• Saturday, December 7, 2019

Agriculture Features

Oregon Seed Needs

White radish seed

By Mitch Lies for Growing Oregon magazine When moms tell kids to eat their carrots, odds are they are instructing them to eat an Oregon product. The state produces roughly 65 percent of the nation’s carrot seeds and 40 percent ...

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Wheat of the World in Oregon

By Matthew Ernst for Growing Oregon magazine All flour is not created equal, which is why the special characteristics of Oregon wheat make it ideally suited for a wide variety of foods ranging from Asian noodles to Egyptian flatbread. The state’s ...

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Oregon Farms Growing the Next Generation

By Rachel Bertone for Growing Oregon magazine Families own the majority of the nation’s farms, and when it’s time to pass on that legacy, a farmer usually looks to their children. When a young entrepreneur who doesn’t come from a family ...

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Diverse Paths, Same Destination

By Mitch Lies for Growing Oregon magazine At age 80, Eastern Oregon farmer Don Lieuallen isn’t driving the combine anymore. But he shows up every day to his family’s 2,400-acre century farm to balance the books, check crop management schedules and, ...

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Adelante Mujueres: Rise Up, Move Forward

By Brittany Stovall for Growing Oregon magazine For nearly 15 years, the Adelante Mujeres organization has been inspiring local Latina women and their families to become community leaders, helping strengthen the Latino presence in Oregon – including those in the ...

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The Big Cheese in Oregon

By Rachel Bertone for Growing Oregon magazine Cheddar. Pepper jack. Blue Cheese. Chevre. Queso Fresco. Pick a cheese, and it is made in Oregon. From large to artisan, Oregon cheese producers of all sizes are top notch in their craft. ...

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Fresh from the Fields of Oregon

By Joanie Stiers for Growing Oregon magazine In Oregon, vegetables move quickly from field to freezer – locking in freshness and ripeness. Farms are located close to Willamette Valley-based vegetable processors so that fully ripened vegetables can be harvested and ...

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Home Turf from Oregon Grass Seed

By Mitch Lies for Growing Oregon magazine There’s a good chance the seed used to plant your lawn came from an Oregon grass seed field. The Beaver State produces roughly 90 percent of cool-season grass seed in the U.S., says ...

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Oregon Market is Going Local

By Brittany Stovall for Growing Oregon magazine In southeast Portland, a Latin American public market and kitchen spreads the aroma of locally grown and made smoked meats, pressed masa and fresh herbs and pulls you in. Brightly colored food carts ...

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Oregon Ag Exports Overseas

Feature photo: Oregon pear promotion overseas. By Mitch Lies for Growing Oregon magazine One might say that Oregon seafood, pears and straw get around. From live crab in Hong Kong to pears in Saudi Arabia to straw and alfalfa in ...

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Vintage Oregon

By Teree Caruthers for Growing Oregon magazine Oregon winemakers know the key to producing some of the country’s most flavorful wine is to let Mother Nature do most of the work. Oregon is home to nearly 500 wineries, and what ...

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