AURORA, Ore. -- More than a dozen chefs from Portland, Ore., joined Oregon Department of Fish and Wildlife instructors with a mission: Learn to fire a gun.
Most of the chefs had never held a firearm before.
The idea was to bring Portland "locavore" chefs closer to the food they serve. The chefs didn't shoot anything edible -- just clay pigeons.
In a city that emphasizes food that's local, sustainable and organic, the event was meant to demonstrate to chefs that their food doesn't start neatly packaged.
Chef Chris Carriker of Portland restaurant Gilt Club says city restaurant patrons demand fresh and local food, and even middle-of-the-road restaurants need to be able to provide it.