Chef Shaw sources approximately 95% of the food he serves locally (which he defines as within 100 miles) the 9-10 months of the year that it’s available here in Oregon. The majority of the food he serves is organic. Each winter, he gets together with his farmers and they huddle over seed catalogs to choose what they’ll grow this year for his restaurant. This isn’t easy, and takes significantly more time every day than buying everything from one food service company.
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Featured Video: Sustainability and going Green in Oregon; Could Oregon Have an Economic Advantage?
Andrea Durbin, Executive Director of the Oregon Environmental Council, speaks on "Sustainability and going Green in Oregon; Could Oregon Have an Economic Advantage?".
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