Chasing Food Carts

Since publishing one of the first major surveys of Portland’s then-booming food cart scene

Good Eggs

At a winter or early spring farmers market, would you pay $7 (or more) for a dozen eggs, when grocery stores are offering Easter specials of $3 (or less) per dozen?

Down-Home Dining

“Ten years ago, people weren’t talking about local, organic, sustainable,”

In pursuit of Northwest Truffles

No longer just an underground treasure, native Northwest truffles—especially in Oregon—are emerging as a gourmet alternative to more expensive Italian fungi.

Washington’s Cranberry Coast

Prized for their ultra-tart flavor and ultra-healthy qualities, cranberries are a little-appreciated Northwest crop that

Lamb Butchery

Nervous? No. Breakdown? Yes.

Living on the Lamb

Get to know a few of the the Pacific Northwest area’s lamb suppliers, and even meet some at the lamb fests taking place around the region this fall—and for the truly hardcore foodie, get schooled about lamb butchery.

Bowled over by Ramen

A ramen revolution took place this past year.

Pairing Food with Viognier

Viognier balances fleshy seductiveness, an undercurrent of acidity, and complex minerality. In some styles, it is the perfect food wine; in others, it comes across so big and full-bodied that it is almost a meal in itself. 

RAD Radishes

Pacific Northwest chef Vitaly Paley, of Paley’s Place in Portland, Oregon, went toque-to-toque against “Iron Chef” Jose Garces during a recent episode of the television show Iron Chef America. The secret ingredient—radishes. The outcome wasn’t even close.