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.

Huckleberry Confidential

Wild and untamed, huckleberries lure foragers back to their favorite spots—well-kept secrets that they return to year after year.

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Cheddar by the Sea

For almost a century, Bandon was known for its delicious cheese.

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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.

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Bison Osso Bucco

Chef Tony Meyers of Serratto Restaurant & Bar in Portland shares his recipe for osso bucco made with bison.

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Home Grown Chef: Braised Buffalo

Tim Eckard from The Heathman Restaurant & Bar in Portland shares his favorite way to cook bison. 

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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.