getting a lab to test the exact strains of yeast, I would say that any package yeast is mostly like produced in a lab somewhere. For most people that is just fine (or better because the results and flavor are much more consistent and reliable). But since we were trying for guaranteed 100% local yeast, our option of using wild yeast to create a sourdough mother was the better route. Jasonhttps://www.blogger.com/profile/14142543471784414556noreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-39122088767117073252017-10-22T10:09:29.263-07:002017-10-22T10:09:29.263-07:00I'm using this instant yeast. Do you know if i...I'm using this instant <a href="https://www.safinstantme.com" rel="nofollow">yeast</a>. Do you know if is there any difference between with this yeast and any other yeast type(like the one you using)?Hakanhttps://www.blogger.com/profile/14493825514585330589noreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-123770935154725032016-08-07T00:28:21.016-07:002016-08-07T00:28:21.016-07:00Awesome foodAwesome foodPeter Floydhttps://www.blogger.com/profile/14532264814565369687noreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-90711093578557043652012-08-06T19:45:00.232-07:002012-08-06T19:45:00.232-07:00I like to add garlic powder directly into the tuna...I like to add garlic powder directly into the tuna mixture, it really brings out the flavor.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-86922315095401400302012-06-22T13:28:42.812-07:002012-06-22T13:28:42.812-07:00Thanks for the perspective! This method would be ...Thanks for the perspective! This method would be a good one to test. Do you know of any ways to verify the results? Home testing kits or something?Jasonhttps://www.blogger.com/profile/14142543471784414556noreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-12293179681931497672012-06-22T13:27:10.580-07:002012-06-22T13:27:10.580-07:00Hi. All of the local cheese I found at the farmer&...Hi. All of the local cheese I found at the farmer's market used the farmers' own local milk, but it was the other ingredients that I found to be not local. Granted these ingredients represent a very very small percentage of the overall product, but I really wanted to learn about ALL the ingredients. <br /><br />I would certainly be interested in trying some raw mild cheese. I have read that it is much better than cheese made with pasteurized milk. I wouldn't characterize myself as "afraid" of it, just not really excited about it for myself. <br /><br />No, I haven't found any truly 100% local cheese. But I also haven't been looking that hard lately. Trying to cut down on cheese and other high fat foods in general. My bigger quest now is how to find a regular supply of affordable, sustainable local fish. Its the affordable part that is hardest with fish, I am finding. Any ideas?Jasonhttps://www.blogger.com/profile/14142543471784414556noreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-35756658021744302692012-06-22T12:44:33.184-07:002012-06-22T12:44:33.184-07:00Thank you for your post, I found it by doing the s...Thank you for your post, I found it by doing the same research as you. I am on a hunt for local cheese and I'm pretty sure it is out there because at the PSU farmers market there is a man there that sells his locally made goat cheese made from raw milk that his goats produce. It is possible that his ingredients aren't 100% local but I will stop by his stand this Saturday and find out. <br />I'm surprised after doing your research that you are still afraid of using raw milk. For some reason people are terrified of raw milk here in the US, this makes me want to investigate the reasons why. It seems similar to other corrupt food legislation that has been put into place. We could even compare it to the fear created by our government regarding home births. Raw milk, like home births, have been used for hundreds of years in other countries and continues to be used all over Europe. It is unheard of in Italy, France, and other European countries to use anything else but raw milk for their cheeses. The only reason that it would be more safe to consume raw milk in Europe is because there are more laws regarding sanitation and consistent enforcement of these laws takes place on all of the dairy farms. <br />It has been a year since your post. Have you discovered any local cheese farms since?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-88093959880399742562012-06-12T11:52:19.774-07:002012-06-12T11:52:19.774-07:00Hi Katrina. Thanks for reading! I thought about se...Hi Katrina. Thanks for reading! I thought about selling salt at one point too, but the commercial kitchen requirement got me. Jacobsen Salt (http://www.farmingportland.com/2012/03/provider-profile-jacobsens-oregon-salt.html)--the only local producer of salt in the PNW as far as I know--works out of Kitchen Cru in Portland. There may be something similar in Seattle.