Around Oregon | October 2016
Check out our picks for the best events happening around the state this month.
Farm to Table
Oregon’s Seven Edible Wonders
Oregon’s seven regions yield culinary treasures. Journey across Oregon on an edible adventure, with recipes for every dish.
The Hunt for Grandma’s Tomatoes
Farmer Glen Lehne brings new tricks to his parents’ farm, and tomatoes are center-stage.
The Minty Prized Pacific Northwest
The rhizome of mint freshens Oregon soil and palates.
Huckleberry Confidential
Wild and untamed, huckleberries lure foragers back to their favorite spots—well-kept secrets that they return to year after year.
Cheddar by the Sea
For almost a century, Bandon was known for its delicious cheese.
Oregon’s Amber Waves of Grain
Tom Hunton makes his living primarily as a grass seed farmer, but these days, his passion lies with a crop that takes up just a fraction of his 2,700-acre farm near Junction City.
Bison Osso Bucco
Chef Tony Meyers of Serratto Restaurant & Bar in Portland shares his recipe for osso bucco made with bison.
Home Grown Chef: Braised Buffalo
Tim Eckard from The Heathman Restaurant & Bar in Portland shares his favorite way to cook bison.
Back to Bison
Buffalo once wandered the wide open lands around Burns, munching grass and providing a food source for native people. Overhunting decimated the population. By the late 1800s, there were no buffalo in Oregon and fewer than 700 left in the United States.