Don’t forget to party with Boris and me today at noon on Food for Thought. We’ll be chatting with James Beard Award-winning author and wild foods expert Hank Shaw, who will discuss his new cookbook, Duck, Duck, Goose, morel season, and fishing in Depoe Bay. And we’ll hear all the news downtown from Chief Churners Stuart and Emily Phillips from Red Wagon Creamery and Chef Mark Kosmicki from Party Downtown.
Coming your way fast and furious: Food for Thought on KLCC Sunday at noon (PST) on 89.7FM in Eugene, or its sister stations all across Oregon, or live on the web.
Culinaria Eugenius 