<br /><br />For the water quality reports, I look for a place that has zero contaminants. Because salt making is really about distilling and condensing, I want to start with as clean of water as possible. The Oregon water quality report I get does not break down the types of contamination, so I just look for no contamination. <br /><br />Yes, I boil the salt on the stove in small batches and finish the salt in the oven. I've been working on getting larger salt crystal sizes and less humidity, but for the most part my salt comes out sort of like a Kosher sea salt. When I dry it too much, it becomes caked and turns powdery. I asked Ben Jacobsen about this, and his advise was to go lower temperature in the oven and much longer drying time. I'm still working on that. <br /><br />If you do use the pan boiling method, it still pops and sputters, but I've found that using a metal splatter guard works great. Just watch out because they rust!<br /><br />Good luck!Jasonhttps://www.blogger.com/profile/14142543471784414556noreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-3897027029610009622012-06-12T11:50:44.477-07:002012-06-12T11:50:44.477-07:00This comment has been removed by the author.Jasonhttps://www.blogger.com/profile/14142543471784414556noreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-90366382816084725642012-06-12T11:15:51.588-07:002012-06-12T11:15:51.588-07:00I just came across this terrific post while search...I just came across this terrific post while searching for info about Oregon's licensing and testing procedure for sea salt, because I'm trying to make salt up in Washington to sell, and waiting for the state to figure out how to handle it here (no one has yet been licensed to make salt in WA). I appreciate your thoughts on the cleanliness of salt and its connection to place....I totally agree! I made my first few test batches of salt at home back in February (http://arcadianabe.blogspot.com/2012/03/pacific-rain-saltworks.html) but to sell, I'll have to rent a commercial kitchen. I have a couple questions about your process: 1) What do you look for in water quality reports? heavy metals? fecal coliform? Just curious. 2) Did you finish the salt in the baking dish in the oven? I used a dehydrator but that's not possible in a commercial kitchen.<br />I'm looking forward to trying your pan-boiling method, because the popping, spluttering pot-boiling method was a bit frightening.<br />CheersKatrina Poppenoreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-18997381860764400992012-03-11T09:04:33.763-07:002012-03-11T09:04:33.763-07:00Thanks for the kind words. I appreciate it! But ...Thanks for the kind words. I appreciate it! But I don't think a book is coming anytime soon...Jasonhttps://www.blogger.com/profile/14142543471784414556noreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-84958788114513521332012-02-02T21:34:59.492-08:002012-02-02T21:34:59.492-08:00I just took your survey, there was no place to say...I just took your survey, there was no place to say that I shop regularly at a local food coop. Just thought I would point that out as they are a way to eat sustainably/organic/local etc without having to do ALL the research yourself. It is all in one place!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-63866478600615425762012-01-26T15:59:48.409-08:002012-01-26T15:59:48.409-08:00Good luck! Just remember to add some spice to perk...Good luck! Just remember to add some spice to perk it up otherwise it tastes like, well, tuna fish balls. In Rhode Island you could do lobster balls. Nice.Jasonhttps://www.blogger.com/profile/14142543471784414556noreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-7246379924113862472012-01-26T06:19:11.036-08:002012-01-26T06:19:11.036-08:00this sounds like a good idea - I'm going to tr...this sounds like a good idea - I'm going to try it (minus the Oregon local tuna...I wonder if I can get local tuna in RI)cmoscardihttps://www.blogger.com/profile/08788047786659201972noreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-29432774574130459032011-12-05T18:29:11.572-08:002011-12-05T18:29:11.572-08:00I must say, you're clear and lucid writing sty...I must say, you're clear and lucid writing style and the readability of your prose, on a pretty dry subject, well, write a book or something will ya?!! I'll download it.<br />On salt, or somethin' else.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-49447570849269271832011-09-07T02:38:16.009-07:002011-09-07T02:38:16.009-07:00I just found your post while searching for local w...I just found your post while searching for local wheat in Portland and I'll be checking out the sites you mentioned, thanks!little jhttps://www.blogger.com/profile/10396505404724436365noreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-6867648105208823612011-07-14T16:10:48.787-07:002011-07-14T16:10:48.787-07:00Awesome article! I'm in Oregon and roast a hal...Awesome article! I'm in Oregon and roast a half-dozen pigs a year in my La Caja China. <br /><br />I'll check these guys out, I'd MUCH prefer to buy local!<br /><br />Thanks again,<br /><br />- Perry<br /><br />Perry P. Perkins<br />Author<br />“La Caja China Cooking”<br />"La Caja China World"Perry P. Perkinshttp://www.burninloveblog.comnoreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-21073242487237246982011-07-10T02:11:17.209-07:002011-07-10T02:11:17.209-07:00going by the $9.50/lb that guy was charging, a 44l...going by the $9.50/lb that guy was charging, a 44lbs lobster would have a market value of $418!