Mark Lopez has always been cooking and eating locally, long before the practice found its way into mainstream culture. At the age of five, he had already started lending a hand in the family kitchen, utilizing ingredients from his grandmother’s backyard garden in Southern California. As he grew older, Mark also began to also develop a passion for the environment. Although he had always loved to cook, he chose to pursue a degree in environmental science. But fate had different plans for Mark. Only a few days before he was due to depart for college, his father called him to let him know that he was opening a taqueria in downtown Portland, OR. Mark had always been drawn to Portland for the city’s progressive attitude toward the environment. Finally seeing the opportunity to combine his passions for both food and the planet, Mark packed his bags and headed to Portland. Mark has since developed his father’s humble taqueria into what is now Crave Catering. A full-service catering company, Crave integrates sustainability into all of their practices – including the operation of their very own organic farm, just outside of city limits. Gather and Feast Farm is just 30 minutes north of Portland and is the perfect setting for farm to table dinners, weddings, and private events. The farm produces over 150 varieties fruits and vegetables and raises laying hens, quail, ducks, and a breeding pair of Scottish Highland Cattle. The 20 acre property is also home to Mark and his wife Nikki, and their two kids Zachary and Lilee.