After a decade of service, our executive director, Trudy Toliver, will be stepping down this spring. We are searching for a dedicated, experienced leader to fill this position. Please help us with our search by sharing with your network!
Position closes January 11th.
We are pleased to share our latest blog post by Katie Gourley. As a baker, Katie is motivated by regional whole grains, wild fermentation, and the more caring and creative ways we can engage with the natural world around us through food. As she shares with us in her article, we may not step into the kitchen to bake thinking that we are partaking in an agricultural act, but the act of baking and the staple ingredients we use intersects with so many parts of the food chain. With the holiday baking season upon us, now is the perfect time to celebrate the diverse local grains available at the farmers market. Recipe inspiration included!
PFM is proud to offer Double Up Food Bucks at our markets. PFM founded Farmers Market Fund in 2012 to bring more income to farmers and put more fresh local produce on tables. Through the program, food insecure shoppers receive an additional $10 for fruits and veggies each market day. Where does that extra $10 come from, you might ask? It comes from donors like you and other grants.
“DUFB has made a tremendous difference in the availability of fresh food for our household. DUFB means we have fresh fruit and veg every day of the week which wasn’t the case before these benefits were available.”
Become a part of this grateful circle of food, health and economy. Via the Give!Guide, each donation of $10 or more to Farmers Market Fund will receive goodies from farmers market favorites Umi Organic and Hot Mama Salsa in addition to many other local treats. Donors giving $250 or more also receive the Portland Farmers Market Cookbook featuring 100 recipes for market ingredients found throughout the year.
Make your generous donation via the Give!Guide through December 31.
Talking About Food Justice
Staff at PFM and Farmers Market Fund have teamed up for a monthly discussion club to learn about anti-racism, historic disparities in food and farming, and the current food justice movement. This is part of moving our equity and food justice work forward. It’s opened our thinking about policies and practices. Here’s the article we recently read and talked about: