Food Film

UNBROKEN GROUND (2016) – FREE!
Sunday October 23 noon-12:30
Liberty Theater 1203 Commercial Street Astoria, OR
Astoria International Film Festival

unbroken-ground
Our food choices are deeply connected to climate change. Unbroken Ground, a compelling new Patagonia Provisions film directed by Chris Malloy, explains the critical role food will play in the next frontier of our efforts to solve the environmental crisis.

Click here to watch the trailer.

SPONSORED BY:
Astoria Co-op Grocery

Local Organic Cranberry Juice Tasting at the Co-op

Photo by Giles ClementPhoto by Giles Clement

The farmers of Washington state’s first and only certified organic cranberry farm will be sampling out their juice at the Co-op on the first day of our Spring 2015 Owner Appreciation Week.  Stop by the store and try some on Sunday May 10 at 11 a.m. to 1 p.m.

Starvation Alley encompasses a total of 10 acres in Seaview Washington and Long Beach. Jared Oakes and Jessika Tantisook took over the farm where Oakes grew up in 2010. They wanted to farm cranberries organically, but were told by farmers and other experts that it wasn’t possible. They explored that assumption and eventually gained organic certification for their farm.
“It is hard, especially in the beginning because we didn’t have any support. If you want to learn to grow organic apples you could probably find enough stuff on line, call universities, or get advice from professionals. That wasn’t available for cranberries. As new farmers transitioning to organic we lost a lot of production for the first two years, hence the value added products,” Tantisook said.

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Starvation Alley created a brand of juice that attracted the attention of the emerging craft cocktail industry. The farmers sell their product to 70 accounts, mostly bars in Portland and Seattle. They sell their juice and cranberries at farmers markets and locally at Astoria Co-op. The juice is raw, unsweetened and undiluted cranberries. It is not heated or pasteurized which Tantisook says enhances the health benefits and taste.

Starvation Alley Farms is building its research database with a goal of spreading sustainable farming and educating consumers about the food system and the importance of supporting local farmers. They are working with two other cranberry growers on the Long Beach Peninsula to transition to organic certification. There are currently only about 300 acres of organic cranberry farms in the U.S. out of 39,000 total acres of producing cranberry bogs.

Spring Farm to Fork Dinner

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The Chef. Marco Davis!

Thanks so much for the enthusiasm for local food, Folks!  The event is sold out.

When: Wednesday June 3 at 6 p.m.

Where: Columbia Center Coho Room 2021 Marine Drive Astoria, OR 97103

Event Details:

Some of the first local food crops of the season will be the highlight of a Farm to Fork Demonstration Cooking Class & Dinner in June. Astoria Co-op Grocery, Columbia Memorial Hospital’s Nutritional Department, and Chef Marco Davis have been working together to do a series of these local food events, in an effort to inspire people to eat fresh and healthy foods, with an emphasis on seasonal vegetables. And this time the class will be offered at a new lower price. In the past the cost was $50 and now it is being offered for $35 each or two for $60.

“This is an amazing deal for such a high quality four course meal and wine pairings plus cooking instruction, but we’re going to try and work within a slightly smaller budget this time, because we want to make this accessible for everyone. It is our desire to expose as many people as we can to healthy foods through this event,” Astoria Co-op Grocery Marketing Director Zetty Nemlowill said.

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Columbia Memorial Hospital’s Nutrition Services Manager Vann Lovett echoes this desire to connect food, health and the community.

“Good food is so essential to health and well-being. We are excited to have another opportunity to collaborate with the Co-op in providing education to help build a healthy community,” Lovett said.

The Co-op will use its relationships with local farmers and other vendors to provide local and organic ingredients. Foods are harvested just before the class and the menu is designed based on what’s freshest and in season. Chef Marco is currently reaching out to local farmers to see what will be available. He says he will for sure be doing a rhubarb and strawberry dessert. He’s been experimenting with a new recipe for kale pesto, and he’s hoping that salmon will be plentiful. All of Chef Marco’s Farm to Fork dinners just so happen to be gluten free meals. Chef Marco will provide recipes and explain his cooking process as he prepares dinner before your eyes. Many of the growers will also be guests of the dinner, providing information about their farms and the food.

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Our Parking Lot Gardener at May Lecture

034When our General Manager Matt Stanley asked Horticulturist Becky Graham to take over our parking lot garden, Becky says she had a feeling this would be a very special job, due to the special people who shop and are a part of the Co-op. Becky wants to express what a pleasure it is sharing her skills and passion and we at the Co-op feel the same! We get so many wonderful comments about our garden that makes the parking lot a welcoming space.

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“I’ve met hundreds of people who tell me how they’ve appreciated the garden. The fact they make a point to let me know how they appreciate I, that they went up and touched it and smelled it is even better, or asking about a plant. It is kind of an instant connection. That has brought so much joy to me. It’s been a gift. Sometimes I have to pinch myself,” Becky said.

Our May lecture at Fort George Brewery will feature Becky. She has a business called Harvest Moon Designs, and has not only helped transform the Co-op’s outdoor space, but she takes her knowledge and passion about plants all over the community; from the rooftop of the Hotel Elliot to a healing garden that’s in the works at Columbia Memorial Hospital, for example. “Nature inspires, art follows” is a guiding principal in Becky’s designs.

One might imagine finding Becky’s home garden in Knappa on the pages of Sunset magazine. It is made up of raised beds that include an artful combination of edibles, ornamentals, and found objects such as rusty pipes that have been converted into planters.

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“I hunt and gather for things that make me weak in the knees. Sometimes I don’t have any idea of how I will use it, but I know I will. I have an old copper washing machine and I know I’m either going to make a water feature out of it or a planter. I play with colors, texture, and materials I love,” Becky said.

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Becky calls the garden her classroom, sanctuary, and playground. Part of her career includes garden coaching, helping others design their own gardens. Becky’s lecture will include photos and information to provide examples of things you can do with raised beds, containers, and art, similar to the Co-op’s garden.

“Mixing food you can grow locally in containers as well as ornamental and plants good for pollinators. I think about birds, honey bees, and butterflies. Some art happens naturally. You look and you see a combination of foliage and there’s a butterfly that lands there… that’s art as well as the things you bring in,” Becky said.

You can meet Becky and learn about gardening and design at the Co-op’s monthly food and wellness lecture, “Beers to Your Health” at the Fort George Lovell Showroom located at 426 14th Street in Astoria on Thursday May 14th at 7 p.m. Doors open at 6 p.m. There are food and drinks available for purchase. The event is free and open to all ages.