At the SAGE Center you discover where your food begins. From a farm to your table, we explore each step. Our mission is hands-on learning and education through our one-of-a-kind exhibits.

In one version of the future, beef and dairy animals are disease-free, fruits and vegetables are resistant to viruses, potatoes taste better and last longer, and wheat has no gluten or allerge…

On Sept. 14, 1960, President Dwight D. Eisenhower signed legislation that created a new approach to income-producing real estate investment — a manner in which the best attributes of real esta…

Chad Higgins, an Oregon State University agricultural engineering professor, stands beneath a 30-foot steel tower in the middle of a hazelnut orchard a few miles southwest of Amity, and points…

SALEM, Ore. — Over the past 70 years, fiber flax, once a major crop in the Willamette Valley, has virtually vanished from Oregon. But a new initiative called Fibrevolution aims to revive this …

CORVALLIS, Ore. — Jean Hall has experienced firsthand the impact that receiving a competitive grant from the Agricultural Research Foundation has had on her studies.

HARRISBURG, Ore. — Stephen Demergasso has plans for Detering Orchards. In his one year of ownership, Demergasso has added an agritainment aspect to the 120-acre orchard by bringing in a bar, t…

Corvallis, Ore. — Giant wood beams, hewn from ancient cedar, Douglas fir and pine, once braced Oregon’s largest homes and business buildings. But as the large trees disappeared from the market…

Farmers in Washington, Oregon and Idaho grow a lot of alfalfa hay for dairies and for export. Alfalfa is an important part of Washington state’s $539 million hay industry, grown on more than 4…

French oak and stainless steel have earned their place in the winery, but a growing number of Northwest winemakers are experimenting with a third maturation material: concrete.