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Positively Oregon - NatureBake News Story for Oregon Grains Bread

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Uploaded on Dec 30, 2011

In 2009 Shobi Dahl read a Portland food blog post from the Oregonian where the reporter was lamenting the fact she could not eat bread while on the 100-mile diet. Shobi realized that there was a need in the marketplace for a locally-sourced bread and the Oregon Grains Project was born.

After striking out with his current suppliers, Shobi was out of ideas until Willow from Stalford Seed Farms (a member of Willamette Seed and Grain) called him up asking about selling their local wheat. As luck would have it, Stalford was located within 100 miles of the bakery!

NatureBake began to purchase wheat, oats, and flax from these farmers and in December of 2010, the Oregon Grains bread was launched with an unprecedented pedigree of 95% of its ingredients locally grown / harvested and processed. The grains are milled by Bob's Red Mill who is just over a mile from NatureBake's bakery. The honey is from Olsen Honey Farms in Albany, OR.

The remaining 5% are the yeast, salt, and gluten, which the bakery has not yet been able to source locally (but they're working on it!).

The long term goal of this project is to strengthen the Willamette Valley food economy and reduce our reliance on long distance transportation and imported food. This project has directly led to many increases in local contracts for organic seeds and grains that the bakery now uses in their popular Dave's Killer Bread line.

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