In a recent edition of the New York Times, wine editor Eric Asimov waxes poetic about Oregon wine, saying that "Oregon is right now...

Two years ago I met a pig named Roger. This is the first in a series of three videos that was filmed at that time. Here are the initial pa...

Harvest 2013 is winding down. The last of the grapes are picked and heading into the wineries to be sorted, crushed and made into…well, w...

Call it a 21st century barn raising. Winemakers Brian Marcy and Clare Carver of Big Table Farm are not known for doing things in the tra...

I'm not big on rituals. Though I certainly grew up on them, from going to church on Sundays to having tuna casserole on Fridays to g...

Whaddaya think? A whole series demonstrating how to properly hug a farmer? This particular hug is with one of my favorite farmers—also ...

This is a fantastic shot by Clare Carver of Big Table Farm showing the grapes coming out of the destemmer and falling into the bin where...

Bumper-to-bumper traffic, congestion, crazy drivers, flaring tempers. Sounds like the Terwilliger curves around 5 o'clock, right? ...

Spending a moment at the sink with farmer and artist Clare Carver of Big Table Farm gave me a whole new appreciation for those eggs I so ...

In this interview for Food Farmer Earth , I talk with farmer and artist Clare Carver of Big Table Farm . To find out about this series of ...

If you hear about raw milk, it's almost always portrayed as a fringe product consumed by wacko hippies who are just asking to get sick...

My friend Dana is taking a film class and one of her first assignments was to make a 10-minute film. As an avid horsewoman, she naturally...

Blue skies and a wide green field beckoned hundreds of visitors yesterday to watch teams of gorgeous draft horses turning over perfect ro...

The e-mail's subject line was enough to grab my attention: "Oink oink." Turns out my friend Matt Berson, winemaker under ...

They're baaaaaaaaack! It was a happy day yesterday when I went out to Big Table Farm in Gaston to pick up eggs from my friend Cl...

By now, "buy local" is a mantra for everything from where we shop for groceries to where we buy our books. Not that the interne...

I arrived at Portland's Culinary Workshop (PCW), where I would be butchering my half of Roger, about thirty minutes before Clare wa...

I hadn't slept well the night before the slaughter, waking up several times thinking about what was going to happen later that day. I...

"You're cruisin' for a bruisin'," were his exact words. I'd been interviewing Portland bartender Dave Shenaut f...