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Our Fall 2014 Issue is on Newsstands Now

FOOD HERO ISSUE: Joan Gussow • Little Ranch in the City • Earthworms • Preschool Gardeners • Chile Peppers

Scrambled Eggs with Cherry Tomatoes and Harissa

This paste of chiles and spices originally from Tunisia is smoky and versatile. Here, it’s slathered on eggs.

Winners of the Local Hero Awards!

Every year, Edible Portland and Ecotrust honor outstanding members of our local food community. Find out who won!

Have You Heard?

On the podcast: Stories recorded at the Cherry Sprout Produce Earth Day event this past April ranging from the sentimental to the comedic.



Los Pioneros

Mexico’s indigenous Mixteca beat a new path from an old world.

A New Day

A Portland preschool makes growing food an elemental spirit of a new movement to change food in child care.

The Vertical Integrator

Local Hero Award winner Nossa Familia Coffee is a family-owned company that understands the importance of true vertical integration, from growing the crop to processing the product to selling the beverage.

The Grain Prophets

Local Hero Award winner Tabor Bread is helping to revitalize a local grain economy by sourcing directly from farmers, milling whole grains in-house, and baking breads that have unmatched nutrition, freshness, and flavor.

The Giver

Dan Cadmus brings a lifelong knowledge of farming and animal husbandry to Local Hero Award winner Linnton Feed and Seed.

The Limb Reapers

Over the last eight years, Local Hero Award winner Portland Fruit Tree Project has collected nearly 200,000 pounds of fruit that would otherwise go to waste.

The Transformers

Local Hero Award winner Sun Gold Farm successfully transitioned its farming practices from conventional use of pesticides and fertilizers to reliance on crop rotations to build organic matter.


Scrambled Eggs with Cherry Tomatoes and Harissa

This paste of chiles and spices originally from Tunisia is smoky and versatile. Here, it’s slathered on eggs.

Jerk Chicken

Peppers are the star in this classic islander preparation for mouth-burning chicken.

Nasturtium Capers

These faux capers make use of the surplus of pods that nasturtium flowers produce late in the season. They are fat, salty, and delicious.

Kale Pesto

A favorite with the preschoolers at New Day School, this simple kale pesto features asafoetida (also known as hing), an Indian spice with an allium-like flavor.

Lovage Pesto

The perennial herb lovage, which tastes like cardamom-infused celery and looks like over-sized parsley, is delicious, especially in this rich all-purpose sauce.

Chile peppers, many ways

Four recipes to turn a peck of peppers into everything from pickles to salsa to fermented sauce.

Dutch Oven Juniper-Beet Braised Lamb Shanks

A camp-cooking project to tackle after you’ve gathered wild juniper berries.


Podcast: City Pigs with Catherine McNeur

Catherine McNeur, history professor at Portland State University and author of “Taming Manhattan: Environmental Battles in the Antebellum City,” tells a story about her move to Portland and the urban livestock she encounters, and places it in the context of the “pig riots” during Manhattan’s infancy as a city.

Podcast: Belt Loop Beans with Michael Mazourek

Plant breeder Michael Mazourek talks about how some squash and beans he grew in his childhood garden have influenced his work as a plant breeder.

Podcast: Chewing the Fat with Render Magazine

Gabi de Leon and Danielle Knott from Render Magazine talk about the brand new feminist food quarterly and how a butchering class can teach you lessons about your own flesh.

Podcast: Baking Baguettes with Sam Fromartz

Sam Fromartz, author of In Search of the Perfect Loaf: A Home Baker’s Odyssey, talks about a trip he took to France in which he visited a baker and his grain farm and, in the process, learned about the state of terra madre.

Podcast: Wilderness Survival with Chris Seigel

A bonus episode where Underground Airwaves host Chris talks about a Boy Scout camp-out involving illicit drugs and the solving of a mystery.

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