Vancouver, Whistler & Vancouver Island - Washington, Oregon and the Pacific Northwest - page 877

involved sourcing top-quality meats locally (think pigs fed hazelnuts during their final
days). Small-scale meat farmers who raise cattle, lambs, pigs, chickens and goats form
relationships with urban chefs, who will sometimes visit farms to participate in slaughter.
Also, some ranchers sell everything from grass-fed beef to pigs' feet and livers at farm-
ers markets. Other evidence of meat mania? Butchering classes for the public as well as
restaurants with their own 'house-cured' meats, such as pancetta, sopressata and saus-
age.
Local Leanings
Finding local products has become a popular pursuit for an increasingly food-aware, eco-
minded population (most of whom believe that shipping food long distances wastes pre-
cious resources). The year-round availability of fresh produce has spurred a fanaticism
for seasonal eating. Many of those food fanatics prefer organic, sustainably produced ed-
ibles, and conventional farmers and vintners are working to meet the demand by under-
going the two- to three-year organic-certification process.
Farmers markets have become the best examples of this new hyper-awareness of food
sourcing, and a handful operate year-round. Some of the most popular markets go bey-
ond offering produce, with everything from pastries, artisan cheeses, honey and jams to
prepared foods like wood-fired pizzas, roasted peppers, and biscuits and gravy.
If you miss the markets, don't worry. Many grocery stores and specialty food markets
prominently label local foods. Large-scale brands like Tillamook Cheese, which makes
cheese, yogurt and ice cream in the coastal town of Tillamook, OR, have a devoted cus-
tomer base that enjoys supporting local economies. So does the fast-food chain Bur-
gerville, which buys ingredients for its menus from local sources - it offers Walla Walla
onion rings, blackberry or hazelnut milkshakes and Tillamook cheddar burgers.
Upscale restaurants also reflect the public's passion for local foods. Some menus name
the farms and harvesters who supply specific ingredients. If you're curious, ask servers
for details about a restaurant's sourcing practices - most likely they'll be used to such re-
quests.
Visit An Exploration of Portland Food & Drink ( www.portlandfoodanddrink.com ) , the
Chowhound board for the Pacific Northwest ( www.chowhound.com/boards/4 ) and Food
Carts Portland ( www.foodcartsportland.com ) for ideas.