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Oregon Territory

February 25, 2005 — Natural Foods Galore

part one part two

download links: part one | part two

From bulk granola to meatless sausage, Oregon is a haven for lovers of natural foods.

In Eugene, you can eat a bowl of natural grain Peace Cereal while sipping organic coffee whitened with soy milk. In southeast Portland, at least one natural foods co-op delivers organic produce and other natural foods to your home -- by bicycle.

If pizza is more your style, one pizzaria makes pies from local, naturally grown ingredients, and delivers them by electric car.

From vineyards specializing in organic wines and the Hood River company that makes Tofurkey, to the countless natural food co-ops scattered around the state, Oregonians are increasingly buying and consuming natural foods.

This week, we explore the consumer trends and growth in Oregon's natural foods industry.

Host: Mitchell Hartman, editor, Oregon Business Magazine

Guests: Lee Lancaster, finance manager, Food Front Cooperative Grocery; Deborah Kane, host of The Head Table and former director of Food Alliance; Michelle Peterman, vice-president of marketing, Kettle Foods.

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