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We take great care in selecting products that are sustainably grown, and harvested with Earth in mind.

News In Natural Magazine

2023 Issue 2

Written, photographed, and produced by LifeSource Natural Foods staff. This issue brings us a magnificent crop of recipes and articles from our LifeSource team.

You’ll find interesting articles, more recipes, and hear about some of the team’s favorites in this issue of News In Natural.

Browse Past Issues Of News In Natural

New Recipe

French Apple Tart


We select the best organic local, regional, and global produce with an eye towards quality, and value.


Top Sirloin Chateaubriand

Wellness Specials


Chili Stuffed Sweet Potatoes

Deli Spotlights

Try These LifeSource Deli Favorites, Made From Scratch In Our Kitchen!

New Recipe 

Roasted Tomato Soup

Monthly Grocery Specials

An Assortment Of Favorites

New Recipe Book 

Plentiful Plates

Bulk Specials

Buy just the right amount of our freshest products.

New Recipe Book

Vegan Recipes

Articles Of Interest To The Community

Celebrate Oktoberfest

Bring A Bit Of Bavarian Charm To The Northwest! Oktoberfest is the world’s largest Volksfest (beer festival and travelling funfair) held annually in Munich, Germany.

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Plentiful Plates - A collection of recipes from LifeSource

Plentiful Plates Recipe Book

LifeSource Introduces – Plentiful Plates A collection of recipes from LifeSource Photography by Catherine Dwelley Click Image To Download. See Recipe Books Dive into the

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Local Wine Tasting – McBeth Vineyards



McBeth Vineyards was planted exclusively with Pinot Noir in 2003. The field blend is Dijon clones 113, 114, 115 and 777 from the neighboring King Estate nursery in Lorane, Oregon, just a few miles southwest of our farm. Additional Pommard 3309 clones were added during replanting stages to accent the soil makeup.

The Cooley Farm and McBeth Vineyards, is situated at an elevation of approximately 800 feet, on the ridge extending from the far western slope of Spencer Butte at the very southern end of the Willamette Valley just outside Eugene, Oregon.

The soil is a marine sedimentary-based Complex 43C: Philomath-Dixonville-Hazelair on gentle 3 to 12 percent slope.

Our small lot, 100% estate grown production, is meticulously managed by us with an eye towards producing a field-blend style of stylistic pinot noir, celebrating pleasant mid-palate fruit and easy-going aromas and flavors; a “farm house” wine for simply enjoying.

Eat Well. Be Happy.

Not only do our products have to be good for you, they have to be good for the planet too.

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