Counting the ballots…
Counting the ballots…
“With a good pastry crust & berries in season this is a no brainer choice (heated with a plop of homemade whipped atop). Made by Dorothy Dinneen, Gresham, Oregon, RIP (Rest In Pie)”
“Because if you call them "wedges" someone WILL correct you.”
“Salmon is a subsistence food that enabled Oregon to become a human civilization and state. Without salmon in this land there would be no people in this land.”
“My mom made the best version: baked at 4,500 feet with flour as dry as the high desert of Oregon, just a hint of sugar, and just a touch of thickener. Explosively flaky crust!”
“Dungeness Crab is mighty popular around here. I used to go wit my dad when a low tide happened at night and rake them out of pot holes near the old Waldport bridge.”
Half of Oregon's ballot was bred or foraged here. The marionberry was developed at Oregon State and appears twice, as Marionberry Pie and Marionberry Soft-Serve. Wild Pacific Chanterelles get hunted in the Coast Range. The ocean sends Dungeness Crab and Razor Clams dug at low tide. Smoked Salmon is the Indigenous foundation and Hazelnut-Crusted Salmon the dinner-party version. Coastal Cheddar comes from co-op dairies, Jojo Potatoes from the deli case, the Bacon Maple Bar from Portland. What Oregon is famous for was either hybridized here or hunted in the woods. So what is Oregon's official state dish? Ten dishes, one vote.