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Annelise Kelly thrives on the vibrant local food scene in her hometown of Portland, Oregon. Her culinary curiosity fuels her travels, on back roads and around the globe. Night markets, regional grocery stores, fine dining, and street food all feed her soul as well as her belly, and she’s perpetually fascinated by food, culture, and sustainability. She writes for Oregon Wine Press, Travel Oregon, the Willamette Valley Visitors Association, and more. She credits, with gratitude, her Danish heritage for her superior lactose tolerance.
Cream of the Campus: Students Craft Cheese and Ice Cream at Oregon State University
Photographed by Erik Simmons Many students measure output by pages, but at the Tillamook Dairy Innovators Lab at Oregon State University (OSU), output is measured by pounds and gallons. After a four-year renovation of Withycombe Hall concluded in the spring of 2025, students in OSU’s College of Agricultural Sciences get hands-on experience in crafting high-volume […]
