Vancouver Food Network

History of the Vancouver Food Co-op

Founded in 2003 and incorporated in 2006, the Vancouver Food Co-op's original goal was to open a modest grocery store in west Vancouver, south of 39th Street and west of Interstate 5. The most recent, publicly-discussed version of their business plan in late August of 2008 involved raising $1.5 million to open a six-thousand-square-foot store somewhere south of 78th Street and west of Andresen Road. Having begun 2008 with the goal of selling $180 shares to six hundred people by the end of 2008, they reported 175 "owners" as of of mid-December, with cash on hand of approximately $30,000.

Contact Information

Vancouver Food Cooperative
Broadway Station Private Mailbox B
1701 Broadway, #B
Vancouver WA 98663

(360) 694-8094
http://VancouverFood.coop

Structure and Governance

Founded in 2003 by Sunrise O'Mahoney and Heather Lehman, the original RCW 24.06 incorporators for 2006 were O'Mahoney, Lehman, Kathie Loveall and Sharon Kulish-Bayles.

Past directors include Heather Lehman (2006-2008), Katherine Loveall (2006), Merrit Hitzeman-Anjon (2006-2007), Lori Loranger (2006-2008), Rory Bowman (2006-2008), Kate Wallis (2006-2007), Betty Esthelle (2008), Rachel Woodward (2008), Laura Lang (2008), Mike Kerbs (2008), Anja Larson (2008), Rustin Brewer (2008) and James Olson (2008-2009).

Remaining directors elected in 2008 include Sunrise O'Mahoney, Sharon Kulish-Bayles, Jim Tiefenthaler.

Present appointed directors include: Tom Miewald, Dana Greyson, Philip Thompson and Marjorie Casswell.

For Further Information

• Official web site at http://VancouverFood.coop
• Google group "VFC General" at http://groups.google.com/group/vfc-general
• "Co-Op Conundrum: Vancouver Food Cooperative's founders believe west Vancouver needs and can support a store, but feasibility study, economy complicate efforts" by Laura McVicker. The Columbian, January 21, 2009, p. D1
• "Food Co-Op Stymied in Downtown Site Search" by Laura McVicker. The Columbian, September 8, 2008, p. C1. Stories of the tensions and events surrounding the removal of "west Vancouver" from VFC materials, including allegations of criminal wrongdoing from Sunrise O'Mahoney.
• "Vancouver Food Cooperative, R. I. P." by Rory Bowman, WordPress.com, September 1, 2008.
• "In Our View: Grocery Gains" Editorial. The Columbian, September 10, 2007. Columbian editorial in support of cooperative grocery store for west Vancouver.
• "Grocery Shopping" by Dean Baker. The Columbian, September 5, 2007. For more than four years, Sunrise O'Mahoney has dreamed of opening a west Vancouver neighborhood grocery store to sell healthy, locally grown food to people who live downtown, uptown and all around Clark County. Her vision isn't just any grocery store. It's a community cooperative called Vancouver Food Co-op.
• "You Are Where You Eat: The Rise of the Vancouver Co-Op" by Eric A. Johnson. The Vancouver Voice, September 2007.
• "Cooperating on a Grocery Store" by Jessica Swanson. Vancouver Business Journal, August 3, 2007.
• Vancouver Food Co-op Selling Shares: Plans Potluck Information Sharing Event. The Daily Insider, July 2, 2007. Article on kick-off potluck for VFC owner drive.
• "Grocery Co-Op is Envisioned Downtown" by Dean Baker. The Columbian, February 15, 2007. The Vancouver Food Cooperative probably will begin soliciting memberships in a couple of months to raise money as it searches for a storefront with adequate parking somewhere between Esther Short Park and 39th and Main Streets, said Sunrise O'Mahoney, interim chairwoman of the co-op.
• "Yes, Virginia, There Is a Vancouver Food Co-Op" by Tony Bacon. The Daily Insider, December 8, 2006.
• "Another Way to Buy Organic" by Foster Church. The Oregonian, July 20, 2005. Article on the VFC buyer's club and general work toward a cooperative grocery in west Vancouver.
• "Food for the Soul: New Grocery Co-ops Rise Up With Help From Food Co-op 500." Spring 2006 edition of Bank Notes: The Latest News From National Cooperative Bank.
• "Vancouver City Center Vision Team" notes from March 25, 2004. The group discussion yielded significant input including the need for a grocery store is important and is considered a significant part of the retail issue.
• "Grocery Store Run by the Community for the Community in Downtown Vancouver" by Sunrise O'Mahoney. Vancouver Food Cooperative press release, September 8, 2003. VFC's first press release for 17sep03 meeting at FVRL. "The planning has begun for a food Co-op in downtown Vancouver. 'There is a strong need for a grocery store in West Vancouver and now is the time to make it happen' says Sunrise O'Mahoney, Vancouver Co-op Board member."

