If you are a local gardener with extra produce, you can be assured it will not be wasted if you take it to one of the following drop sites:
CORVALLIS
Community Outreach
865 NW Reiman (off 9th St.)
Any day 9a.m.—9p.m. at front desk.
Linn Benton Food Share
545 SW 2nd St.
Small amounts M-F 8a.m.—5p.m.
St. Mary’s Soup Kitchen & Food Bank
501 NW 25th St.
First Christian Church Soup Kitchen
602 Madison
Any day 7a.m.—10p.m.
South Corvallis Food Bank
1750 SW 3rd St. Suite M
M-F 1p.m.—3p.m. and Sat. 10a.m.—noon
Circle of Hope
215 NW Monroe
M-F 9a.m.—5p.m.
PHILOMATH
Philomath Food Bank
360 South 9th St., Philomath
Tue 5p.m.—8p.m.
Thu 8a.m.—noon
Sat …
It’s important to read the labels on products you purchase — whether those products are locally grown or not. What many of us have trouble remembering (or even finding out) is exactly what each of these designations means. Here is a list of the most common designations you will find, and here is what they mean:
We just finished the last of the chanterelles, stashed in the freezer from last fall. What luxury to have such excellent mushrooms at hand for almost half a year — for free. The only cost was hikes in the woods, the exercise doubling as health insurance and mental health insurance too since it’s my favorite place to be.
Wheat. Have you had any today? Think about how much cycles through our community in a 24-hour period. Breakfast alone requires bushels of the stuff for toast, bagels, muffins, cinnamon rolls and pancakes. Then there are sandwiches for lunch, cookies for snacks and pizza for supper – or maybe pasta and garlic bread. Now there’s a plate full of wheat.
How much of the wheat we eat is grown locally? None, unless you grow it yourself (and some do!). Historically, it’s been grown here for generations. There were flour mills in Corvallis, …