Welcome to my kitchen. Come on in. I’m Lynne Curry, food journalist, locals foods chef and CEO of my kitchen, home of the Forage blog.
Forage is the pursuit of the best ingredients available to you, pure and simple. No matter where you live, Forage is a way of shopping, cooking and eating anyone can practice for better living. I’m here to help.
I lead a double life. By day I write about sustainability issues and the foods raised on family farms. In between, I write this blog and try to stay on top of what to make for dinner. I often avoid doing the dishes.
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.
All of the recipes and techniques on Forage focus on whole foods that are sustainably raised–organic, often local and occasionally wild.
The recipes 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.
Please contact me with any questions about sourcing and using local and seasonal foods or search Forage for recipes.
More about Lynne
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.
As a longtime vegetarian, I think veggies rule. So meat is always used in moderation. In our house, it’s not only Meatless Monday, but often Tuesdays, Fridays and Sundays, too.
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.
My food writing and recipes have 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. You can read my recent articles here.
My first cookbook Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut is a favorite of anyone who buys direct from ranchers and grassfed beef producers. It includes seasonal, vegetable-heavy recipes for every single cut.
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.