Forest products in North America are often considered carbon neutral. Director of Forestry and Analytics David Diaz writes about how that assumption obscures the wood products that are harvested through climate-smart forestry and his simple solution to improve life cycle assessments of wood.
Now open at the Natural Capital Center, República is a dining concept created by Angel Medina, Chef Lauro Romero, and Chef Olivia Bartruff that celebrates their long-time vision for Mexican cuisine. Signature dishes include the torta de cochinita, quesadilla oaxaqueña, pistachio flan brûlée, and paste.
Over the last decade, California established an extensive network of marine protected areas (MPAs) along the coast. Now we’re working with partners to understand the impacts of MPAs, for both fishers and fish.
Food & Farms Coordinator Yolimar Rivera Vázquez is among those featured in these profiles of Washington residents who are combatting climate change. Yolimar’s work explores the question of how communities of color can overcome transportation, housing, and other challenges made worse by climate change.
Redd campus manager Emma Sharer and Food, Farms, and Fisheries team members Tyson Rasor and Maia Hardy discuss the impacts of the pandemic on small food producers and ways in which the Redd on Salmon Street has helped to address gaps in the disrupted regional food system.
Moving into the former Laughing Planet space in the Ecotrust building and opening later this fall, República is a cafe created through the partnership of La Perlita owner Angel Medina, Chef Lauro Romero, and pastry chef Olivia Bartruff. In addition to guisados and masa, República will also feature Mexican wines, pastries, and more.
A network of partners, including Ecotrust, are building the capacity of the Indigenous Guardians program, a long-term partnership agreement signed by the Central Council of Tlingit & Haida Indian Tribes of Alaska and USDA Forest Service.
Following her keynote at Vermont FEED’s Northeast Farm to School Institute, Director of Equity / Director of Food Equity Jamese Kwele answered participant questions about equity in farm to school programming. Those conversations were captured on Vermont FEED’s blog.
Small-acre forest landowners could play a big role in the proliferation of of climate-smart forestry, but the investment often doesn’t pencil out. This piece from the Sightline Institute links to our research exploring the costs and benefits of transitioning to climate-smart management.
Allinee “Shiny” Flanery of Raceme Farm Collective talks about the Come Thru Market, a BIPOC-led market showcasing BIPOC farmers, makers, and businesses. With COVID safety measures in place, Come Thru is held at the Redd on Salmon every other Monday.
Executive Director Jeremy Barnicle was among a panel of Portland-area employers invited to speak on their organizations’ efforts to address equity in the workplace. This panel followed a presentation on findings from Partners in Diversity’s Diversity Retention Project, which found that the vast majority of BIPOC residents in Portland experience discrimination at the workplace and outside of work.
Our Oregon Food Infrastructure Gap Analysis estimated the demand for beef and pork in Multnomah County to be in the millions of pounds, as mentioned in Street Roots on the rising demand for more local and ethically produced meat, amid coronavirus outbreaks at large meat processing plants.
The Redd on Salmon is leaning into the “new normal,” acting as a distribution hub for local food boxes, partnering with emergency food services, and continuing its support of small- and mid-sized food businesses. Tenants like B-Line Urban Delivery have also pivoted, providing “last-mile,” carbon-free delivery for direct-to-consumer services and to New Seasons Markets.
Northwest Public Broadcasting interviews Ecotruster Stephanie Cowherd, who is an instructor for an environmental science class for Native youth, part of the Tribal Forestry Workforce Development Project and co-funded by Heritage University and Ecotrust. When the pandemic hit, instructors took the class online, where students have been observing wildlife via trail cams near Yakama Nation Tribal School.
In a collaboration with Ecotrust and Redd on Salmon Street, Feed the Mass is now serving up hundreds of free meals, two to three times a week, from the Redd Community Kitchen. Feed the Mass is a nonprofit cooking school led by Jacobsen Valentine, who has now pivoted his efforts to address urgent needs spotlighted during the pandemic.
In this piece about cross-laminated timber, David Diaz, Director of Forestry Analytics and Technology, discusses his research on lengthening the time between timber harvest to increase the carbon storage potential of wood products.