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OSU Extension supports small-scale and historically marginalized farmers

The Oregon Community Food Systems Network (OCFSN) has been an integral part of building and maintaining the institutional infrastructure essential for the network’s activities and topical working groups.

Lauren Gwin | May 2023 | Impact story

Laws for u-pick and farm stands?

Q: I have a lavender farm in Clackamas county and I am wanting to open up to u-pick for the summer. We are zoned Exclusive Farm Use (EFU) I have not been able to get a clear understanding from the county on whether ...

A: View answer | View all featured questions

How Much Can I Charge for My Farm Products?

Determining the “right” pricing for your products can be challenging for new and experienced farmers and ranchers. This publication outlines some key considerations that should affect what you charge.

Teagan Moran, Heidi Noordijk, Maud Powell, Larry Lev | Sep 2022 | Extension Catalog publication Peer reviewed (Orange level)

Guide and Outfitter Recognized Professional Certification

The Guide and Outfitter Recognized Professional (GORP) program is a training and certification program for professional guides. It helps participants understand industry best practices, connect to state, US and international markets, and...

Aug 2022 | Video

OSU Extension Small Farms Program will use grants to strengthen Oregon’s food systems

OSU Center for Small Farms & Community Food Systems and the Niche Meat Processor Assistance Network received more than $800,000 in grant money.

Kym Pokorny | Dec 21, 2021 | News story

Increasing Farm Viability Through Agritourism and On-Farm Direct Sales: An Oregon Producer Survey

Agritourism is a way for farms to increase their business success. This survey explores how small farms are expanding beyond basic production, adding value and claiming more consumer support.

Mary Stewart, Audrey Comerford, Bruce Sorte, Sam Angima, Lisa Chase, Weiwei Wang, Rebecca Bartlett, David Conner, Chadley Hollas, Christopher Brittain, Lindsay Quella | Jul 2021 | Extension Catalog publication Peer reviewed (Orange level)

Sea Grant Extension engages chefs and retailers on quality, benefits and hurdles of frozen seafood

Oregon Sea Grant Extension staff conducted a pilot project to inform seafood buyers about the quality and benefits of frozen seafood and to identify research and outreach needs.

Jamie Doyle | Mar 2021 | Impact story

171 - Brittany Goodrich - How pollinator markets work

Brittney Goodrich is an Assistant Cooperative Extension Specialist in the Department of Agricultural and Resource Economics. She grew up in a rural farming community in Iowa where uncertainty in agricultural production and marketing ...

Andony Melathopoulos | Feb 2021 | Podcast episode

Supporting Oregon's seafood industry during COVID-19

OSG Marine fisheries specialist talk about their work supporting the state's seafood industry during COVID-19.

Jan 2021 | OSU Sea Grant Publication Peer reviewed (Gray level)

Getting Seafood Back on the Menu During COVID-19 with #EatOregonSeafood

Seafood producers, and the working waterfronts they support, are central to the cultural identity, economic vitality, and food security of all Oregonians, and contribute significantly to the seafood supply of the nation. When ...

Dec 2020 | Video