Middle Eastern Fare, Willamette Valley Style

If you are Sam Smith – executive chef of Tusk, one of Food & Wine’s 2017 Restaurants of the Year – you get to know every farmer in the Willamette Valley, and you improvise....

A River Runs Through It

With 12 cideries to choose from, each with its own specialties, the Columbia River Gorge is ripe for a road trip....

¡Salute! to ¡Salud!

Supported by Oregon vintners, ¡Salud! brings care—from chiropractic adjustments to chronic disease management—right to the vineyard, improving health outcomes and supporting the backbone of the wine industry....

Inaugural Autumn

Here are a few quick and easy weeknight dinners that can be made in 40 minutes or less and require very little hands-on time. Best yet: The leftovers are easily packable and make for tasty lunches during the workweek. ...

The Secret Life of Beer Yeast

Yeast is the moving part of brewing, the living factory that churns sugar into alcohol, fizz, and flavor. It’s the only ingredient that’s absolutely non-negotiable....

Lentils

A staple in so many other parts of the world — lentils are bursting with nutrients, rich in protein, packed with fiber and slow-release carbs, incredibly versatile, and cheap to boot....

Eating Between the Pages

A reporter asked author Donna Leon about her crime series' protagonist, Commissario Guido Brunetti, a Venetian police inspector. “Did you give him a love of food so you could write about it?”...

Big Milk: Big Issues for Local Communities

Giant factory farms are moving to Oregon, bringing with them concerns about our rural communities, the environment, and how we want to grow our economy, as well as challenging long-held traditions of our state’s agriculture as one based on small, family-scale farms....

As the Season Turns, Savoring Spelt

As we dip our toes into the waters of this new season, I think you just may find that spelt is a great excuse to crack open the window and let in some of that cool autumn breeze while preheating the oven. The best of both worlds, no?...