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French Yogurt Cake

Yogurt is the secret ingredient of this tender, moist, crave-worthy cake made with almond meal. It's an incredibly forgiving and easy recipe, and one of the best cakes we've ever tasted.

Photo by John Valls


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Learn Local History Through Cheese

One of the most fascinating books to cross our desks this year is Tami Parr’s Pacific Northwest Cheese, A History. And this photo shows why! In the 1850s, Lucinda Collins Fares, pictured here awaiting the cows that come to be milked when she calls them by name, was the first white woman to settle in the Snoqualmie Valley near present-day North Bend. Photo courtesy of Snoqualmie Valley Historical Museum.

» READ OUR REVIEW
Mother's Milk: Our First Food

Our cover story shares the work of Portlanders who are donating milk to the region’s first milk bank and running underground milk exchanges to increase access to breast milk.

Photo by Eugénie Frerichs


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Local Hero Award Nominees

Throughout April, we are profiling your nominees for the 2014 Local Hero Awards. Meet them here. Voting begins in May.

» MEET THE NOMINEES
The Unlikely Milk Man

Chuck Eggert of Pacific Natural Foods became a dairy and meat processing mogul in the service of soup and soymilk.

Photo by Sam Beebe


» READ THE STORY

CURRENT ISSUE


Last Bite: Learn Local History Through Cheese

One of the most fascinating books to cross our desks this year is Tami Parr’s Pacific Northwest Cheese, A History. And this photo shows why!

Greetings from the Interior

Dive down the digestive track of a cow to discover the climate impacts of your glass of milk.

Edible Pssst: We’ve Got Your Goat

If you’ve been thinking about getting your goat on, we’ll get you started with plenty of resources from husbandry and halal meat to homestead supplies and herd rental.

Spring Editor’s Note

We know that breast milk is good for babies, but support for breastfeeding still has a long way to go.

Our First Food

To maintain the highest breastfeeding rates in the country, Portlanders are getting creative and putting milk in the bank.

Ask Raf: I’m Melting!

Why do some cheeses melt while others harden?

Edible Seasonals: Origins of Yogurt

The most popular and accessible of fermented foods, yogurt is reliably tasty, and making it is a rewarding practice that continues to delight me.

RECIPES


Asha’s Goat and Rice

Asha Gebibo is famous in her community for her traditional Ethiopian preparation of goat – a meat she believes is the key to a long, healthy life.

Homemade Oat Milk

This creamy nondairy milk is lower in cholesterol—and methane emissions—than cow’s milk. Plus, making your own is easy, fast, fun and cheap.

Homemade Yogurt

Making yogurt is easier than you think. The ingredients: Milk and yogurt!

Spring Pea and Yogurt Soup

A beautifully green, luxurious pea soup, which becomes creamy and tart thanks to yogurt. You can serve it warm or chilled.

French Yogurt Cake

Yogurt makes this into a tender, moist, crave-worthy cake. It’s an incredibly forgiving and easy recipe!

Edible Seasonals: Origins of Yogurt

The most popular and accessible of fermented foods, yogurt is reliably tasty, and making it is a rewarding practice that continues to delight me.

Agua Fresca de Zucchini-Cucumber

Too many zucchini? An errant, enormous cucumber? Make this refreshing agua fresca, which won a contest in Jalisco.

BLOG


Restaurant/Chef: The Side Yard Farm & Kitchen

The Side Yard Farm & Kitchen is an urban farm, nomadic supper club and catering company that provides produce to area restaurants and hosts meals using produce from within two miles of the farm.

Restaurant/Chef: Xico

Xico specializes in regional Mexican cuisine with locally-sourced Portland produce and fresh tortillas made from non-GMO, house-ground corn, all contained in an energy-efficient Passive House building.

Podcast: Plant Breeding with Lane Selman

Agricultural researcher and educator Lane Selman talks about how a trip through a field of potatoes converted her into a plant breeder.

Food Artisan: Fishpeople

When Duncan Berry and Kipp Baratoff joined forces to found Fishpeople, they decided to create a shelf-stable product that used local fish and supports rural coastal communities.

Food Artisan: Tabor Bread

Tabor Bread uses whole grains from local farmers and mills them in house, giving their breads an unmatched freshness and flavor.

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