When it comes to food, what we put in our bodies affects our health. At Clackamas County, we strive to provide healthy and local food selections. Our hope is to have choices that provide healthy options.
- Farm Shares
- Thursday Farm Stand
- Oregon City Farmer's Market
- Cooking Classes
- Meeting and Event Planning
The Farm Share program is a convenient way for Clackamas County employees to purchase fresh, healthy, local produce (and more) at the Red Soils Campus, at a fair price, while supporting local farmers. The program allows employees to subscribe with a local farmer for shares of fresh produce, delivered to the Red Soils campus weekly. To learn more about this program, visit the Sustainability intranet webpage or contact Eben Polk.
The Red Soils Farm Stand is a pilot partnership with the Oregon City Farmers' Market that brings fruit and produce to the Red Soils campus every Thursday from 10:30 am to 2 pm during the growing season. The Farm Stand is located in the Development Services Building lobby. To learn more about this program, visit the Sustainability intranet webpage or contact Eben Polk.
The Oregon City Farmer's Market comes to the Red Soils Public Services Building parking lot every Saturday and downtown Oregon City every Wednesday during the growing season.
We've heard employees comment, "I want to eat more veggies and whole grains, but I don't know how to cook them." Or, "I like veggies; I just don't have time to prepare them." In response, Wellness has brought cooking classes to Clackamas County employees. Upcoming cooking sessions will be announced in the Wellness & Safety @ Work Newsletter. Registration is required.
Meet the Cooks
Katherine Deumling, owner of Cook With What You Have, has a passion for brining delicious food, easy processes and fun into the kitchen. Katherine grew up in Germany and studied food and culture in Italy and Mexico. Italian cuisine inspires most of her dishes with German, Mexican, Indian and/or Thai influences among others. Katherine grows many of her own herbs and vegitables, and she is an active advocate in our food community.
Chef instructor Rachel Fredricks graduated with honors from Western Culinary Institute in Portland in 2000. She worked in the restaurant industry in the Portland area before transitioning to instructing cooking classes. In teaching cooking classes for Sur La Table, Rachel found her passion - sharing her love of cooking healthy and delicious foods for families. Rachel ran the culinary program at Sur La Table for 3 years before leaving to dedicate time to her two young boys, Thomas and Matthew. Rachel now enjoys instructing, as time allows, and sharing her first hand knowledge of how to make every minute count in the kitchen.
Are you planning a meeting or an event with food? Many of our colleagues are trying to eat healthy. As a County, we are striving to create a culture of wellness. One way you can contribute is to make sure that events have a water option (preferably not in a plastic bottle) and a fruit option as alternatives to soda and cookies.