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Visit Oregon wine country before heading on a culinary journey through the high desert of Central Oregon. More

Xin Liu peers out across the steely-blue waters of Yaquina Bay, where long-legged herons wade and a winter mist drifts to shore. It’s here, he promises, you can get a taste of place like no other. “Yaquina Bay oysters are unique because they grow in this small estuary,” Liu says. “There’s a lot of water exchange daily. With low tides comes fresh water, and with the high tide, salt water rushes in.” More

There’s nothing better than a stroll in the woods, especially when there’s treasure underfoot. Forager Steve Fick figures it’s simple: if you want to harvest wild mushrooms, learn their habitat. In the Tillamook State Forest, where sun and shadow dance through the towering Douglas fir trees, Fick’s well-trained eyes are fixed down close to the… More

Whether it’s glorious trails for trekking, cozy nooks for relaxing or charming downtowns for dining, here’s where to head for some classic Oregon romance. More

The roots of a shared winery — in which small, individually licensed producers crush, age and bottle their wines using the same equipment and facilities — were first planted in the U.S. in Oregon, with the opening of the Carlton Winemakers Studio in 2002. More

On a gorgeous October day, my friends and I set out for an experience of a lifetime: Enjoying the views and fruits of the beautiful Willamette Valley wine country on horseback with Equestrian Wine Tours. More

I have enjoyed craft beer for many years. And over the years, I have come to discover that my favorite kind of beer is stout. I’ll include porters in this category, too, as the differences between porters and stouts are not always easily defined and, in fact, many experts actually classify stout as a type of porter. More

It’s early morning in the Willamette Valley, and a soft rain pitter-patters across a thick canopy of Douglas fir trees. Two chefs — father and son — stand side by side surveying a confetti of pine needles carpeting the forest floor. The harder the rain falls, the more excited they get. “Truffle hunters actually prefer… More

Every two years, my college buddies and I (proud class of ’85) organize a golf trip. A few of us play with some regularity; for others it’s a once-every-two-years activity. While we appreciate experiencing some nice courses, these trips are more about our camaraderie and having an adventure in a new and inviting place — preferably one… More

Dozens of makers across the state are preparing to bring their tastiest innovations to the eighth annual Feast Portland (Sept. 12-15, 2019), arguably Oregon’s hippest food and drink festival. These tastemakers — chefs, butchers, farmers, ranchers, artisans, brewers, distillers and winemakers — are tasked with showcasing the bounty of Oregon at the festival’s large tasting events, spirited parties, intimate dinners, workshops and demonstrations, and more. More

Tasting pinot while taking in vineyard views from a cozy tasting room is awesome. But tasting pinot after an hour-long, up-close-and-personal stroll through the vines that grew the fruit that’s in your glass? That’s the kind of day you’ll remember long after the bottle is empty. If you’re looking to level-up your next tasting adventure, these Central and South Willamette Valley wineries are ready to help you get you even closer to the action. Here are six ways to explore this quieter region and its... More

Bend's beer scene is fueled by the creative curiosity of local brewers. Take a tasting tour of all the magic. More

What we’re talking about is risky beer making — because obsessive and fastidious brewers must give up a little bit of their influence. More

Master distillers rarely talk about the origins of the ingredients they use, let alone do they know the producers on a first-name basis. But the team behind Portland-based Freeland Spirits does almost everything differently. When Molly Troupe talks about what goes into each gorgeous bottle of her gin and bourbon, she sounds more like a winemaker musing about terroir than a typical distiller. More

A two-day tour of Portland’s artisan food corridor gives us the chance to taste some of the Pacific Northwest's best and most unique flavors. Going behind the scenes, we find new respect for the chefs who think outside the typical recipe book. More

For seven years my girlfriend lived in Salem. In all that time, she never really explored wine country, even though she was smack in the middle of the Willamette Valley. Similarly, in her two decades of living in the United States, she’s never taken a journey by train. More