Jim Dixon is the chef at http://realgoodfood.com/.
He grew up eating anything and everything the Northwest offered, from Chinook salmon caught in the Pacific at the mouth of the Umpqua River to pie made from blackberries picked in the cut-over stump land around Roseburg.
He has been writing about food and reviewing restaurants for almost 20 years. His first published article described how to use a propane torch to roast peppers. Since then he's written about home cooking, oysters, microbreweries, wild mushrooms, fresh pasta, cheap wine, barbecue, James Beard, sweetbreads, and almost anything else even remotely connected to eating and drinking.
He believes that everybody should eat real good food.