Hoinacki’s husband and children also live and work on the farm.

Goodfoot Farm

Trained as a plant pathologist at Oregon State University, farmer Beth Hoinacki found the applied science of farming far more rewarding than the academic career she’d prepared for. So she founded Goodfoot Farm, a biodynamic haven in the foothills of Oregon’s Coast Range, where Hoinacki and her family make their home alongside a thriving community of vegetables, fruit, forest, and livestock.

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Keeper of the Honeybees

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.

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Of the 30 Northwest truffle species, only three are harvested for culinary use - two whites and a black. Czarnecki and Paley are in search of the winter white (Tuber oregonense), which at its peak carries aromas of earth, herbs, garlic and a petroleum-like note.

Hunting the Great Oregon Truffle

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

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Oregon Marionberry: Summer Love

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.

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Salem’s Wandering Aengus is a leader in American cider. Driven to revive a beverage once ubiquitous in North America but pushed almost to extinction by prohibition, founders James Kohn and Nick Gunn began fermenting, blending, and bottling juice from rare heirloom cider apples in 2005. The result was unlike anything most people had ever tasted: sweet, tart, earthy, perfumed, complex, somewhere between beer and wine but different than either. Now, 10 years later, Wandering Aengus’ harvest is more bountiful than ever.

Fruit & The Cidermaker

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.

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Out of every 100 hazelnuts harvested in the United States, 99 are grown in Oregon. The nuts’ unmistakable flavor and richness is finding its way into everything from craft beer to hazelnut-finished prosciutto.

Fall Harvest: Oregon Hazelnuts

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

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Moe Momtazi, owner of Maysara Winery and Momtazi Vineyard in McMinnville. Photo © Andrea Johnson

Back to the Land: Biodynamic Winemaking in the Pacific NW

For some, wine is a business. For others, it’s a calling. “My dad is probably turning in his grave knowing I sell wine,” laughs Moe Momtazi, founder of biodynamically certified Maysara Winery and Momtazi Vineyard in McMinnville, Oregon. “He thought wine was too sacred to sell. In Zoroastrian culture and religion, wine is a very sacred thing.”

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CSA members get a hearty weekly basket of seasonal produce, from spring spinach and edible flowers to carrots and winter squash. Diggin’ Roots Farm plans to include meat, dairy, and eggs into CSA shares in the future – a full spectrum of the farm’s bounty. The CSA season runs from mid-June through Thanksgiving, with pick-up locations in Portland, Silverton, and on the farm in Molalla.

Finding Home

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

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Olive harvest begins late autumn, usually just after wine grapes. The olives are often hand-picked at night—the freshness of the fruit translates to the oil.

Oregon Olive Mill: From Tree to Table

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.

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Bill Taylor with his late father, Justin Taylor, the patriarch of Taylor Shellfish Farms, who could be found walking the tide flats most daylight tides up until the age of 90.

Life on the Flats

South Puget Sound is home to some of the most famous oyster appellations in the U.S. We visit Taylor Shellfish Farms on Totten Inlet, now in its fifth generation as a family-owned business.

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