Say Cheese!

In the heart of Bandon, Oregon, near where the Coquille River meets the ocean, Face Rock Creamery buzzes with locals and tourists enjoying free cheese samples, ordering sandwiches and ice cream cones, and studying historic black-and-white photos of boats hauling milk. A glass wall runs almost the length of the store, giving visitors a view of the cheese as it’s made—and giving the Face Rock cheese makers a view of the visitors....

B the Change: Soup’s On

Maybe you’ve noticed? For many companies, the way they do business is changing. It’s not just about the bottom line; people are pursuing business as a force for making a difference and making a profit. Leading this charge is B Lab, a nonprofit organization dedicated to “using the power of business to solve social and environmental problems.”...

Check, Please

Tipping is a distinctly American practice, and one that feels so ingrained in everyday life that it’s hard to imagine dining out without it. But that’s exactly what Oregon’s restaurant industry is contemplating right now. A confluence of legislative changes mean tipping is on the chopping block, and the way we pay for food outside the house may be about to change dramatically....

Tradition with a Twist

Walk through the doors of Elixir distillery in Eugene, Oregon, and prepare for a surprise. Outside, it’s a modest industrial park; inside, it's an Italian apothecary, fragrant with bitter herbs and warm spices and presided over by Andrea Loreto, the unlikely Florentine liqueur-maker of the Willamette Valley....

Clean Your Plate! Get a fresh start in January

At the beginning of the New Year, many of us pause and think about the year behind and create plans for the year to come. After all the holiday indulging, many of these plans revolve around health and wellness, and we begin to move towards the idea of treating our bodies with a little more care. ...

Timberline Lodge: Proprietary Beef Program

At first glance, the landscape evokes an Edward Hopper painting. A saturated sky so blue and bright, low mountains in the distance, a lonesome barn, and gently rolling grasses dotted with cows. But this is a modern-day snapshot from Grass Valley (population less than 200), a blink-of-an-eye ranching town that makes up part of Oregon’s heartland....

Comfort To Go: Portland’s Old School Chinese-American Restaurants

When Portland’s oldest Chinese-American restaurant, the Republic Café, opened in 1922, people in China weren’t loading their forks with egg foo young and sipping old fashioneds in bars strung with fringed lanterns. No, they were negotiating famine and political unrest in the country’s first republic after centuries of imperial rule. Their bowls held very different meals....

Corn Reborn

Three Sisters Nixtamal brings back old-school tortilla-making STORY BY MATTIE JOHN BAMMAN PHOTOS BY NASHCO "What's done in here is how it's been done for thousands of years," says Pedro Ferbel-Azcárate, co-owner of the Portland-based artisan tortilla and masa company, Three Sisters Nixtamal. Standing over a huge vat of organic heirloom corn submerged in water at the Three Sisters Nixtamal facility in Southeast Portland, he's making corn tortillas the old-fashioned way — the really old-fashioned way. Three Sisters Nixtamal makes its tortillas using the crucial nixtamalization process, which gives the tortillas their heady heirloom corn flavor. Without it, you end up with the rather flavorless corn disks proliferating on grocery shelves. It's the difference between a beer and a microbrew, grocery-store white bread and...

Proven Pearings

STORY AND RECIPE BY ELLEN D. JACKSON PHOTOGRAPHS BY CHARITY BURGGRAFF I speak from experience when I say that a pastry chef’s palette of seasonal ingredients is crowded with caramel and chocolate browns when winter rolls around. But if you look closely, there are plenty of local options for satisfying your sweet tooth. From the sweet, creamy yellow flesh of a Seckel pear, to the papery mahogany skin of the hazelnut, to the deep, dark brown of extra-dark, bittersweet chocolate, what winter’s offerings lack in bright color and flavor are made up for in richness and texture. In Oregon, pears are the No. 1 fruit crop, and the state ranks third in national production. Washington leads the nation in pear production, providing close...