Wild salmon is abundant in Alaska and coveted by chefs — but most Americans eat the cheaper, milder farmed kind. Journalist Kim Cross set out to learn why — and how to cook the real thing right.

New report comes as Washington is in drought, the already-low snowpack is quickly melting and once-rare toxic algae blooms ...

The Washougal is the week’s shining star with fresh summer steelhead in good numbers from the mouth to the Mercantile ...

Environmental group Save Our Wild Salmon released its first Columbia River Hot Water Report of the year Wednesday, as water ...

There’s something utterly magical about watching fog sweep through a valley—it’s like witnessing nature breathe. For weather ...