Episode 619: Meet Erin Greene, King Estate Winery’s culinary garden manager, on growing organic and biodynamic food and flowers

Summary: https://www.youtube.com/watch?v=92-MtDibJcs I'm so happy to share today's episode with you because it came together through total serendipity, thanks to arrangements made by my friend Jenny Ulum, Senior Director of Communications at King Estate Winery in Eugene, Oregon. We were in Eugene last weekend to attend the USA Track & Field National Championships, and when in Eugene, Jenny and her husband Tim Gleason always host us at their home. Jenny and I go way back -- we were editors together in the 1980s at the long-ago shuttered Seattle Woman magazine, and have remained close friends ever since. I had reached out to two Eugene area Slow Flowers members, trying to line up an interview for this week while also having some time away with friends. Sadly, due to travel and other conflicts, both of the farmer-florists I approached weren't available. King Estates Winery Jenny over heard me discussing my dilemma and she said, "You should come out to the winery and meet our culinary garden manager, Erin Greene. She has been growing lots of flowers and designing bouquets for the restaurant and tasting room." (photo credit: Erin Greene, King Estates Winery (c) Andy Nelson). So we arranged a last-minute outing on Sunday morning, and I am so grateful for the experience. It was employee blueberry-picking day, so while my husband Bruce joined Jenny and Tim to pick something like 8 pounds of blueberries, I joined Erin to tour King Estate's cutting garden, apple orchard, and greenhouse production areas. I learned so much and you'll enjoy the conversation, too. King Estate Winery-grown flowers for the tasting room, designed by Erin Greene Flowers from the King Estate Winery cutting garden Here's a little bit more about Erin Green: Erin Greene, Culinary Gardens Manager, joined King Estate in 2018. Working closely with the culinary team, Erin is responsible for all annual vegetable, herb and edible flower production for use in the Restaurant. After earning a degree in Biodynamic Agriculture from Emerson College in the U.K., Erin operated her own farm, Nourish Gardens, in eastern Washington for four years and spent two years working for a 500-acre organic farm in California that served the finest farm-to-table restaurants in the Bay Area. A native of Washington State, Erin is thrilled to be back in the Pacific Northwest. “I love everything food-related, from seed to plate,” she says. When she’s not at work she can be found cooking in her kitchen, working in her home garden or out in the wilderness: camping, fishing, hiking and exploring Oregon with her husband and pup (farm dog Bertie). Biodynamic Compost production at King Estates Winery Biodynamics team, Director of Viticulture Ray Nuclo (right) and Viticulturist Edward Burke (left) in front of the compost pile. Thank you so much for joining me today! We fact-checked the scale of King Estates on-site compost program -- 800 tons of organic compost is produced at the winery each year. Bee Friendly Wine Tour Here are more details about the August 19th Bee Friendly Wine Tour taking place as part of The Oregon Bee Project. August 19th is actually National Honey Bee Day and the $35 ticketed event buys you two taste pours of wine, a taste of ale song beer, a box lunch and desert bite. Not to mention bee-themed events and a garden tour! (noon to 3 pm) and you'll learn about the native bees of Oregon and how they support biodiversity on farms, vineyards, orchards, and residential backyards.

Episode 619: Meet Erin Greene, King Estate Winery’s culinary garden manager, on growing organic and biodynamic food and flowers

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