FARM to FORK

Matthew is FARM to FORK’s Founder, Director and Resident Jack-of-All Trades. His love affair with food began at a young age. He remembers his grandfather dropping off coolers full of live Dungeness crab or fresh-caught salmon on the doorstep. Whole pigs were roasted for family gatherings. The road trip to a local oyster farm was a yearly occurrence. An adolescent obsession with cookbooks and the food network developed into a small catering and personal chef business, a quarter-life crisis led to a Culinary Arts Degree, and an enlightenment at Park Kitchen under chefs Scott Dolich and David Padberg magnified a passion for farm-to-table cuisine, local farms and culinary excellence. For the past four years, Matthew has immersed himself in Oregon’s local and sustainable food community. And like so many others across this country, he's come to believe that a strong and vibrant local food system is the foundation of any sustainable local economy. In addition to being the mastermind behind Farm to Fork Event Company, Matthew puts his marketing and pr experience to good use, helping food-wine-farm based entrepreneurs with projects of their own. He is also working on a new video series about the inner-workings of Oregon's local food movement.