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“Until last August, this was disused horse pasture.” Forest Weaver, Sean Ferrigno and I are standing at one end of a rectangular field. It’s mostly rough grass, but snaking mounds of soil wind over the mid-section, ready for planting. One is already planted with blueberries, and nearby are grape vines and some young fruit trees. Continue reading
When David Evans checked his mail on March 22, what he found made him want to shout from the rooftops. “We have it! We have it finally!” Evans recalls thinking, adding, “When it finally arrived in the mail I had this really unusual sensation of having this wonderful secret that only I knew.” Continue reading
Rodger Voelker Continue reading
1935 Oregon passes the Uniform State Narcotic Act, criminalizing cannabis 1936 Reefer Madness, cult classic anti-pot propaganda film, premieres 1937 U.S. Congress passes “Marihuana” Tax Act, “effectively criminalizing marijuana” nationwide 1952 The Boggs Act requires mandatory prison sentencing for cannabis possession offenses 1968 The Grateful Dead play first Eugene show at Erb Memorial Union Continue reading
With the potential high for another ballot measure this November to legalize recreational cannabis use, EW thought it time to take to the streets to ask the people what they think. What did we learn? In our tiny, unscientific random sampling downtown of Eugeneans actually willing to talk about pot on record, the overwhelming response was in favor of legalization. However, that was pretty much the only thing people agreed on. The devil is in the details and those details still need some major hashing out, but there’s no better time to start hashing than the present. Continue reading
Anybody planning a trip up to Portland next week (or later this spring) should check out OMSI's lineup of food science events: Continue reading
Photo by Rick Levin Continue reading
Eugene chef Beverly Lynn Bennett is on a roll — specifically, a gluten-free, dairy-free roll sprinkled with chia seeds enclosing a veggie burger made with chia seeds, alongside a salad made of chia seed dressing and chia sprouts. Bennett’s new cookbook is called Chia: Using the Ancient Superfood, and it’s all about this member of the mint family. Continue reading
Baker Butcher, the newest addition to the international cafés at Fifth Street Market, is rustic-chic and simple. There’s a chalkboard menu, Mason jar chandeliers and colorful wallboards. The kitchen sits in front of your eyes, and the periodic dull horn from the nearby train over the muted chatter of eaters creates an energetic hum that sets a perfect brunchy atmosphere. Continue reading
When getting a daily dose of fruits and veggies becomes a chore, a visit to The Green Plow Juicery can wipe out that to-do list in one delicious fell swoop. The juicery, set up in a 17-foot trailer across from Friendly Street Market, specializes in fresh juices and smoothies made to order from organic ingredients. Continue reading