What do square dancing, dairy cows, hazelnuts, school gardens, and journalism have in common? More than you'd think. Sometimes the best conversations are the ones you never plan for. At “Oregon's Bounty, a Celebration of Agriculture” event at the Oregon State Capitol, Rick set up a podcast booth hoping to find someone willing to chat. What he found was an inspiring conversation with Evelyn Tedrick of Oregon Agriculture in the Classroom. From virtual farm field trips and Harvest of the Month programs to the culture of agriculture and the importance of helping kids understand where their food comes from, this episode is a reminder that curiosity may be the most important crop we can grow.

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What if the secret to growing great food isn't adding more water, but learning to use less? In this episode, we explore the surprising world of dry farming with guests Matt Davis of Oregon State University and Cassandra Waterman of the Dry Farming Institute. From intensely flavored tomatoes and climate-resilient crops to school gardens that *might* not need a hose, we discuss how farmers, educators, and students are rethinking our relationship with water and discovering powerful lessons in resilience, stewardship, and growing food for a changing climate.

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What does it take to turn a family recipe into an award-winning cheese company? In this episode, we sit down with Francisco Ochoa of Don Froylan Creamery to trace a remarkable journey that began with homemade queso fresco sold door-to-door in Oregon's small towns. Today, Don Froylan's cheeses are winning international awards, reaching schools across the West Coast, and helping students experience authentic local foods. It's a story of family, culture, perseverance, and one very unforgettable string cheese.

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