Kampai!

SakéOne makes mold marvelous. "For me, this is growing and culturing, not brewing. Flavor comes from the way these living organisms are manipulated."...

The Fate of Downtown Portland’s Food Carts

About a year ago, The Oregonian’s Luke Hammill reported that Greg Goodman, the former "parking baron" and the man behind the Downtown Development Group, was floating a plan that could literally transform the city center’s landscape....

West Coast Gold

“This is West Coast gold,” Phil Allen says gleefully as he plops a Dungeness crab the size of a dinner plate into a five-gallon bucket. We’re perched on a shoulder of boulders that comprise the North Jetty of the Columbia River’s vast mouth, where it thrashes into the Pacific Ocean at Cape Disappointment....

Spring Brunch

There is nothing like a good dose of spring to remind us of hope and rebirth....

A Cricket a Day…

Would you eat a cricket? Or maybe the better question is: Why wouldn't you eat a cricket? Roughly 80% of the world already eats insects, from grasshoppers to centipedes....

Emerald Forest Cake

As thoughts of hand-crafted chocolate and succulent frozen cherries came to mind, I started mulling a Pacific Northwest version of a traditional Black Forest Cake. After some local and seasonal substitutions, the result was a take on the cake that might be better than the original....

Agrarian Revolution

The road to Agrarian Ales, just north of Eugene, winds gently through the town of Coburg, full of antiques shops and charm, before giving way to flat farmland nestled between the Coast Range to the west and the Coburg Hills to the east....

Carlo Lamagna’s Marinated Oregon Seafood

Opened in May 2007, Clyde Common is a great place for face-to-face conversation with friendly strangers, spot-on service, cocktails that seem to disappear without a trace, and cuisine that makes your palate sing....