*Original article amended to reflect news articles published after original posting and constantly rotating board of directors.

Posted by Rory Bowman at 12:00 PM | Permalink | Comments (0) | TrackBacks (0)

Emerging from a 1997 neighborhood buyer's club, Alberta Cooperative Grocery opened in 2001 and was profitable within three years, grossing almost two million dollars from just under 3,000 square feet in 2007. Governance is by an elected board which has recently adopted the Carver "policy governance" model, with operations by a team of co-managers. ACG holds monthly orientations and board meetings are held on the first Tuesday of each month. Ownership is $180.

In addition to fresh produce and a strong bulk section, the Alberta Co-op also has a good variety of micro-brew beer and basic organic meats.

A History of Financial Success

Since opening in 2002 with annual sales of $980K, ACG has shown consistent growth of 9-23% each year, increasing 23% from $1.98 to $2.4 million for 2008. With twenty-two regular staff, five subs and approximately fifty working members, Alberta saw membership grow 36% from 454 at the beginning of 2008 to 618 by the end. 2008 was also the year that ACG applied for and was accepted into the National Cooperative Grocers Association, a major trade organization for established stores, which brings significant benefits and discounts for its members. Major goals for 2009 include more sophisticated use of financial data, improved store layout to maximize on limited space, board leadership training and better training and support for employees.

Contact Information for Alberta Co-Op

Alberta Cooperative Grocery

1500 NE Albera St
Portland OR 97211

(503) 287-4333
http://AlbertaGrocery.coop

For Further Information

• http://AlbertaGrocery.coop
• Alberta Co-op on FaceBook
• Alberta Cooperative's listing with Cooperative Grocer
• "The Co-Op Culture Grows on Portland" by Kathleen Bauer. The Oregonian. September 30, 2008.
• "Walk in Like You Own the Place: Rediscovering Portland's Cooperative Grocery Stores" by Lola Milholland. Edible Portland, Winter 2008.

* Amended to include data from 2008 annual report.

Posted by Rory Bowman at 12:00 PM | Permalink | Comments (0) | TrackBacks (0)

Originally incorporated in 1972 as "The Real Good Food Store," Food Front is Portland's second-oldest, surviving food cooperative. Having occupied a series of increasingly-larger spaces in NW Portland, its main store being its fourth building in that neighborhood. In summer of 2008, Food Front became the first cooperative in Portland to open a second store by stepping in to fill the void left by a shuttered Wild Oats in Hillsdale. Even before the second store, Food Front is the highest-grossing food co-op in Portland.

With approximately 6,000 owners at $150 per share, the NW store grossed approximately $6 million in 2007 out of just under 6000 retail square feet. The Hillsdale store, at approximately the same size, is expected to perform similarly within a few years. Food Front uses a fairly conventional "general manager" structure for operations, with almost no volunteers. Governance is by an elected board of directors, who use the Carver "policy governance" model to set policy and monitor management.

Contact Information for Food Front Co-Op

Food Front Cooperative Grocery

2375 NW Thurman Street
Portland OR 97210

(503) 222-5658
http://FoodFront.coop

Food Front Co-op Hillsdale
6344 SW Capitol Highway
Portland OR 97201

(503) 546-6559

For Further Information

• http://FoodFront.coop
• "Co-op Turns Neighborhood Loss into Second Store" by Tom Mattox. Cooperative Grocer #140:8-9, January-February 2009.
• Hillsdale: Celebration Set at new Food Front," by Jessica Machado. The Oregonian. September 30, 2008.
• "Food Front Grocery Store Comes to Hillsdale." Daily Journal of Commerce, September 30, 2008.
• Hillsdale welcomes Food Front with support, co-op members: Grocery cooperative exceeds its expectations when it moves into former Wild Oats space," by Peter Korn. The Portland Tribune, Sep 17, 2008.
• "Food Front Brings Co-op Store to Hillsdale: Group will spend $1.1 million to renovate former Wild Oats space," by Peter Korn, The Portland Tribune, May 8, 2008.
• "Walk in Like You Own the Place: Rediscovering Portland's Cooperative Grocery Stores" by Lola Milholland. Edible Portland, Winter 2008.
• Remember Food Co-ops? Portland's Still Flourishes," by Aliza Earnshaw. Portland Business Journal, August 25, 2000.

