2 // COASTWEEKEND.COM
Flavor of the month
North Coast Food Web publishes 2019 calendar highlighting local farms, restaurants
By JON WILLIAMS
FOR COAST WEEKEND
F
rom Alimento’s meal
kit service that uses
local produce, vege-
tables and meat, to Black-
berry Bog Farm in Knappa
that provides chicken for
Fort George Brewery, to
the Salmonberry Saloon
in Wheeler that buys from
more than 20 local farmers,
the North Coast is bursting
with fresh food.
But not everyone knows
that they can have local
food on their table.
That’s why the North
Coast Food Web, a non-
profit, whose mission is to
cultivate a healthy commu-
nity and economy through
agriculture, decided to
create a 2019 calendar to
raise awareness of com-
munity-focused farms and
restaurants people can pur-
chase local food from.
“There’s a passion with
the connection to the land,”
said Sue Cody, a photogra-
pher and supporter of the
Food Web who spent three
months this summer pho-
tographing and touring the
farms and restaurants with
Food Web board member
Mary Blake.
Each month features a
photo of a different farm
or restaurant and includes
information about it. The
calendar is a fundraiser for
the Food Web and high-
lights information about its
community offerings.
The calendar costs $20
and is available now at the
Salmonberry Saloon in
Wheeler, Rainy Day Barber
in Cannon Beach, the
Shelburne Hotel in Ilwaco,
Beach Books in Seaside,
COURTESY NORTH COAST FOOD WEB
The cover of the North Coast Food Web 2019 calendar.
Pat’s Pantry and Lucy’s
Books in Astoria, Astoria
Co-op and through the Food
Web’s website, northcoast-
foodweb.org.
The calendar includes
Skamokawa Farmstead
Creamery, Lazy Creek
Farm, 46 North Farm,
Blackberry Bog Farm,
Spring Up Farm, Moon
River Farm, Nehalem River
Ranch, Alimento, Bridge-
water Bistro, Salmonber-
ry Saloon, Fort George
Brewery and the Shelburne
Hotel.
A Food Guide with
information about more
than 40 local farms, what
they produce and how to
contact them is included in
the calendar.
Blake’s hope is for
people to know the name of
their farmer and where their
food at the region’s restau-
rants came from.
Love of the land
Blake learned through
visiting the farms how many
of the farmers came to it
later in life.
“There wasn’t a single
person that had been a farm-
er their whole life,” she said.
Cody, who works for The
Daily Astorian, said she was
amazed at the farmer’s ener-
gy and dedication. She also
noticed the care the farmers
took with their produce,
animals and soil.
Jared Gardner at Ne-
halem River Ranch raises
his livestock free range
not only for the animals’
welfare but also for the final
product. Gardner produces
grass-fed beef and pas-
ture pork. He works with
a dozen restaurants in the
area as well as 150 regular
customers.
MARY BLAKE PHOTO
Continued on Page 13
Teresa Retzlaff, of 46 North Farm in Olney.