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Oregon lies at the heart of the Pacific Northwest. The Beaver State has a long coastline along the Pacific Ocean; the Columbia River forms three-quarters of Oregon’s northern border with Washington, and California and Nevada border Oregon to the south. In November, 1805, Lewis and Clark reached the Pacific Ocean, having followed the Columbia River to where it empties into the ocean near modern-day Astoria, Oregon. Upon seeing the Pacific, Clark wrote in his journal, “O! The Joy!” For certain, Oregon has physical beauty to spare, from the coastal shores to the towering Cascade Range to the pastel desert of Hell’s Canyon in the Northeast. The Beaver State is also a bountiful place, with crab, salmon, fresh fruit (berries, pears, plums, and cherries), local wines, hazelnuts, and foraged mushrooms making up the short list of important foods. For Oregonians, eating local is easy…and delicious. It’s no surprise that Portland, Oregon, is a major force in advancing West Coast cuisine, with its emphasis on fresh, local, organic, and sustainable foods.

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Featured Cook

Home Town: Nyssa, Oregon, USA
About me:
I've been told that I am a good cook, I simply do not enjoy it at all. I signed up so I could give my husband ideas since we have both started dieting. My husband is an AWESOME cook and he enjoys it!!

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Newest Cooks

Photo by Helen Kidane

Helen Kidane 

Home Town: Portland, Oregon, USA
Living In: Berkeley, California, USA
Photo by LILI


Cooking Level: Intermediate
Living In: Winston, Oregon, USA
Photo by Arthur K. Elie Jr

Arthur K. Elie Jr 

Cooking Level: Expert
Home Town: Gresham, Oregon, USA
Living In: Bath, Maine, USA

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Newest Reviews

Grandmother's Buttermilk Cornbread

Reviewed on Apr. 24, 2015 by georgia   view full review
I agree with Kate. No true Southern would Ever add sugar to cornbread. I tweaked it by frying...

Red Skinned Potato Salad

Reviewed on Apr. 23, 2015 by Julie   view full review
This is a potato salad for everyone! I don't usually like potato salad, but this one is yummy....

Pork Tenderloin Diablo

Reviewed on Apr. 22, 2015 by Semigourmet   view full review
I gave this 5 stars for ease, flavor and technique. Chef John is GREAT at explaining how to...

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