Savor the Gorge

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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.

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Fresh Bites

Local culinary news and events

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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.

Who's your farmer: List of local farms and orchards

From the mountain to the river, these are your local farmers, growers, and producers — working hard to provide fresh produce year-round.

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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.

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Planting the seeds of good health

Mid Valley School garden brings fresh, local produce to students and community

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.

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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.

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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.

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Chefs reasons to eat out: 4 chefs share what gets them excited about the local bounty

You can almost hear the desperation in Chef Roman Deingruber’s voice. “I’ll take whatever they can give me,” he pleads.

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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.

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Front Yard, Back Yard, All around Town

You’ve got about 150 days to plant, grow and harvest your edible yard. Ready, set, go!

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.

Local Farmers Markets

There are plenty of good reasons to support your local farmers market

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Introduction to Savor the Gorge

There are many reasons I love summer. This year, one of them in particular is that I’m back in my vegetable garden.

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