Blackberry Scone

Yesterday Emma and I left Eugene for Langlois, Oregon, which is down south on the coast of Oregon. We filmed with Zoe Bradbury at Valley Flora, the farm that she, her sister, and mother work collectively. Each one manages their own section of the business, and it was a great learning experience in sustainable farming that we will be sharing later on in September. After filming we headed over to Port Orfard where we spent the night. We enjoyed a fish and chip and Dungeness crab cake dinner at The Crazy Norwegian. Needless to say, we finished off our dinner with a raspberry and marionberry pie. A la mode. Lucky for us it was a full moon, and our hotel was perched on the cliff overlooking the bay. We sat outside at 11 pm watching the full moon’s reflection on the water. The glitter and gleam was mesmerizing.

This morning we woke up and headed over to the Hard Rain café. I was hoping that I would be lucky enough to have a descent croissant, but when we entered the café my wildest dreams paled in comparison to what we encountered – freshly baked blackberry scones. Oh yes. That was all they had and all we wanted. We spent the morning interviewing Aaron Longton at the Port Orford Ocean Research Team. He is working to create a sea to market direct supply of local, sustainable fish. Port Orford has beautiful views of the sea, with large rocks jutting out around the marine reserve that Aaron’s group just passed through legislature. It is a truly spectacular place, and his group’s work was so inspiring. After the interview we headed down to the docks, where we watched the fishing boats bring in large Dungeness crabs and rockfish and perch. We headed home so happy from seeing such a lovely fishing village that was making so much progress in moving towards a sustainable model of supplying the region.