You’re aisle surfing at a gourmet grocery store. A milk chocolate bar with smoked bacon catches your eye, as well as the Austrian pumpkin seed pesto. You think, “I could make something like this.” You’ve
Tiffany Woods is the News Leader for Extension and Experiment Station Communications Department at Oregon State University. She has worked as a magazine editor near Chicago and as a foreign correspondent in Chile for Reuters, and what was formerly Knight-Ridder Financial News. She also has been a freelancer in Peru for major U.S. newspapers, including the Houston Chronicle and the Chicago Tribune.