Puget Sound-based travel & food writer and editor: PNW culture, history, wild foods, Oregon. Clients include lifestyle print/digital, radio, destination marketing, resorts, seafood companies. Ph.D.
I take Chef Maylin Chavez on a wild mushroom foraging trip to find the Oregon coast's beloved king boletes. [For Visit Tillamook Coast]
Pacific Northwest natives know that almost any ecosystem in the region — flowing rivers and living estuaries, lush valleys and orchards, forests and sea — produces great food. Those who move away realize their mistake when they inevitably yearn for native delicacies like huckleberries, wine grapes and razor clams, and those who are just passing through want to keep coming back for more of these...[Appeared in AAA's Journey magazine print version Jul/Aug '21.]
Accessiblity is more than wide paths and railings. This feature focused on national, regional, and local parks (including playgrounds) and was based on the recommendations of experts, advocates, and builders who are creating the next generation of friendly, public open spaces for all abilities.
All of Oregon’s wine regions produce lively rosés, each with their own distinct character and appearance — ranging from pretty pink tones to pale apricot to robust ruby. Next time you’re swirling your glass on a sunny tasting-room patio, think about the incredible journey the grapes took from the vineyard. [For Travel Oregon/Oregon Wine Board]
Like many small towns perched along the rivers in Southern Oregon, Elkton offers magical summers filled with water adventures and wine tasting. But it might be the only one filled with so many butterflies, they outnumber human travelers. [For Travel Oregon]
Tucked away on the western edge of the Siskiyou mountains, the Illinois Valley invites travelers to explore its complex geology. With plenty of bright sunshine and geodiverse terrain, it’s also home of one of Oregon’s darkest and coolest scenic wonder, the Oregon Caves National Monument and Preserve.
Nothing beats freshly caught seafood on the Oregon coast, but without knowing which restaurants support local fishermen and farmers, diners may be surprised that dinner has traveled farther than they have. Although the last year of the coronavirus pandemic has impacted business along the coast, several restaurants, bars, and breweries continue to serve Pacific-Northwestern-caught seafood to locals and day-trippers. This guide highlights 15 outstanding restaurants along coastal Highway 101 fro...
The simple canning jar might have seemed like one of the more unlikely supplies to be hoarded by consumers and profiteers over the long pandemic summer, but I wasn’t surprised to see the canning shelves gutted, picked clean except for flotsam like a lone box of liquid pectin and a crumpled twin-pack of silicone sippy cup tops.
The disappearance of jars—or more specifically, canning jar lids—happened just as the summer harvest was coming on. Though jars can be recycled for years, lids can’t be...
One of the most popular types of seafood in the United States, canned tuna comes in many styles and price points, and provides quick, protein-packed meals. It can be bewildering, however, for consumers trying to make smart choices. We're here to help.
Four recipes developed for Oregon State University Sea Grant's Eat Oregon Seafood initiative in 2020 with photos: Cumin-fried Petrale Sole; Pacific Shrimp, Cucumber and Seaweed Salad; Mayonnaise Halibut; and Juicy Albacore Chard Wraps.
We start early. Dawn is rarely warm on the Oregon Coast, and the fall air has a special chill, damp with distinct notes of marine funk. Moss and fallen conifer needles cushion our steps along a path that winds through the forest.
Alaska's fish aren't the only wild foods gathered for centuries. This article investigates berries, seaweed, and other summer delights, and how the visitor might access them on hills, shores, and at restaurants.
The Olympia oyster boasts a flavor so intriguingly odd, so unlike other oysters, it has aficionados searching for words. Chef Maylin Chavez, who owns Olympia Oyster Bar in Portland, Oregon, calls it "sweet like a carrot," but also "savory like a shiitake or chicken bouillon" and, most quirkily, "sneaky like a radish."