Before Blue Apron and Purple Carrot, there was Hamburger Helper and Swanson's frozen dinners. Before that, in the days of yore when I...

Eggs are getting a lot of press these days, from the ballyhoo over big corporations announcing they'll only use cage-free eggs to deb...

Considering it's one of the simplest and most common culinary ingredients, salt is a surprisingly complex subject. Contributor Jim D...

"Threemile Canyon Farms in Boardman, Oregon, reported that its 52,300-dairy-cow operation emits 15,500 pounds of ammonia per day, to...

This time of year my craving for greens is practically insatiable. I'm coming home from the market with bunches of raab (or rapini o...

Due to new developments in the Tillamook cheese story I posted about previously, I decided an update was needed. If I needed more assu...

Who would have thought when we moved into a new neighborhood that, two decades later, we would be fortunate to have so many talented and ...

Your Food, Your Legislature is a series of reports giving Oregon consumers a heads-up on issues before the current session of the legisl...

My friend Laleña Dolby is working with local letterpress greeting card company Egg Press on its campaign, Write On , to get folks to sta...

I am slow to warm to food fads, so when I started seeing the words "avocado" and "toast" together and read dripping p...

in·flo·res·cence noun 1. The complete flower head of a plant including stems, stalks, bracts, and flowers. 2. The arrangement of the fl...

This series interviews farmers, food activists, politicians and policy wonks to try to get a handle on the seismic shift in our local foo...

With the vernal equinox upon us, called Nowruz ("new day") in the Persian calendar and considered the first day of spring in th...

"As Oregonian as a lumberjack sharing a craft beer with a beaver, no one does cheese like Tillamook." - New Seasons sale flyer ...