Yes, We Can

“We can pickle that!” has become a joke in Portland, but there’s truth to the jest....

Next Level Chocolate

When Sebastian Cisneros was growing up in the highland Andes of Ecuador, his family took frequent road trips around the country, often traveling through Ecuador’s cloud forest, a misty, mountainous environment that sits on the border between the high peaks of the Andes and the lush lowland tropics. There, cacao thrives....

Smokin’

At Otto’s Sausage Kitchen, Business Has Been Smoking for 95 Years STORY BY ANGELA SANDERS IMAGES BY AARON LEE Standing in the white-tiled back room of Southeast Portland’s Otto’s Sausage Kitchen, sisters Heidi and Christie Eichentopf stare at the ancient Buffalo Chopper’s massive blade. Along with the old-school meat hopper and smokehouses blackened by eight decades of alder smoke, it’s horror-movie gruesome. “We tried to convince Grimm to film an episode here,” Christie says. The producers didn’t take the bait. But it’s hard to believe that Otto’s Sausage Kitchen would have had the time to interrupt its production of more than 40 types of sausage — 166,400 old-fashioned hot dogs last year alone — for a television show, anyway. German roots   Otto’s Sausage Kitchen is named...

Over the Moon

GoodMoon moon cakes complete a 1,500 year journey from China to Portland...

Coffee Break

Nossa Familia coffee leads a community revolution over the ultimate human connector: a cup of joe....

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....

Summer Jewels: Blackberries

Overripe wild blackberries, warm with the sun — preferably whiffed from a hiking trail or the saddle of a bike — are the smell of summer in the Pacific Northwest....

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....

Serendipity Thrives In Joe Swick’s Wines

The wildness, the vigor, and sometimes the flaws, mean that natural wines can be challenging to conventional aesthetic standards. But when they work, they make you want to pour convention into the spit jar.  ...