From land and sea to chef and table Nate Rispler of Wilder Land & Sea reflects on his experience at the Redd and how he helped launch a meat and seafood distribution company. Kevin Pozzi May 22, 2018 31 May 2018
Guiding principles for bringing about the change we seek Our core values drive our decision-making, inform our strategy and more. Stacey Sobell April 9, 2018 27 July 2020
The uncertain future of Oregon’s farmland Nellie McAdams from Rogue Farm Corps joins us for a post on land succession and the next generation of farmers. guest March 22, 2018 22 March 2018
Four simple steps for better seafood choices Eating responsibly harvested seafood connects us to ocean ecosystems and the people who depend on them. Kelly Harrell March 20, 2018 22 March 2018
Better than best: Betsy’s Bar None Redd tenant Betsy Langton shares her experiences as a first-time businesswoman and the inspiration that launched her product. Kevin Pozzi February 27, 2018 13 April 2020
Tribes respond: Atlantic salmon in the Salish Sea Tribes around the Puget Sound have long objected to Atlantic salmon being farmed in the Salish Sea. An incident last August shows us why. Lisa J. Watt February 14, 2018 15 February 2018
It’s time for Oregon to take a stand on climate A meaningful price on carbon is essential, but not enough — it's time to invest in rural and urban communities. Carolyn Holland February 6, 2018 15 February 2018
An organic reformation? At the 38th annual gathering of organic farmers, the topic repeatedly turned to what spawned the organic movement in the first place: soil. Amanda Oborne January 31, 2018 05 February 2018
A greener shade of jade Assessing the potential to bring green jobs and environmental infrastructure to a historically underserved neighborhood in Portland. Kevin Pozzi January 26, 2018 26 January 2018
What happened to Oregon’s oysters? A weeklong series of events will bring together farmers, chefs, and activists to create a swell of support for wild oyster restoration. guest January 25, 2018 28 January 2018
