founded: May, 2006
At a team party, a group of soccer kids show us how to make the perfect s’more.
Namita Gupta Wiggens of the Museum of Contemporary Craft followed her own curiosity, and extensive knowledge of art history led her to create an interactive, multifaceted exhibit titled Object Focus: The Bowl.
Jeff Stehney, owner of Kansas City’s Oklahoma Joe’s BBQ, demonstrates how to bbq Smoked Squash Rockefeller and Horseradish Bacon-wrapped Grilled Shrimp.
As a 2nd generation owner, Alex Blosser, of Sokol-Blosser Winery says of their annual Fall harvest that it’s an intense time, only one chance to get the job done right.
As an Oregon winemaker, Andrew Rich knew he was within close proximity to two distinct grape growing regions: the Willamette Valley and Columbia Valley that afforded him certain advantages.
It’s that time of year to get your buckets ready and go pick your own fruit and/or vegetables.
Dick Shea came into farming later in life from an entirely different career path. He chose his Oregon vineyard property (Shea Wine Cellars) after six months of careful research, settling upon a 140-acre pasture in the Yamhill-Carleton District in Newberg.
Deborah Madison talks about some of the botanical families, and their edible members that are organized by chapter in her new book, Vegetable Literacy.
The idea for the LIVE program (Low Input Viticulture and Enology) came about in the early 1990’s when it became clear to Ted Casteel there needed to be both an education and independent verification program based upon solid, science-based principles to promote sustainability practices to other producers.
Veteran food author Deborah Madison’s new cookbook “Vegetable Literacy” draws inspiration for its recipes directly from the garden.