Think all honey tastes the same? Think again. Old Blue Raw Honey in Philomath, Oregon, makes varietal honeys that are a revelation for anybody who thinks the last word in honey begins and ends with clover. From arugula to wild blackberry, these bees make honeys that capture the ephemeral beauty of floral bloom.

James beard award-winning chefs greg denton and gabrielle quiñónez denton are known for upending expectations with their experimental approach to familiar dishes. But at their newest restaurant, bistro agnes, they’re taking their cues from tradition, using centuries-old recipes to craft french bistro classics that deliver romance, elegance, and soul-satisfying deliciousness.

The Marionberry, that long, dusky, extra-juicy Oregon-born treasure makes show-stopping appearance in midsummer. Executive Chef Annie Cuggino of Q Restaurant & Bar shares some of her favorite recipes.

A national cider renaissance is underway and it’s firmly rooted in the Northwest. Oregon cidery Wandering Aengus is at the heart of this success story.

Oregon’s hazelnut industry, once seriously threatened by Eastern Filbert Blight, is now entering a golden age.

A young couple buys 50 acres near Molalla, Oregon and sets down roots as organic farmers.  Now Diggin’ Roots Farms operates a bountiful CSA.

What began as a grand experiment – the planting of 11,000 olive trees – is now forging the path to estate-grown and milled Oregon olive oil.

Join Oregon chefs Christopher Czarnecki and Vitaly Paley as they venture into the woods of Willamette Valley to search for the great Oregon Truffle.

We visit Newport, the “Dungeness Crab Capital of the World,” where the working conditions for the most valuable catch on the West Coast are cold and rainy, and demand a sense of adventure.