Interview with Megan Denton- The Founder of Able Farms (Portland, OR) and Professional Chef to prepare the Farm to Table Dinner on May 30th at Elsewhere.
1. EW: Tell us a little about yourself and Able Farms
M: Able Farms is located on Sauvie Island, right outside of Portland, OR. We cultivate organically-grown produce and raise pastured poultry and pork for eggs and meat. We are dedicated to following a permaculture model with the goal of creating an interdependent system that is as much of a closed loop as possible. Our vision is to have the foods that feed our community coming from agricultural systems that are self-sustaining with a food justice focus. All of our produce and fruits are pesticide free and our poultry/meat products are pastured, GMO free, and USDA certified.
2. EW: Why is supporting LGBTQ initiatives important to you?
M: As a queer female Farmer/Chef it is important to set a positive and progressive example to my peers, but also queer youth, especially those interested in the agricultural and culinary worlds. My sexuality doesn’t define me or my farm, but it is ones responsibility to be active in the many layers of our communities. A great example of this is from one of our fundraisers titled “Pickles, Beers, and Queers”, where we raised money for a local non-profit called Trans-Active; whom work with queer and trans identified youth. “What you do makes a difference, and you have to decide what kind of difference you want to make.”
3. EW: What is your favorite dish to make/eat/order?
M: Since I am on the farm or cooking at events most the time, going out to eat is a treasure and art for me. Since, being in Greensboro I tend to go out on High Point Road for some great Vietnamese food or Sticks and Stones pizza is yummy too!
4. EW: What is your spirit food?
M: My ‘spirit’ food would be an heirloom white beet from Holland. Sweet & Earthy.