Organic Restaurants Portland OR
Organic restaurants are an emerging trend that’s growing because more people want to eat environmentally conscious healthy food made with wholesome organic ingredients. Organic food is pesticide and hormone free. Great tasting organic food has a superior quality you can’t deny. Learn what’s it’s like to live the organic lifestyle and take advantage of the delicious organic recipes that come from grass fed beef, organically produced eggs and organically grown produce; that the organic restaurants in Portland, OR listed below have to offer.
Portland Farmers Market, Portland State Univ.
(503) 241-0032
South Park Blocks; Between SW Montgomery and SW Harrison
Portland, OR
Portland Farmers Market, Portland State Univ.
(503) 241-0032
South Park Blocks; Between SW Montgomery and SW Harrison
Portland, OR 97214
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
November-December Saturday, 9:30a.m. - 2:00p.m.
Portland Farmers Market Downtown
(503) 241-0032
South Park Blocks Behind Schnitzer Concert Hall
Portland, OR
Portland Farmers Market Downtown
(503) 241-0032
South Park Blocks Behind Schnitzer Concert Hall
Portland, OR 97214
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
May-October Wednesday, 10:00a.m. - 2:00p.m.
Organics To You
(503) 236-6496
Portland, OR
Organics To You
(503) 236-6496
Portland, OR 97214
Membership Organizations
Ecovian
Data Provided by:
The Tao of Tea
(503) 975-8327
3430 SE Belmont St
Portland, OR
The Tao of Tea
(503) 975-8327
3430 SE Belmont St
Portland, OR 97214
Data Provided by:
Lents International Farmers Market
(919) 812-6877
Crossroads Plaza, SE 92nd & Foster
Portland, OR
Lents International Farmers Market
(919) 812-6877
Crossroads Plaza, SE 92nd & Foster
Portland, OR 97209
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : No
SNAP Accepted : No
Hours
July-September Fourt Sunday, 9:00 a.m.-2:00 p.m.
Organic Partners International LLC
(503) 445-1065
2705 E Burnside St Ste 214
Portland, OR
Organic Partners International LLC
(503) 445-1065
2705 E Burnside St Ste 214
Portland, OR 97214
Data Provided by:
Portland Farmers Market At EcoTrust
(503) 214-0032
NW 10th between Irving & Johnson
Portland, OR
Portland Farmers Market At EcoTrust
(503) 214-0032
NW 10th between Irving & Johnson
Portland, OR 97214
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
June-September Thursday, 3:30p.m. - 7:30p.m.
Portland Farmers Market Eastbank
(503) 241-0032
SE 20th, between Hawthorne and Belmont on Salmon
Portland, OR
Portland Farmers Market Eastbank
(503) 241-0032
SE 20th, between Hawthorne and Belmont on Salmon
Portland, OR 97214
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
May-September Thursday, 3:30p.m. - 7:30p.m.
Stash Tea
5036844482ext310
PO Box 910
Portland, OR
Stash Tea
5036844482ext310
PO Box 910
Portland, OR 97207
Data Provided by:
Living Harvest
(888) 690-3958
PO Box 4407
Portland, OR
Living Harvest
(888) 690-3958
PO Box 4407
Portland, OR 97201
Data Provided by:
Data Provided by:
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\ASK LAURA \LAURA'S FAVES \HOT LISTS \FROM OUR FRIENDS | Restaurants of The Future: Can Food Service Really Be Sustainable? | | | | | Written by Jill Ettinger | |  Fast-casual restaurant du jour, Chipotle, made headlines for using organic and local ingredients in all of its 1,100 U.S. locations. This year alone, more than 10 million pounds of produce will come from within a 350-mile radius of Chipotle locations. McDonald's announced earlier this year that the behemoth fast-food restaurant would buy one million cage-free eggs each month for its U.S. locations. But even if the chain could commit to larger quantities, there simply aren't enough eggs to meet demand. And that's just the chains. Hundreds--if not thousands--of restaurants and caterers are now embracing the locavore menu. But can they all succeed? Fresheast sits at the border of West Hollywood and Beverly Hills, CA at a busy Santa Monica Boulevard intersection. At a glance, it looks like any other quick lunch spot: counter ordering with tired but smiling cashiers, self-serve beverage coolers, loud music, tables and benches just comfortable enough so that you eat quickly and make way for the next round of hungry patrons. But what you may overlook in this familiar setting is that the ingredients in the Pan Asian cuisine are mostly organic. All meats and seafood are sourced from certified natural purveyors like their organic Shetland Atlantic Salmon, and produce is sourced locally and organic whenever possible. Discounts for bikers and hybrid drivers complement the sustainable/compostable containers and décor. Celebrating its one year anniversary, plans are in the works to expand says representative Juliana Pesavento, "We wanted to see if it could work, first." Meg Taylor, founder/chef of Los Angeles' Large Marge Sustainables runs a catering business built on fresh, local and organic ingredients; "It's an embarrassment not to source fresh ingredients locally here." So committed, she's even exploring making flours out of regional legumes and grains rather than importing wheat. "I have no idea how you get around the coffee thing here, though," says Taylor. But even that's not out of the question as rumors of Santa Monica coffee berries could provide a possibility for the small... | | |
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