Two years ago I was having dinner in Cathy Whims’ back yard and met a fearless advocate for the conservation of Oregon’s Wetlands — Esther Lev, the executive director of the Wetlands Conservancy.

I wasn’t aware of the importance of the health and well-being of wetlands and how they contribute to maintaining healthy marine life and aquatic ecosystems and farmlands.  The evening inspired Watershed’s commitment to TWC’s mission and specifically our role in widening the awareness and support in Oregon.

Our first major culinary event experience showcasing an organic farm and its adjacent wetlands project is this coming Saturday, September 25th in Waldport at Blue Heron Farm.

Cathy Whims of Portland’s Nostrana Restaurant and a team of fantastic local coastal purveyors will present a four-course dinner, entitled Wetlands and Wellies.  A few seats are still available and if our practice dinner two weeks ago was any indication, this will be the first of many special experiential events designed to bring to life the interconnectedness of wetlands and the local food movement’s values.  Thanks to all participating sponsors Whole Foods, Kettle Foods, Lenné Wines, Chehalem Wines, Rogue Ales, Springfield Creamery, Local Ocean Seafoods and Oregon Albacore Commission to name a few of the many, many generous organizations and companies.

Cathy Whims Prepares Paella in Waldport at Blue Heron Farm

Last week we joined with Nancy of Nancy’s Yogurt as she patrolled the Portland Farmer’s Market looking for the best seasonal ingredients.  She was in town to be honored as ‘Mother of the Month’ at Mother’s Bistro & Bar.  What to do with the abundance of fresh bell peppers?  Nancy has the answer …

Springfield Creamery, the makers of Nancy’s Yogurt, was profiled in the Fall 2009 issue of Food & Drink magazine. Springfield Creamery was the first in the U.S. to introduce yogurt with live acidophilus cultures and is located in Springfield, Oregon.

Check out the profile below by Staci Davidson.

Here’s the scenario… It’s been 2 weeks since you’ve been grocery shopping. Your pantry is bare except for some dried pasta and a few onions. Your fridge is empty, except that last cup of yogurt and some hard cheese. Voila!

You’ve got the essentials for a delicious and inexpensive meal that will blow your mind with simplicity and flavor.

This pasta dish came about when Nostrana Chef and Owner Cathy Whims had an abundance of Nancy’s Yogurt sitting in the fridge, and leave it to the James Beard nominated chef to create a dish that sings to the heavens out of a few humble ingredients. The tanginess of the Nancy’s cultured yogurt, contrasted with the sweet carmalized onion, is then bridged together with a hard cheese like parmesan and freshened up with the spring flavor of chives.

Our local back-to-basics, food and farm publication, Edible Portland, loved Whims’ recipe just as much as we did. And after they published it in their Spring issue, blogs like bread & honey discovered how much they loved it too! This is a recipe that once you’ve tried, you will return to it time and time again.

Edible Portland

Eugene Magazine featured a story on Lane County businesses that give to the local community and included Springfield based Nancy’s.  Nancy’s supports the local community through several organizations including Mainstream Housing, KidSports, Eugence Celebration and the Willamette Farm and Food Coalition.

Check out Nancy’s Kefir in this story from CBS on 2009 Health Food Trends!

We LOVE Nancy’s!

The “100 Things We Absolutely Love” feature came out in the Oregonian last week, and Nancy’s was one of the products listed. To view the full feature click here.

Move over “Track Town USA” Nancy’s is taking over Eugene…and the rest of the nation by storm. Nancy’s mania is still in full swing. This Eugene, Oregon based creamery is winning the popularity contest in the national yogurt market. Once wasn’t enough on the Today Show, Nancy’s stole the stage again on the September 26, 2008 “Latest Products, tasty trends – in yogurt” segment. Natural Food consumers (and Al Roker) just can’t get enough of this stuff!

Don’t worry, we’ll let you know when she makes another appearance.

On July 24, Nancy’s Yogurt…

Nancy’s Yogurt on The Today Show – NBC July 24

Springfield Creamery, probiotics pioneers and makers of Nancy’s Yogurt, have been building a dedicated “health-minded” fan base on a platform of integrity, quality ingredients and craftsmanship for nearly 40 years. Apparently the Today Show’s nutritionist is one of those fans! Last Thursday, the “Eat Smart” segment covered food products that tout health benefits but are not what they seem – they’re foods that fool! Luckily, the Today Show team follows up the imposters with the actual healthful option… the probiotic-rich, cane sugar free Nancy’s Yogurt being one of those. Nancy’s is the real thing!

Here’s a cute video by LAD client, Nancy’s Yogurt. The statue is of the legendary Ken Kesey, who is related to the Kesey family, the founders and owners of Nancy’s Yogurt and the Springfield Creamery. The statue is located in Eugene, Oregon where the company is based.