  Posted by Rory Bowman at 12:00 PM | Permalink | Comments (0) | TrackBacks (0)

People's is the oldest surviving food co-op in Portland, just north of Powell boulevard on SE 21st Avenue. Founded in 1970, People's operated with about a thousand square feet of retail space for over thirty years in a 1918 house that for decades had been a neighborhood store. A three-year renovation completed in March of 2003 expanded the store to almost 2,500 square feet of retail space, in a "green building" project that also created a 600-square-foot community room for neighborhood meetings and classes of all kinds. Except for pet foods, members voted not to stock products directly obtained by killing an animal (no meat). With approximately 3,000 members at $180 per share, People's grossed over $3 million in 2007.

Cooperative Structure with Policy Governance, Collective Management

People's is organized as a cooperative under ORS 62 and operates with a board of 5-9 elected directors, which operates under "policy governance." This means that the board focuses on broad, strategic policy, delegating operations to management, who reports back to the board monthly through thorough, highly structured reports. People's employees are all part of the "collective management" or CM team, which has its own democratic structures. A staff of two to three dozen works in combination with over two hundred volunteer "hands on owners," with its own policies and decision-making process.

Major Innovations: Mid-Week Organic Market, Point of Sale System

In 1990 People's also sponsored the first organic farmer's market in Portland and popularized the idea of a mid-week market that operated all twelve months of the year. Technology coordinator Joel Brock was instrumental in the creation and development of a special, open-source "point of sale" system, a tool that has since saved many co-operatives tens of thousands of dollars in software licensing costs.

Contact Information for People's Co-Op

Peoples Food Co-Op

3029 SE 21st Avenue
Portland OR 97202

(503) ORGANIC, (503) 674-2642
http://www.Peoples.coop

For Further Information

• http://www.Peoples.coop
• Wikipedia article on People's Food Co-op (Portland).
• Peoples' FaceBook Page
• "Collective Management: The People's Food Co-op Experience," by Bob Davis and Lori Burge. Cooperative Grocer #139:22-26, November-December 2008.
• "The Co-Op Culture Grows on Portland" by Kathleen Bauer. The Oregonian. September 30, 2008.
• "Walk in Like You Own the Place: Rediscovering Portland's Cooperative Grocery Stores" by Lola Milholland. Edible Portland, Winter 2008.
• A 2005 Cooperative Grocer article on IS4C, just before an open-source version was launched during an open-source software convention that summer.
• Video tour of Peoples: part 1 and part 2. August, 2005.
• "The Renovation and Expansion of People's Food Co-Op" in US Department of Energy's Energy Efficiency and Renewable Energy database, 2004.
• People's Food Co-op: Integrated Design Responds to Sun and Rain. City of Portland, Office of Sustainable Development, 2004.
• "People's Food Co-op Grows a Green Store" by Miles Uchida. Cooperative Grocer #108, September-October 2003.

Posted by Rory Bowman at 12:00 PM | Permalink | Comments (0) | TrackBacks (0)

When explaining the ideas behind the Vancouver Food Network we are often asked what we mean by the phrase "food system?" Briefly put, a food system is the total collection of ways and means by which people in a community obtain their food, whether measured from dirt to dirt or box to effluent pipe. At the October 2006 meeting of Community Choices 2010, one speaker defined the Clark County food system is that combination of businesses, government, charity and community efforts that fed or failed to feed every person in the county. This "four-legged table" model is a good place to start.

The First Leg: Business

Many people will immediately think of businesses when they think of how they eat. Whether they eat at a restaurant or buy food at a grocery store, most of us purchase most of our food. In a broader sense, though, business also includes agribusiness and the huge corporate farms and distribution channels such as ADM, Cargill, Wal-Mart and McDonald's.

The Second Leg: Government

Government is also a crucial part of our food system, from safety inspections and health regulations to subsidies and nutrition assistance programs such as USDA food stamps and surplus distribution. With above-average poverty in Clark County, government food is key to the lives of our neighbors, seen or unseen. From food stamps to school lunches to senior nutrition programs, government is often directly involved in the distribution of food, while state and county health inspectors assure the safety and cleanliness of restaurants and packaged foods which travel through other, commercial channels.

The Third Leg: Charity

The term "food insecurity" was coined by the United Nations as part of a "famine scale" but has since been applied domestically by USDA, where Washington state has ranked in the top ten states for food insecurity, both with and without hunger. Clark County is sadly above average within Washington. As a community, we have difficulty providing access to nutritious food for people to lead healthy lives. For decades, charities have tried to fill that void.

From churches with emergency food pantries, to the Oregon Food Bank, to people who make sure that an elderly neighbor or young family has groceries at the end of the month, charity is a key part of Clark County's food system. Often working in concert with business, government and other groups, formal charities make it their business to care for what Jesus might call "the least among us." It is no accident that in Matthew 25 the first works of corporal mercy are to feed the hungry and to give the thirsty something to drink.

