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Food

Cannabis is finally legal and all you home cook aficionados can finally annoy your significant other with pungent aromas, new dishes and exciting experimentations. Which you were probably already doing, but now you can do so with weed instead of okra. Unless you are a medical user (and we recommend

The Fair is a Veritable Smorgasbord Bring on the elephant ears, cotton candy and hot dogs—it’s fair time! Or perhaps try the zucchini fritters? The Rogue Valley Food System Network invites everyone to check out their interactive and tasty display in the Padgham Pavilion at the Jackson County Fair July

Platt Anderson Cellars is Ashland’s first urban winery. Wait, an urban winery? Yes, it’s possible! They source each of their grapes from local vineyards based on desired soil quality, vine nutrient and flavor integrity. They then crush, press and ferment in Ashland’s residential railroad district. And the results are top-notch.

Red, White and Effectively Paired Cheese Sure, July 4th is thick with parades and patriotic hollering. But that can be a bit overwhelming, and you can America just as hard in a more subdued way: a picnic. It gets you outside into those purple mountains majesty and does it with

Baked America In Europe they use the metric system, but here in ‘Merrica, the primary unit of measurements are mom and apple pie. And since it would be weird to write about the five best moms available at local restaurants this Fourth of July, we’re going to focus on that lovely

Hard Cider is as American as the Boy Scouts, or driving jacked-up trucks downtown listening loudly to Kid Rock, Willie Nelson, or Johnny Cash. Chances are if your great-great-grandparents were stateside circa the Louisiana Purchase, they were getting swilled in a barn on locally pressed cider. At that time, it

The question of how far food should travel between where it is produced and where it is consumed has become a frequent matter of passionate debate. The popular rule of thumb is that the more local the food, the better it is, and we’ve all heard of the many purported

Brettanomyces. It’s a kind of yeast, not a made-up word. And beer and wine producers fear this fabled yeast as much as wizards fear Voldemort. “Some winemakers and brewers who find the dreaded yeast strain Brettanomyces will literally burn their barrels,” says Brandon Overstreet from Swing Tree Brewing Company “It’s

For Those Times You Want A Six-Pack in a Single Pint It’s all about the malt in Caldera Brewing’s South Side Strong Ale. It has a potent flavor of raisins, toffee and caramel mixed with rich loamy soil and cherry tree roots. The appearance is reddish brown, the body is big

Thrive has been working on the cause of local food and economies for more than a decade, trying to connect growers to grocers and when necessary, assist growers in scaling their operations up to the needs of grocers. “A lot of it is building those relationships,” says Executive Director Wendy