Dine & Imbibe Organically

Organicology conference registration comes with three, delicious meals each day. We've put together an amazing menu replete with organic ingredients and various varietals that will appeal to the epicurean in you.

Download the full menu for the event here.

Slow Food Ark of Taste

Slow Food’s Ark of Taste is an international catalog of foods that are threatened by industrial standardization, the regulations of large-scale distribution and environmental damage.  The Ark was created to point out the existence of these products, draw attention to the risk of their extinction within a few generations, invite everyone to take action to help protect them. In some cases this might be by buying and consuming them, in some by telling their story and supporting their producers, and in others, such as the case of endangered wild species, this might mean eating less or none of them in order to preserve them and favor their reproduction.  Since its inception in 1996, more than 2000 products from over 50 countries have been added to the International Ark of Taste.

To qualify for the program food products must be:

Domestic species (plant varieties, ecotypes, indigenous animal breeds and populations), wild species (only if tied to methods of harvesting, processing and traditional uses) or processed products

  • Of distinctive quality in terms of taste. ‘Taste quality', in this context, is defined in the context of local traditions and uses
  • Linked to a specific area, to the memory and identity of a group and to local traditions
  • Produced in limited quantities
  • At risk of extinction

At Organicology 2015, we are featuring these Pacific Northwest foods from the US Ark of Taste:

  • Line-caught Marbled Chinook salmon from Jeremy Brown in Bellingham, WA
  • Alaskan Birch syrup from Kahiltna Birchworks in Palmer, AK
  • Lower Salmon River squash from Tom Lively in Eugene, OR
  • Inchelium Red garlic from Cloudview Farm in Ephrata, WA
  • Gilfeather turnip from Sauvie Island Organics in Portland, OR
  • Ozette potato from Ralph’s Greenhouse in Mount Vernon, WA
  • Black Republican cherry from Tamiyasu Orchards in Hood River, OR and Peak Forest Fruit in Banks, OR (served during the Friday Reception; voucher in your registration bag)

Black Republican Cherry Shrub

Inside your registration bags you will find a voucher for one free, Black Republican cherry shrub cocktail or mocktail. The shrub drinks will feature the Black Republican cherry, a Slow Food Ark of Taste product, which were grown organically at Tamiyasu Orchards in Hood River, OR, and Peak Forest Fruit in Banks, OR, and have been preserving in a shrub syrup since being picked in July. Chef Timothy Wastell from Firehouse Restaurant in Portland, OR, preserved them as a shrub. It will be served with organic whiskey from Koval Distillery.

Learn more about this exciting project here.

Heirlooms of Tomorrow

For the first time, we have expanded this Pacific Northwest themed dinner to include the impressive organic breeding work being accomplished in the region, which we refer to as ‘Heirlooms of Tomorrow’.  These products include:

  • Quinoa, squash and kale from Frank Morton of Wild Garden Seed
  • Kale and cabbage from Nash Huber of Nash’s Organic Produce
  • Barley from Pat Hayes of Oregon State University
  • Abundant Bloomsdale spinach and sweet corn from Organic Seed Alliance
  • Mild Habanero peppers from Jim Myers of Oregon State University
  • Squash from Carol Deppe of Fertile Valley Seeds

The Port Townsend Food Co-op is privileged to support the Organic Seed Alliance Heirlooms of Tomorrow program and sponsor Abundant Bloomsdale Spinach seed for Organicology participants. This variety was bred with OSA and 8 organic farms over the last 10 years. We also partnered with the OSA to develop an open-pollinated, short-season, cold-tolerant, organic sweet corn seed—a divergent population of the “Who Gets Kissed?” sweet corn developed by Minnesota farmer Martin Diffley with OSA and University of Wisconsin.

Café  Mam

Returning once again to freshen up our mornings and energize our days will be Café Mam! Each day they will provide organic coffee, tea and water and will serve espresso drinks during meals. Café Mam (say `mom`) is grown by fair-trade cooperatives of native Mayan farmers living in the highlands of Chiapas, Mexico. It is 100% organic, fair trade certified, shade-grown, high altitude arabica coffee.

Our partnership with Café Mam honors both of our mutual goals:

• Honoring and healing the earth

• Self-sufficiency and political independence

• Sustainable development of rural communities

• Child welfare, including education & nutrition

• Defense of indigenous cultural identity

• Education in organic agriculture

• Promotion of progressive groups


B-Line Sustainable Urban Delivery is a Portland-based, tricycle delivery system.  They use electric-assisted “freight bikes” that can deliver 700lbs of goods in a 45-square foot-trailer to local businesses. In 2013, we collected 3,000lbs of food to go to the Portland Rescue Mission, so watch for their trikes and give their riders a high five! Visit b-linepdx.com

Utilizing B-Line and implementing other sustainable practices are part of our Zero Waste philosophy! Zero Waste supports sustainability by reducing extraction from, and eliminating waste to, nature, improving economic efficiency and making more resources available to all.  www.zerowaste.org

Eating is an agricultural act.—Wendell Berry