A party-size cake, I’ve made this for the last three potlucks where it’s always a hit. Who would know it’s chock-full of beets?
I am a food journalist living in rural Oregon. Inspired by the the landscape, culture and people who produce our food, I write cooking, travel and lifestyle articles and essays.
- The Culinate Interview: Forager Langdon Cook – Culinate, October 2013
- Expert Advice for Late-Summer Jam Making – Zester Daily, September 2013
- Oregon Stories: 6 Ranch Grass-fed Beef – Travel Oregon, September 2013
From Rural Eating Blog
When time is short, there’s nothing you can’t put on top of a boiled/baked/microwaved/steamed potato. So, tell me, what’s your favorite topping?
I recently bought a 25-pound bag of soft white wheat berries with the intention of grinding the flour to make the loaves of lunch bread. But I’m blocked.