Aud Koch
At the heart of everything foodie are the ingredients themselves—and nowhere in America is the obsession over ingredients more than in the Pacific Northwest. These are the stories behind the foods you love.
Truffles are mysterious organisms that thrive in the damp forests of the Pacific Northwest, especially in Oregon. Like their above-ground cousins, mushrooms, they are the fruit of vast underground networks of fungus.
The purple sea urchin population on the West coast has skyrocketed, putting the coastal ecosystem in peril. If you can't beat them, eat them.
Since the first domestic beehives in ancient Egypt, humans have been working alongside bees to cultivate the honey we love so much. We speak to Lee Hedgmon, master brewer and founder of The Barreled Bee, where she sells her barrel-aged honey creations.
Tech and food have gone together since our ancient ancestors made stone hand axes. Increasingly, automated systems — you might call them robots — are part of that equation.
North Coast Food Trail
Plan a delicious trip, from Astoria to Neskowin on Oregon’s North Coast Food Trail. Fresh seafood, locally sourced menus, artisan cheese, craft beverages, farmers markets, cooking classes, and guided tours and foraging, all with scenic views, tall trees and ocean breezes. Named “best foodie trip” by Sunset Magazine. Visit northcoastfoodtrail.com
Most of the wheat from the Northwest travels the world, where it's eaten in countries like Japan, China, the Philippines and Indonesia. But it’s also being enjoyed much closer to the fields where it is grown.
Few things unite the Pacific Northwest’s culture, economy and ecology like food. But sometimes the ingredients we eat are also divisive. Take salmon: Once these fish were superabundant throughout the region, but the arrival of western settlers — who introduced overfishing and dams — has taken a toll.
Oregon-based food journalist Samantha Bakall talks about confronting racism and increasing representation in the food industry, the food media and more.
The global pandemic has had a huge impact on the service industry in Oregon, especially in Portland, a city known for its lively food scene. In April, a survey conducted by the National Restaurant Association found 81% of Oregon restaurant workers have been laid off or furloughed as a result of the pandemic.
A University of Oregon professor’s weekly Zoom hangouts developed into a quarantine cookbook supporting food justice.
Huckleberry season is in full swing in the Pacific Northwest, and whether you forage them yourself or pay a pretty penny at your local farmer's market, these berries are a sweet staple of summer. But what if we told you huckleberries don't grow in the West? In fact, you've been enjoying native blueberries all along.
Portland's celebrated food carts flourished during the Great Recession. A new hardship — the COVID-19 pandemic — is testing their creativity and resilience again.