I am a complete sucker for old architecture…homes, buildings, barns, cabins. (Regarding the last two, the more decrepit the better.) Mayb...

The bread pictured above just came out of our home oven after two years in the making. (Talk about long fermentation…) It started inn...

Mentioned in classic literature, including the likes of "A Christmas Carol," "Jane Eyre" and "Wuthering Heights,...

In part two of my interview for Food Farmer Earth with distiller Sebastian Degens of Stone Barn Brandyworks , he describes the different ...

In this interview for Food Farmer Earth , I spoke with distiller Sebastian Degens of Stone Barn Brandyworks to find out how he makes his ...

As we launch into the holidays, I want to wish everyone a very warm, merry and satisfying holiday. May your hearts be glad, your tables f...

When I asked my friend Dave Shenaut what he'd be drinking should the Mayan apocalypse pooh-poohed by sensible types come to pass (surp...

Call me old-fashioned, but I love books. It's obvious from the piles of them we have around the house, sitting in boxes, stacked on t...

When I needed suggestions for this series, I couldn't have found a better source than the multi-talented Jacob Grier of Metrovino . A...

In this interview for Food Farmer Earth , Tim Healea explains how his little t american baker got its name, and says that even after baki...

It suddenly occurred to me that I was running out of time…and not just to get gifts for friends and family, not to get the tree decorat...

In the "What were they thinking?" category, all of the big Portland area farmers' markets have sold their last turnip for t...

I'm sure other shoppers have noticed me eyeing the Brussels sprouts in the produce department with a lascivious gleam in my eye and w...

Making lists, checking them twice…and don't get me started on the whole naughty or nice thing. It's just all too much to keep tra...

For some people, the solution to an attack of the doldrums is a trip to an exotic locale to see new sights, smell new smells, hear new so...

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...

No matter what you call them, you can count on Jim Dixon of Real Good Food to be on top of the fried goodness of the season! I made th...

“One of the reasons I believe in jazz is that the oneness of man can come through the rhythm of your heart. It’s the same anyplace in the...

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...