Manuel Recio, of Viridian Farms, takes us on a guided tour of the many star attractions, his Basque peppers, that are growing on his Dayton, Oregon farm.
Sweet Creek Foods offers co-packing services for growers to enable them to create added value food products.
A grape grower wants to grow the best wine grapes that’s possible borrowing from organic and conventional methods.
The food club Know Thy Food brings community, transparency and a far greater sense of empowerment to its members. What do their members think?
Meat buying should reflect full transparency in how livestock have been raised and butchered to ensure quality and humane treatment.
A scenic view, an established upick farm and farm stand, and an idea that would not go away, convinced this farmer to do it. Who would have thought it would become the larger income source on her farm!
The Republican National Convention theme “We Built It” is a beautifully crafted slogan; if it only provided the full story. Joel Berg discusses the myth of the self made man.
It’s not so easy to deliver nature in a bottle. Jack Czarnecki explains the best way to enjoy the full taste of a truffle.
Sustainable dairyman Garry Hansen explains the different types of milk pasteurization in the dairy industry.
Kathy Unger, of Unger Farms, talks about her Albion strawberries, and their amazing longevity for reliably producing fruit from June through October. Their flavor, is perhaps second only to the (unbelievably great) Hood River variety in the region.