The Cow Creek Band of Umpqua Tribe of Indians invest in thriving ranching business By Mitch Lies for Growing Oregon magazine Like their ancestors before them, the Cow Creek Band of Umpqua Tribe of Indians in southern Oregon is living off the ...
Oregon leads the nation in the production of mint crops By Mitch Lies for Growing Oregon magazine The next time the fresh, aromatic mint flavor in toothpaste hits your tongue, think Oregon. Odds are the mint was grown in the state that ...
Oregon growers and food producers find inspiration and collaboration from Japan By Teree Caruthers for Growing Oregon magazine Japan and Oregon’s reciprocal relationship dates back nearly two centuries – some say even before Commodore Matthew Perry led an expedition to Japan ...
Oregon boasts colorful history, promising future in woolen textile production By Teree Caruthers for Growing Oregon magazine From your coat to your socks, wool keeps you warm and dry. Textile mills have long been a part of Oregon’s history beginning in ...
Oregon Rides the Wave of the Beverage Craze By Brittany Stovall for Growing Oregon magazine Sipping fruit-flavored vinegar. Savoring lemon infused kombucha. Tasting craft ciders on tap. Oregon’s cup runneth over with the latest beverage trends. Vinegar: Tangy Thirst Quencher Refreshingly ...
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. ...
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 ...
By Keri Ann Beazell for Growing Oregon magazine With more than 220 breweries and 550 wineries, it’s no surprise that Oregon has a national and international reputation for growing some of the best hops and grapes in the industry. In ...
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 ...
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 ...
By Mitch Lies for Growing Oregon magazine In 2000, after planning for an expanded Tillamook County Creamery Association at the Port of Morrow, Port Director Gary Neal asked where they were going to locate the visitor center. “I was interested ...
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 ...
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 ...
Feature photo: The Country Cat owners, Adam & Jackie Sappington. By Teree Caruthers for Growing Oregon magazine Oregon’s abundant variety of foods create a feast of flavors for hungry tourists flocking to the state each year. Judiaann Woo, an Oregon ...
By Teree Caruthers for Growing Oregon magazine The clean, cool waters of Oregon provide seafood defined by its freshness and variety. “From albacore tuna to pink shrimp and everything in between – Chinook salmon, Dover sole, Dungeness crab and ...
