We love to eat, that much is clear. 

One clear indicator: we love to talk about food.  And another chance to do just that is offered by the Oregon Humanities Conversation Project event called "We Are What We Eat: Connecting Food and Citizenship."

The chat will be offered for free at the Illinois Valley Branch of Josephine Community Libraries Friday (May 13th) at 5 PM. 

Keller & Keller/

Adam Danforth's books are not for everyone; vegetarians in particular will likely take a pass. 

But he knows animals and how to cut them into meat. 

He studied slaughtering and butchering at college, and is now a James Beard Award winner for his books on the subject

Basic Books

Many parents have watched a child open a well-stocked refrigerator, only to declare "there's nothing to eat."  Well, nothing THEY want to eat.

The choices we make about food are shaped by our parents, sure, but also culture and gender and just plain hunger, among other forces. 

Food writer and historian Bee Wilson examines those forces in her book First Bite

Basic Books

Maybe someday we'll be able to eat meat created in a laboratory, without any animals being harmed.  But... WOULD we eat that? 

Our love affair with eating animals dates back a long way, long before the likes of our current species walked the Earth. 

In the book Meathooked, Marta Zaraska looks into the many ways in which we have fed our addiction with eating meat... and display some reluctance to give up the addiction. 

Chronicle Books

You've heard the old song... "toe bone connected to the foot bone," and so on. 

For a trio of Southern Oregon entrepreneurs, being connected to bones has become a business. 

Bare Bones, A Broth Company, makes broths made from animal bones--for cooking, for drinking, for whatever. 

Bare Bones is dedicated to healthy broth free of questionable ingredients. 

And the company's approach made it into a cookbook, too. 

Co-founders Ryan and Katherine Harvey (Mark Patterson is the other founder) packed 125 recipes into the book. 

Chronicle Books

If you're looking for something hearty to prepare for a winter meal and want to get a little exotic, your geographical reach does not need to go beyond North America. 

There's plenty of interesting stuff to put on the table from the Southern U.S., including Southern Soups and Stews.

Nancie McDermott, long a preparer and writer of Southern cuisine, packs some mouth-watering recipes into her book. 

Jessica Placzek/KQED

It used to be that farms were cleared to make way for housing developments. Now, developments are making room for farms.

Agricultural neighborhoods — or agrihoods — are neighborhoods with urban farms. They are being sown across California, and buyers are eating them up.


It's time for the Oregon Honey Festival once again, but not all the discussion is sweetness and light. 

After all, bees face a number of challenges, including from the continued broad use of pesticides. 

Marie Simmons, considered a honey taste expert, will be a speaker at the festival. 


It probably started a couple of weeks ago... neighbors giving you piles of zucchini, sharing the bounty of their summer gardens. 

We have good growing conditions and good growers here, but can you use all the zucchini/apples/corn before they begin to rot in your kitchen? 

The answer is an emphatic YES, at least in the hands of De Davis-Guy. 

She is both Master Gardener and Master Food Preserver through Oregon State University's Extension Service

  Some of those berries growing on bushes look like they might be mighty tasty. But they could also be poisonous, so we walk on by. It's great to know WHICH plants that grow wild are edible. 

  John Kallas of Wild Food Adventures possesses that knowledge. He also shares it, like in a session coming to the Eugene Library on September 2nd. 

  The recent news that the Earth's population could hit 11 billion by the end of the century should give anyone pause.

Maybe we are capable of feeding all those mouths with current agricultural technology, but what if large chunks of farmland are rendered unusable by climate change? These are the questions Joel K. Bourne, Jr. considers in his book "The End of Plenty: The Race to Feed a Crowded World.

Workman Publishing

It doesn't take a big budget to cook creatively. 

Leanne Brown set out to prove that in her cookbook Good and Cheap

It is designed for the SNAP (food stamp) budget, which comes to about $4 a day for meals. 

And the author puts her money where her mouth is: the book is available as a free PDF download online, as well as in a tangible version. 

Perigee Books

April Peveteaux does not avoid gluten because avoidance is trendy.

She has celiac disease, which produces a painful reaction to gluten. 

But she's fought the stuff to a standstill... witness her blog, "Gluten Is My Bitch."

You've heard of people who tried to do something different for an entire year?

Megan Kimble may have set herself the hardest task of all: attempting to spend an entire year NOT eating processed foods. 

Easy for someone who already eats whole foods, maybe, but a trick for the rest of us. 

The journey led to Megan Kimble's book Unprocessed, in which she takes up her year-long challenge while living in a city, far from farms. 

Spreading Local Food Around

Dec 1, 2014

The idea of eating food grown nearby certainly caught fire in recent years. 

But there are some continued issues with getting people who live here--wherever "here" is--to buy food grown here. 

One of the issues is where to buy the food. 

It often takes a special trip to a farmer's market or similar store to obtain locally-grown food. 

Getting the food into "regular" grocery and even convenience stores could make a big difference. 

To The Kitchen With The Fermentistas

Nov 10, 2014
Storey Publishing

You too can become a fermentista.  It is not a misspelling, the term is fermentista, not "feminista". 

A fermentista is an artist of vegetable fermentation, according to Kirsten Shockey and Christopher Schockey. 

They are Applegate Valley farmers and the creators of the fermentista website... and now, the authors of the cookbook "Fermented Vegetables." 

Rise Of The Rogue Valley Food System Network

Nov 4, 2014

The "eat local" movement is clearly not a fad. 

Food producers and consumers continue to pay greater attention to where food comes from, how it's distributed, and who buys what, and why. 

Now there's a new entity coordinating the many parts of the food chain, the Rogue Valley Food System Network

Food "Straight From The Earth"

Jul 10, 2014
Chronicle Books

So maybe you're not a big vegetable enthusiast. 

But this time of year, there's just so much good produce to be had, as gardens large and small begin delivering their wares. 

It's a great time to get up to speed on recipes Straight From The Earth. 

Don't Eat It, Juice It!

Jun 25, 2014
Chronicle Books

If your kitchen counter is getting crowded, yours may be one of the many homes that now contains a juicer. 

Sales of the devices ballooned over the last several years, giving consumers a way to pulverize foods into drinks. 

Chef/author/instructor Robin Asbell hopes it's not a fad. 

Beer In The State Of Jefferson

Jan 31, 2014

Oregon Beer. Those two words incite a lot of enthusiasm among beer lovers, seemingly the world over. Right here at home, Jefferson Public Radio’s signal is flung far and wide in the State of Jefferson, a land inhabited by a multitude of independent thinkers and a preponderance of beer-loving folks. As we know, southern Oregon is a diverse territory, with much to offer in the realm of food, wine, public radio, and for the purposes of this article, beer. But where does one begin when talking about what is known as Oregon beer? And what about northern California beer for that matter?