Childhood obesity, diabetes and other health problems can seem intractable when presented as numbers in a news story. But a visit to a loc...

The other day I got an e-mail from the editor of the Oregonian's FoodDay section asking if I'd like to cover a screening of a new...

You'd never meet Donald Kotler and think, "Wow…what a badass!" And indeed, he is not. This native of Long Island, New Yor...

Winemaker John Paul has been making some of the state's best wines, some would say some of the best wines in the country, since 1984—a...

Thanksgiving heralds the last gasp of fall and the onset of winter, with its focus on squash, fowl and root vegetables. It also marks the...

Normally I only post videos from Food Farmer Earth if I've worked on them, but in this case I have to make an exception for an incred...

One chilly January morning a few years ago, we watched a young mink splashing about in the stream at the base of the canyon for an hour o...

Roasted chicken is, without question, one of the top two favorites for dinner around our house. Simple, delicious, satisfying and relativ...

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

I miss the lunches I used to have with my mother in the little mezzanine lunch spot in the Lipman Wolfe department store downtown. When I...

There's a heavy, somewhat astringent perfume that wafts through Portland's neighborhoods in early summer. Emanating from the casc...

Corn, beans, sweet potatoes…it's hard to say which crop sets contributor Anthony Boutard's heart aflutter more. Here he offers a ...

GoodStuffNW contributor Anthony Boutard's lyrical, thoughtful writing is based on years of observation, noting and photographing the ...

Michael Shea, co-owner of Portland bar industry hangout Rum Club , admitted that when he was coming up with a holiday cocktail menu he ke...

In my interview for FoodFarmerEarth with Gaston farmer—and GoodStuffNW contributor—Anthony Boutard, he allows as how farming, for him, i...

One of the reasons I don't often cook with fish is simply because the fresh stuff was hard to come by in the small Central Oregon tow...

My friend Katie Burnett just alerted me to a cause I can really get behind: There are several bars in town rallying together to raise ...

Three recent lunch stops were très tasty, not very expensive and speedy without being rushed. Check 'em out: I'd been curious a...

No one I know loves zombies more than my friend Karl Kesel , Portland comic artist, writer, inker, you-name-it-he-does-it-especially-if-i...

I know, I know…2012 isn't even over yet. Some of us haven't even figured out our Halloween costumes yet, much less sussed out the...

In this interview for Food Farmer Earth , I get the deets on the dizzying array of Basque peppers that Manuel Recio grows at Viridian Farm...

There are many farmers in the Northwest who are, intentionally or not, building an incredible new agricultural system here, one that is st...

It started as just another errand in a busy day. The small tank that carbonates the beer in Dave's kegerator was running low, so I he...

I always look to contributor Jim Dixon of Real Good Food for the heads-up on seasonal eating. Here he's switching up tomatoes for e...

In this interview for Food Farmer Earth , I ask Paul Fuller of Sweet Creek Foods to explain what co-packing is and what it means for our ...