Tomato Starts and Traditions

Tomatoes and her no-nonsense grandmother inspire Denise Sakaki to venture into gardening, determined not to kill the reason for getting her hands dirty....

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....

Toasting Hopworks Brewery

Can a pint of beer spark a sustainability revolution? That’s a question tackled almost daily at Portland’s Hopworks Urban Brewery. Whether you order their single-hop IPA, a multi-grain coffee stout, or a bottle-conditioned Belgian ale, a pint of beer from Hopworks carries a calling higher than just quenching your thirst....

One Ingredient Three Ways: Rhubarb

After the ground thaws, green shoots and buds emerge as harbingers of spring. The rhubarb leaves are among the first to uncurl and fan out. Soon, green stalks will blush pink, then red, begging to be picked. I always eagerly await rhubarb season. Its bright, sour flavor is welcome after a winter season full of rich, hearty foods, and it’s a versatile ingredient that works well in both sweet and savory recipes....

No Compromises

“The customer is never right. We teach them what quality is. You want the pulp out of your orange juice? You better bring your own strainer.”...

Corn Reborn

“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....

Proven Pearings

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....

Seeding is Believing

I am restless behind my windows, and the garden beckons. But January always offers up slate-gray mornings and frosty nights, and though the winter solstice is behind us, I feel boxed in by these short days. As I gaze out at my streetlight-lit garden in the endless eventide, I decide that the only antidote is an armchair getaway. In a time like this, gardening catalogically has to suffice....

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....