By far, my most favorite part of running the Lostine Tavern is talking with, learning from and purchasing foods from the array of local producers here in the Wallowas. How do we make agriculture sustainable for them?
A writer living in rural Oregon, I recently opened a farm-to-table tavern in the historic town of Lostine (pop. 203). I’m relying on all my know-how—and the help of many—to create a local foods-based menu. You can read all about it in my articles and on my blog.
- Op-ed: The Food Movement Has Only Just Begun — LA Times, February 8, 2015
- Five Habits for a Farm-to-Table Lifestyle — Zester Daily, December 2014
- A Genius Method for Cooking a Holiday Roast — Fine Cooking, December 2014
- Prime Rib with Mustard and Herb Butter — Food52, December 2014
- Beets for Dessert? This Cake Will Wow a Crowd — Zester Daily, December 2014
From Rural Eating Blog
It’s been eight lightning-quick months since the Lostine Tavern opened, and I’m just finding my writing life again. So, let’s share a cup.
Just 51 days until opening the Lostine Tavern, I am about to pickle on a scale I have never before imagined.