On a trip to Eastern Oregon for a food conference in May ( read my report here ), I decided to take a couple of days to explore this incr...

The ocean exerts a strong pull on me, calling me with memories of waves lashing the shore or whispering over the rocks along its edge. My...

It was a big step for Ayers Creek Farm to leave the farmers' market to focus on its restaurant clients, but, not wanting to have thei...

A simple salad made from the freshest summer ingredients is always a good idea on toasty summer days when you want something cool and ref...

A neighbor up the street is a poet, so naturally you'd expect him to have a poetry box on a post outside his home. And he does. I not...

A seven-course, farm-to-table dinner for $20? I know, I couldn't believe it, either. Especially having recently attended, courtesy of...

Salmon season is in high gear with wild Chinook and Sockeye salmon and their cousin, the Steelhead (really a large trout), running in the...

This is the story of Jon Bansen, a dairy farmer in Monmouth, Oregon, who grew up on the land his family had farmed for generations. In thi...

I cultivate friends with skills. Like Hank Shaw, master forager and inspiring hunter and cook, who showed me how to pluck wapato tubers ...

In what is being trumpeted in the press as a major step forward for chicken producers, Perdue Foods, which bought Washington-based Draper...

This morning I was thrilled to check my e-mail and find a message from Anthony Boutard with news  of the latest goings-on at Ayers Creek ...

I first saw this spectacular dish among the drool-worthy photos on the Instagram feed of Portland's Florentine outpost, Burrasca , an...

Ordering your groceries online is nothing new in Portland. Larger supermarkets like New Seasons, Costco and Whole Foods have offered it, ...

Blackcurrant season jumps out at me when I least expect it. This year it was mid-June when I asked Anthony and Carol Boutard of Ayers Cre...

I've always thought of daiquiris as being big, slushy tropical drinks laced with coconut, pineapple and lots of rum, more often than ...