Superabundant

As weather patterns across the country change, the way Oregon farmers grow the foods people eat will likely also change, but it doesn’t mean it will entirely go away.

Vietnamese American baker and cake decorator Helen Hồng Nguyễn uses her skills to create intricate desserts that highlight her Asian heritage.

From a leader in backpacking meals to entrepreneurs putting their spin on the market, Oregon is a hub for freeze-dried food.

Blue, cheddar, bergkäse, Oaxaca, Oregon punches way above its weight on the global cheese scene. Meet cheese makers large and small and see how cheese helped shaped Oregon's history.

People don’t give much thought to the purple leaves in their salad mix, but maybe they should. That bitter, leafy vegetable is likely radicchio, and it's kinda having a moment.

The Kiyokawas have worked as orchardists in Oregon’s Hood River Valley since 1911 — one of the few Japanese American families returning to work the land after their forced relocation and incarceration during World War II.

This summer marks the 25th anniversary of the Pacific golden chanterelle’s designation as Oregon’s official state mushroom, and the latest “Superabundant” episode is a celebration of these delectable fungi.

Walk into any brewery or grocery store today and you will see the letters IPA everywhere — that intense, tropical beer has become Oregon’s style. That wasn’t always the case. It turns out that a variety of hop bred in Oregon — almost by accident — sparked an entirely new way of making beer and a whole new tradition of American ales.

While coffee is grown in much sunnier places than the Pacific Northwest, since the early 1900s Oregon and Washington have been on the forefront of coffee culture.

Traditionally, maple syrup has been produced on the east coast, where sugar maples produce a light, sweet sap. But new technology and an abundance of bigleaf maples have west coast farmers trying their hand at syrup production — with promising results.

When it comes to a treat at the beach, including in Oregon, no other candy makes so many feel nostalgia like saltwater taffy.

The biologist and award-winning author of "Entangled Life" Merlin Sheldrake explains the vast network of fungi helping bring life to Pacific Northwest forests.

Produce Row, located along an unassuming stretch of industrial district in the Central Eastside, is home to a tight-knit network of Italian American families who have been serving Portland farm-to-table for generations.

Canned bread? Check. Ketchup packet cocktail sauce? Check. Follow three scrappy Oregon coastal chefs as they try to help folks eat well in the worst of times.

The only Native pop-up restaurant in Portland brings Indigenous comfort foods and traditional first foods to the city’s fine dining scene.

The 2022 Dungeness crab season was the most lucrative in Oregon history. Unusually for recent years, it started on time, yields were high and prices soared, leading to a boon for commercial crabbers and the coastal communities that depend on them.

When Americans think of states that grow corn, Oregon very likely isn’t the first to come to mind. However, here's why corn is becoming a more important food in Oregon.

Strawberries have a long history in Oregon, both as part of our agricultural landscape and also as part of our state's story. From arriving via the Oregon Trail, to varieties being developed to combat disease, to a century old celebration with enough strawberry shortcake to feed a city, Oregon is serious about its strawberries.

Pinot Noir put Northwest wine on the map, but chardonnay, its white-wine cousin, is having a moment. A new generation of winemakers is pushing the boundaries of what our region can do. With some key scientific advances, and a better understanding of our soils and terroir, Oregon chardonnays are breaking into numerous “best of” lists and commanding premium prices.

While the therapeutic use of psilocybin for mental health issues is increasing in Oregon and other states, scientists are still searching for psilocybe mushrooms’ origin story.

From the lava plains of the Alvord Desert to the fertile alluvium of the Willamette Valley, Oregon’s secret wealth is lying all around us. It’s an ingredient forged from stars, fire and ice and, though often overlooked, is key to the state’s food systems. It's the soil.

Superabundant's second course explores the ingredients that sustain the Northwest. Follow Dungeness crab from underwater meadows to the dinner plate. Taste how Oregon's unique soils, give character to Chardonnay. Examine the complex relationship between humans and psilocybin mushrooms. Learn why Oregon is a strawberry paradise. And see why corn could represent Oregon's future.