Farm to Table

Home Grown Chef: Braised Buffalo

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

3 years ago

Bison Osso Bucco

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

3 years ago

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…

3 years ago

Oregon Pears Get Tarted Up

Bite into an Oregon pear this fall, and chances are you’re eating one of the varieties your parents or even grandparents enjoyed as kids. 

4 years ago

Hood River Fruit Loop

The Hood River County Fruit Loop is 35 miles of orchards, forests, farmlands, and friendly communities, with a drive that…

4 years ago

The Best Kind of Blues

FROM A WINDOWLESS OFFICE in Silicon Valley, Mindi Thornton considered life on a farm.

4 years ago

The Hunt for Spring Mushrooms

It’s early spring and the old-growth forests of Oregon are ripe with prized wild mushrooms hiding in plain sight. A…

4 years ago

Oregon Garlic, With a Twist

IT’S THE DEAD OF WINTER, but the soil at Whistling Duck Farm is alive with tiny shoots that resemble the…

4 years ago

The Ripening Age

DAIRY FARMS ARE like clockwork. Day in and day out, rain or shine, holiday or Monday, there’s a herd of…

4 years ago

Princess Peach

If you want to pick a peck of peaches, Valley View Orchard is a sweet spot. The trees are expansive,…

5 years ago