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.

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.

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

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.

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.”

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.

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.

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.