Nearly every significant global issue, from climate change to international trade to human health, intersects with agriculture and our food systems.
Oregon offers a unique location to see this intersection. The fishing industry is the lifeblood of the Oregon coast. Urban agriculture, breweries and restaurants have transformed Portland into a foodie mecca. Beef cattle and dryland farming dominate the open spaces east of the Cascades. The fertile Willamette Valley, home to Oregon State University's main campus, produces more than 170 crops, ranging from hops to hemp to wine grapes.
More than 250 products are grown and processed in Oregon. Only California produces a higher number of products in the United States. Some 80% of Oregon’s agricultural products are shipped out of the state with about half of those exported to other countries.
For more than 150 years, Oregon State researchers have helped define Oregon food and agriculture – breeding the hop variety that launched the craft beer movement, saving the hazelnut industry by developing blight-resistant varieties and, at this moment, building the nation’s largest hemp research center.
You’re invited to meet these researchers and their collaborators to learn about how food and agriculture impact Oregon, the nation and the world.
The program is modeled on a successful marine science media fellowship that Oregon State hosted in recent years.
The three-day fellowship program includes sessions at Oregon State’s campus in Corvallis, the university’s North Willamette Research and Extension Center just south of Portland and the university’s Food Innovation Center in downtown Portland. Highlights may include: