In 1959, to celebrate the state’s 100th birthday, Portland hosted the Oregon Centennial Exposition and International Trade Fair. In fact, even Oregon’s birthday cake seems to have been an afterthought. When it was time for Oregon to be feted 64 years ago, these were not the burning questions being pondered. It begs the question, though: What does Oregon really taste like? Does it taste like the Pacific Ocean - the salt, seaweed and the merroir of oysters, whose flavor depends entirely on where they live?ĭoes it taste like Douglas fir trees? Like beer? Like pickled beaver tails? While there isn’t any single signature dish to represent the state (alas, no Oregon analog to the Maryland crab cake, despite Dungeness crab being far superior to their blue cousins), Oregon does have ingredients that it does better than others. Some of you may be out having a romantic dinner on Valentine’s Day, but never forget that Feb. Various / OPB Happy birthday, Beaver State Photocomposite of newspaper clippings from the Oregonian and others around Oregon's centennial celebration in 1959. Want to be sure you’re buying local? Skip the middle steps and stock your freezer with state-inspected meat bought directly from the ranchers, like the Regenified-certified Carman Ranch, whose meat is processed by state-inspected butcher Valley Meat Service in Wallowa. This happens again at each step, from packing to shipping to the meat counter the price goes up at every part of the process, but more importantly, it can mean that the meat’s precise source isn’t so easy to pinpoint. Department of Agriculture-inspected abattoir, they’re sorted with animals from who knows where. Eating locally is easy with vegetables like the tater tot, but do you really know where your meat comes from? OPB’s Kristian Foden-Vencil reported recently that it’s not as straightforward as choosing your favorite ranch or grass-fed burger. Both make very strong cases for the potato’s proposed designation as Oregon’s official state vegetable, as reported by OPB’s Kristian Foden-Vencil.Īll this fried potato news makes us crave a juicy burger. Beloved Portland chicken and jojo haunt Reel M’Inn purportedly still uses an old Flavor-Crisp. Jojos aren’t just any other potato wedge, explained Matthew Korfhage in a 2017 story for Willamette Week they’re specifically breaded and pressure-fried (aka broasted) and, according to lore, may have been invented here in the Northwest by a Vancouver, Washington, Flavor-Crisp brand pressure-fryer salesman. Last week we celebrated National Tater Tot Day with a story on the history of Oregon’s prodigal spud, but if you’re looking for other Oregon-centric potato dishes, then look no further than the jojo. Oregon State University’s Dry Farming Collaborative seeks to lead the way in both identifying productive Mediterranean varieties that can be grown without irrigation and uncovering new applications for the dry farming. As OPB’s Elizabeth Castillo reports, that’s why farmers and plant science researchers are hard at work exploring crops suitable for dry farming, a technique for growing food without irrigation. In a changing climate, dry farming could be the future of Oregon agriculture.Įven in a state known for its long rainy season, droughty summer weather can impact what we can grow and when. Small Bites: Dry farming in a wet state, giving spuds a month of love and new ways to keep your beef localįreshly picked morsels from the Pacific Northwest food universe: How many servings did that colossal cake yield? Read on to find out. 14 is also Oregon’s birthday, and while we couldn’t quite fit 164 candles on top, we do have the recipe for the birthday cake that was served at the centennial celebration in 1959. Valentine’s Day is upon us, and while Oregon is home to legions of outstanding chocolatiers, here at Superabundant we’re more focused on cake.
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