The Fourth Leg: Community

The fourth leg of the food system table is community: all those things that people informally do to feed their neighbors and themselves. From cooking to gardening to hunting to potlucks, people in Clark County tend to be fond of gathering, growing and cooking their own food. From backyard chickens to CSA's, farmer markets and "u-pick" berries, folks in southwest Washington do wonders with food in community. Sit-down dinners within a family have repeatedly been shown to increase happiness and performance in school, as has sharing meals several times each week. As social animals, people like to share food, when they can get it. And this strengthens us all.

Early Food Systems

When Clark County was known as "the land of mud turtles," native peoples of the early 1800's had a diet centered on the river. Built mainly around salmon and steelhead, Clark County natives also ate camas root, wapato, oxalis and berries, perhaps in combination with small amounts of venison, elk and acorns. When the Hudson's Bay Company settled the area in the 1820's, Fort Vancouver became the region's first gated community, with local orchards, local grain, cattle up to the "fourth plain" and beyond, with Sandwich Islanders (Hawaiians) preparing fancy foods for company executives such as John McLoughlin. As the Oregon trail brought more American citizens from the midwest, land-claim farms began to dot the county pretty much as elsewhere in the rural, nineteenth century.

Food Systems in Clark County before World War II

It is odd to consider, but the super-market, as we now know it, was an invented thing. The first Piggly Wiggly was built just before World War I, and came to Vancouver in the 1920's. Before then, most commercial trade was centered on lower Main Street, with separate shops to serve different needs. There was the Holland Creamery (which would become Burgerville), but also a collection of butcher shops, dry grocers, pharmacists and bakeries, as well as green grocers and a public market (like the Pikes Place Market in Seattle) on Eighth and Main Street.

Before the First World War there was relatively little government presence in food. Hunger was addressed through community measures and charity. Washington State University had a well-developed extension program, teaching people how to better grow and preserve food. Clark County ran a poor farm at 78th Street, in what would become an agricultural research station. There was no Interstate Bridge connecting Oregon before 1917, and much of our food was produced right here, on small farms and in backyards, where even city people kept chickens. Restaurants were a rare treat and "whole foods" were the norm, not a brand-name for an upscale supermarket. Large portions of the food eaten in Clark County were grown here, with exports of nuts and apples, berries, plums and prunes

Post-War Changes in Clark County Food Systems

With the population boom of the Kaiser Shipyards and an increase of 18,000 to 80,000 people in the city, the Second World War changed the County dramatically, and changes in food systems followed the general model in the United States. Increasing suburbanization led to a dramatic expansion in super-markets: larger stores with significant parking lots that combined several departments under one roof. Local chains such as Pay N Takit, Keils or Dick and Steve's grew to prominence, augmenting national chains and regional chains such as Fred Meyer and Albertson's. For the most part those went out of business in the 1980's, as Fred Meyer was purchased to become part of Kroeger's. Faced with the "finite stomach" problem, the post-war grocery model was one that emphasized large-footprint stores with multiple departments, extracting more profit by moving to refined and "convenience foods" in the aisles while cutting costs through improved distribution behind the loading dock. This reached its apogee at the end of the century in WalMart, an international chain with lean logistics, cut to the bone.

However good this might be for the bottom line, it is not ideal for human health. As has been documented over and over again, including by groups such as Community Choices Clark County, we face major issues in our food system. From rising obesity and diabetes to plain, old-fashioned hunger, to failing farms and a generation which cannot cook, we can do better.

Room at the Table for Present and Future Souls

As a community, we must set a better table. Understanding and appreciating all four legs of this table, we must build a healthier food system. For our health, our businesses, our neighbors and ourselves, we must help create stronger food systems.

For Further Information

For further information on food systems, please consider some of the following resources.

• Community Choices Clark County (formerly Community Choices 2010)
• "A Primer on Community Food Systems: Linking Food, Nutrition and Agriculture" by Cornell University at
• USDA National Agricultural Library articles on food systems
• Food Security Learning Center Introduction to Local and Regional Food Systems
• For Hunger-Proof Cities: Sustainable Urban Food Systems by Mustafa Koc, International Development Research Centre (Canada), 1999

Article ©2008 Rory Bowman

Posted by Rory Bowman at 12:00 PM | Permalink | Comments (0) | TrackBacks (0)

With two main goals - to promote small farms and improve access to good nutrition - the Washington State Farmer's Market Association (WFMA) is one of the most important resources for sustainable nutrition in the state. With over a hundred member markets, WFMA's vision is "a thriving and sustainable farmers market within reach of every resident." Central to this are what it calls "roots guidelines," to emphasize honest, small-scale production.