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-31466732335335414542011-06-29T21:05:52.350-07:002011-06-29T21:05:52.350-07:00I love love love this farm and the wonderful treas...I love love love this farm and the wonderful treasures it produces! From the chicken and turkey to the fruits galore! Worth the trip.Jen Johnsonnoreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-33608121732090169992011-06-02T08:42:39.415-07:002011-06-02T08:42:39.415-07:00Hah! I just got the "possibly my last post&q...Hah! I just got the "possibly my last post" joke. Had to read the whole post but worth it. Nice work on the cheese.Hog Farmerhttp://squarepegfarm.comnoreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-75542046590027503092011-05-23T05:50:50.978-07:002011-05-23T05:50:50.978-07:00Hi Jason! I liked this post, very interesting. I l...Hi Jason! I liked this post, very interesting. I liked your blog too; so, I'm a new follower.<br />I invite you to visit my blog and enjoy it: http://kibe-cozinhandocomamigos.blogspot.com/<br /><br />Hugs from Brazil!<br /><br />LuizCozinhando com Amigoshttps://www.blogger.com/profile/05381898831673894199noreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-44835190957016971322011-04-25T10:27:20.392-07:002011-04-25T10:27:20.392-07:00The enormity of our food system can been head spin...The enormity of our food system can been head spinning when you are trying to put thought and care into where your products come from. I had a craving and then a crisis of conscience the other day when I was craving grapes but the only grapes right now come from chili. (I finally turned down the grapes, sigh).<br /><br />I think the process of thinking at least gets us to question what we are eating and not accept the norms of the factory food systems.Improbable Farmerhttps://www.blogger.com/profile/14524361288809448908noreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-28496812600500801052011-04-02T16:09:23.093-07:002011-04-02T16:09:23.093-07:00I have a little background in microbiology and I h...I have a little background in microbiology and I have an interest in cheesemaking. I looked at Fankhauser's instructions for making the buttermilk culture from scratch, and I don't see much risk of food poisoning there.<br />Most raw milk is really clean. If you can get a local dairy farmer producing it to show you their milking you might be a bit more confident in it.<br />Fankhauser's process grows the bacteria in the sample through quite a few duplications before you even try it, so whatever is in there is going to be really prominent. If it's the buttermilk culture it should smell and taste pretty good, but if it's a food poisoning issue it's had enough time to grow that it should smell and taste pretty awful. Since you're only tasting a drop or two your exposure to the bacteria are pretty minimal. If you have any doubts, don't swallow, rinse your mouth out with salt water and/or brush your teeth, and throw the batch out. A healthy adult should have a comparable risk of food poisoning this way than eating leftovers, possibly less risk.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-71140358042964958792011-03-30T12:04:25.472-07:002011-03-30T12:04:25.472-07:00Hey Chris. You're right. My understanding is ...Hey Chris. You're right. My understanding is that the e.coli and other bacterias come from cow poop and people only get sick from milk that has been "cross contaminated". I don't know the stats on how much raw milk is sold and what the percentage chance of getting sick is but I'm betting it's very small.<br /><br />From what I've read, it seems the key is to visit the dairy and see for yourself if they have good cow hygiene. If you feel comfortable with their practices and you trust that the batch you are buying has no cross-contamination issues, then go for it. JJust remember that contamination happens on a batch level, not a cow level. So one batch could be fine and another not. That is the problem in the Hartmann case. The contaminated batches were gone.Jasonhttps://www.blogger.com/profile/14142543471784414556noreply@blogger.comtag:blogger.com,1999:blog-830218978319884879.post-16610831556472515242011-03-30T06:39:19.463-07:002011-03-30T06:39:19.463-07:00hey Jason, congrats on making 99% local cheese!
I...hey Jason, congrats on making 99% local cheese!<br /><br />I was thinking about the e. coli factor that plays into the raw milk debate. I'm no doctor (or farmer, or scientist, or anything of any consequence when it comes to this debate) but it's my understanding that e. coli only lives in the intestines of cattle. and it only becomes a problem in terms of people ingesting it if the fecal matter of said cattle ends up mixed in with the meat we eat or the milk we drink. if the farm you get your raw milk from employs a strict health standard (i.e. the cattle aren't cramped together, walking around in their own poo), you would most likely run a much smaller risk of e. coli being a problem.<br /><br />this is all based on my limited readings of the subject matter, just some 100% local (to my brain) food for thought.cmoscardihttps://www.blogger.com/profile/08788047786659201972noreply@blogger.com