Stories of Home

Hear the voices of our region’s leaders and explore stories of home on the Ecotrust blog. Learn more about What We Do and our Current Projects.

A photo of a person standing in front of a food truck

Power to the pupusas

INTERVIEW | Kaitlyn Rich interviews Eli Marroquin, owner of Portland Pupusas y Taquería, and the inaugural Powerhouse participant at the Redd.

Umi noodles go to lunch

PARTNER VOICES | Lola Milholland of Umi Organics shares the story of how she made her organic yakisoba noodles school lunchroom-ready.

Welcome to the Redd on Salmon Street

ECOTRUST UPDATE | With the historic renovation complete at Redd East,the two-block campus is complete and ready to host the community

Two women fisherman haul a net through shin-deep water of Bristol Bay.

A stronger food system,from soil to sea

PROGRAM UPDATE | Now in its second year, we’re accepting applications for our Ag of the Middle Accelerator, a unique business development program

Man in black hat and coat wheels dolly full of boxes into a freezer

Savoring every season at the Redd

PROGRAM UPDATE | As the seasons change, the community at the Redd continues to strengthen their connections to one another and build their businesses

Wooden granary bunched with several small buildings, surrounded by high desert grasses with mountains in the distance

An unexpected dialogue

STAFF VOICES | Amanda Oborne, our VP of Food & Farms, shares lessons she learned on sharing power and privilege while attending a convening of leaders working to create a more equitable and resilient food system

Flat salt water bay with view flanked by buildings on stilts over the water at image's left and right. Ahead a small island full of evergreens and low rounded mountains blue with white snowcaps. Varied grey sky

Soul food in southeast Alaska

STAFF VOICES | “When I hear the words ‘Soul Food,’ I don’t think Louisiana, I think Alaska,” Miakah Nix says.

Better data, stronger impact

PROGRAM UPDATE | Ecotrust’s new metrics platform spawns tighter focus in farm to institution programming

From land and sea to chef and table

PARTNER VOICES |Nate Rispler of Wilder Land & Sea reflects on his experience at the Redd and how he helped launch Portland’s signature meat and seafood distribution company.

Better than best: Betsy’s Bar None

PARTNER VOICES | Redd tenant Betsy Langton shares her experiences as a first-time businesswoman and the inspiration that launched her product.

Close-up on hands holding freshly pulled turnips covered in dirt

An organic reformation?

STAFF VOICES | Our head of Food and Farms reports on what she learned this year at EcoFarm, the Ecological Farming Association conference that has flowered annually in California since 1981.

Older white woman with white hair shears a black and white goat with long shaggy hair.

New connections in our fibershed

STAFF VOICES | There is a growing interest in a regionally-based, responsible fiber economy. And the challenges of scale mirror those in food.

A crowd of people mill around a warehouse decorated with party lights

An illuminating affair

PHOTO ESSAY | Light Up the Redd will go down as a highlight in our journey toward a healthy and equitable food future.

Four frozen salmon carcasses on ice

Taking a fresh look at frozen fish

ECOTRUST UPDATE | Ecotrust joined the OSU Food Innovation Center and Seafood Analytics to test consumer preference and quality of fresh v. frozen fish.

A field of Brussel sprouts, with a person out of focus in the background. They are wearing a teal beanie, a brown hoodie, and gray pants and holding a stem of sprouts.

Forests and farms thriving together

ECOTRUST UPDATE | An all-lands management approach and deep commitment to collaboration guide business in the heart of the Olympic Peninsula

Two people walking down a dirt path in front of a farm house. One person is carrying a large five-gallon plastic bucket.

What’s new in Food and Farms

ECOTRUST UPDATE | FoodCorps moves into the Redd, we tell everyone that Farm to School Counts, and Stanford Social Innovation Review talks about our work

Two students converse in a school garden

A school district unites around food

PROGRAM UPDATE | Welcome to the Salem-Keizer School District in Oregon, where 40,000 students are eating more healthy, local food and learning in school gardens