Articles by Greg Robeson

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Here’s to Oregon

November 24th, 2013

With the holidays upon us, it’s time to start thinking about what kind of cheer will be filling your glasses this…

Oregon Story

Truffles Galore

February 4th, 2010

I was first introduced to the elusive truffle in the early 1990s. It was a winemaker dinner featuring chef David…

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On the Road with Oregon Bounty, Day Seven: Greater Portland

September 1st, 2009

[autoviewer=41,448,299] We’re wrapping up our On the Road with Oregon Bounty trip in the Greater Portland region,…

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jamie

On the Road with Oregon Bounty, Day Six: Mt. Hood/The Gorge

August 31st, 2009

Day six of On the Road with Oregon Bounty, and after a relaxing weekend I’m back, and we’re talking beer.…

, , Oregon Story
jim

On the Road with Oregon Bounty, Day Four: Central Oregon

August 27th, 2009

Day four of On the Road with Oregon Bounty, and I’m home, at least in a spiritual sense. I grew up here, and it&…

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5cheese

On the Road with Oregon Bounty – Day Three: Southern Oregon

August 26th, 2009

Day three of On the Road with Oregon Bounty and we’ve made our way to Central Point in Southern Oregon to meet…

, , Oregon Story

On the Road with Oregon Bounty – Day Two: Oregon Coast

August 25th, 2009

[autoviewer=36,504,336] Day Two: Oregon Coast As a child growing up in Oregon, I was a fisherman by default. I loved…

Oregon Story
bandon trails  #18 photo:lou perez

If You Build It (again), They Will Come (again and again)…

September 26th, 2008

One of the great joys each year during my On the Road with Oregon Bounty journey is carving out at least a day on the…

, Itinerary

On The Road With Oregon Bounty- Day 6: Traveling the Oregon Culinary Trail

September 25th, 2008

It’s easy for foodies west of the cascades to believe that the eastern border of the culinary world in Oregon…

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6-cheese

On the Road With Oregon Bounty – Day 5: The Artisan Cheese Honor Bar

September 24th, 2008

On a quiet country road west of Redmond, just a few miles from where I grew up, there’s the quintessential…

, Oregon Story

About Author Greg Robeson

Oregon Bounty Manager Greg Robeson was born for this job. A fifth-generation Oregonian who grew up in Central Oregon, food was always part of his recreation, whether hunting for wild asparagus, baking with his mom, or cooking family meals to avoid doing farm chores (yep, that’s right, Greg used to live on a pig farm). In college, full menus from the makeshift kitchen in his dorm room became somewhat of a post-midnight legend. In the mid-1980s, Greg’s work in public relations and marketing and penchant for volunteering introduced him to the pioneers of the Oregon wine industry and the leaders of Portland’s culinary evolution. At the time, the concept of fresh-from-the-farm cooking (led by another guy named Greg – Higgins) was just being planted. Working with some of Portland’s top chefs as clients and through volunteer projects, Greg watched and learned. It helped hone his passion for food with some actual cooking skills. Today, he cooks nightly for his wife Kelli and two year-old son Milo (who already has his own chef jacket and toque). Of all the pro bono work he’s done, Greg’s proudest moment was convincing Alice Waters to come to Portland for a fundraiser to build a vegetable garden at an inner northeast Portland school. In addition to the Oregon Bounty project, which consumes half of his year, Greg is president of Robeson Communications, a firm providing a full range of advertising and marketing services to clients in the Pacific Northwest. His culinary clients have included Archery Summit Winery, Carlton Farms, Domaine Serene Winery, Henry Weinhard’s, Oregon Dungeness Crab Commission, and Seafood Oregon. If he can be allowed to brag a bit, in 2006 Greg’s work on behalf of Oregon Bounty was recognized with PRSA’s highest national honor, the Silver Anvil. Then again, he’d just as soon be thinking about what to make for dinner tonight.

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