Korean Short Rib Bibimbap with Rachel Yang

“If you are going to break the rules, you better know the rules,” says Rachel Yang, chef owner of Revelry. Rachel and her husband, Seif Chirchi, have risen in Portland’s culinary scene by, among many things, honoring authentic cuisine through reinvention. I sat down with Rachel to discuss a dish close to her heart — Korean bibimbap — to better understand how she integrates creativity and tradition....

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

Gradually, our days begin to lengthen. Young leaves unfurl in the warmth, and blossoms begin their glorious show. It feels as if the world has come alive, all sparkling and new. There is nothing like a good dose of spring to remind us of hope and rebirth. The seeds we have planted begin their journey towards becoming. The air buzzes with aliveness one can almost feel when paying attention. ...

Plant Perennials For the Garden that Keeps on Giving

It is surely the biggest flower that you’ll ever eat, and the only one with a heart. But if you’re not careful, its spiky petals can prick your fingers, and you might be unpleasantly surprised by a squirming, pincered earwig climbing out of the bud. This mystery vegetable is, of course, the artichoke, and it’s one of more than a dozen perennial vegetables that can be easily grown to provide food year after year with much less care than anything coming out of your annual vegetable patch....

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. Scientific studies show that crickets are highly nutritious, able to compete with mainstream meats in supplying protein and amino acids. And their production carries a tiny fraction of the environmental costs of raising traditional livestock: fewer greenhouse gasses, less water use, and virtually no deforestation....

Emerald Forest Cake

At this time of year, a trip to the farmers market yields slim pickings for the seasonal cake baker, and for a time, this seasonal cake-recipe writer was similarly lacking in inspiration, until I turned my attention to all the wonderful local products in our store cupboards and freezers. 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. Here, near the confluence of the McKenzie and Willamette rivers, rich soils support a thriving, decades-old farming community, along with a smattering of new agrarian endeavors....

Carlo Lamagna’s Marinated Oregon Seafood

Clyde Common is a beacon in Portland’s culinary scene. Opened in May 2007, the spacious restaurant/bar 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....

Honey Mama’s Aims to Sweeten Your Life—Sans Sugar, of Course

Christy Goldsby says she’s never been much of a sweets person — not when she helped run Blue Gardenia, her family’s now-shuttered Mississippi Avenue bakery, and not today. That’s not the stance you’d expect someone to take as she heads a growing company that produces cacao and honey nectar–sweetened snacks. But Christy’s Honey Mama’s Cacao-Nectar Bars aren’t your normal sweets, either. They’re vegan, gluten-free, soy-free, and, with the exception of the cacao that’s roasted into some of her 3-ounce bars, raw, as well....