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  • Eat Local Challenge events

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  • Friday, Sept. 13
    • 2 to 5 p.m. — Taste Shibui sauce, Paddington Station, 125 E Main St., Ashland.
    Saturday, Sept. 14
    • 8:30 a.m. to 4 p.m. — Get Yer Goat Day, Southern Oregon Research and Extension Center, 569 Hanley Road, Central Point. Beginner and advanced workshops cover all things goat-related, from breeding, milking, veterinarian care, parasites, nutrition and more. Cost is $35 for adults, $20 for youth. Goat cheesemaking class with master cheesemaker Gianaclis Caldwell of Pholia Farm costs $50. Pre-registration required; call 541-776-7371.
    • 10 a.m. to noon — The Great Tomato Tasting features a variety of heirloom, cherry, paste and hybrid tomatoes, Rogue Valley Growers & Crafters Markets, Oak Street, downtown Ashland, and The Commons, Sixth and Bartlett streets, Medford.
    • 10 a.m. to 3 p.m. — Master Food Preservers demonstrate safe food-preservation techniques, such as canning and drying, Seven Oaks Farm, 5504 Rogue Valley Highway, Central Point.
    • 1 to 5 p.m. — Medford Food Co-op celebrates two years of serving the community with local tastings, music, booths and more, 945 S. Riverside Ave., Medford. Sample a different, local, artisan food daily through Sept. 22.
  • 3 to 5 p.m. — Taste Salinity salts, Paddington Station, 125 E Main St., Ashland.
  • 5 p.m. — Music, local craft brews and farm-fresh food, Hanley Farm, 1053 Hanley Road, Central Point. Admission is $10, or $5 for members of Southern Oregon Historical Society and children 6-12; children under 6 are free. The menu includes barbecue-beef and chevre sandwiches, hot dogs, veggies, watermelon, popcorn, sorbet, cookies, iced tea and berry lemonade. Music by the Bear Creek Band begins at 6 p.m. Bring blankets or chairs to sit on the lawn.
Sunday, Sept. 15
  • 9 a.m. to 3:30 p.m. — Join Thrive's Rogue Flavor tour of farms in the Little Applegate Valley. The $20 cost includes an all-local lunch of foods from the featured farms. Preregistration required. Call 541-488-7272 or see www.buylocalrogue.org.
  • 10 a.m. to 5:30 p.m. — Taste Mrs. Britt's Dips, Paddington Station, 125 E Main St., Ashland.
  • 4 p.m. — Free film screening: "American Meat (A Leave It Better Story)," Bellview Grange, 1050 Tolman Creek Road, Ashland. Current industrial systems are depicted through the eyes of farmers who live and work in feed-lot and confinement operations. Alternative agricultural models also are explored to try to answer the question whether the local-food movement could ever feed us all.
Tuesday, Sept. 17
  • 10 a.m. to noon — The Great Tomato Tasting features a variety of heirloom, cherry, paste and hybrid tomatoes, Rogue Valley Growers & Crafters Market, 1420 E. Main St., Ashland.
  • 2 p.m. — Rogue Flavor Guide cover-photo shoot, field at ScienceWorks Hands-On Museum, 1500 E. Main St., Ashland. In celebration of Thrive's 10th anniversary, join other local lovers at a photo shoot and wear your favorite rainbow color.
  • 6:30 to 8:30 p.m. — Tomato-preservation class, Southern Oregon Research and Extension Center, 569 Hanley Road, Central Point. Learn to preserve tomatoes using research-based, modern methods. The class reviews water-bath canning and helpful tools and equipment to maximize time in the kitchen and shares tips and recipes. Cost is $10; pre-registration required; call 541-776-7371.
Thursday, Sept. 19
  • 10 a.m. to noon — The Great Tomato Tasting features a variety of heirloom, cherry, paste and hybrid tomatoes, Rogue Valley Growers & Crafters Market, 1701 S. Pacific Highway, Medford.
  • 6:30 to 8 p.m. — Rogue Valley GAPS Class, 400 Crater Lake Ave., Medford. The monthly Gut and Psychology Syndrome class will feature organic, local, pasture-raised eggs and fresh juice of local, organic vegetables to restore the body's natural detoxification system to reduce its toxic load. Cost is $15.
Friday, Sept. 20
  • 11 a.m. to 5 p.m. — Sample food with Weisinger's Wine, 3150 Siskiyou Blvd., Ashland, daily through Sept. 22.
  • 5 to 8 p.m. — Rogue Flavor Food Truck Festival, The Commons, Sixth and Bartlett streets, Medford. Taste locally inspired menu items from Figgy's, Fresco, Rocco's, Rise Up! and more during the Third Friday art walk with live music by Turner Moore Band, beer by Bricktowne Brewing Co., a performance by Dancing People Company and a pop-up showing of photos by The Lexicon of Sustainability.
  • 5 to 8 p.m. — Jackson County Harvest Festival with homemade beer, wine and soda competition, The Expo, 1 Peninger Road, Central Point. Admission is free. See www.attheexpo.com.
Saturday, Sept. 21
  • Noon to 5 p.m. — Taste wine, cheese and chocolate, Ledger David Cellars, 245A N. Front St., Central Point. For $5, taste six wines with Lillie Belle Farms and Rogue Creamery products; price refunded with a bottle purchase.
  • Noon to 8 p.m. — Jackson County Harvest Festival with homemade beer, wine and soda competition, The Expo, 1 Peninger Road, Central Point. Admission is free. See www.attheexpo.com.
Sunday, Sept. 22
  • 10 a.m. to 5 p.m. — Jackson County Harvest Festival with homemade beer, wine and soda competition, The Expo, 1 Peninger Road, Central Point. Admission is free. See www.attheexpo.com.
  • Noon to 5 p.m. — Taste wine, cheese and chocolate, Ledger David Cellars, 245A N. Front St., Central Point. For $5, taste six wines with Lillie Belle Farms and Rogue Creamery products; price refunded with a bottle purchase.
  • 4 to 7 p.m. — Home Grown Harvest Festival, Butler Bandshell, Lithia Park, Ashland. This GMO-free, zero-waste event has live entertainment, games and activities, seed-saving support, food-preservation information, local-goods raffle and an apple pie-baking contest; bring your own picnic with reusuable plates and utensils, or purchase from our GMO-free menu.
  • 6:30 to 8 p.m. — Guests will bring ingredients for a locally sourced “mystery basket” that chef Chandra Corwin of Sammich will use to create an impromptu meal, Ashland Food Co-op, 237 N. First St., Ashland. Winner of the 2010 chef competition at Ashland's Food & Wine Classic, Corwin will have an entree in mind featuring locally raised meat. Participants will be assigned ingredients upon registration, $30 for Co-op owners and $35 for the general public, includes wine paired with the main course. Call 541-482-2237, ext. 261.
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