WFMA's "Roots Guidelines" for Vendors

WFMA's "roots guidelines" strengthen local, sustainable economics in several ways. First, they focus close to home, requiring products be from Washington or an adjacent county. This gives smaller producers a venue for ripe and flavorful produce that cannot be dominated by imports from distant, corporate farms. Secondly, they provide key distinctions between vendors which also promote local, value-added production. Vendors are divided into six types in two categories. WFMA also inspects and patrols markets to make sure that everyone is playing by the same rules.

WFMA Producers: Farmers, Processors, Local Resellers

One of the key problems facing local farmers worldwide is, of course, the dominance of "agribusiness," large corporate farms which can afford to ship produce all over the country (and indeed the world), taking advantage of warmer climates and two hemispheres to create the illusion that all foods can be sustainably grown year-around. Given that these growers dominate the retail food system, WFMA seeks to provide incentives for vendors to sell things grown in Washington state, preferably on land they lease or own locally. Folks who grow the stuff themselves are "farmers," while "processors" are those folks here in Washington who process such foods locally into baked goods, salsa, jams or other products such as smoked meats. "Resellers" are folks who distribute and bring to market foods grown in Washington or adjacent counties exclusively, serving as the single step between producers themselves and the consumer, without importing foods through other channels. This focus on immediate and local producers ensures that maximum value stays in the local economy, promoting economic development by maximizing local production and minimizing imports. Because dollars stay in the local economy, jobs and value stay as close to the land as possible.

Other Vendors: Local Crafters, Concessionaires, Others

"Crafters," according to WFMA guidelines, are those who use their own hands and skill to produce products, using "skills, personal handling and guidance by the crafter." Artisans should produce these goods themselves, and use of local materials from Washington state is encouraged. Woodworkers, potters and textile artists are all examples of crafters under the WFMA guidelines. "Concessionaires" provide prepared foods at WFMA markets and are "encouraged to provide a good variety of healthy foods," with an emphasis on local ingredients. "Miscellaneous" vendors are those who do not fit into (or violate) the other five categories, such as service businesses or non-profit organizations.

WFMA Markets in Clark County

In Clark County there are two farmer's markets who abide by and are members of the Washington State Farmer's Market Association. Both the Camas and Battle Ground Farmers' Markets are members of WFMA. Vancouver Farmer's Market is not.

For More Information

• http://www.wafarmersmarkets.com/aboutus.html
• http://www.wafarmersmarkets.com/resources/wsfma-Rootsmemberguidelines.html
• 2004 WSU Farmers Market Manual
• http://www.wafarmersmarkets.com/washingtonfarmersmarketdirectory.html
• "When Things Don’t Work: Some Insights into Why Farmers’ Markets Close." Oregon State University Extension Service, Special Report 1073-E, Originally published December 2006 and revised July 2008.

Posted by Rory Bowman at 12:00 PM | Permalink | Comments (0) | TrackBacks (0)

Food in the News

• "Co-Op Conundrum: Vancouver Food Cooperative's founders believe west Vancouver needs and can support a store, but feasibility study, economy complicate efforts" by Laura McVicker. The Columbian, January 21, 2009, p. D1. Discussion and perspectives on the progress, or lack of same, toward a Vancouver co-op over the past several years.
• "An Agricultural Mystery: Why Aren’t There More Farmers Like David Knaus? An Answer in Four Parts" by Michael Andersen. The Columbian. Sunday, January 25. Profile of David Knaus, local organic, small-farm expert on key issues facing small farmers in Clark County: land, water, knowledge and labor.

Food Events in Clark County

For a more expansive calendar, please see http://VancouverFood.net/calendar

Wed 7jan09

Vancouver Food Cooperative Meeting for Member Update and Brainstorming, Vancouver Food Cooperative. 6:30-8:30pm, Wednesday 7 Jan 2009 @ Hough Elementary School cafeteria, 1900 Daniels St, Vancouver 98660. Free to VFC owners. FFI, please phone (360) 694-8094.

Wed 14jan09

"Marketing and Promotion," 10-11:30am, Wednesday 14 Jan 2009 online. FFI and to register, please visit http://cdsfood.centraldesktop.com/fc500registration.

Sat 17jan09

Modern Organic Farming Site Selection, Scale and Scope with David Knaus, Fresh Earth Gardens LLC. 10a-2pm, Saturday 17 Jan 2009 @ WSU Clark County 78th St Farm, 1919 NE 78th Street, Vancouver 98665. First of ten in a $450 series, "Modern Organic Farming on Small Acreage." FFI, please visit http://clark.wsu.edu or http://freshearthgardens.com/classes.

