I'm one of those people who hates to listen to my voice. Oh, and I'm also allergic to speaking in public. So when Organic Valley...

My husband is the baker in the family. Weekends will find him elbow-deep in dough, making six loaves of his dreamy sourdough bread every ...

One chef at the Ayers Creek Farm tour held for its retail and restaurant customers summed it up nicely. "I wouldn't miss this fo...

The James Beard awards are considered the Oscars of the food world. Yesterday one of Portland's most dedicated chefs—and one of my fa...

Walking among the gravestones at the top of Portland's Mount Scott on a cold and sunny winter's day, I grasped a small bouquet of...

The 2018 session of the Oregon Legislature may end up like the vacation we took to France many years—by that I mean decades—ago. I'd ...

I first heard about The Bread Lab from reading a New York Times article three years ago describing it as a "project to reinvent the...

When I started writing Good Stuff NW almost twelve years ago, I had no agenda in mind. It was simply an exploration of the blog form as ...

Contributor Jim Dixon of Real Good Food loves the Northwest, its people, its farms, its producers and its food, but he has a special fon...

Despite what you think, true winter in the Pacific Northwest, at least as far as most of the country is concerned, is a fleeting thing. Y...

I'd been jonesing for tacos for days, and just hadn't got around to making them. Then, fortuitously, some friends said they were ...

It's all squash, all the time here at Good Stuff NW …or so you might surmise from the preponderance of Oscar-worthy starring roles th...

The video above shows what organic egg production looks like at one Oregon factory farm. Crowded into closed-in barns, with "outside ...

Writing this blog has been full of slap-upside-the-head, "D'oh!" moments over the years. There was the time someone mentio...

I got an e-mail a few weeks ago from Matthew Wheeland, editor of  Civil Eats , a website offering "critical thought about the Americ...

One thing I love to do is mix up a batch of cornbread to accompany a big pot of soup or stew . As simple as it is to make, it doesn'...

It's all squash, all the time here at Good Stuff NW …or so you might surmise from the preponderance of Oscar-worthy starring roles tha...

I've just made my third batch of nocino, that motor oil-dark Italian liqueur made from unripe walnuts, green as spring grass, hard as...

Lyf Gildersleeve (above), owner of Flying Fish , a sustainable seafood retailer in  Providore Fine Foods , is a second-generation fishmon...