Savor the Gorge

Not Your Average School Lunch

The small, brightly-lit school cafeteria was filled with the buzz of lunchtime. In the front of the room stood three volunteers with aprons on, serving food to a line of buzzing young students.

September 9, 2015 7:50 p.m. read more..

3 reasons to eat out this fall

Celilo Restaurant, Hood River: Grilled peppers, corn, chanterelle mushrooms, arugula cream; Vintage Grill, Hood River Hotel: Bone-in Pork Shank confit, fresh shell and yellow beans, fall peppers two ways; Water’s Edge Bistro, The Dalles: Pear Flatbread

September 9, 2015 7:46 p.m. read more..

Cool Nights Warm Harvest

The colors at the fall farmers’ market are the best of the year: red beets, cordovan tomatoes, purple kohlrabi, orange squash, pink apples. Capture all that color on your dinner table.

September 9, 2015 7:35 a.m. read more..

Cooking with Kids

I love to cook, and I love to cook with my kids. I spend a lot of time planning, shopping and cooking food for my family. We eat dinner together as a family every night and we generally expect our kids to eat what we eat. As a food writ- er, blogger and lover, having my kids enjoy food and eat well is very important to me, and I find that the best way to accomplish this is to get them involved in the kitchen.

September 9, 2015 6:59 a.m. read more..

Harvesting a life

Mary Sandoz Leighton draws a rough, farm-worn finger down the ledger page. The customer bought cabbage, carrots and turnips, and hasn’t paid his bill. There’s not much luck of Mary collecting, however. The debt is 131 years old. “They will forever owe 60 cents,” Mary says with a sigh.

September 8, 2015 10:05 p.m. read more..

Editor's introduction to Fall 2015 Savor the Gorge

According to the U.S. Department of Agriculture, family farming is on the decline. It has been since its peak in the 1930s, when there were close to 7 million family farms in the country. By 2002, the number had leveled off at around 2 million.

September 8, 2015 9:36 p.m. read more..

Q & A with pear orchardist Gordy Sato

Gordy Sato runs his family’s farm in Parkdale that was established in the early 1900s. He returned to the farm 20 years ago after a successful career in outside sales.

June 12, 2015 1:15 p.m. read more..

Planting the seeds of good health

Walk the path leading to Mid Valley Elementary School’s playground on a Friday afternoon, and you just might be greeted by the sounds of children in the garden.

June 12, 2015 12:07 p.m. read more..

Savor the harvest

I teach a variety of food preservation classes each year that highlight the many methods available for preserving food. These methods include freezing, drying, fermenting, boiling water bath canning, pressure canning, smoking, and even turning milk into cheese and yogurt. Because of the risk of food-borne illnesses and the preservation of valuable nutrients, my favorite methods of putting up foods are freezing and fermenting.

June 12, 2015 11:41 a.m. read more..

Have dinner at your mother's place

Have you seen your mother today? Cross the Hood River Interstate Bridge into Oregon, drive south on Highway 35, or for us lucky ones, look out your front window. And there’s our mother: Mount Hood.

June 11, 2015 12:22 p.m. read more..

The Milk Man

If you ask Jim Lambert, there’s something very special about milk and honey. Lambert, owner of North Land of Milk and Honey Dairy in Trout Lake, uses this belief to fuel his passion for his raw milk dairy business, the only one of its kind in the region.

June 10, 2015 6:25 a.m. read more..

Front Yard, Back Yard, All around Town

Plant a cabbage in your front yard. Go ahead. No one’s going to arrest you. At least not in Hood River. But around the country, from Los Angeles to Orlando and even in the midst of Iowa corn country in Des Moines, front yard vegetable gardeners are facing fines, and in some cases, city officials bulldoze their gardens.

June 8, 2015 10 p.m. read more..


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