Savor the region’s acclaimed Pinot Noir, Pinot Gris, and other wines at more than 150 wineries and tasting rooms across the  Willamette Valley, which will open their doors to tours, picnics, and live music. Take this opportunity to visit some of the region’s  small, family-owned wineries rarely open to the public, as well as  larger wineries and tasting rooms. Try new wines from your favorite labels, sample from the barrel with winemakers, and enjoy specialty food pairings!

Head out to Tillamook to learn how to find, dig, transport, clean, and prepare butter, steamer, and gaper clams during one of the lowest tides in 2013. Car pool & caravan from the Beaverton Arco AM/PM Gas Station or meet in Tillamook at the Safeway Parking lot adjacent to Stillwell Ave and 3rd.

Stacey Givens of The Side Yard Farm builds an incredible brunch menu with three family style courses highlighting the seasonal bounty from her urban farm. Mimosas, too!

In this class, participants will learn how everything comes apart such as primal, sub-primal, various finish cuts, and appropriate knife skills.  This will help participants become more informed for cooking and preparation. There will be some hands-on butchering time.

Red Ridge Farms is excited to host guest chefs from EVOO Cannon Beach Cooking School for a series of cooking classes featuring Oregon Olive Mill olive oil. Chefs, Bob Neroni and Lenore Emery are a dynamic duo that offers fun, educational and delicious cooking classes. Participants will watch the chefs demonstrate the techniques to making their recipes and enjoy a feast of all the finished dishes in addition to dessert and Durant Vineyards’ wines.

This event’s theme is “Herbs in the Kitchen.”

Red Ridge Farms, as featured in Food & Wine Magazine and EveryDay with Rachael Ray magazine, is owned by the Durant family and is a unique destination in Oregon’s Willamette Valley with a nursery and garden shop, the Oregon Olive Mill, Durant Vineyards and a country cottage. The Durants planted their first vineyard in the Dundee Hills of Oregon in 1973 and are pioneers in Oregon’s wine industry.

Chef Kathryn LaSusa Yeomans leads weekly cooking demonstrations for the Feed Me
Fresh! Cooking Series at the Hillsdale Farmers’ Market.

This class will talk about turning the ordinary into the sublime with pork, fat, salt and seasoning!  For good kitchen economy, sausage making is an indispensable craft.  What would ordinarily be scraps of little use are transformed into morsels of nutrition and flavor surpassed by few other foods.

The 1st Annual Portland EcoFilm Festival at the Hollywood Theatre features 6 screenings of new films covering topics of sustainability, food supply, nature, farming culture, and the environment.

ELEMENTAL tells the story of three individuals united by their deep connection with nature and driven to confront some of the most pressing ecological challenges of our time.

The film follows Rajendra Singh, an Indian government official gone rogue, on a 40-day pilgrimage down India’s once pristine Ganges river, now polluted and dying. Facing community opposition and personal doubts, Singh works to shut down factories, halt construction of dams, and rouse the Indian public to treat their sacred “Mother Ganga” with respect. Across the globe in northern Canada, Eriel Deranger mounts her own “David and Goliath” struggle against the world’s largest industrial development, the Tar Sands, an oil deposit larger than the state of Florida. A young mother and native Denè, Deranger struggles with family challenges while campaigning tirelessly against the Tar Sands and its proposed 2,000-mile Keystone XL Pipeline, which are destroying Indigenous communities and threatening an entire continent.

And in Australia, inventor and entrepreneur Jay Harman searches for investors willing to risk millions on his conviction that nature’s own systems hold the key to our world’s ecological problems. Harman finds his inspiration in the natural world’s profound architecture and creates a revolutionary device that he believes can slow down global warming, but will it work?

Chef Kathryn LaSusa Yeomans leads weekly cooking demonstrations for the Feed Me
Fresh! Cooking Series at the Hillsdale Farmers’ Market.

Zenger Farm’s innovative Food Scouts program launches today at this multicultural
market that bursts with Asian greens, tamales, and more every Sunday through
October.