Wed 21jan09

Vancouver Food Co-op's third annual "Meet the Farmers" event, organized by Sunrise O'Mahoney. 6-8pm, Wednesday 21 Jan 2009 @ WSU Vancouver, Firstenburg Student Commons, 14204 N.E. Salmon Creek Ave, Vancouver WA 98686. Learn how to support community-supported agriculture (CSA) in Clark County and meet various local CSA farmers with open subscriptions for the coming season. FFI please email Sunrise@VancouverFood.coop

Thu 22jan09

"Planning the Vegetable Garden" with Urban Farm School, 6:30-8:30pm, Thursday, 22 Jan 2009 @ DiTazza Cafe, 2100 SE 164th Avenue Suite D109, Vancouver, 98683. FFI please visit http://urbanfarmschool.wordpress.com/upcoming-events/ or phone (360) 907-5814. $15.

Fri 23jan09

Cooking Class w Monique Dupre, 7-8:30pm @ Monique's in downtown Vancouver. Part of Ms. Dupre's well-received "Sustainable Living on a Budget" series. Register online and get more information at SustainableBudget.com.

Sat 24jan09

Modern Organic Farming Tools and Techniques with David Knaus, Fresh Earth Gardens LLC. 10a-2pm, Saturday 24 Jan 2009 @ WSU Clark County 78th St Farm, 1919 NE 78th Street, Vancouver 98665. Second of ten in a $450 series, "Modern Organic Farming on Small Acreage." FFI, please visit http://clark.wsu.edu or http://freshearthgardens.com/classes.

Mon 26jan09

"Sustainable Living on a Budget," introductory class with Monique Dupre. 7-9pm Monday 26 Jan 2009 @ Ecolution NW, 1709 Broadway, Vancouver 98663. Come see why Monique is such a well-regarded teacher as she offers this basic introduction to new-school home economics. $35 with registration online at http://www.sustainablebudget.com/?page_id=15

Thu 29jan09

"Northwest VEG Vancouver Potluck." 6:30-9pm @ Clark Public Utilities Service Center, 1200 Fort Vancouver Way, Vancouver 98663. FFI: http://www.nwveg.org/Calendar.html, (503) 224-7380 or info@nwveg.org.

"Planning the Vegetable Garden" with Urban Farm School, 6:30-8:30pm, Thursday, 29 Jan 2009 @ DiTazza Cafe, 2100 SE 164th Avenue Suite D109, Vancouver, 98683. FFI please visit http://urbanfarmschool.wordpress.com/upcoming-events/ or phone (360) 907-5814. $15.

Sat 31jan09

Whole Land Concepts and Fieldwork with David Knaus, Fresh Earth Gardens LLC. 10a-2pm, Saturday 31 Jan 2009 @ WSU Clark County 78th St Farm, 1919 NE 78th Street, Vancouver 98665. Third of ten in a $450 series, "Modern Organic Farming on Small Acreage." FFI, please visit http://clark.wsu.edu or http://freshearthgardens.com/classes

Posted by Rory Bowman at 12:00 PM | Permalink | Comments (0) | TrackBacks (0)

Everyone needs a little help sometimes, and everyone is better for having helped others. Below is some basic information on finding local food assistance in Clark County, Washington.

Soup Kitchens

"Soup kitchen" is a general term from the great depression for a facility (often run by a church or non-profit organization) that provides free or inexpensive meals to anyone.

• Hot meals are served daily at Share House, 1115 W 13th St, Vancouver WA 98660
• Share also provides summer meal assistance through its "children's hunger initiative."

Free and Reduced Lunch

As a response to the poor health of military recruits from low-income families, the USDA established the school lunch program was established in the mid-1940's and expanded to include free breakfast in the 1960's. This program provides USDA-subsidized food and other assistance to local schools, with a majority of students in Clark County qualifying for this benefit, although not every family applies.

Applications for free and reduced meals (breakfast and lunch) are distributed at the beginning of each school year and are available through most classroom teachers, counselors or the school office. Since this program is administered on the district level, a single form may be completed for all children in a household, even if they attend different schools. Phone your local school district or office for details.

General information on the program is available at http://www.fns.usda.gov/cnd/FRP/frp.process.htm but forms for any given district must be obtained from that school district.

