Interview with Tal.
“Turkey eggs, wow! …do you cook turkey eggs like ‘normal’ eggs?”
— Random woman at the Portland farmers market, the farmer proceeded to give a blank stare and pause…
Wait, where are the cows?
This is Tillamook cheese factory… Wow. Impressive right? I would like to pose a question: would you rather have your cheese come from a cheese FACTORY (tillamook) or a dairy FARM (wilamette valley cheese company)? …we chose the latter.
now proudly serving Wilamette Valley cheese company, cheese.
Most people get their oil from stores, we get ours from here.
we have finally found a location to open! … we will be at 2124 ne Alberta St. in a little “pod” with Yogio, and the Dog House.
man. Waiting for so long has really been hard, but Im excited to be there, and we will BE OPEN ON WEDNESDAY JULY 13th!!!
hours will be posted soon, likely 11:30 - 9 or so for the first couple days. and open later on the weekends.
Willamette Biomass Processors. the search is seemingly ending here.
they are likely the only in state oil producers, who have a non-GMO, non biofuel, vegetable oil… after speaking with the owner, he mentioned that a small amount of soy, and canola is being grown in state, but CAMELINA oil, is the one we will end up using.
Camelina is related to canola, and i’ve heard of it before, but theres some more info on it over at wikipedia.
…and the owner, Craig Parker says this :“You will love this product when you try it. It is all natural (not refined), non-GMO, high in Vitamin E and omega3 and grown in Oregon. Camelina oil is excellent for coking and makes a delicious salad dressing when mixed with various citrus juice.”
its a bit expensive, but i got a good bulk price, so now we have to try and put together a group buy with some other restaurants in town, to make it affordable. so, if you know any restaurants who would want locally grown oil. send em our way!
Tal just had a conversation with one Stan Armstrong, a farmer in Oregon who is one of, if not the only person we have found so far who is growing soy beans. we were contemplating making soy sauce when the search began for the beans, and also amidst our tireless journey looking for in state vegetable oil.
anyways, while we will likely not be dealing directly with this farmer, we met a lady who was making tempeh at the farmers market, and wished she had local soy beans for her food… so naturally, we forwarded her the info for the man who was growing them. karma points +1.
other than that, mr. armstrong was FULL of information on the few lingering hardest items to source in state. Mustard seed (its a sandwich cart afterall, mustard will need to happen) and the most elusive, and necessary VEGETABLE OIL … more on this to come, but that one farmer made our day!
p.s. we have been delayed on opening cause we have to finalize things up with our lot, which is quite frustrating, as we have no control over what and when decisions get made.
we could just go to a pod, but thats not what we want to do.
has been coming along wonderfully… the range is being delivered tomorrow, and then it gets closed up (the gaping hole i had to cut to fit in most of the kitchen appliances)… and i get to play plumber, and electrician, and hopefully we will be ready to go sometime next week for a soft open! woo!
finding good bread made with the most local flour possible (shepards grain) from eastern OR, and WA, is a bit tricky… Grand central bakery, and Kens artisan use the flour, and we would prefer to use kens honestly, but they arent accepting any new accounts, alas, we will probably use Grand Central, atleast until we are able to possibly make the bread ourselves? who knows. who knows.
if you didnt know, we also got some
pre open press in the willy week. check it out!