Beer takes a backseat at this celebration of cider. Sample and savor the sweet, tangy brews, meet the makers, and take a turn at the cider press. Friday from 3 pm-8 pm and Saturday from 12 pm-6 pm.

In this class, participants will learn how everything comes apart, the difference between primal, sub-primal and finish cuts, and appropriate knife skills. During the second half of the class, participants will get some hands-on butchering time. For those of you who learn by doing, this will be a rare opportunity and a life changing experience!

Create efficient and bountiful environments through whole system design, from natural
building to edible landscaping.

By popular demand, Portland Monthly‘s event for the most-important meal of the day is back! Six of the city’s best chefs will prepare bites of their favorite brunch fare while Irving Street Kitchen defends their title of “Best Bloody Mary” in the second-annual Portland Monthly Bloody Mary Smackdown presented by Absolut.

100% of net proceeds will benefit Zenger Farm’s bold new Urban Grange, an 8,960-square-foot facility on the farm for classes, business incubation, and events for its ongoing efforts to connect Portland communities to fresh-grown food.

Katie Gwynn leads an informative workshop on creating and maintaining a thriving worm bin that can transform kitchen scraps into nutrient-dense soil.

Chef Kathryn LaSusa Yeomans leads weekly cooking demonstrations for the Feed Me
Fresh! Cooking Series at the Hillsdale Farmers’ Market.

Tim Lanfri of Community Garden Creators shares his boundless knowledge of fall and
winter growing techniques, and how to maximize your harvest without a
greenhouse.

Designed to raise awareness about organic beer and sustainable living, the North American Organic Brewers Festival typically serves up more than 50 organic beers and ciders from 40 different breweries. Styles run the gamut from Belgian Whites to Cascadian Darks, offering something for every palate. There’s also live local music, organic food, sustainability-oriented vendors and non-profits, a soda garden with complimentary Crater Lake Root Beer for minors and designated drivers, and a children’s area with face painting and activities.  The NAOBF is a family friendly event, and minors are welcome with parents.

Take Portland’s unabashed love for beer, combine it with an appreciation for
sustainability, and you get the world’s largest organic beer festival.

Chef Kathryn LaSusa Yeomans leads weekly cooking demonstrations for the Feed Me
Fresh! Cooking Series at the Hillsdale Farmers’ Market.

Join pioneering farmer Harry MacCormack, founder of the Bean and Grain Project, who
will share his experiences in community organizing

The 1st Annual Portland EcoFilm Festival at the Hollywood Theatre features 6 screenings of new films covering topics of sustainability, food supply, nature, farming culture, and the environment.

With dazzling nature photography, Academy Award–nominated director Markus Imhoof (The Boat is Full) takes a global examination of endangered honeybees — spanning California, Switzerland, China and Australia. Showing small family beekeepers (including the beekeeper of ERSTE Foundation beehive, Heidrun Singer) and industrialized honey farms, MORE THAN HONEY is a film on the relationship between mankind and honeybees, about nature and about our future. Honeybees show us that stability is just as unhealthy as unlimited growth, that crises and disasters are triggering evolution and that salvation sometimes comes from a completely unexpected direction.

Watch a trailer here.

Ever wonder where NY steaks come from? London Broil? This class will show you by taking the cow’s hindquarter into its respective parts. Your worries about beef being a large, daunting, and unapproachable piece of meat will be demistyfied!  This class will create grill-ready pieces of meat prepared for salt and fire.  You will go home with a refreshed understanding of beef and plenty of meat for the pantry.

In this class participants will walk away with their very own handsalted slab of bacon!  There will be a discussion about how salt transforms a simple piece of pork into a multi-cutural phenomenon that has been a staple of old world preservation traditions throughout generations of families.  Smoke has its roots in preservation, not just flavor… and participants will further their understanding and pursuit of self-provisionment.

Three-course sunset dinner at the vineyard! Start with garden fresh gazpacho. Entrée: NW walnut beet burger served rare, vegan cheezy summer veggie casserole, & wilted kale salad in a tangy BBQ sauce. Dessert: summer berry fruit tart.

You will be able to purchase a $15 wine pairing to accompany the dinner at the winery, or buy a bottle of wine to share with your date ($30 is for the dinner only).