Food Stamps

"Food stamps" (or EBT) is a program administered by the USDA which seeks to support American agriculture by providing assistance to low-income individuals in obtaining basic nutrition. Because this program is administered through the states, initial application is usually through a state office. The main office for this in Clark County is in Town Center Plaza (the old Tower Mall)

• Columbia River Community Services Office #53, (360) 759-2800
• 5411 E. Mill Plain Blvd, Building #1 (Town Center Plaza), Vancouver WA 98661

Toll free: (800) 287-1745, TTY: (360) 696-6334, The Answer Phone: (877) 980-9220

Begin online application at https://fortress.wa.gov/dshs/f2ws03esaapps/onlineapp/introduction_1.asp

Loaves and Fishes Meals Sites

The Loaves and Fishes lunch program provides hot noon meals and activities at various sites around Clark County for people 60 and older and their spouses, for a suggested donation of $2.75. Others may also eat for $6.80 and food stamps are accepted. No reservations required.

• Vancouver's Leupke Center 11:30-1pm weekdays, 1009 East McLoughlin Blvd (behind Marshall Center). (360) 695-3847.
• Washougal Community Center, Monday-Thursday @ 11:40, 1681 "C" Street, (360) 210-5666.
• Ridgefield Community Center, Wednesdays at noon, 210 N Main, (360) 567-7670.
• Battle Ground Community Center, 11:30-1pm weekdays 912 East Main Street, (360) 666-9158.
• La Center Community Center, Thursdays at noon, 1000 East Fourth St, (360) 567-7670.
• Vancouver's Firstenberg Community Center, Weekdays 11:30-1:30pm, 700 NE 136th Ave, (360) 597-5711.
• Camas Senior Center, Fridays at 11:30 am, 1718 SE Seventh St, (360) 210-5666.

Meals on Wheels

Meals on Wheels is a nutrition assistance program that focuses on the elderly, disabled and other shut-ins, helping to deliver at least one nutritious mail each day through the help of volunteers. This program is not income-based

• For meals or general information, please phone Loaves and Fishes Centers, Inc., toll-free at (866) 788-6325
• To volunteer please phone (360) 695-3847
• http://www.loavesandfishesonline.org

WIC (Women, Infants & Children) Food Assistance

Basic Information on WIC or help finding a store

• Clark County Public Health, 1601 E 4th Plain Blvd, Vancouver WA 98661, (360) 397-8459
• Clark County Public Health, 701 E Main St, Battle Ground WA 98604, (360) 687-7126
• Cowlitz Family Health Center, 1251 Lewis River Rd Suite D, Woodland WA 98674, (360) 225-4310
• East County Public Health Resource Center, 702 "C" Street, Washougal WA 98671, (360) 835-7802
• Skamania County Health Department, 683 SW Rock Creek Dr, Stevenson WA 98648, (509) 427-387

General Nutritional Information

http://www.clark.wa.gov/health/wic/links.html

Food Banks and Pantries

There are a variety of private agencies and churches which provide food assistance, with Oregon Food Bank the main umbrella organization for our area. Please visit their web site for information on how to obtain assistance, volunteer at their main warehouse, organize a food drive in your community or otherwise assist them. Among the major food drives in Clark County are the "walk and knock" each December and the letter carrier collection each May. In addition to providing emergency food boxes, Oregon Food Bank also has programs for gardeners, teaching people to garden and in nutrition education.

USDA Commodities Distribution

The federal department of agriculture provides commodity foodstuffs such as cheese and peanut butter in Clark County during the first three weeks of each month. To qualify one must be a Clark County resident with an income at or below 185% of the federal poverty level. For more information and to see if you qualify, please phone (360) 892-9050. Distribution centers are arranged by ZIP code.

• 98660, 98661, 98663, 98665:
  Weekdays 10a-N, 1-4pm at Salvation Army, 7509 NE 47th Avenue.
• 98662, 98664, 98682, 98683, 98684:
  Weekdays at 10am or 12:30-2:30pm at FISH Orchards, 6008 NE 110th Avenue.
• 98607, 98671:
  Third Monday 9am-4pm, Interfaith Treasure House, 91 "C" Street in Camas.
• 98601, 98604, 98606, 98622, 98674, 98675:
  First Monday 10am-Noon, North County Food Bank, 400 SW Second, Battle Ground.

Posted by Rory Bowman at 12:00 PM | Permalink | Comments (2) | TrackBacks (0)

There are relatively few restrictions on livestock within Clark County and, although individual cities may regulate animals, for the most part the county has a complaint-driven system. This means that small domestic animals (such as fryer rabbits or egg-laying hens) are allowed for personal use, so long as they and their products are not sold, traded or bartered.

City of Vancouver (Washington) Chicken Law

Poultry and livestock within the City of Vancouver are defined in section 20.150.040 and governed under chapter 8.24 of the Vancouver Municipal Code (VMC). Roosters, swine and peacocks are explicitly prohibited under VMC 20.895.050 (C) while larger animals are only allowed on properties with one acre or more as per VMC 20.150.040 (B).

