About Us

Philosophy of Source Tours
Meet our Experts

Source Tours Philosophy

• Our trips are designed for curious, active thinking citizens of the world who want to gain first hand knowledge of agriculture in the Pacific Northwest and enjoy inspiring scenery, good conversation and delicious local foods along the way.

• We provide insiders’ access to rural communities and the farmers and ranchers who grow our food.

• We visit working farms and ranches and converse with a diverse group of growers who raise a variety of crops and each have their own unique philosophy.

• We support local economies by choosing local lodging, dining, and service providers. And Source Tours compensates the farmers and ranchers who host us.

• Source guests come from around the world and from across the street. Some grew up on farms in other parts of the country, others just want to get to know their home region better. All enjoy good food and gaining a better appreciation for today’s sustainable farming practices here in the Pacific Northwest.

• Source Tours small group size creates a richer, more personable experience and allows for more thought provoking conversations.

Meet our Experts

Jenny Hawkins Hogrefe Combining her love of good of food and sustainable natural resource management, Jenny founded Source Tours. Her quest for authentic food encounters has led her around the globe - from subsistence farms and fine restaurants to desert campfires and urban food stalls on six continents. She is inspired to share tasty, soul-satisfying adventures with others by leading them behind the scenes to experience the food and farms of the Pacific Northwest. A sixth-generation Oregonian, Jenny is a graduate of Smith College and has a Master's in Natural Resource Policy and Law from Oregon State University’s College of Forestry.

Lynne Sampson Professionally trained in Seattle, New York and France, Lynne has cooked and baked in fine dining restaurants from western Washington to eastern Oregon. She has also fed sailing crews on a tall ship and mountaineers at 8,000 feet. A food writer who has contributed to cookbooks, textbooks and a culinary encyclopedia, her articles and recipes appear frequently in the Oregonian, and have been published in Saveur, Fine Cooking and other publications. From her home in Joseph, Oregon, she cooks, writes, teaches and celebrates local, seasonal ingredients.

Cory Carman A fourth-generation cattle rancher, Cory carries on the tradition of stewarding her family’s rangeland and herd of Angus and Hereford cattle. Active in local and national organizations, Cory is a leader in the grass-fed beef movement. As a rancher she is committed to balancing the long-term ecological health of the rangeland she manages with the economic demands of growing quality beef sold locally in Oregon. After graduating from Stanford University with a degree in Environmental Policy, Cory spent several years working on Capitol Hill for the House Ways and Means Committee and then returned to Wallowa County and ranching.