Retiring teacher, coach urges Colony grads to ‘find their 68’
By Jeremiah Bartz Frontiersman.com A football coach using a hockey reference as the centerpiece for his keynote address may
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An instant celebration: Your guide to all types of bubbly
By Natalie Tomlin It’s an exciting time to dip into sparkling wine, a libation steeped in time-tested production
Human Rights: Legal, Social and Climate Justice: What the Future Holds
Sponsored The Alaska Institute for Justice’s (AIJ) mission is to promote and protect the human rights of all Alaskans,
ANCSA at 50: The subsistence tangle: rural Alaska left in the lurch?
By Tim Bradner The Alaska Native culture, economy, and traditional way of life are intimately tied to living off the
We chat with sommelier Chevonne Ball, judge on SOMMTV’s new reality show, Sparklers
From Feast and Field • Photos courtesy of Chevonne Ball and SOMM TV Just in time for Feast and Field'
Experience the city and the vine: 8 ways to soak up the Portland area’s agritourism
By Natalie Tomlin • Photos courtesy of destinations For those who love wine and food, a trip to Portland provides the
Issue No. 41: U.S. Sparkling Wine near Portland, Oregon
Photography by Cheryl Juetten Feast and Field raises a glass to the holidays and rings in the new year with
Whole Roasted Duck
Recipe by Clayton Allen • Photography by Cheryl Juetten Along with this centerpiece recipe of Soter Vineyard’s riff on Peking
Olive Caramel
Recipe by Clayton Allen • Photography by Cheryl Juetten Soter Vineyard’s chef Clayton Allen tells us how to craft a
Buckwheat Crepes
Recipe by Clayton Allen • Photography by Cheryl Juetten “I love crepes,” Soter Vineyards’ head chef Clayton Allen says. “I love
Chicken-Fried Oysters and Fermented Jojos
Recipe by Clayton Allen • Photography by Cheryl Juetten For this recipe, Soter Vineyards’ head chef Clayton Allen admits he’s
Squash Fondue
Recipe by Clayton Allen • Photography by Cheryl Juetten When you hear fondue, do you think of lots of tools and
Building a better charcuterie board is easier than you think
By Lindsay Christians • Photography by Ruthie Hauge There’s a secret to a great charcuterie board that Instagram won’t