Clark County Urban Livestock Task Force

In late 2008 the Bureau of Clark County Commissioners (BOCC) voted to establish the Urban Lifestock Task Force (ULTF) to address the issue of horses and other livestock within Clark County within and outside of designated urban growth areas (UGA's).

First meetings of the task force were scheduled for 10 December 2008, then on 14 and 28 January 2009 at the county's Public Services Center, 1300 Franklin in Vancouver, 98660. In addition to identifying minimal conditions for the lawful upkeep of livestock, the ULTF is also asked to help with legal definitions of livestock and related concepts such as "stable" and "agriculture." The designated contact person for this is Gordy Euler of Clark Community Planning. ULTF task force members appointed include: Art Stubbs, Cheri Cornelius, Clarence Petty, Denise Smee, Loren Carlson, Mary Ann Simonds, Norm Welsh and Tom Meyer.

For more information and minutes please visit the offical ULTF web page at http://www.clark.wa.gov/longrangeplan/projects/urban-livestock-review.html.

Clark County 4-H Programs for Washington Youth

4-H is a nationwide youth organization, administered through state extension services under the United States Department of Agriculture. Historically the program has had a strong rural focus. In Clark County, Washington, the 4-H program is managed through Washington State University's cooperative extension office at the "CASEE Center" (Center for Agriculture, Science, and Environmental Education) 11104 NE 149th St, #C100, Brush Prairie WA 98605. For more information on 4-H in Clark County, including youth programs related to livestock, please visit http://clark.wsu.edu/youth or phone (360) 397-6060.

For Further Information

• Clark County Washington's 4-H program is administered through the WSU Extension Office.
• Vancouver Municipal Code (VMC) Section 20.150.040 defines a domestic animal as "Any animal other than livestock that lives and breeds in a tame condition including, but not limited to: dogs, cats and other pets."
• Vancouver Municipal Code (VMC) 8.24 "Animals"
• BackYardChickens.com has more information on keeping chickens than you can shake a stick at.

Posted by Rory Bowman at 12:00 PM | Permalink | Comments (0) | TrackBacks (0)

As part of a larger plan to encourage children to eat more local fruits and vegetables, Portland Public Schools has an innovative program that features classroom lessons around food that complement seasonal offerings from local growers in grade-school cafeterias. They also feature simple, make-at-home recipes from upscale local chef, Cory Schreiber, showing that great food need not be expensive.

Cory Schreiber on Roasted Yellow Finn Potatoes with Garlic, Rosemary, and Olive Oil

"When I first moved back to Oregon to open Wildwood, local potato offerings were for the most part limited to Yukon Golds, russets, sweet potatoes, and red potatoes. Since that time, many potato varieties have come onto the market, including fingerlings, bananas, and Yellow Finn. This recipe is uncomplicated and tasty. Yellow Finns are good for a quick roast because of their small size and buttery texture. Rosemary and garlic are a natural pairing that goes well with hearty meat dishes such as roasted loin of pork or leg of lamb."

Ingredients

• 3 pounds unpeeled Yellow Finn, Yukon Gold, fingerling, or red potatoes, scrubbed and halved
• 12 cloves garlic, smashed
• 2 tablespoons minced fresh rosemary
• ¼ cup olive oil
• 1 ½ teaspoons salt
• 1 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400°.
2. In a large bowl, combine the potatoes, garlic, rosemary, olive oil, salt, and pepper. Toss well to coat.
3. Place in a large roasting pan or in the bottom of a broiler pan and roast in the oven for 40 minutes, or until golden brown, stirring twice.
4. Spoon onto a platter and serve.

For Further Information

• PPS' web page for "Eat. Think. Grow."
• Photos of different potato varieties at "the cook's thesaurus."
• Backyard Gardener tips on growing Yellow Finns

Posted by Rory Bowman at 12:00 PM | Permalink | Comments (0) | TrackBacks (0)

Vancouver Food Network is a web site and business aimed at building stronger food systems for southwest Washington, with a special focus on under-served communities in Vancouver and Clark County. Toward this aim we publish a variety of materials, all designed to promote local economic development and improve access to nutritious food.

If you have a resource that you think we should cover or can help promote, please contact us.

Vancouver Food Network

Vancouver Food Network
Post Office Box 249
Vancouver WA 98666

Telephone: (360) 694-3663, 694-FOOD

http://VancouverFood.net

Posted by Rory Bowman at 12:00 PM | Permalink | Comments (0) | TrackBacks (0)