New Seasons
More Cooks in the Kitchen
Oregonians are proud of the state’s array of small, locally produced food. But small- and medium-batch food manufacturers struggle to find spaces to make and package their products, especially when it’s time to scale up.
Wasted
Companies chuck thousands of tons of food a year. Now they’re on a mission to unspoil the future.
A Recipe for Success
Two businesswomen, two iconic food brands and one food-obsessed city.
Eugene joins fro yo craze
Eugene restaurant owner Jim West is converting a Valley River Center restaurant into a fro yo shop, to capitalize on the booming frozen yogurt business.