Food
Smalltime
Appreciating the joys of Seattle’s
nanobrew revolution.
Have you heard Mudhoney’s new single, “I Like It Small”? It’s an over-revved ode to understated existence. Mark Arm howls “Minimum production, low yield/Intimate settings, limited appeal/Dingy basements, short runs/low expectations, wait I’m...
The Education of an Urban Environmentalist
My grandmother grew up on a homestead in 1930s Kansas where she helped grow, raise, process and make everything. I’m trying to live a similar life in a big city. My...
Saloon Nouveau
E. Smith Mercantile revives a neighborhood tradition.
For all the talk of the Pioneer Square renaissance, many of the neighborhood’s newly sprouted offerings aren’...
Flagship at the Market
Rachel’s Ginger Beer expands.
“Have you ever seen photos of Thomas Edison’s lab in Florida? It’s as minimal as you can get as a mad scientist.”
Rachel Marshall...
Precious Pork
Can consumption promote conservation?
The term “gavage” describes the process of force-feeding an animal to make it fatter, like French farmers do to geese...
Cochon 555: Swine-centric Food Fight Returns
It was the most Portland thing to ever happen in Portland: In 2010, two chefs were arrested outside a downtown strip club for starting a drunken, head-butting...
Kedai Makan: Think Outside the Restaurant
Malaysian food is the most underrated of Southeast Asian fare. The country’s ethnic make-up is split between Malay, Indian and Chinese and its cuisine takes cues...
Crepe Expectations
A simple dish can expand your horizons—but only if you let it.
Generally speaking, I don’t think about crepes. At no point have I ever craved a crepe or sought out...
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