This class will butcher the front half of a cow! Chuck Roast, Clod Heart, Short Ribs… you name it, they are all coming out with much flavor to be had. There are a plethora of cuts from the fore quarter that are little known. Participants will walk away with a happy heart and a renewed spirit of cutting and cooking beef!

The 1st Annual Portland EcoFilm Festival at the Hollywood Theatre features 6 screenings of new films covering topics of sustainability, food supply, nature, farming culture, and the environment.

MUSICWOOD is an adventure-filled journey, a political thriller with music at its heart. It is a journey that follows an unusual band of world-renowned guitar-makers — Chris Martin, Bob Taylor, and Dave Berryman of Gibson — to remote, foreboding and primeval Southeast Alaska. These guitar-makers are on a desperate mission: to negotiate with Native Americans and change the way a rare rain forest is logged before it’s too late for acoustic guitars.

View a trailer here.

Pig head butchery & curing class at Proletariat Butchery.

In this class, participants will learn how everything comes apart, the difference between primal, sub-primal and finish cuts, and appropriate knife skills. There will be some hands-on butchering time. For those of you who learn by doing, this will be a rare opportunity and a life changing experience!

Lamb slaughter class at Proletariat Butchery.

A farmer, miller, and baker in every village! That’s the idea behind the Kneading Conference West. The annual event brings together professional bakers, home bakers, maltsters, millers, farmers, wheat breeders, food writers, wood-oven builders, and people who come to enjoy “summer camp for bread lovers”.  The three days are filled with workshops, panel discussions and demonstrations.  In addition to hands-on baking workshops for the home and professional baker, you will find workshops on planting a backyard grain garden, brewing beer, making bagels in a wood fired oven, building a wood-fired oven, comparing flavors in a variety of wheats and other grains, and much more.  Saturday culminates in an optional field trip to a local farm, mill, and bakery.

The 1st Annual Portland EcoFilm Festival at the Hollywood Theatre features 6 screenings of new films covering topics of sustainability, food supply, nature, farming culture, and the environment.

CAFETERIA MAN is a story of positive movement that shows what’s possible in our nation’s schools. It’s about the aspiration of activists and citizens coming together to change the way kids eat at school. It’s about overhauling a dysfunctional nutritional system. And, it’s the story of what it takes, and who it takes, to make solutions happen.

The feature documentary film chronicles an ambitious effort to ‘green’ the public school diet serving 83,000 students in Baltimore. Leading the charge to replace pre-plated, processed foods with locally-grown, freshly-prepared meals is Tony Geraci, food-service director for the city’s public schools. A charismatic chef from New Orleans, Geraci’s bold vision includes school vegetable gardens, student-designed meals, meatless Mondays, and nutrition education in the classroom. His mission is as audacious as it is practical.

View a trailer here.

Roam will be the first-ever North American conference for those who work in, want to be in, serve, or are otherwise interested in the growing mobile food industry. Food trucks, food carts, wagons, and more! Roam will feature speakers, educational sessions, and social events on business planning, marketing, menu development, and innovations. The conference is geared towards new and seasoned mobile vendors, food industry professionals, policy makers and urban planners, non-profits, educational providers, and media.

Red Ridge Farms is excited to host guest chefs from EVOO Cannon Beach Cooking School for a series of cooking classes featuring Oregon Olive Mill olive oil. Chefs, Bob Neroni and Lenore Emery are a dynamic duo that offers fun, educational and delicious cooking classes. Participants will watch the chefs demonstrate the techniques to making their recipes and enjoy a feast of all the finished dishes in addition to dessert and Durant Vineyards’ wines.

This event’s theme is “Fall in Tuscany.”

Red Ridge Farms, as featured in Food & Wine Magazine and EveryDay with Rachael Ray magazine, is owned by the Durant family and is a unique destination in Oregon’s Willamette Valley with a nursery and garden shop, the Oregon Olive Mill, Durant Vineyards and a country cottage. The Durants planted their first vineyard in the Dundee Hills of Oregon in 1973 and are pioneers in Oregon’s wine industry.