As the nights get colder and the last leaves fall from the trees, it’s time to start planning for the holidays, and to reflect on all the wonderful things life has to offer.
This issue includes savory holiday meals, but also explores a few hidden features of Portland to truly be thankful for.
Megan Gordon uses the nutty and nutritious einkorn wheat to create scones and brussel sprouts.
Michael Alberty travels to Hiyu Wines Farm and discovers how they work with the seasons to create their unorthodox and compelling wines.
Julie Peterman takes a closer look at the nonprofit organizations that are challenging food insecurity in Portland.