Farm to Table

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Artisan Chocolate

Charlie Douglass faces supreme temptation daily. Nearly every morning he has a rendezvous with an enrober, a machine that releases a sensual wave of shining liquid chocolate over row after row of truffle centers.

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An Apple Refined

Kevin Zielinski’s eyes light up as he names the apple varieties he tends at his Willamette Valley orchard, just outside of Salem. Champagne Rienette. Douce Moën. Muscadet de Lense. St. Martine. The sinuous vowels and soft consonants even sound delicious. Eventually, they become fluid when Zielinski transforms these French heirloom apples into a traditional sparkling hard cider that leaves many searching for words.

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The Oregon Cherry

Bailey’s family has been growing cherries in these hills for more than eighty years, when his grandparents made their first investment in a piece of farmland. Since then, Orchard View Farms has grown to include 2,050 acres in four counties. The orchard is home to twelve types of sweet cherries, from perennial favorites Bing and Rainier to more unusual choices, such as Sweetheart and Skeena.

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Oregon Grass-Fed Beef

Jill McClaran wears her blonde hair to her waist and spurs on her cowboy boots. The 27-year-old spends her days in the saddle herding cattle along the basalt rims and airy benches of Hell’s Canyon. Out of cell phone range and hours from the nearest town, this University of Idaho graduate looks over a thousand McClaran Ranch cattle as they graze the rugged and wild eastern Oregon grasslands.

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The Oregon Strawberry

Most mornings in June, starting at about 5:30, Chris Christensen is out in the strawberry fields of her 250-acre farm in Albany, picking the perfectly ripe fruit. “I’d rather sit and pick than do anything else” says Christensen, a third-generation strawberry grower. “There’s that quiet moment when the crew gets down to do it, and the birds are going, and you’re in your own thoughts. I’m giddy.”   As she deftly plucks the berries from the plants, she’ll pop a few into her mouth, savoring the natural sugar and juice that combines in an intense flavor found only in an Oregon strawberry. From farm-stand shoppers to food scientists and high-profile chefs, people with discriminating taste buds agree that this state produces the most intensely sweet, red and juicy strawberries. Even the world’s strawberry cognoscenti, mostly food professionals, know this. Yet, the berries are still relatively obscure, in part because production…

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Oregon Winemaking

At the northern edge of Oregon’s winemaking region, a Napa Valley couple staked a claim and began a new life of biodynamic farming and making wine with a big table at its center.

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Crabbing the Oregon Coast

“My father’s a great fisherman, and he always says that in crabbing, there’s the quick and the dead,” says Rock, 38. “There’s only so much crab out there, and they’ll all be caught up. It’s just a matter of who’s going to do it.”

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Oregon Hazelnuts

This thirty-five acres is part of a bigger story that puts Oregon and the nation at the forefront of hazelnut production globally. Oregon produces an average of 35,000 tons of hazelnuts annually, virtually all the nation’s crop, making the United States the second-largest producer of hazelnuts in the world behind Turkey, according to the Oregon Hazelnut Marketing Board.