Welcome into my kitchen. I’m Lynne Curry, cookbook author, food journalist & real food educator living the good life in eastern Oregon.
I lead a double life. As a food journalist, I write about sustainability issues and the foods raised on family farms for cookbooks and articles for major publications and websites. Then, I cook mostly wholesome meals for my family of four in eastern Oregon’s in Wallowa Valley.
In between, I write the Forage blog with recipes based on using well-raised and local foods to produce enjoyable and nourishing meals for my family. Spicy accompaniments are always on the side. I often avoid doing the dishes.
As food journalist, recipe developer and essay writer, my work has appeared in major newspapers and national magazines, including Fine Cooking, Saveur, the Los Angeles Times and The Washington Post, among many others. I have published food essays in Leite’s Culinaria, Food and Booze: A Tin House Literary Feast and The Oxford Encyclopedia of American Food & Drink.
Read my recent work here.
My first cookbook, Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut (Echo Point Books & Media, 2017) is a favorite of anyone who buys direct from ranchers and grass-fed beef producers. It includes seasonal, vegetable-heavy recipes for every single cut.
I am currently writing my followup, Grass Fed: The Complete Pasture-to-Plate Cookbook. It is about about all of the foods we eat—from milk, cheese and eggs to chicken, pork, bison and beef—raised on grass.
Read more about my cookbooks here.
Whole food. Well made.
Seasonal cooking and sustainable eating are part of who I am. I believe in good, simple food and the pleasures of home cooking–as well as preserving, fermenting, sourdough baking and gardening.
My recipes focus on whole foods that are sustainably raised–organic, often local and occasionally wild. They are inspired by the seasons, my experience as a professional cook and mother and by my life among the farms and ranches of eastern Oregon–all of which has taught me to be a more mindful cook. There is also dark chocolate.
Real food in balance
I focus on flavor, whole foods and the pleasures of sharing food with others, especially when we don’t have to discuss table manners. I favor local and seasonal foods because they are the best tasting and best quality, but I’m no purist.
Look in my cupboards right now, and you’ll find Goldfish crackers, boxed cereals and ramen noodles. In the fridge, there are conventional vegetables mingling with organic. I stick to pastured milk, yogurt and butter. On meats I take a strong stand: for me, fish is wild, beef, lamb and pork are locally raised and chicken is, well, another story. Let’s just say I don’t buy it often.
Technique & Training
I focus on techniques because they are the best way for anyone with any level of experience to become a better cook and enjoy the process of cooking more. I attended Seattle Culinary Academy and received scholarships from the International Association of Culinary Professionals for Le Nôtre in France and from Women Chefs & Restaurateurs for Amy’s Bread in New York City.
Most recently, I was co-owner and chef of the farm-to-table Lostine Tavern. Previously, I cooked at The Herbfarm and The Willows Inn, among other restaurant stints on both coasts. Committed to making good, local food more widely available, I founded the Wallowas chapter of Slow Food USA.
Outside the Kitchen
I grew up in a food-loving family in New England where we fished, dug clams and talked about our next meal. In my 20s I moved from Manhattan to an island in the Northwest. There I began baking breads, canning jam and poaching homestead fruit trees. I now live in Joseph, Oregon with my husband and two young daughters. We have an old house and a raised-bed garden below the Wallowa mountains. Our town has no traffic lights and more cows than people.
In the off hours, I am a newbie trail runner, a born-again knitter and a recent travel trailer enthusiast. I love driving Oregon’s back roads with my husband and two adventuresome daughters.