I've said before that we don't go out to eat very much, preferring instead to cook here at home. For one thing, since Dave develo...

For some time I've been wanting to write a post about pet food, a $30 billion industry in the United States with many of the same pro...

In the last two years, we've all learned the value of just showing up. Two years ago, not showing up to vote cast this country into t...

It's like a soupçon of waking up on Christmas morning when I was a kid. Or seeing crocuses blooming in the stubbly, scant grass of a ...

Now that spring is on the way, it's time to get out in our fields and forests and bring home some wild goodness. My friend, author Ha...

On the first day of the 2019 Oregon legislative session in January, more than 1,500 bills were introduced, and there are likely to be at ...

Elizabeth Petrosian, co-owner of Portland's (tiny) palace of Florentine cuisine, Burrasca , is a fabulous writer, and when I asked if...

We're not picky eaters or fussy cooks around here. Simple recipes using good—preferably organic and locally grown—ingredients that do...

The CSA Share Fair on Sunday, March 10, is a chance to meet more than 40 local farmers, ranchers and fishers who offer Community Support...

The farm in winter is often portrayed as a dormant time, with barren fields devoid of activity but for the stalks and dead detritus of th...

In the most recent Beaverton Farmers Market newsletter, market manager Ginger Rapport offered a primer on using galangal, lemongrass and...

Well, it's happened. Lost Valley Farm , the infamous factory farm dairy that in its first two years racked up more than 200 violation...

In making the Choucroute Garnie featured in a recent post—it's an Alsation dish featuring sauerkraut braised for hours in chicken st...