Finding Ground

In early March, thick raindrops fall as we duck in and out of shared crop houses full of promise. “It’s basically a giant scallion,” observes Dan Sullivan, 32, of Black Locust Farm, as he points out the two beds of Spanish onions he planted during a sunbreak the previous day. “Nobody grows these except Conserva PDX.” Now starting his third season at Black Locust, Dan grows regionally adapted specialty vegetables, edible flowers, and herbs on three and a half acres for Portland restaurants and specialty retailers....

A May Day Dinner Party

With the arrival of spring, cheerful, fragrant blossoms fill the air, and colorful, vibrant produce can be found in abundance at our local farmers markets....

A Little Goes A Long Way

The green practices that Portland’s restaurateurs are implementing right under our carbon footprints....

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....

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....

Check, Please

Tipping is a distinctly American practice, and one that feels so ingrained in everyday life that it’s hard to imagine dining out without it. But that’s exactly what Oregon’s restaurant industry is contemplating right now. A confluence of legislative changes mean tipping is on the chopping block, and the way we pay for food outside the house may be about to change dramatically....

No Manual Required

I have always maintained that if you want to get to know someone infinitely better, all you need to do is meet their parents. This year, I’ve learned that you can gauge how someone feels about their parents by telling them that yours are building a house in your backyard....

Open for Business

Jose Perez leans out the window from his bright turquoise food cart and hands over a towering El Cubano sandwich stacked with layers of ham, roasted pork, Swiss cheese, pickles, and mustard on grilled Cuban bread. “This is what people eat all the time in Cuba,” he says....

Feeding the Village

The Village School Kitchen's Healthy Lunch Ladies serve up local, organic meals to Eugene students. It’s really incredible to watch a second- or third-grader mix oil and vinegar for their salad....