Dinner in Oregon
From soup to nuts, a full menu of articles featuring Oregon's finest cuisine and the research that helps deliver good food to the table
-
How OSU researchers help bring the full flavor of grapes to Oregon wines
-
Defining a New Vocabulary for Craft Brews
-
Oregon’s official state nut rebounds with resistance to blight
-
Good breeding is at the heart of the West Coast oyster industry
-
Move over iceberg. Salad has transformed from a pale, watery wedge to a medley of sunny colors and flavors
-
OSU students lead the whey
-
Cracking the genetic code for barley has opened up a world of possibilities for the world’s oldest grain
-
With tweezers, mixers, and genetic maps, OSU researchers are turning wheat into breads, noodles, and pastries
-
A taste of the Mediterranean comes to southern Oregon
-
OSU's cattle experts answer some meaty questions
-
Home to Oregon's seafood entrepreneurs
-
The editor reflects on a Northwest icon
-
In Oregon, it's easy to love your vegetables
-
Innovations in onion production have cut water and fertilizer use by half and produced crops of the very largest onions
-
Triumphant tater released by OSU
-
Oregon berries are the best in their class
-
Fighting pests with basic instincts
-
300 conventional and organic dairy farms to participate in new comparison
-
Oregon sweet cherries make their mark on the world
Published in: Food Systems