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Sylvia Vandross gave me a great quote... paraphrased... "We ask for volunteers in the neighborhood, persons who can't get jobs, who help us in the planting and the harvesting, and sometimes we give them a small stipend when we sell the produce that grows. It is very rewarding."

 

Sylvia... give me your better quote, this is what I remember.

 

Thank you for the soil enrichment ideas - we have the sand-box soil in my part of Florida, you have the red-clay - and thank the college and school volunteers who helped you out in these frames, on that Saturday, May 5, 2018, in Greenville, South Carolina.

В Оловяннинском районе Забайкалья прокуратурой был закрыт нелегальный пункт приема древесины - об этом сообщают в ведомстве Забайкальского края. Правоохранительным органам удалось выяснить, что один из местных жителей, не имея разрешения на предпринимательскую деятельность, сделал пункт приема древесины прямо на своем участке, и получал финансовую выгоду с минувшего года.

 

#древесина #Забайкалье #лесхозбиз #незаконнаядеятельность #нелегальная #новостилесногохозяйства #правонарушения #пунктприема #регионы leshoz.biz/news/v-zabaykale-zakryli-nezakonnyy-punkt-prie...

So your friends have raved about their Rogue Valley Farm to Fork dining experience and you’re saying, “Shucks! I missed out. Six of the seven scheduled dinners have sold out.” So you put in your order for the season finale on Nov. 6, a hoedown BBQ, and think “maybe I’ll get to go to more next year.”

 

Well, you’re in luck. The folks who came up with the enriching idea to bring everyday grocery-store shoppers like you to local farms, ranches or vineyards to see how edibles are really made have extended their series of dinner to include a few more.

 

Jump on these dinners quick because most of the original premiere season tickets went fast. That’s because Chef and Farm to Fork co-founder Matthew Domingo only charges $60-75 for an experience that will change the way you buy and taste food. (See my full story in the summer issue of Southern Oregon magazine or read some of it below.)

 

You will be treated to a four- or five-course gourmet dinner and three or four glasses of wine produced from grapes that came from our distinctive terroir. In addition, you’ll have a chance to tour the farm and talk to the people who cared for the ingredients before you gobbled them down. Interspersed between the tasty courses are light, insightful introductions to local food producers. It’s a chance to meet the person who brought you those heirloom potatoes and just-picked peaches.

 

Here is the additional lineup:

 

This Saturday, August 21, 5:30 p.m. to 9 p.m.:

 

Farm Dinner in the Vines at Agate Ridge Vineyard in Eagle Point

 

Five courses paired with five Agate Ridge wines:

 

* Amuses: Roasted sweet peppers with herbed Mama Terra chevre and microgreens and braised Salant Ranch beef and spiced carrot puree on SunStone toasts

* Small plate: Heirloom tomato salad with Armenian cucumbers, mixed lettuces and scallion vinaigrette

* Small plate: Summer vegetable gratin with sweet onion cream

* Main course: Grilled Salant Ranch beef with crispy heirloom potatoes and sweet pepper piperade

* Dessert: Local peach surprise

 

Contact Kim Kinderman, Agate Ridge Vineyard, 1098 Nick Young Road, Eagle Point, Oregon. (541) 830-3050; www.agateridevineyard.com

 

Saturday, September 18:

 

Pastured Dinner in the middle of Willow Witt Ranch's Mile-High Pasture in Ashland

 

Four courses paired with two local wines

 

Contact Suzanne Willow, (541) 890-1998; www.willowwittranch.com

 

Saturday, September 25:

 

Sanctuary One Benefit Dinner in EdenVale Winery's chandelier-laden barn in Medford

 

Four vegetarian courses paired with two EdenVale Wines (www.edenvalewines.com) and two Philanthropie Wines (www.philanthropiewine.com)

 

$60 All Inclusive

 

Contact Patty Davis, (541) 301-6361 or pdavis@kw.com

 

For those traveling to the Hood River Valley, nab tickets now for the September 18 Farm to Fork dinner at Historic Kiyokawa Family Orchards. Like other Farm to Fork events, the evening will start with a tour from the host farmer. There will also be local wine paired with a five-course meal. Suggested minimum donation: $75.

