I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon. Tom Douglas easternfarmerfish Change image and share on social
It's hard to legislate what people eat. People are getting fed up with being told what they can and can't do. It boils down to personal responsibility. People need to read labels, do their research and act accordingly. Tom Douglas actboileat share on social
Spanish chorizo is a spicy cured sausage that's especially tasty with clams. Tom Douglas chorizoclamcure Change image and share on social
I particularly like to make crunchy slices of garlic bread to serve with steamed clams. Tom Douglas breadclamcrunchy Change image and share on social
Disappointing cakes have often been sitting out too long. They should last just long enough to have the last pieces the next morning with coffee - who doesn't love cake with coffee? Tom Douglas cakecoffeedisappoint Change image and share on social
Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage. Tom Douglas barbecuefishgill Change image and share on social
I think that people need to stand up with their backbone and not go to places where they feel like the workers aren't taken care of. Tom Douglas backbonecarefeel Change image and share on social
It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way you bake. Tom Douglas bakeconvectionfun Change image and share on social
I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year. Tom Douglas 000easilyfull Change image and share on social
