Once again I will ponder the utter idiocy of growing soft, early season fruit in the Willamette Valley as I wind my way up Bald Peak on t...

I'm generally not the sort to post so-called " haul videos ," but this is one I'm particularly excited about, consideri...

In case you hadn't noticed, the latest thing on Portland's dining scene isn't spherification —using sodium alginate and calci...

I don't mean to break out the violins or start wailing "Woe is me!" here, because, when you get right down to it, we're...

This essay by Oregon cheese maker Gianaclis Caldwell of Pholia Farm was prompted by a Food and Drug Administration executive order that...

When the caller ID on my phone says Jack Czarnecki, I don't wait for the second ring before I pick up. When he says to show up at his...

Ever since the first time I met Ben Meyer, I've wanted to write a story about his passion for local food systems. Today you can read...

Okay, okay, calm down. Rhubarb season is almost over so this will (probably) be the last post on the subject for this year—unless Dave ma...

Quick: Name the most ubiquitous foods at summer picnics. Hot dogs. Hamburgers. Potato salad. Baked beans. Extra points if you envisio...

Dave's birthday was coming up and he hadn't made a decision about he wanted to do. Going out to dinner would have been an easy pi...

Maybe it's because we've been watching the marvelous Agatha Christie mysteries with Geraldine McEwan as the sleuthing spinster ...

Almost exactly one year ago I wrote the following post, and it still holds true. This is one perfect summer cocktail! There's a rea...

"Mt. St. Helens is the big ice cream cone." That's how my father described the mountain to me as a child, to differentiate...

I realize this is my second post on rhubarb in as many weeks, but, darn it, I love the stuff. Plus I had to share the darling photo abo...

A gin and tonic, that ever-so-English cocktail, is pretty much the perfect drink on warm days like we're having this week. The botani...

Let's face it: Spring is all about sex. Call it reproduction, fertility or, to use Anthony Boutard's favorite word, fecundity, n...

As I've asked more than once, what's the point of having a blog if you can't post gratuitous photos of your dogs? For the...

Green garlic (above) is found in abundance at farmers' markets this time of year. Contributor Jim Dixon of Real Good Food shares a r...

Every once in awhile I succumb to guilt when it comes to my garden. A prime example is the hosta above, given to me by good friends three...

Hipster brewers in the Northwest, you are about to get schooled by some old dudes. And by old dudes I mean really old dudes. Think add...

It was almost exactly five years ago that my friend Lindsey gave me cutting from her beloved rhubarb plant. It had grown to an immense s...

There's the easy way and then there's the slow way. In describing how Anthony and Carol Boutard process the Roy's Calais Flint...