Duff Dinners is a dinner series that celebrates the living history and the ours-to-shape future of our forests.

Local jammer Allison Cekala at Sowing Circle Farm will reveal her top secret techniques for sugarless jamming. Attendees will learn about pectin, drying, freezing and how to spice up their creations with creative additions like ginger, cinnamon, and mint.

On the last Saturdays of June, July and August, Portland poets will read at the Hollywood Farmers Market while the market’s band-of-the-day takes breaks.

Join author Temra Costa whose recent book Farmer Jane profiles 30 women in the sustainable food industry who are changing the way Americans connect with food.

Featuring scholars, activists and labor representatives, Slow Food Portland hosts a discussion on how immigration policies impact the food on our plates.

Hop on your bicycle and join Portland Tuv Ha’Aretz, Portland’s Jewish connection to sustainable, ethical food, for its second annual bike tour of edible gardens, beehives, and urban chicken coops in SE Portland.

Learn to preserve! The Hollywood Farmers Market is now offering a series of hands-on preserving classes. Participants will create and take home locally sourced sweet berry conserves, easy vinegar pickles, canned crushed tomatoes, or fermented veggies.

Portland chicken keepers are opening their coops to the public! Growing Gardens hosts a self-guided tour of backyard chicken coops all over East Portland.

Bring a picnic and a blanket and they’ll provide the rest — beer and other beverages, desserts, live music and tours of the Sauvie Island Organics farm. Join us at Howell Territorial Park for a beautiful summer evening, and an opportunity to learn more about our educational programs for youth.

Adelsheim Vineyard is hosting an exclusive dinner to honor three of the founding members of Portland’s culinary scene. Attendees will enjoy an intimate evening Steve McCarthy from Clear Creek Distillery, Greg Higgins from Higgins Restaurant, and David Adelsheim from Adelsheim Vineyard.

Enjoy an intimate five course Winemaker Dinner with Dave and Deolinda Coelho, featuring executive Chef Ellen Hatzi from The Olive and the Grape in Lake Oswego.

Join James Beard-nominated chef Jenn Louis for a special evening at Lincoln Restaurant. On July 22nd, Lincoln will donate 10% of their food sales to support the Sauvie Island Center’s work with Portland children.

Join Salt, Fire & Time’s Teresa Yelig for Soaking and Sprouting: Beans, Grains, Nuts and Seeds. This comprehensive class will discuss the nutritional benefits of these techniques, give students the tools to use them, and provide plenty of delicious examples.

Get your local, organic groceries and a delicious sit-down meal in one stop at Proper Eats Market and Cafe. On July 21st, Proper Eats will donate 10% of sales to support the Sauvie Island Center’s work with Portland children.

Take a friend out to lunch… and then go back for dinner! Laughing Planet is donating 20% of all sales from all of their restaurants to support the Sauvie Island Center’s work with Portland children.

In Good Taste hosts a series of reflective and educational classes by local chef Amy Jermain. This Saturday’s class is centered on one of Oregon’s proudest resources- wild salmon.

Join Ecotrust this Thursday for an evening of zydeco, afro-pop, and tasty food! Every Thursday in July, Ecotrust will host an evening with free live concerts and food that brings to life our programs and projects.

Join food writer and anthropologist Andrew Beahrs at Powell’s Books for a reading of “Twain’s Feast,” which has been called “a love letter to American regional cooking.”

The Dairy Farmers of Oregon invite Portlanders to celebrate Ice Cream Month with the first annual Ice Cream Churn-a-ment at Pioneer Courthouse Square.

Spring is here.

In Good Taste hosts a series of reflective and educational classes by local chef Amy Jermain. This Saturday’s class focuses on the aquaculture and fisherman of Oregon.

A hidden layer of cream cheese offers a tangy, creamy addition to this pie’s berry filling.

Any kind of sweet plum—from Italian prune to Greengage—makes wonderful, vividly colored ice cream.

This pie is as simple and delicious as can be.

Making ketchup from scratch is surprisingly simple and the results are superb.

Heavenly on sandwiches.

These translucent pickles squish and squeak pleasingly when they meet teeth.

Enjoy this meal outside on a warm summer evening. Kids can help put together their own personal packets.

This Argentinean garlic parsley sauce adds zip to any dish.

This dish is wonderful served hot, but is also incredible eaten cold the following day.