Portland's dining scene has such a delicious glut of talented, creative chefs, you may find yourself calculating how many dinners — if one started early — could be jammed into a single evening
The moringa tree has been used mostly as medicine for hundreds of years in developing countries. Now, Americans are touting the health benefits of moringa leaves.
Winemakers in Southern Oregon are celebrating one of their earliest harvests in years with harvest parties and grape stomps.
Fifteen top chefs from Portland and around the country came together to participate in the Sandwich Invitational. This was the official event kick off for Feast Portland 2013.
Providence St. Vincent Medical Center has joined the growing ranks of Meatless Monday, an international effort to encourage the consumption of fruits and vegetables.
For just a short window each year brewers get a chance to make the coveted "fresh hop" beer. That's when hops are rushed directly from the vine to the brewing tanks to make a special kind of beer.
Beaverton is considering revamping its codes to make life much easier for food cart workers – and the people that love them.
Jimella and Nanci's Market Cafe on the Long Beach Peninsula serves up fresh, locally grown food. Oh, and it's pretty incredible.
Here's a quiz for you - what looks a lot like beer but is actually fermented more like wine?
A South Dakota man is trying to convince a skeptical mix of hops farmers, food-freezing companies and brewers that he has a way to a produce a tastier beer.
Bob's Red Mill will send what it judges to be the best porridge-maker in the U.S. to Scotland to compete for the "Golden Spurtle."
Are you grilling burgers this holiday weekend? We went to Adam Reid, the owner of Best Burger and BBQ in Southeast Portland to get some tips on making the perfect hamburger.
While Eugene is home to many start-up breweries, the owners of the recently founded "Viking Braggot Company" say their beer is different. "This style was pioneered by vikings ... combining elements of honey and beer," co-founder McTavish said.
Working in collaboration with local chefs and restaurants has boosted business 'significantly' for local food producers.