The Flight Deck has a sense of place, a welcoming attitude and a feeling that there is someone that cares behind the curtain. There is a vibe, a real feeling that it’s not just any restaurant at any airstrip.

Our real challenge is to find ways to make our world a better place from the starting point of our current reality. That reality includes cars and fast food…Since fast food isn’t going away, how can it be more sustainable?

The wild Pacific white sturgeon, Acipenser transmontanus, is a cold water, bottom-dwelling easily recognizable fish with five rows of bony plates (scutes) that run from its gills to its tail.

Being the largest freshwater fish in North America, living for more than 100 years with slow growth, and delayed maturation has its drawbacks.

It’s an overcast, gray afternoon in Astoria, Oregon. There’s a chill in the misty, salty air, partly from the proximity of the Columbia River and the Pacific Ocean and partly from being February. A group of friends – some are fishermen, some are seafood processors and one is a chef – meet at fairly secluded area of rocky beach just south of the jetty and the wreck of the Peter Iredale. It’s low tide and it’s time to go digging for razor clams.

Two Oregon winemakers have passed away in recent months. One was an icon, a pioneer and one was mentor and the consummate professional.