In the second installment of my interview for Food Farmer Earth , Kendra Kimbirauskas of Goat Mountain Pastured Meats explains the costs ...

It's no secret that I love the farmers, food producers and chefs of the Northwest. So when Rebecca and Fred Gerendasy of Cooking Up a ...

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...

I got a call from Clare the other day saying that Don and Roger were growing much faster than she expected and would reach their ideal sl...