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By now, the wine-drinking public is familiar with sustainability descriptors like  organic , biodynamic ,  and even  natural . They’ve...

When I was a kid at the beach with my grandma, I remember staring at her feet, aghast. Her toes were gnarled and deformed. Not only did...

Turns out, there's lots of money to be made by servicing the companies that are growing and selling legal weed.  I wrote this piece for...

Kevin Cavenaugh's Fair-Haired Dumbbell looks like the kind of kinetic building you'd see in Barcelona or New York, and it's been...

In my third visit on the Four Top, I joined Rebecca Hopkins and Cathy Huyghe for a discussion about mental health in the wine industry, what we do to stay balanced and healthy, and why we need to discuss mental health more openly. Listen to Episode 51: Rebecca Hopkins, Cathy Huyghe, and Hannah Wallace  on iTunes. In the studio at OPB with Beck Hopkins (left), host Katherine Cole (right of me) and Cathy Huyghe (right)

Three Portland high school students are reinventing sex ed    {A shorter version of this story appeared in the September issue of Portland Monthly .} When 18-year-old twins Milena and Sofia Ben-Zaken and their friend Tess Waxman, also 18, were at Sunnyside Environmental School, their sex ed instruction was laughably brief. "We had one day on puberty in the 5th grade," Milena recalls. “We didn’t really have sex ed in 8th grade, either, except for on the 8th grade retreat,” Sof

This story appeared on SevenFifty Daily on July 25.   The 2017 Eagle Creek fire is seared into Oregon winemaker Michael Garofola’s...

I was on Katherine Cole's the Four Top again—a marvelous podcast about hot-button topics in food and drink. You can listen to our wide-ranging discussion about climate change and wine, the wildfires (and wine), and why rosé should also be enjoyed in the winter, below.  The other guests were climatologist Dr. Greg Jones, writer Jordan Michelman from Sprudge, and Katherine herself.  Listen to "Ep. 45: Dr. Greg Jones | Hannah Wallace | Jordan Michelman" on iTunes. In true Por

I did a Q&A with the director of Linfield College’s pioneering Oregon Wine History Archive for SevenFifty Daily.  In SevenFifty Daily's ...

Love the Wild's clever packaging. The delicious sauces are frozen in the shape of hearts.  I must admit: as an Oregonian who has subscribed to a wild salmon share for the last 3 years, I'm not a fan of the idea of farmed fish. I had this naive and outdated notion that all fish farms are crowded, dismal places, teeming with sea louse. In 2010, I had read in Paul Greenberg's book  Four Fish, The Future of the Last Wild Food that farmed salmon had a terrible feed-to-conversion

I wrote about Ben Jacobsen and his Oregon-harvested artisanal sea salt for Inc.'s May issue .  Netarts Bay, a protected estuary on the Oregon Coast, is an ideal spot to harvest salt.                While attending business school  in Copenhagen in 2004, Ben Jacobsen fell in love with Maldon sea salt, the flaky finishing salt prized by chefs. Returning to the United States--landing in  Portland, Oregon --he was shocked to find that no one here was harvesting anything like that

Every so often an assignment comes along that takes you out of your typical beat, making you so honored to be a journalist because it...

This story was published on SevenFifty Daily last week. From grower Champagnes to Oregon producers, niche interests are fueling...

I wrote about mead for the April issue of Food & Wine.  I'd always thought of mead, the ancient alcoholic beverage made from fermented...

My guide to Portland's energetic startup scene is in the March/April issue of Inc. CREDIT: Zack Spear via  Unsplash Portland, Oregon...

The news anchor encourages women in the wine and spirits industry to speak up and demand action When Fox News anchor Gretchen Carlson...

I attended the Oregon Wine Symposium last week here in Portland and reported back for SevenFifty Daily .  At the 2018 Oregon Wine...

{This story appeared on Civil Eats in February, 2018.}  As part of a Jane Goodall-inspired community action group, " Saving Pan "...

Maggie Harrison on her unconventional path to becoming a winemaker and her dedication to a difficult grape. ( This story was originally...