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....

My Favorite Mistake

Park Kitchen, along the Pearl District’s historic tree-lined green belt, is a landmark destination for its seasonal American cuisine. For chef owner Scott Dolich and his team, it is a finely-tuned culinary workshop....

Ice Cream CODAS

To understand how deeply the soda fountain is woven into American culture, think of Lana Turner sipping a Coke at Schwab's Pharmacy or the kids from Archie comic books gathering over ice cream sodas. For decades, everyone from flappers to GIs to Eisenhower-era housewives stopped at the drugstore for coffee or a malted....

Who Needs Cows?

Walking down the sidewalk in inner southeast Portland, you may glance through a window and suddenly find yourself face to face with men and women in hairnets, white aprons, and rubber boots wielding hundreds of pounds of freshly made cheese....

Pickling Portland

Founded in 2011, Choi's Kimchi Company makes its kimchis using a generations-old family recipe by founder Chong Choi and her son, Matt. "The earliest memory my mom always shares," says Matt, "is the gimjang winter kimchi harvest in Korea...

Plates of World Adventures

"My food is like my brain, my mutt mind," says Chef Katy Millard of Coquine. A glance at Coquine's menu shows a smattering of cultures, from the browned butter dashi served with Romano beans to the tomato-horseradish-piri piri-vodka sauce, spicing Katy's take on shrimp and grits....

Bite into Bitters

Are you perhaps healthily obsessed with craft cocktails? Do you wish you could whip them up without finding and buying all manner of esoteric ingredients and liqueurs?...

Salt & Straw

Never before has Portland embraced an ice cream shop so hard and so fast. Salt & Straw has scooped its way into our hearts. And it’s little wonder why – the shop’s experimental flavors are not just about being funky and different, but embracing the local community right back....

Fishpeople

Shopping at the seafood counter in Oregon can be a jarring experience – we know that plenty of fish is caught off our coast, so why is so much of our fish imported from elsewhere? When Duncan Berry and Kipp Baratoff joined forces to found Fishpeople, they undertook a careful analysis of the Oregon seafood supply chain to see what exactly was happening with Oregon’s fish. They found that eighty percent was leaving the state, and decided to do something to change that....