When you think about the signature foods of the Pacific Northwest I’ll bet that neither garbanzo beans nor lentils spring to mind. Unless, perhaps you’ve lived in Spain or one of the countries in the Middle East.  Why is that?

Do you have a favorite time of the year? For me I always look forward to fall for the changing colors, the crispness of the air, Sugar Hubbard squash and APPLES! Here in the Pacific Northwest we grow some of the most delicious apple varieties in the world.

What makes a GREAT bagel? I’ve been having that debate with friends ever since tasting my first one in the early 1970’s. Some say it’s the flour, some say the technique, and of course New Yorkers claim that it has to be the Manhattan water. Well, we can all agree on one thing.

Nestled on the coast of central California next to the famous Hearst Castle, Hearst Ranch combines pristine grassland and true cowboy heritage to raise premium quality all-natural, grass-fed beef. Look for their beef in the meat departments of some of our Southern California stores this summer (see below for details) and take a look at Stephen Hearst’s tips for grilling grass-fed beef.

Our local forager in the Pacific Northwest, Denise Breyley, shares the story behind Firefly Kitchens’ naturally fermented foods and how their Local Producer Loan helps grow their business.

While brothers Meteo and Andy Kehler were milking their own Ayershire cows to make cheese for Jasper Hill, they realized they might be able to help local farmers do the same thing.

Our local forager in the Pacific Northwest, Denise Breyley, shares the story behind Willie Greens Organic Farm and how they are using our Local Producer Loan to grow their business.

Joseph and Anna Maria Severino learned the art of pasta making in Italy 35 years ago and have developed quite a local following for their authentic pastas.