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We will be featuring blog posts from many departments. Comments are encouraged but moderated.

Thursday, March 29, 2012

An Unlikely Duo

     It’s a tale as old as time.  An unlikely duo teaming up to save the day and teach us all a valuable lesson.  Our hero’s: Tom Hunton and Charlie Tilt, owners of Hunton’s Farm and Hummingbird Wholesale respectively.  One a grower of grain, one a distributor.  Both located here in the scenic Willamette Valley.  So what is it that brings these two businessmen together?  
To answer this we must start at the beginning and ask another question.  How do those hard little kernels of grain turn up on your plate in the form of cereal and bread?  It is through the magic of milling!  And now, thanks to these two enterprising daredevils, for the first time in over 80 years, the Willamette Valley boasts its very own stone flour mill.
Years ago, these types of grist mills were common along many of the waterways of the Willamette Valley.  As grain farmers turned to grass seed production, and a preference for white bread developed among their consumers, many of these mills were forced to close.  Where there is no grain being grown, there is no need for a flour mill.  And so it went for a long time.  
As the economy began to change and the price of grass seed changed with it, the Hunton’s realized the need to re-strategize.  Enter Charlie and Julie Tilt and their business Hummingbird Wholesale.  If the Hunton’s were going to grow grains (and beans, as it turns out), it would only make good economic sense to mill them locally as well.  Hauling a commodity hundreds of miles to be milled and processed and then shipping it back is not only increasing the carbon footprint of a product, but also unnecessarily increasing the cost.

 












And so, with their forces combined, (and some help from eDev and the City of Eugene), they built a mill.  As with any construction project, things got complicated, but they persevered.  Working with an eye towards the future they created a mission statement and a set of goals to support continued viability, provide resources to farmers in the valley, implement innovative practices, and foster an environment of optimism and collaboration.  
As individuals, when we choose to support these products and businesses, we can have far-reaching effects on our local and subsequently global economies, standards of health and living, and what society holds as important.  We can all be heroes!       








Tuesday, March 13, 2012

Don't Drink the Green Beer

     It's time for another monthly wine and cheese pairing!  Except, this month, in honor of St. Patrick's Day, we are featuring Oakshire Beer and a few delectable varieties of Irish Cheese!
     Josh, Ziggy, and I were fortunate enough to visit Oakshire's facilities and see for ourselves what makes this beer so special.  Our friendly hosts Sam and Ariel greeted us warmly and put us right to work tasting a flight of their finely crafted beer.  As the weather raged outside, we were warm and comfortable in their tasting room which opens up into the fermenting and bottling rooms.
The barstools are re-purposed casks.


A flight of tasty beer.
     When we were all done in the tasting room, Sam took us on a tour of the fermentation and bottling rooms.  He walked us through each step of the process, from grain to keg.  What stood out was the cleanliness, organization and efficiency of the whole operation.
     In 2006 Oakshire was founded by two brothers who were home brewers.  The giant, gleaming stainless steel tanks make it obvious that the company has come a long way since then.  What hasn't changed is their dedication to producing a beer that is rooted in artisanship and craftsmanship, which is what their oak tree logo represents.


     So what was that I mentioned about cheese?  Read on for tasting notes from our two resident experts!

Ziggy: We tried a flight of the current brews, ranging in taste from the bright and light-bodied Amber through to their rich and robust Overcast Espresso Stout.  Sam told us that the original recipe Oakshire began with was similar to the Amber.  The Watershed IPA is crisp and lively with the fresh taste of floral hops -- the fragrance and taste definition of fresh beer is one big reason to buy local!  We also tried the Domaine du Lane, a French Farmhouse Ale, which is available at the brewery.  Inspired by Belgian ales, I found the taste complex with layers of fruit, and yeast.  Delicious!  While we are featuring the O'Dark:30 in our pairing of the month, it would be a shame to let the other terrific Oakshire beers pass without a nod.  I tried a bottle of the Overcast Espresso Stout with our four Irish cheeses.  The espresso in the Espresso Stout is the aptly-named Chupacabra blend from Wandering Goat, and Sam tells us the stout contains about a shot's worth of espresso per pint.  The brisk espresso flavor comes through and combines with the rich, toasty chocolate notes of the dark malt.  Overcast has a rich and creamy mouth feel and a well-balanced palate with both sweet and bitter notes, definitely not a cloyingly sweet stout.  Myself and my tasting partner thought the Dubliner was a stellar combination with the Overcast.  The ale brought out the sweetness of the cheese and accented its buttery quality, while the cheese brought out the toastiness and velvety smoothness of the ale.  Another excellent combination was the porter cheese.  This cheese in itself is rich, creamy, and smooth as ice cream.  We found that it complemented the bitter notes and accentuated the coffee flavor of the stout.

Josh: March is in like a lion this year, and so is the ferociously bold O'Dark:30, the seasonal beer from Oakshire Brewing.  This full-bodied dark ale begins with an assertive dry hopped aroma and mellows to a dark malt finish.  With a perfectly contrived balance between bitterness and sweet notes, this beer provides exciting possibilities for pairing with cheese.  In honor of St. Patrick's Day and our recent visit to the brewery, I decided to employ the O'Dark:30 as a match for a few of The Kiva deli's Irish cheeses.  Good beer and good cheese make for a good time; however, one of the combinations worked really well for me.  Kerrygold's 12 month aged Dubliner, with its salty crunch and a hint of sweetness paired particularly well with the O'Dark:30.

     Well folks, there you have it!  So remember this St. Patrick's Day to eat, drink and be merry, just not the green beer.  Cheers!
Josh and Ziggy!







Tuesday, March 6, 2012

BOOK OF THE MONTH - NATURAL NOTES

NATURAL NOTES


It's the beginning of a new month, and that means it's time for another Book of the Month blog post!  As I look forward to the coming spring and summer, in spite of the snow this morning, I am excited to bring your attention to this new publication.  Natural Notes are quick reference guides on a range of subjects relating to alternative health and wellness. 
As the days grow longer and the promise of good weather becomes more real, I find myself re-inspired to make good on those New Year's resolutions.  This last bout with winter can be discouraging, but these colorful and easy-to-use guides are exactly what is needed to remind me that my goals are achievable and worthwhile! 
With information at a glance and durable construction, Natural Notes are perfect to carry along with you throughout the day, or keep by your kitchen sink. 
Whether you are wanting to learn more about pH Balancing, Sprouting Seeds, Genetically Modified Food, Aromatherapy, or more, Natural Notes are a great way to start your inquiry and support your healthy lifestyle decisions along the way!