 

“Farm to Fork is spreading across the state,” says Domingo, who also serves as the event director. “We are headed to Hood River to do a dinner and share what the wonderful folks of the Hood River Valley are up to. Mt. Hood Winery and Wy'East Vineyards will be our featured wineries for the event. And it will take place at an amazing, historic orchard in the shadow of Mt. Hood.”

 

Each event benefits local farmers and organizations supporting small farms, food security and greater accessibility to local food. Proceeds for the Mt. Hood dinner will benefit the Gorge Grown Food Network and the Hood River Valley Residents Committee.

 

For more information: Farm to Fork Events, (503) 473-3952; farmtoforkevents.com; farmtoforkevents@gmail.com

   

EXCERPT from Southern Oregon magazine story

 

Farm to Fork: Dining at the source

 

By Janet Eastman

 

There’s a dining experience in which the freshest food is served in a postcard setting to patrons who are treated like family. It’s the ideal restaurant. And yet, there’s something boldly inconsistent about it: It’s never the same. Not the menu. Not the wine. Not even the location.

 

Farm to Fork is a new traveling restaurant set up on farms and ranches throughout the Rogue Valley. The events tap into the specialty of this land and the talents of those who nurture it to produce distinctive meats, produce, dairy and wine.

 

The seven alfresco dinners are scheduled from June 5 to November 6. Each is hosted by a cattle rancher, a vegetable farmer, a wheat grower or another provider who believes that hard work and sustainable decisions in the field pay off in healthier, tastier food.

 

Ingredients are selected by hand when they reach their peak, then Chefs Matthew Domingo and Kristen Lyon take over. They use their infinite-cookbook imaginations to create four to five courses, from seasonal soups to salads and risottos. Depending on the day, the entrée could be grass-fed beef or lamb, pastured poultry or pork, or albacore tuna. Vegetarians don’t despair: There will also be platters of just-picked greens, heirloom vegetables, wild mushrooms, berries and fruits.

 

“To be dining in a setting where the food you are eating is actually produced reaches out to all of the senses,” says Lori Campbell, who founded Farm to Fork with Domingo, Lyon and sustainable business consultant Sascha Meier.

 

Campbell is also the owner of Blackberry Lane, which supplies specialty produce to restaurants and shoppers at growers markets. Her Grants Pass farm will be the site of the September 11 dinner and a place, she says, along with the others, that “will teach people the incredible bounty of the area, as well as all the steps it takes to actually get this food to the plate.”

 

Many of the courses will be served family style, giving the 60 or so diners a chance to greet, pass to and connect to the others at their outdoor table.

 

...[Read the entire story in Southern Oregon magazine]

 

“The dinners will be the finest food this valley has to offer, creatively prepared with heart and joy,” says Blackberry Lane’s Campbell. “Once people taste the difference of farm fresh, sustain-ably raised food, they will question shopping at a grocery store again. Once people learn why to support the local economy, they will be more apt to.”

 

Besides, what could possibly be a better dining experience than biting into a peach still warm from the same rays of the sun shining on you?

 

Janet Eastman writes for national publications and covers Southern Oregon wine for www.examiner.com. Her work can be seen at www.janeteastman.com.

  

Couples discuss marriage enrichment ideas during the 3rd Battalion, 2nd Air Defense Artillery Strong Bonds marriage retreat March 7, 2014 in Oklahoma City, Okla. (Photo by Chaplain (Capt.) Brian Hall)

 

A new enrichment idea - a big paper mache bison stuffed with meat. Took them FOUR HOURS before they got around to tackling it!!

Thought she is on vacation?! I guess she didn't have enough of the squirl monkies at work. She get to talk to the owner of the place and the handler about some enrichment ideas. The good part is that they care for their animals too