Vancouver, Whistler & Vancouver Island - Washington, Oregon and the Pacific Northwest - page 876

eties and foraging groups are scattered around the region and welcome visitors to
meetings and 'field trips.'
Don't be surprised if you encounter some truffle enthusiasts along the way.
While Europeans have been sniffing out the expensive underground fungi with pigs
and dogs for hundreds of years, Americans are newer to the hunt - three new vari-
eties of truffles were discovered in Oregon just 30 years ago. To go on a bona fide
truffle hunt or learn more about the mysterious edibles, contact the Oregon-based
North American Truffling Society ( www.natruffling.org ) , or attend the annual Truffle
Festival ( www.oregontrufflefestival.com ) in Eugene, OR, for dog-training work-
shops, elaborate truffle dinners and more.
Farmed & Wild
The diverse geography and climate - a mild, damp coastal region with sunny summers
and arid farmland in the east - foster all types of farm-grown produce. Farmers in these
parts grow plenty of fruit, from melons, grapes, apples and pears to strawberries, cherries
and blueberries. Veggies thrive here too: potatoes, lentils, corn, asparagus and Walla
Walla sweet onions, all of which feed local and overseas populations.
Other well-known farmed products include hazelnuts (also known as filbert nuts; Ore-
gon produces 99.9% of the hazelnuts grown in the US) and herbs, especially lavender
and spearmint. Hop farming is another regional specialty. The Northwest is the only re-
gion of the country with large-scale hop farms, which provide the sticky, fragrant cones
that help add flavor, aroma and bitterness to many beers around the world.
Many wild foods thrive here as well, especially in the damper regions such as the
Coast Range. Foragers there seek out year-round wild mushrooms, as well as summer-
time huckleberries and blackberries.
Seafood & Meat
With hundreds of miles of coastline and an impressive system of rivers, the Pacific
Northwest offers seafood galore. Depending on the season, specialties include razor
clams, mussels, prawns, albacore tuna, Dungeness crab and sturgeon. Salmon remains
one of the region's most recognized foods, whether it's smoked, grilled, or in salads,
quiches and sushi. On the coast you can always find good seafood and can buy directly
from the boat if you're willing to take the time to ask around. Of course, the closer you
are to the source the better the quality, so don't expect inland towns to have the freshest
seafood.
While the Northwest has a reputation for vegetarian and vegan eating, the past few
years have spawned a meat backlash, and in true Northwest style, the carnivore craze has