food

Pacific Northwesterners who forage for wild mushrooms are noticing that the late summer and fall delicacies are coming in early this year. Edible wild mushrooms are now flooding wholesale markets.

Asparagus cutters bend deep over their work in the early morning light. Colorful plastic bins stack like giant legos amid the scrubby fields north of Pasco, Washington.

Growers in Washington, California and Michigan raise the majority of the nation’s domestic asparagus -- and Washington’s season is on.

But business in U.S. spears is noticeably dwindling.

That’s because there’s increasing amounts of cheaper asparagus from Peru and Mexico coming in: fresh, canned and frozen. And that’s cutting into profits for U.S. growers.

Plant breeders, Northwest chefs and farmers are co-developing innovative new vegetables and grains. The bounty was sampled a tasting party in Portland Monday night.

An Oregon chef is asking if you have the guts to celebrate World Tripe Day on Friday.

Oregon farmers are hoping the state Legislature makes it worth their while to donate crops that would otherwise go to waste.