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Central Oregon author Sara Rishforth has written two books of fiction, as well as the 2018 nonfiction, “Bend Food – Stories of Local Farms and Kitchens.”

Local food podcaster/stylist Donna Britt catches up with Rishforth in this Q&A.

Source Weekly: Please give us a synopsis of your book “Bend Food – Stories of Local Farms and Kitchens.”

Sara Rishforth: It’s about the local farm-to-table boom; how it’s growing and expanding between farmers and restaurants. The book shows how the local movement goes beyond a few farmers markets. For example, how local restaurants may do something such as inviting a local rancher in to talk about their practices, the cattle they raise, etc.

SW: Do you have any updates on any of the farms/kitchens featured in the book that you’d like to share?

SR: As I was typing up notes for this interview, I was looking through the chapters and thinking about all these people who have expanded or diversified or who mentioned a goal in our interview (for the book) who have now reached their goal.

Take, for example, Dump City Dumplings. One of first interviews I did was with Dump City owner Dan Butters, who said they’d love to have a storefront someday. They also had another goal of figuring out how to sell dumplings frozen for customers to take home. Now, two years later, Dump City has a storefront and they recently launched a line of frozen products.

Golden Eagle Organics mentioned (in the book) that they wanted to have a booth at a farmers market. Since then, they’ve had booths at both the downtown Bend and the Northwest Crossing farmers

Emil Teague

Bend Food, Continued

The local farm-to-table movement boom continues, says author of “Bend Food”

By Donna Britt @foodlifelove.com

Submitted

Author Sara Rishforth is happy to report good news on the local food front.

markets. They also started growing vegetables and fruits, expanding beyond goat and lamb products.

SW: Let’s talk about our local "food economy" in this unique time of the COVID-19 pandemic.

SR: I think this time has shifted perspectives. The Northwest Crossing farmers market devised a one-way system to control foot traffic through the market. They wanted you to come to the market but they also wanted you to realize it can no longer be a social hour. People had their list and one person shopped instead of two or more.

In thinking about food trucks, it seems there has been opportunity during this time. Sunny Yoga, who was featured in “Bend Food” now has a food truck. People are flocking to their truck and other trucks because they feel safer sitting outside. Customers are noticing things like staff wiping down tables constantly and thinking, “OK, I can enjoy my food and don’t have to be so concerned.”

SW: It seems like many of us have pandemic stories of what we’ve done with more time at home and more time on our hands; how about you?

SR: My husband and I did have a lot of time on our hands in the spring and summer, so 12 raspberry starts from Fields Farm (also featured in “Bend Food”) was our first purchase when we decided to start a garden. We also had cucumbers, radishes, flowers and potatoes, among other things. Thirty-one potato plants— which, looking back, was probably too much! But it was fun to share potatoes with family and friends. It took two weeks for us to harvest all those potatoes!

SW: Do you have other food writing projects in the works?

SR: I haven’t been writing much other than writing letters with a friend in Anacortes (Washington). I got tired of my own cooking, and so did my friend, so every letter that we send we share two to three recipes. We write out the recipes in the letters, making a few notes about each one. But we’ll see what winter brings. Writing a book might be a good project during that time.

SW: Final thoughts?

SR: I think it’s important to be flexible and respectful during these times and to try and support local farmers and restaurants as you can, by perhaps going to Locavore right when they open or getting take-out to enjoy at home, if you prefer not to eat out.

“Bend Food – Stories of Local Farms and Kitchens” available at: Roundabout Books, Dudley’s Bookshop & Cafe, The Bend Store, Central Oregon Locavore, The High Desert Museum https://sararishforth.com

LITTLE BITES By Megan Burton

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Fermentation for Pandemic Times

As the COVID-19 pandemic drags on, many are searching for new and exciting ways to eat healthier and keep our immune systems on the defensive. Fermented foods offer a delicious twist on health foods. The Deschutes Public Library has free presentations on a variety of fermented foods throughout the week.

Kombucha: Join Carly King, a student at Southern Oregon University who brews an average of five gallons of uniquely flavored kombucha every two weeks. Follow along online on Sunday, Nov. 8 from 3-4 pm. Be sure to get your supplies ahead of time!

Dosa Demonstration: Dosas are a South Indian style crepe made from fermented rice and lentils. Follow along with fermentation revivalist Sandor Katz as he walks people through making dosas and other methods of fermenting the humble rice and beans. The self-taught fermentation enthusiast has written two books and hosted hundreds of workshops on the art of fermenting food. Join in online on Saturday, Nov. 7 from 2-3 pm.

Cheese: Market of Choice Chef and cheese steward John Butera has been helping Bendites find their new favorite cheese since 2016. This live virtual cheese tasting will feature five cheeses from as far as England or as close as sunny California. Get registered and grab your cheeses ahead of time! Get to tasting online on Thursday, Nov. 5 from 6:30-7:30 pm.

Veteran’s Day Brewery Pop Up

A local brewery and catering company unite for one tasty and refreshing pop up event. Braveheart Brewing is veteran owned, and its mission is to craft beer that “tastes and does good.” With each sale, Braveheart gives back to veteran and military support groups.

They’ve partnered with Bowtie Catering to bring a special beer and food event, featuring creamy mac & cheese, German sausage, carnitas nachos, harvest salad with chicken, chili and more, along with a variety of beers. Eat in or enjoy carry-out family style meals. There will also be raffles with prizes every day! The pop-up style event happens 11am - 8pm on Nov. 11-13, Veteran’s Day, at Bowtie Catering, located at 61147 S. Hwy 97 in Bend. Veterans can enjoy their meal on the house on Veterans Day.