Dear Food Meet 2015,

“Fresh goat’s milk, produced just this morning.” This is one wonderful, hardworking woman.

Food Meet 2015 met in a little conference center here in Newberg, Oregon. About a hundred were there to congregate; farmers, artisans, foodies – all were welcome. A sampling of dinners from around the area paired well not only with the summery Earl Grey Kombucha, but a lively rounds of conversation about food, organics, and ethics.

The event was hosted by Corwynn Beals and his student Praxis team. Their goal was to get students and locals talking about food. Why is it easier to get it in a superstore than the local market? What should the future of food look like? What works, and what needs to change? These questions, and more, were begged. And boy, were there people talking.

                                                                      

What I was taken with, as a humbled guest to this event, was simply conversing and listening with the local farmers. We hear about the issues of organics and food accessibility all of the time. Yet, it would seem its a discussion that rather bobs in and out of our minds. You listen to a true artisan – one who’s really devoting their time, their life – to this, and everything changes at the snap of your fingers. Never have I talked people with such passion in their hearts and minds.

At a table with mostly complete strangers, we were served dinner samples that worked as one, cohesive course. Just get a look at these pieces of food art:

              

For me, the pulled-pork slider was a highlight (Picture #3). As one who’s not always a big fan of pulled meats, this one just clicked for me. My first problem is the texture of pulled meats, but this one melted like a lemon drop. The other beef (or pork) I have is with the messiness and sloppiness which traditionally entails. But the smoky, salty, sweetness WITHOUT the mess? Heavenly.

(Unfortunately, the white-chocolate blondies didn’t make the cut in my photos. But they are certainly not forgotten.)

Each table engaged in conversation, and had this quote posted somewhere in the middle:

     It reads, “Eating is an agricultural act.” – Wendell Berry.

So next time you dine with your friends and families, think of a few things to bring to the table (other their your gourmet goodies):

What role would you like to see food play in your future?
How can we improve the way food is produced now?
How can I appreciate the local farmers who provide for me now?

Keep on thinking, dear readers.

– Rory

The two great loves of my life are the movies and food; you can’t take those away from me. Growing up in Oregon, where the hammering rain can’t help but lead you inside great restaurants and venues, I’ve picked up a fine appreciation for these pieces of beauty and art, and how to give and get those along life’s way. Through a life of pictures and dishes, my only wish is to be able to share with any and all my insights, misadventures, and fortunes.