Heather Arndt Anderson
Heather Arndt Anderson

Heather Arndt Anderson


Heather Arndt Anderson is an award-winning food writer and the author of four books on culinary history. She is the producer of OPB's Superabundant newsletter.

Her background in plant ecology and soil science gives her a unique perspective on the foods our state does best, and her love of cooking spans decades. Whether it’s working in the school cafeteria, fermenting quince vinegar in her urban farmstead, finding new ways to use up a jar of Thai crab paste, or foraging stinging nettles in swampy Johnson Creek floodplains, food is her jam. (She also makes pretty good jam.)

Latest Stories

An egg in a nest of pink flowers in outer space.

Superabundant dispatch: Celebrating the flavors of the vernal equinox

Between Holi (Hindu Festival of Colors), Nowruz (Persian New Year), Shunbun no Hi (Japanese Vernal Equinox Day) and Ostara/Easter, there are so many ways humans have traditionally celebrated the return of spring. The vernal equinox represents a triumph of life over the dark, cold death of winter; of fertility and rebirth. In this week’s newsletter, we reflect on the ways in which the equinox is observed with the season’s symbolic foods.


Abstract colorful circles, nested within each other.

Superabundant dispatch: How Marionberry became Oregon’s official pie

Basketball is great and all that, but the only kind of March Madness we care about is Pi Day (3/14). We suppose you could make a pie that resembles a basketball if you’re a real sporty type. They’re both round and all. We just don’t get a basketball jones the way we jones for pie — and in this week’s Superabundant newsletter we share a little history about pie in the Northwest (and a baller recipe for Oregon’s official state pie).

Watercolor of daffodils in the snow

Superabundant dispatch: How the Northwest survives the snow

Nature has a way of bouncing back from a sudden flurry. Our gardens? Not so much. When it comes to planting our raised beds in, we know the general rules of thumb (most boil down to “wait until after the last frost”), but what about woody plants — what can we learn from the native plants that have close relatives in our backyard beds? And take heart: Spring really is right around the corner.

A painting of cake with fries on top.

Superabundant dispatch: a sweet way to recognize Oregon’s statehood

In this week’s Superabundant newsletter, Heather Arndt Anderson, a Portland-based culinary historian and ecologist reminisces about Oregon’s centennial celebration and ponders the symbolic flavors of the state. She also offers the recipe for applesauce spice cake with cream cheese frosting — her spin on the birthday cake served at Oregon’s centennial birthday party.

Salmon and lemon in front of a lake.

Superabundant dispatch: Appreciating winter ingredients

In this week’s Superabundant newsletter, Heather Arndt Anderson, a Portland-based culinary historian and ecologist shares a little about the winter ingredients that make the Northwest a wonderful place to live. She also offers a recipe for a winter steelhead po’boy sandwich with Meyer lemon remoulade.

A black-and-white image of an Ore-Ida Foods tractor trailer with the company logo and the word "Tater Tots" on the side.

How 2 Oregon brothers’ efforts to mitigate food waste created the beloved tater tot

When brothers Golden and Francis Nephi “Neef” Grigg began renting a frozen foods plant in the tiny Idaho border town of Ontario, Oregon, in 1949, they were hoping to expand their existing frozen corn business to include potatoes. Little did they know they’d taken the first step toward creating Oregon’s prodigal spud: the tater tot.