Fill Your Pantry, an annual post-harvest event sponsored by Ten Rivers Food Web, and Willamette Farm and Food Coalition, seeks to establish a regional food economy that benefits farmers, consumers, and the local community. As Jen...

Tuesday Nori Gordon, of the Going Goaty Collective, demonstrates how to make chevre from fresh raw goat milk. Gordon, and the other members of the collective, milk their mini-LaMancha goats twice a day, and produce about 2 quarts to a...

Ed Arcement and his wife Nancy love cheese. Indeed, their mutual enthusiasm for this processed food is why, in 2005, they chose to attend a national goat show in Spokane, Washington. They found themselves suddenly bidding on a particular...

Caitlin Daniels of Two Tarts Bakery, gives us another idea how to make delicious fun with some of our favorite cookie cutters.

Theresa Draper has up to 10 people relying on her, and her Upick farm for their income. Draper has found that by diversifying her 40 acre farm, adding added value products, and being creative, for example, opening an old farm house to...

Ever thought about how the world looks out of a parasite's perspective? This fun video takes you on that journey!

Fall is upon us, the summer's harvest is coming to an end, and many farmers are getting fields ready for next years crop. But not everyone is slowing their pace. If you grow mushrooms -- whether cultivated or from the wild -- your busy...

Steven Schwen of Earthen Path Organic Farm (Lake City, Minnesota) has built an innovative greenhouse that allows him to extend his growing season while reducing energy costs.

Lon Rombough, author of The Grape Grower: A Guide to Organic Viticulture shares his passion for plants and growing grapes; a lifetime of study and practice as a world renowned plant breeder and grower. He shares his unique story while...

In this video we ask long-time baker and pastry chef Mary O'Rourke of The Waffle Window what she thinks makes a great cookie. Her answer may surprise you.

While Kathryn Yeomans loves to create popup restaurant events, where she's able to be like "cinderella at the ball" having her own restaurant for a night, she admits she also has to have a full-time job. For Yeoman's, that's teaching...

Farmer Tom DeNoble of DeNoble Farm Fresh Produce talks about the crops he grows in winter, and the special role that colder temperatures play with his brassica crops.

Retired Oregon State University extension food preservation educator runs through the basics of operating a pressure canner to can low acid foods.

It's a mad, mad, mad mad world of Basque peppers featuring a virtual who's who of the pepper variety kingdom. Manuel Recio, of Viridian Farms, takes us on a guided tour of the star-studded attractions peppered throughout his farm.

Tim Healea, renowned for the quality of the breads that he makes at his bakery (little t american baker) in Portland, Oregon, said he never dreamed he'd have a career in the food business, much less own his own bakery. As a matter of...

The first part of the exhibit "Reflect + Respond" is an assembly of bowls drawn from private collections —170 bowls—from functional bowls to decorative art pieces put on display at the museum. The second part of the exhibit "Engage + Use...

First, Ivy Manning visited with Shari Sirkin, of Dancing Roots Farm, and learned more about kale. Now it's time to take that kale into the kitchen and create something delicious and easy to make, with ingredients that are commonly found...

Manuel Recio, of Veridian Farms, shows us some of the uncommon types of beans that he grows on his farm in Grand Island, Oregon, near Portland. Garrafón Valenciano, Tarbais, Tolosa, and Caparrones de Anguiano are grown in the Basque...

As a food writer, and blogger, Kathleen Bauer prefers to write from first-hand experience. The idea for pasture to plate came after responding to an offer from a farmer to purchase half a pastured pig.

From the archives: Ann Vileisis talks about the need to start making connections between our consumption of food, and all the interrelated social, health, and environmental consequences that occur.

Tressa Yellig, executive chef, and owner of Salt, Fire, and Time, a prepared foods grocery, and culinary education center, demonstrates how to make a Dungeness Crab and Green Garlic Quiche. Yellig uses fresh ingredients, including duck...

Chris Czarnecki, a 4th generation restaurateur and chef, demonstrates one of his signature dishes at The Joel Palmer House in Dayton, Oregon. He shares their secret on how to infuse beef tenderloin with the unique flavor of the fresh...

Winter is the season for eating fresh, root vegetables, and Kathryn Yeomans of The Farmer's Feast shows us how to make a hearty vegetable soup to warm the soul, and fill the belly. The key to making a good soup is allowing for adequate...

Veteran pastry chef Mary O'Rourke of The Waffle Window in Portland, Oregon shows us how to make a rustic tart, also known as a galette with fresh pears and figs.