Vanessa Houk discusses the Courage award, her life and her mission.

Phoenix Dripp Cafe in downtown Phoenix, Oregon, offers affordable plant-based and vegan dishes made with whole foods. Owner Valerie Schank serves sandwiches, baked goods and Griffin Creek Coffee inside the Oregon Cheese Cave.

On February 19th, Klamath Community College will host a pivotal event for the region's agricultural future.

Countering the narrative of Dry January and sober Gen Zers hurting the alcohol industry, Oregon bars, restaurants and even wineries are pivoting, embracing the nonalcoholic movement.

The Oregon Department of Fish and Wildlife is implementing temporary rule changes for Dungeness crab fishers in the 2025-26 season to restrict gear and areas where fishing can occur.

JPR's resident food enthusiasts Erika Bishop and Will Smith highlight the soulness of cooking and discuss citrus and winter food recipes with Natalie Golay, Senior Producer of the Jefferson Exchange.

How fermentation connects flavor, culture and gut health, through Southern Oregon’s Fermentopia.

Oregon wheat farmers continue to deal with low crop prices and high input costs. They’ve recently learned the Trump administration’s $12 billion bailout package likely won’t help much.

Alison Sexauer and Rebecca Slossberg, organizers of the Rogue Valley Food Solutions Summit, discuss the summit and its impact on the regional food ecosystem.

Rosie Grant joins Chelsea Rose to discuss her unique cookbook.

The Trump administration plans to bail out U.S. commodity farmers caught in the president’s ongoing trade disputes.

Farmers in Harney County have come to rely on an aquifer that has long been known to be in serious decline. Now, Oregon water regulators will make drastic changes to how much water they can draw from the ground, following more than two years of meetings to come up with a solution.