Market to Farm to Winery (22 places, 9am to 4pm)

We begin with a visit to the Corvallis Wednesday Farmers’ Market. From there we’ll board vans to go to Gathering Together Farm (GTF).  GTF is a certified organic vegetable and fruit farm that began in 1987. They grow over 50 different types of vegetables of over 300 different varieties.  They sell to individuals at their Farmstand and several farmers’ markets, as well as to local and regional food co-ops, markets, and many premier restaurants in the Corvallis and Portland areas. Their Community Supported Agriculture (CSA) membership program includes over 350 households in Philomath, Corvallis, Portland, and Newport. A tour to GTF usually involves walking through the fields, tasting veggies that we find along the way, talking about our food system and how GTF participates. We will eat at GTF’s restaurant where you can order off the menu ($15 -$20, not included) and afterwards visit award-winning Lumos winery.  *May involve traversing uneven terrain!

Cost $44  

Tribal Food Sovereignty Tour (22 places, 9am to 3:30PM)

We will visit the Grand Ronde Indian Reservation approximately 1 hour from Corvallis and engage with tribal staff about tribal history and tribal food sovereignty work. We will begin with a guided tour of Chachalu Museum and Cultural Center; followed by a panel presentation about various aspects of tribal food sovereignty in the community. Likely topics include collaboration with Oregon State University Extension on food preservation, protection and restoration of cultural landscapes, and information about specific cultural foods of the Willamette Valley. Following the panel we will have lunch alongside our tribal hosts (provided as a part of the cost of this tour. Vegetarian and Meat options being planned. Additional dietary needs to be shared ahead of time.)  We will then be led on a community tour of Grand Ronde by David Harrelson, Cultural Resources Department Manager for the Tribe. One of our stops will be at the Tribe’s Native Plant Nursery that has been in operation for 10 years now, where we will get to touch and taste local varieties while also considering the deep time connections between people, plants, and place.   *May involve traversing uneven terrain!

Cost $35 

Sustainable Seafood at the Coast (22 places, 8:15am to 4:30PM)

You will be picked up at the Conference Center (LaSells Stewart) at 8:15am and ride out to Newport where Angee Doerr will give an informative dock walk, pointing out the different types of fishing vessels. You’ll walk up the hill to the Pacific Maritime Heritage Center and have time to learn about the history of fishing in Newport. Lunch will be catered by Local Ocean (which sources directly from 30 local boats) and you’ll hear about the restaurant’s transition into an employee-owned trust. Then, we will make our way up Yaquina Bay to two new local food system ventures: the Central Coast Food Web and Oo-Nee Ranch . On the way home, we’ll stop briefly at Oregon Oyster Farm.  

Lunch includes Hoisin Blackcod Skewers, Mini Dungeness Crab Cakes, Albacore tuna wrap, and Oregon Berry Salad Platter. 

Cost $70 

From Field to Retail: Local and Diaspora Foods (22 places, 9:15AM to 3:30PM)

We begin at Corvallis’ well-loved First Alternative Natural Foods Co-op where participants can buy their picnic lunch. Down the road we’ll get a tour of Ejido Oso Honey Farm. Working with a diaspora from the indigenous community of Santiago Nuyoo, Oaxaca, Ejido Oso is a multilingual community produce project that grows and adapts traditional food crops to a PNW climate, including corn, quishtan, various quelites, ayote negro, and more. Ejido Oso works in partnership with Oso Honey Farm, which produces over 15 unique honey varietals here in the Willamette Valley and Coast Range. Join both longtime Beekeeper, Henry Storch, and Produce Manager, Laura Bennett for a full spectrum farm tour and honey tasting. A little farther down the road, we’ll visit Tyee century farm and winery.  *May involve traversing uneven terrain!

Cost $26

Hands-on Grain Processing (16 places, 1pm to 4pm)

Join Andrew Ross in Room 022 of the Crop Science Building for a fun and hands-on trip through various aspects of small-scale grain production and processing. See different grains, grind them into flour, make flakes, bake breads and other grain-based foods. Pair these with legume-based accompaniments. Experience elements of the challenges of small-to-medium scale grain processing and production typical of local to regional grain chains.   

Discussions throughout the session on the use of grain- and legume-based foods as components in plant-forward diets aimed at improving public health and well-being. Also, discussion of the impacts of increasing atmospheric carbon dioxide levels on plant food nutritional status.  

NOTE: This is a facility that processes wheat.    

Cost $15

HOPS AND BEER HISTORY TOUR AT OSU (30 PLACES,  1PM TO 4:15PM)   

In Oregon, hops and beer are kind of a big deal – and we invite you to join us to explore hops and beer collections at the OSU Library and visit OSU’s Research Brewery! Established in 2013, the Oregon Hops and Brewing Archives was the first of its kind in the US. Over the past 11 years, OHBA has grown to include archival materials, oral histories, and a world class collection of books and publications. Since 2020, OSU’s School of History, Philosophy, and Religion has offered a Beer History class, which offers students a unique opportunity to learn about beer throughout the world, but also spend time learning about the original materials housed in OHBA. But this beer history research doesn’t happen in a vacuum! The Fermentation Science program is one of just a handful in the nation and each term the Beer History class visits the Research Brewery. This field trip will include an overview of the archives, beer history research, and outreach, as well as hands on archival activities in the Library (1:00-3:00) followed by a tour of the Research Brewery (3:15-4:15).  

Cost Free

BLACK STEWARDSHIP OF LOCAL LAND (22 PLACES, 1:30 – 4:30PM)  

 Come visit the Letitia Carson Donation Land Claim, at the OSU Soap Creek Beef Ranch (13 miles north of the Corvallis campus). The Letitia Carson Legacy Project (LCLP) honors one of the first Black women to settle in Oregon. The LCLP is a partnership between OSU and four Black-led organizations, Black Oregon Land Trust, Oregon Black Pioneers, Mudbone Grown, and the Linn-Benton Counties NAACP Branch. Afterwards, we’ll visit the Reciprocity Garden, at the OSU Center for Urban Horticulture. This garden Garden was founded in 2020 by students to create an affinity space where students with marginalized identities could connect to land, learn how to garden, and connect to their cultural heritage by growing culturally meaningful plants. Participants will learn about project histories, challenges, and opportunities. *May involve traversing uneven terrain!

Cost $20

Saturday, June 21  

ASFS/AFHVS Closing Dinner (40 places, 6 to 9pm) 

For those of you staying around for Saturday evening, two local chefs, JC Meersman from the Dizzy Hen and Aaron Schorsch from Saveur the Journey propose a farm to table dinner at picturesque Gathering Together Farm,  6 to 9pm 

Cost $50 (Gratuity and beverages not included )