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Food

Our continuing series profiling local breweries, and how they are managing COVID-19 shutdowns. In this year’s Besties, the Messenger’s readers’ choices for their favorites, Weekend Beer Company in Grants Pass traded wins with Medford-based Walkabout Brewing Company. Less than two years old, but already an institution in Grants Pass, they

On Thursday, June 4 at 4 pm, Caldera Brewing Company, southern Oregon’s largest brewery, reopens to the public. Over the next few days, Jim Mills is leading a number of meetings to talk with serving staff, kitchen staff and brewers about the new protocols. It will be a different world

Indeed, the tourism industry in southern Oregon has soured. Britt Fest and OSF both have shut down for the summer, and restaurants are closed indefinitely. But social distancing does not mean you cannot still drink local wines! And DANCIN Vineyard co-owner Dan Marca remains optimistic and upbeat. The Messenger caught up

While most people know Oregon for its beautiful landscape and rich woodworking scene, few people know that the state is actually one of the top producers of hazelnuts in the whole country. In fact, as many as 99% of the hazelnuts grown in the United States comes from Willamette Valley

  Pandemic or not, one has to eat. Hearty, nourishing food comforts the mind, body and soul. Not to mention that creating routines and normalcy at a time when most people’s lives have been radically upended is important as long as you “social distance.” And according to the CDC: “There

The Oregon Chocolate Festival turns “sweet sixteen” this year, with a party to top them all on March 6 to 8 at the Ashland Hills Hotel and Suites. For starters, attendees have an opening night choice of celebration.  “Those who want a fancy culinary affair can go to the Wine

  February is Ashland Culinary Month and “Restaurant Week” kicks off the foodie celebration February 3 – 9 with a slice of local flavors. There are multiple establishments involved in this six-day celebration, and for 2020, tradition and tapas set the tone.  The Rogue Valley Messenger had a chance to

Microwaved chicken nuggets, cold tater-tots, cardboard pizza.  When it comes to common perceptions of school cafeteria lunches, these less-than-appetizing provisions are likely among the list of what comes to mind for many parents. (Along with the classic “mystery meat.”)  For parents with children in Jackson or Josephine Counties, however, this

Over Easy? Named for their heavy reliance on eggs? Partially.  Chef Braden (who is also the owner) claims it is an expression of their style—casual, non-pretentious, kid-friendly and welcoming. Though, they do use “a lot of eggs,” says his wife Stephanie, who can be found waiting tables and ringing up

I spent a lot of time engrossing myself in history books. I went to school at OSU for history, meaning I spent most of my time reading dusty old tomes written about dead white guys, talking about government and liberties and pursuit of property and stuff. I’ll be honest, most