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I wrote this Power Lunch for Oregon Business Magazine in March 2017.   Headwaters 1001 Southwest Broadway Portland, Oregon...

Is natural wine a fad or the next big thing in sustainable viticulture?  I wrote about Oregon's place in the natural wine movement for...

This story appeared on Civil Eats on January 20th. (And was later published on Grub Street  as well.) When a group of restaurant owners...

Now that cannabis is legal recreationally in Oregon, I thought I'd give it a try for my occasional insomnia. Here's what happened, in the December issue of Vogue.  Along the way, I dig into the science and find out how terpenes influence your high (more than indica vs. sativa), which conditions cannabis actually helps, and why it can cause anxiety, paranoia, and even hallucinations in some people but not others.  You can download the article here or read the uncut version, be

the sexy rooftop bar and jacuzzi at Hotel El Ganzo  I go to Cabo practically every winter, thanks to my mom and her husband who own a time share (or two!) down there. Over the years, I've noticed a welcome trend: garish bars are being replaced by stylish  boîtes that—instead of neon blue cocktails—serve wines from Valle de Guadalupe. Raucous eateries have given way to upscale restaurants set on organic farms. Indie bands play on rooftop bars. There's even a farmers' market a

It’s a Wednesday night in July at Ava Gene ’s on Southeast Division Street in Portland, and the dining room is pulsing with energy....

A few months ago, I attended a talk at a Food as Medicine conference in Portland that inspired this article for Organic Life . As I...

I wrote this "Power Lunch" column for Oregon Business Magazine.  Broder Ost 102 Oak St. #100, Hood River, OR 97031  541-436-3444 ...

This story originally appeared on Civil Eats on August 18th.  Claw, who is from Burma, fries up veggies for a pad thai  It’s 10:00...

I've been wanting to write about Ecotrust's the Redd on Salmon ever since VP of Food and Farming Amanda Oborne explained the concept to...

“We wouldn’t be caught dead with a farmed fish,” says Anderson.

I wrote this Power Lunch for Oregon Business in July 2016.   Syun Izakaya 209 NE Lincoln St., Hillsboro, OR 97124  503-640-3131 ...

A version of this story is in the summer issue of Modern Farmer.  Believe it or not, Haiti was once the largest coffee producer in the...

If you’ve wandered into a cannabis dispensary any time since last October, when the advent of recreational sales made those visits possible, you’ve marveled at a galaxy of goodies: salted caramel chews made with organic cannabis oil, small-batch GMO-free ice cream from local milk, rosemary-and-cumin-spiced nuts, even marionberry coffee cake.  Sour Bhotz gummies, Drip ice-cream, and Laurie & MaryJane's nut mix.  But unless a doctor has issued you a medical marijuana card, you

It was fun writing about Bamboo Sushi's new downtown location for Oregon Business Magazine's Power Lunch column.  I felt a little...

“I think we’ve greatly underestimated the palate of Americans,” says Cloft. “There are a lot of people who are ready to make the whole cricket jump. Seeing chefs doing it in places like New York City and Portland, will start to open that door even more for us. The sky’s the limit at that point.”

I wrote about dulse, a crimson sea vegetable that's got the umami of bacon and the nutritional punch of kale, for the February issue of...

At a recent dinner celebrating “dry-farmed” Oregon wines at Portland’s Southeast Wine Collective, diners listened intently as winemaker...