Agriculture + Climate

This book review was published in the San Francisco Chronicle on Jan. 25th. Lentil Underground author Liz Carlisle A series of books...

My latest story for Civil Eats ran earlier this week—just in time for Christmas: Each winter, tens of millions of Americans buy and...

Tam Alemu sells 25-pound bags of teff at his Williams Street Market  {Photo by Cheryl Juetten} I've been pleased to see the re-emergence of local grain economies across the United States, including here in Oregon. Farmers are growing grains—like Red Fife, spelt, and kamut—that haven't been grown here for a long, long time, and they can't seem to produce enough for local bakers, who are creating magnificent loaves that sell out quickly. As I was doing some digging for another

California-based Jackson Family Wines just bought Zena Crown Vineyard, in Salem's lovely Eola-Amity Hills This story appears in the...

This story ran on CivilEats.org on Monday, Aug. 18th. Whenever we go to the farmers’ market together, my husband and I disagree about...

This story originally appeared July 1st in Oregon Business Magazine Demand for organic food continues to soar: Last year, sales of...

Ashley Rodgers, the farm manager at Serenbe This story ran on CivilEats.org on July 9th In many ways, Shari Sirkin and Bryan Dickerson,...

This Field Note appears in the Design section of Modern Farmer (pg. 64): Anna Cohen's lipstick red Charlie Dress, made of Oregon wool...

My latest story for Civil Eats' Good Food Vanguard series: Amy Kleinman had never had a job with lasting appeal. Most recently,...

This story originally appeared on Civil Eats, kicking off their new series the Good Food Vanguard . Read more of my Civil Eats stories...

This story originally appeared in Oregon Business Magazine When the historic Lostine Tavern closed in January 2013, residents of the...

This story originally appeared in Oregon Business Magazine It may be obvious, but most farmers don’t make a lot of money. According to...

This is the first in a series of columns for Oregon Business Magazine , where I'm now the food and agriculture blogger. (It was...

The cows at Straus Family Creamery, grazing on Tomales Bay, California My love of milk has only increased since I was an infant, which...

I did this interview with food world leader Debra Eschmeyer of FoodCorps back in 2011 for The Faster Times (RIP).  I found it on...

For eco-minded eaters — not to mention radiation alarmists — fish is a quandary these days. Much of the seafood served in American restaurants is imported, caught using methods that endanger other animals or farmed unsustainably. But a few chefs around the country are trying to turn the tide with local, eco-conscious menus. Tataki in San Francisco Tataki in San Francisco offers local catches like Monterey Bay sardines, horse mackerel from California and wild salmon, when it’

Last week, I had the pleasure of interviewing marine stewardship expert and ocean activist Casson Trenor for my column in the Faster Times . I'd come across Trenor's name while researching "sustainable sushi"—a relatively new concept at sushi restaurants here in the U.S., but one that's taking off as locavore diners turn their attention to where their fish is coming from. Then, by coincidence, Mark Bittman blogged about sustainable fish a few days later. Something is definit