Ok, foodies. We know what you are up to. Always on the hunt for what’s fresh — local veggies or just-plucked fruit, wild caught fish and forest foraged mushrooms.

But it’s hard to always be the trailblazer, isn’t it? So we’ve cooked up something special just for you — Oregon’s Tastiest Trails: A Bounty of Farm-to-table experiences. Created by Oregon Bounty and the experts of nosh at Tasting Table, the trails are food-focused itineraries highlighting the best tastes of Oregon.

Here’s a sampler:

Along Bend’s Ale Trail in Central Oregon, you can check out nine craft breweries — like Bend Brewing Co., Deschutes Brewery and Cascade Lakes Brewing Co. — all within walking or biking distance of each other.

Out east, stop in at Bellinger Farms and Gourmet Shoppe, family-owned and operated since 1941. The farm stand serves up famous Hermiston watermelon, Oregon marionberries and huckleberry honey along with the freshest produce of the season.

The cuisine at the Altitude restaurant at The Resort at the Mountain features the wild ingredients of Mt. Hood’s backyard — wild mushrooms, huckleberries, cherries, hazelnuts and Columbia River salmon.

The exploration of food is hands-on at The Culinary Center in Lincoln City, with Chef Sharon Wiest. Learn how to make your own pasta, perfectly prepare ocean fresh fish and can the bounty of Oregon’s summer and fall harvests.

Clyde Common’s bar in Portland’s Pearl District is the place for contemplation over a handcrafted cocktail. Sit, sip and consider the personalities of these drinks — Bourbon Renewal, East of Eden and Irish Goodbye.

Creamy, firm, sweet and savory are all on the plate at the award-winning Rogue Creamery in Southern Oregon. Try the Oregonzola, Rogue River Blue or Crater Lake Blue, and discover why Rogue is the big cheese.

At The Joel Palmer House you are in for a mushrooming discovery of taste. With nearly every dish on the menu featuring locally foraged fungi, this Willamette Valley restaurant has fine dining like no other.