Articles by Greg Robeson

six of 26 Articles
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Oregon Bounty 2006 Day Seven: The Coast – A Wine Snob Reeducated

October 6th, 2006

I learned today that you should never ask an artisan beermaker if a hop is just a hop. If you do, you’ll get a 20…

, , Oregon Story

Oregon Bounty 2006 Day Six: The Willamette Valley – Getting The Dirt

October 5th, 2006

Winemakers and farmers love to talk dirt. They might not spend a lot of time yacking about whether the guy three…

, Oregon Story

Oregon Bounty 2006 Day Five: Southern Oregon – The Whey It Is

October 4th, 2006

Yesterday I learned that mold is a good thing, and I’m not talking about the stuff covering that orange that&…

Oregon Story

Oregon Bounty 2006 Day Three: Eastern Oregon – A Taste Of The Source

October 2nd, 2006

I’m about as far east in Oregon as one can get without tumbling into Hells Canyon. After a stunning drive up the…

Oregon Story

Oregon Bounty 2006 Day Two: Mt. Hood/Columbia River Gorge – Pinot Envy

September 29th, 2006

I’m no stranger to the world of Pinot noir, be it from California, Burgundy, or right here at home. And, I’…

, Oregon Story

Oregon Bounty 2006- Day One: Portland Metro – The Shazam!

September 27th, 2006

For Day One of “On The Road With Oregon Bounty” I visited the Portland Metro region, and spent the morning…

, , 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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