The Oregon Ag Fest is an annual two-day event where kids can touch, taste and experience life on the farm.

Support ScienceWorks Museum in Ashland, learn the Science of Wine, and have a fantastic time!

Our newest Cooking Up a Story video! Mark Bittman discusses his new book, Food Matters, and connects the dots between cooking, our health, and the health of the environment. Watch video here…

Oregon Tilth’s intensive multi-session program teaching organic vegetable gardening methods and practice

The emphasis of this class will be washed-curd cheeses, a process used to make popular cheeses including Havarti and Gouda cheese.

And annual native plant sale

Friends of Family Farmers is excited to present Dairyman Jon Bansen as guest speaker for April’s InFARMation (and Beer!) in Portland.

Class at Farmington Gardens: Bringing beauty to the veggie bed and food to the flower border

Book reading and signing at Powell’s. Author Jeffrey Moussaieff Masson tells us the truth about our food.

Enjoy a meal of unsurpassed deliciousness, meet nutrition pioneer Nancy Becker, and support Edible Portland.

New on the blog. March 29 Event: Shake off the winter doldrums by celebrating spring’s emergence at a one-time-only cheese-infused dinner at clarklewis. Read more…

The winter issue has all the rich and robust content of a traditional holiday feast. Click here to read on…

Zoë Bradbury’s newest post in Diary of a Young Farmer. Catch up on what’s new: a CSA (already full!), new equipment for the horses, and the beginning signs of spring. Read more…

Our pollinators are in trouble. Find out what you can do to help.

Oregon researchers are exploring how pollinators operate and what we can do to support these vital members of our agricultural system. In this video, OSU entomologist Dr. Lynn Royce speaks on behalf of the honeybees.

A beautiful, show-stopping dish you can throw together for dinner in moments, with a little advance effort.

This recipe for a versatile and tasty fava bean puree lends a bit of spring to any dish.

Adapted from Well-Preserved by Eugenia Bone.

In the Spring 2009 issue of Edible Portland, we published a piece on surimi seafood and how it’s breathing new life into Oregon’s Pacific whiting industry (whiting pictured at right). That’s great news for Oregon’s fishing communities.
But the modern fishing industry is always murkier than it seems. The whiting …
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This fully illustrated recipe will inspire you to whip those eggs into a dinner-worthy souffle.

Interested in gardening, cooking, gleaning, preserving or harvesting? Come learn new food sharing skills.

Good Food is an inspiring documentary about sustainable food and farming in the Pacific Northwest.

Rebecca Shelly, MFA candidate at PSU, will be giving away vegetable starts at her thesis show.

Higgins Chef and Owner Greg Higgins shares his recipe for filling, flavorful soup.