September 2012
Table of Contents
Join us for a wild adventure through our food-obsessed city. We’ll lead the way; your job is simply to learn, shop, explore, cook—and eat.
Features
Thumbnail for - Red Sea
At Alaska’s wild Graveyard Point, a Portland family works to reinvent the salmon business.
Thumbnail for - Tilting at Landfills
Fifth-generation farmer Ramsey McPhillips and a motley crew of neighbors wage a quixotic battle to stop North America’s largest garbage company from growing even bigger in the heart of Oregon's wine country.
Thumbnail for - Fall Arts Preview: The Collaborative Way
Portland artists routinely team-up to break new ground. We've singled out a half-dozen partnerships for this fall's season preview.
Thumbnail for - Collective Memory
A new museum at the Oregon State Hospital takes visitors behind the walls and through the history of the enigmatic facility.
Few people have made the simple act of cooking and eating your own food as accessible—and politically meaningful—as Mark Bittman.
Join us for a wild adventure through our food-obsessed city. We’ll lead the way; your job is simply to learn, shop, explore, cook—and eat.
For these food impresarios, grocery shopping isn’t just business. It’s personal.
All good carnivores should know where to get their fix—and how to fix it.
Mexican cuisine is soaring in popularity. So where can we find the finest and freshest ingredients?
Local culinary enthusiasts seeking outstanding oysters would do well to follow our expert explorers.
Take a tour of the local spice trade with salty sage Mark Bitterman.
Portlanders have a serious sweet tooth. Cheese Bar boss Steve Jones points out classy confections.
Our reverence for artisan bakery bounty borders on the fanatical.
A cracker is downright useless without a gob of Gouda or a bite of Bleu. Pacific Northwest Cheese Project founder Tami Parr takes us a-whey!
Food editor Karen Brooks’s new book charts the rise of America’s most original food destination.
Portland’s ravenous food scene gobbles up a street.
Laurelhurst Market’s chefs fire up the grill at one of Oregon’s premier lamb ranches.
Chef-owner Daniel Mondok's Paulée is wine country’s most ambitious food gambit.
We've wrangled all of the local shops where you can find the ingredients for your own culinary conquests.
A national art-college boom expands Portland’s creative palette.
Image: Michael Novak
As MusicfestNW takes over the city, behold the 21 steps from garage band to glamour.
Where: North Portland bike lanes Who: Evan Schneider, a local writer who puts a personal spin on cycling.
If brevity is the soul of wit, our one-sentence news nuggets belong in the Hilarity Hall of Fame.
Five questions with... Lily Raff McCaulou The Bend author discusses her new memoir, Call of the Mild: Learning to Hunt My Own Dinner.
What's happening this month
Portland artists routinely team-up to break new ground. We've singled out a half-dozen partnerships for this fall's season preview.
Tin House magazine cultivates a transcontinental bond.
Helio Sequence: a band born in a Beaverton bedroom, fathered by two music geeks with a hard-core affinity for cerebrally pulsating experimentation.
Oregon author Lidia Yuknavitch utilizes "the scary teenage girl" as a razor-edged scalpel for dissecting what it means to be categorized, typed, and diagnosed.
This fall’s fashion trend teaches Portland men to look stately without being stuffy.
This month's winning finds
Why it’s great Nineteen miles south of McMinnville, Baskett Slough National Wildlife Refuge is a scenery-packed leg-stretcher to reinvigorate you during early autumn wine-country excursions. A series of hiking trails threads nearly 2,500 acres of...
The guests we’d most like at our dinner table this month.
A fast-growing firm conjures answers to complicated problems.
Portland’s City Council inspires performance art.
A Portland glossary
At one local school, a garden and cafeteria go global.
At Alaska’s wild Graveyard Point, a Portland family works to reinvent the salmon business.
A new museum at the Oregon State Hospital takes visitors behind the walls and through the history of the enigmatic facility.
Fifth-generation farmer Ramsey McPhillips and a motley crew of neighbors wage a quixotic battle to stop North America’s largest garbage company from growing even bigger in the heart of Oregon's wine country.
Five delicious reasons to embrace Germany’s much-maligned grape
The appealingly rustic relative of tequila, mezcal is made from the maguey plant (a kind of agave) in Oaxaca, Mexico. In recent years, small-batch artisanal mezcals like Del Maguey have replaced cheaper versions, and local bartenders are...
This month’s shopping list
What's growing this month
The Oregon College of Oriental Medicine flies in a feng shui master to channel its chi.
Chef Kreifels prepares his recipe for grilled leg of lamb.