Grow Up!

Grow your cucumbers and squash up an A-frame trellis, send peas up a temporary wall, try beans on a tunnel or a teepee, and, of course, corral your tomatoes in sturdy cages. Think intensively grown veggies on apartment-building decks and rooftops....

Summer Arrives with Apricots

Apricots are one of my favorite early-summer stone fruits. I love pulling them apart at the seams and taking big, juicy bites as the soft, orange skin brushes my lips, the sourness clings to the back of my throat, and the syrupy fruit quenches my thirst....

A Salad for Breakfast, Lunch, or Dinner

“This salad is easy to make and is easily one of the best you’ve ever had,” Annie Cuggino insists with a smile. Chef Annie is the executive chef of Q Restaurant and Bar....

Nutty Medicine

For most of us, nut butter conjures up memories of lackluster PB&J sandwiches wolfed down in an elementary school cafeteria, or hiking trip pit stops where calorie density is more important than culinary sophistication. Banish those thoughts from your mind. Jem Nut Butters are unbelievably delicious, and their uses go far beyond spreading on toast....

The Spirited Story of Thomas & Sons Distillery

When one considers opening a distillery, one normally wants alcohol to be front and center. But before launching Thomas & Sons Distillery — an offshoot of Townshend’s Tea Company — owner Matt Thomas and his industriously capable acolyte, Seth O’Malley, were trying to rid their tea (specifically, their kombucha) of any alcoholic presence....

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....