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....

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. I sat down with Rachel to discuss a dish close to her heart — Korean bibimbap — to better understand how she integrates creativity and tradition....

Comfort To Go

When Portland’s oldest Chinese-American restaurant, the Republic Café, opened in 1922, people in China weren’t loading their forks with egg foo young and sipping old fashioneds in bars strung with fringed lanterns. No, they were negotiating famine and political unrest in the country’s first republic after centuries of imperial rule. Their bowls held very different meals....

Drink Chocolate

When I emailed Aaron Koch about writing an article on his instant drinking chocolate company, Treehouse Chocolate, he responded, "Do you want to come see the smallest chocolate factory in the world?" This was the first surprise. There would be more....

Firebreather

"When I was pregnant, I wanted the spiciest foods ever," says Sarah Marshall, who co-founded Marshall's Haute Sauce, a line of hot sauces made with seasonal ingredients and signature recipes, with her husband, Dirk, in 2011. She's not kidding; when pressed, Sarah admits that, nothing, and she means nothing, was hot enough....

Carrying the Torch

It’s 1963. You’re celebrating your anniversary at a nice restaurant. Your wife’s silk dress glimmers against the velvet banquette, and candlelight throws warm light on the coiffure that only a few hours ago absorbed half a spray can of Aqua Net. The remnants of your clams casino and dry martinis, served club-style, of course, have been whisked away....

The Better Noodle

The co-founder of the Umi Organic noodle company, Lola Milholland started experimenting with noodles at age 23, after living in Japan during college. Wanting to improve, she took a class from Dr. Gary Hou at Portland's Wheat Marketing Center. "The class cost $1,000, which I couldn’t afford, so I snuck in as a journalist," she says....