Hard Work Cuts the Mustard

Last year, Beaverton Foods turned out nearly 30 million jars of horseradish and mustard, and the brand is carried in 98 percent of the nation’s grocery stores....

The First Cookie

A couple of years ago, my husband, Andy, received a package in the mail from his father: a small plastic box containing a collection of family recipe cards....

Midsummer Italian Feast

Have you ever wondered why food in far-off places like Tuscany or Provence tastes so much better than at home? More often than not, it’s because dishes are prepared with locally grown ingredients....

Dirty Work

If you live in Portland, the odds are good that somebody at Recology has shoveled, ground, hauled, aerated, and sifted your kitchen scraps and yard waste, transforming them from an environmental liability into a valuable resource....

A May Day Dinner Party

With the arrival of spring, cheerful, fragrant blossoms fill the air, and colorful, vibrant produce can be found in abundance at our local farmers markets....

A Little Goes A Long Way

The green practices that Portland’s restaurateurs are implementing right under our carbon footprints....

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....

Growing Trust

Wine people love to speak of terroir – the influences of soil, climate, and terrain that distinguish grapes from a certain region. It’s what makes a Bordeaux a Bordeaux. So it makes sense that wine growers would search out ways to protect those influences....

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....