“Vegan” Polls as Least Appealing Marketing Term

“Vegan” Polls as Least Appealing Marketing Term

Media company Morning Consult recently conducted a study on consumer trends. Among US adults, the study showed “vegan” was found to be the least appealing term used in food and beverage marketing materials.


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Portland's Urban Farmer Stacey Givens Installs High Tunnel to Side Yard Farm

Portland is known as a city for its devotion to both eating sustainably and locally grown produce and meat products. Urban farmers, such as Stacey Givens, are thus having an incredible impact on the Portland culinary scene, popping up all over the city in order to supply some of the city's top local restaurants.

Recently, Ms. Givens was awarded funds by the Natural Resources Conservation Service (NRCS) in order to establish a 20-by-40 foot high tunnel in her urban farm. NRCS is also helping Givens work our a fertilizer and nutrient plan for the soil. Read More

Local Pop-Up 'Let Um Eat' Helps Propel Oregon's Nose-to-Tail Movement

Local Pop-Up 'Let Um Eat' Helps Propel Oregon's Nose-to-Tail Movement

By Kaitlin Ohlinger, Foodable Contributor

A true food community has the unique ability to practice what it preaches. The Pacific Northwest is a rich agricultural area, ripe for change when it comes to community supported agriculture and forging pathways to connect local producers. One of its newest members is Let um Eat, based in West Salem, Oregon. The natural cynic in all of us may be tempted to shrug off the Let um Eat crew; but once you catch a breath of these six individuals' shared ideals, mission and zeal, you’ll find yourself proudly carrying their torch. They offer an especially unique perspective on the buzz phrase “Nose to Tail”- which if you’ve been living under a rock since 2010, is the culinary use of every part of an animal. When raising an animal for food, making use of all available product is something of a no brainier. Here’s a look at Let um Eat’s real-life journey into this trendy arena.

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Snapshot of a Local Portland Food System

Snapshot of a Local Portland Food System

By Kaitlin Ohlinger, Foodable Contributor

Is “local” anything more than a buzz word anymore? Absolutely. Meet Beth Satterwhite and Erik Grimstad of Yamhill Valley’s Even Pull Farm. At less than a year old, these two are quietly and unpretentiously turning the wheels of the area’s community supported agriculture system. Oregon is a bountiful agricultural state, offering an almost never-ending supply of interesting produce year round. According to Beth, restaurants play a critical role in the success of a local food system. But first, what exactly is community supported agriculture?

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Will Insect Proteins Become the Food Source of the Future?

In countries all over the word, insects are seen as a delicacy. However, insects are labeled at "pests" here in the US. But with new evidence revealing that insects are the ultimate sustainable protein source– will more consumers start to be open to the idea of consuming them?

What about if insect protein become the source for our animal feed? This makes consumers one more step removed from eating the insect directly. Baum + Whiteman, a food and restaurant consulting agency named insect protein as an upcoming trend on their 11 Hottest Food & Beverage Trends in Restaurants and Hotel Dining for 2015.

Do you think today's more educated American consumer can get pass their distaste for insects to help sustain our food supply? Or is this just a passing fad? Read More