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Cannon Beach Zoom Town

Oregon’s Top Five Zoom Towns

Oregon’s best places to live when you can work remotely from anywhere written by Cathy Carroll Reflect a moment on how you felt during a favorite Oregon getaway—gliding through fresh powder, hiking among fragrant pines, swimming in a lake reflecting a snow capped peak, paddling on liquid serenity or being rejuvenated by the salt-infused breeze of the Pacific. Remember wishing you didn’t have to leave, vacation over, back to work?  More than ever, work can be wherever you choose. To be certain, the global pandemic has few silver linings, but the shutdown of offices and the rise of remote work allows more choice in where to live. Across America, millions have begun working remotely since last spring, a trend that’s clearly taking hold in Oregon, too.   “Zoom Towns,” idyllic places where you can connect with workplaces virtually, have spurred migrations that appear to be doubling down on existing growth patterns,…

Northwest Wild Products owner Ron Neva pauses while searching for razor clams

2020 in Photos

Some of our most inspired faves from our amazing photographers this year

Oregon wasabi

Oregon Wasabi?

Oregon-grown wasabi is a versatile and spicy option for your cooking written by Sophia McDonald Sushi aficionados, take note: That spicy, lime green paste next to your dragon roll may be called wasabi, but chances are it isn’t the real thing. Most of the time, it’s a combination of horseradish, powdered mustard and green food coloring.  Wasabi is native to Japan, but you can buy it closer to home than you might think. Oregon Coast Wasabi in Tillamook County is one of only three commercial growers in the United States. Co-founder and CEO Jennifer Bloeser quite by accident stumbled onto the relative of the horseradish plant at an equestrian event. A fellow participant had brought some plants to the gathering and was giving them away. Bloeser’s neighbors in Southeast Portland were always sharing the bounty from their gardens with her, and she was looking for something to give back. Wasabi,…

gin cocktail

Cocktail Card

Rosemary’s Bee Bee recipe courtesy of Hannah Loop at The Winchester Inn, Ashland •  2 ounces Hendrick’s Gin  • ¾ ounce fresh lemon juice  • ¾ ounce rosemary black peppercorn honey syrup  • Rosemary garnish FOR SYRUP​ •  tablespoons black peppercorns​ •  cup water​ •  cup honey​ • handful of fresh rosemary FOR COCKTAIL Combine and shake over ice, then double strain into a coupe glass. Garnish with rosemary. FOR SYRUP​ Toast black peppercorns, then add to saucepan with water and honey. Bring to a low simmer.  Add a small handful of fresh rosemary and let simmer for five minutes.  Remove from heat and steep for 20 minutes. Strain. 

Ultimate Oregon Road Trip

The Ultimate Oregon Road Trip

12 days, tons of sights Get ready for the drive of a lifetime written by Sheila G. Miller After being cooped up, hitting the open road can be invigorating.  The past few months have been a trying time for all of us. But there’s no balm like the outdoors to soothe anxiety and give us a renewed sense of self.  We spent some time trying to construct the ultimate Oregon road trip—that is, a twelve-day trip that takes you through the natural wonders of our state. From the dunes of the Oregon Coast to the jagged edges of the Wallowas, we tried to hit them all. For now, reopening our state to tourism is uncertain, so some of this may continue to be a pipe dream. But that doesn’t mean we can’t plan and dream—join us, won’t you? DAY 1 BEND Bend is in the center of the state, making for…

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Home Grown Chef, pasta

An easy homemade upgrade to your Marinara

1859’s Home Grown Chef Thor Erickson shares the secret to a gourmet alternative to marinara that you can easily do while in quarantine. Try Thor’s simple pasta all’Amatriciana!   Find more recipes from Thor that use local Oregon products here.    

Chanterelle Mushroom Compound Butte

Chanterelle Mushroom Compound Butter

Home Grown Chef Thor Erickson | photography by Charlotte Dupont Thud, thud, thud! The knock on the door reverberated as I took my first sip of morning coffee. It was around 7:30 a.m. on a damp October Sunday. At the door was my friend and colleague Julian Darwin. “Good morning, Chef!” he exclaimed with urgency. “Get your things, we’re going into the forest.” “What? Why?” I asked. “For chanterelles, of course!” he announced, his British accent elevating it to a proclamation. I put my coffee in a thermos, put on my boots and coat, and we were off. Julian, more than just a chef, has been a mentor to me in many ways. He introduced me to the world of teaching. Before that, our culinary paths crossed, and we’d worked together. European trained, he is an old-school chef with the same work ethic and ideology I learned during my early…