Good Stuff NW: Summer's A-Comin' (+ A Big Announcement)
There’s no getting around it…much as the current administration would like to deny it, things are definitely changing climate-wise. Farmers around the area are saying they haven’t ever seen a spring as dry as the one we’ve just had; many have had to start irrigating weeks, if not months, earlier than usual.
But before I launch into this month’s newsletter, you may notice that there have been a couple of changes over at Good Stuff NW. First, I’ve added a Newsletter item to the menu at the top of the page that will enable you to subscribe more easily. You also have access to the newsletter archives there if you want to review past letters.
Second, I’ve decided that—drumroll, please—going forward I won’t be accepting outside advertising and will instead switch to a subscriber-based service from Patreon. But don’t worry, all the content at Good Stuff NW is still free to everyone, including all the recipes, articles and food system news you’ve come to rely on. Think of it as you would a subscription to public radio or television…a way to support, for a minimal monthly subscription, a news and information source that informs the whole community about what’s going on in our regional food system. Or, as I put it on the intro page:
“Caring about our local food system means wanting to learn where the food you put on your table and feed your family comes from. It means caring about the people who grow, harvest and produce that food. It means caring about the quality of the soil, water and air that we all share, and about making our communities healthier and more resilient.”
Like the latest Legislative Report from halfway through the session in Salem giving an overview of bills affecting local food and farms with easy action items you can take; or a post about a state court ruling allowing a suit against Tillamook for false advertising to go forward.
Love burrata but can’t find it (or afford it)? I’ve shared a post from my friend Claudia Lucero of Urban Cheesecraft about how you can make your own burrata substitute, called stracciatella, in minutes from just two ingredients. Plus there’s a report on our recent road trip to Finnriver and Chimacum Grainery, a ready-for-summer-gatherings recipe for my mom’s potato salad, and Dave’s recent foray into making sourdough focaccia—with a recipe, of course.
Where else will you find all this?
Thanks for reading and for your support!
Best,
Kathleen Bauer