portland

During a recent visit to Oregon, USDA’s Director for Faith-based and Neighborhood Partnerships, Max Finberg, visited the Food Innovation Center in Portland, where researchers are helping producers get local edibles on the shelf.

The Food Innovation Center (FIC), an experiment station administered jointly by Oregon State University and the Oregon Department of Agriculture, works extensively with USDA to help agricultural producers and food businesses get local foods to market. To make this possible, the FIC conducts a variety of studies related to product development, packaging, shelf life, consumer acceptance, economic feasibility and product marketing.

I recently had the privilege of accompanying Secretary Vilsack at one of a series of White House Business Roundtables in Portland, Oregon. There, I met a diverse group of men and women representing a variety of business interests including food production, building construction, banking, equipment manufacturing, and renewable energy.  As part of the discussion, Secretary Vilsack shared the framework for the American Jobs Act – employing people now, building a platform for sustainable growth, and getting our fiscal house in order.   

On March 3^rd, Deputy Agriculture Secretary Kathleen Merrigan gave an informative speech about USDA’s ‘Know Your Farmer, Know Your Food’ initiative to a packed crowd of Portland State University (PSU) students and faculty.  As both a PSU graduate student of Public Administration and a new employee with USDA Rural Development in Oregon, I was impressed by USDA’s active role in creating solutions to some of our most pressing national and global issues.

There is nothing like the smell of fresh baked bread. Now image if bread, like wine, was valued for its “terroir” - the idea that the land where the ingredients come from impart a special flavor or essence to the final product. Well that may not be a far fetched idea if you try Borealis Breads up in Portland, Maine.