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Oregon

Oregon lies at the heart of the Pacific Northwest. The Beaver State has a long coastline along the Pacific Ocean; the Columbia River forms three-quarters of Oregon’s northern border with Washington, and California and Nevada border Oregon to the south. In November, 1805, Lewis and Clark reached the Pacific Ocean, having followed the Columbia River to where it empties into the ocean near modern-day Astoria, Oregon. Upon seeing the Pacific, Clark wrote in his journal, “O! The Joy!” For certain, Oregon has physical beauty to spare, from the coastal shores to the towering Cascade Range to the pastel desert of Hell’s Canyon in the Northeast. The Beaver State is also a bountiful place, with crab, salmon, fresh fruit (berries, pears, plums, and cherries), local wines, hazelnuts, and foraged mushrooms making up the short list of important foods. For Oregonians, eating local is easy…and delicious. It’s no surprise that Portland, Oregon, is a major force in advancing West Coast cuisine, with its emphasis on fresh, local, organic, and sustainable foods.

	Featured Cook Judy B. Cooking Level: Intermediate Living In: Estacada, Oregon, USA
About me: Just been told that I have Celiac Disease. This is a whole new way to eat and oh so confusing. No wheat or gluten products allowed. These two things are in everything and it is very hard to find food without them. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »