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In Issue #1: Spring 2024 - Tell the Story

ON THE COVER: Tomatoes from ōkta farm Photo courtesy of ōkta farm

Letter from the Publisher

If this experience is anything at all, it’s a wonderful example of “if you don’t ask, you’ll never know.” But this opportunity is so much more. After decades in the food and wine industry, I stepped out of the kitchen and put the knives and corkscrews to rest. With the Covid-forced conclusion of my natural wine and sustainable sea fare joint out on the Central Oregon Coast, I was inspired by the drive to still “tell the story.” The story is about those who farm, fi sh, grow and create. I’d spent my career focused on place and the hands that bring the raw ingredients to us for the creative collaboration on the plate. It has been my own little revolution (usually I spell it rEVOLution, “cause loves in it, y’all!”). There is a need, perhaps more than ever, to continue the mission of spreading the word and education. So I thought, “Why not write about it.” My next thought was, “I haven’t seen Edible Portland in a while.” So, I asked/called Edible Communities HQ. I felt that Portland couldn’t go without its long-form publication celebrating the most important people and communities that get us our food, wine, or beer…

As co-publishers focusing on regenerative farming, we champion sustainable agriculture and environmental stewardship. We champion those who grow it and tend to Mother Earth. We champion those who uplift each other throughout each season. The magazine becomes a beacon for those seeking to learn about and engage with the regenerative agriculture movement through compelling articles, vibrant imagery, and thoughtprovoking interviews. We want to inspire readers to make conscious choices that nourish both themselves and the planet. We intend to foster a community united by a shared passion for delicious, eco-friendly fare.

Bees & Water Y’ALL!



Letter from the Editor-in-chief

Our first message to you is THANK YOU. Thank you for the opportunity to serve you and meet your needs for information regarding healthy, sustainable food, beverage, and lifestyle choices. Other outlets can recommend where to go. However, Edible Portland will tell you the what, how, when, and who. In the pages of Edible Portland, you will meet the passionate, visionary growers, producers, fisherpeople, chefs, and creators in Portland and around the state. We invite you into a conversation; please contact us with comments, requests, and topics of curiosity. Publishing this magazine for Portland and the rest of the state is a privilege and a substantial responsibility.

We are a mom and son team. Jon has extensive food and wine experience as a chef and in restaurant management, with Seguin Moreau Cooperage in Cognac and his own wine company. He also has a creative eye for design. Deborah is all about the words with careers in education, librarianship, and writing. We make a good team to bring Edible Portland back into being.

In this edition, we will take you along for a remarkable visit with the crew at the ōkta farm, lab, larder, and restaurant. We then move on to interviews with four young, innovative Oregon winemakers. We didn’t want to miss showcasing the sea vegetables available from our Oregon Coast, followed by a report from Winter Waters. We are honored to give you a first glimpse of the Good Food Awards 2024. No Edible magazine would be complete without recipes. Ours will show you how to make some delicious dishes.

Since this is the first issue after a five-year absence, please let us know your thoughts.




Northwest Seafood Chowder

With the cooler weather along the Oregon Coast, oyster and crab harvest is going strong, and what better way to combine these fresh seafoods than in a warm and delicious chowder!

Ultimate Scalloped Potatoes

Scalloped potatoes or potatoes au gratin is a hearty winter dish that can be a staple on its own, but I prefer it with roast chicken, which is a classic French pairing.

Wine Gummies

Want to take your next party up a notch or impress your friends at your next gathering? Try wine gummies!

Smoked “Meatloaf”

I developed this recipe because the plant based alternative ground beef comes together great in the loaf and seems smokier and more flavorful than the ground beef one (in my opinion).