'Superabundant': OPB's video series about food
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.
How the Oregon truffle bends humans to its will
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.
Meet the delicious purple sea creature destroying Pacific kelp forests
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.
‘More than just sweet’: Honey’s surprising abundance of flavors
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.
From dairies to restaurants, robots could be the future of food
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.
Why people all over the world love Oregon-grown wheat
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.
Salmon: The original ‘Superabundant’ food of the Pacific Northwest
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.
Thank you to our sponsor
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Thank you to our sponsor
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.
Latest Food Stories
Superabundant dispatch: The surprisingly versatile pumpkin, and other notes on NW foods
Food writer Heather Arndt Anderson, a Portland-based culinary historian and botanist, uncovers more about pumpkins than you ever wanted to know.
Keep it or toss it? ‘Best Before’ labels cause confusion
"Best before” labels are coming under scrutiny as concerns about food waste grow around the world.
This is the heaviest pumpkin grown in the US — ever!
A 2,554-pound pumpkin grown in upstate New York broke the previous national record by 24 pounds.
