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Edible Portland
A print magazine published six times a year, Edible PDX tells the often overlooked stories of our regional food system. Subscriptions available through website.
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Edible Portland Jan 4
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Edible Portland Dec 29
We’d like to take this opportunity to say a sincere thank you to all our readers, advertisers and story subjects for helping us tell incredible food stories for over the last 18 months. We also want to wish you the best in 2018. So long, for now, from the Edible Portland team.
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Edible Portland Dec 28
Once more with feeling: This excellent story on Big Dairy is worth another signal boost because people should know what’s going down with Oregon cows right now.
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Edible Portland Dec 27
One from the vault: A look back on which kinds of restaurants are eliminating tipping and why, and whether or not we as a society should 86 the practice altogether.
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Edible Portland Dec 26
Morgan St Theater uses live performances and storytelling to tell the tales of its inventivly composed ice cream desserts.
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Edible Portland Dec 25
Is the sustainable kernza grain the next big thing? Hopworks Urban Brewery certainly thinks so. Swing by the brewery this weekend for a taste of its Long Root Ale.
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Edible Portland Dec 22
With New Year’s Resolution season just days away, do yourself a favor and scratch make this ginger-bourbon ice cream before the big fast begins. You’ll be happy you did.
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Edible Portland Dec 21
Revel Meats: How a Canby rancher and a Portland restaurateur are teaming up to bring you cuts of cow fed on the grass that rings Oregon’s largest city.
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Edible Portland Dec 20
This Oregon DIY story goes back to 1939—Pronto Pups: a history of how one roadside hot dog stand built the world’s first corndog.
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Edible Portland Dec 19
In Italy, gelaterias often close down in the winter. Pinolo Gelato doesn’t—which is why you should drop in for a pair of scoops the next time you’re nearby.
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Edible Portland Dec 18
The “Yes We Can” headline here is a little 2008, but canning is the way of the future and always has been so.
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Edible Portland Dec 15
This “Temple of Butter and Batter” is about as close as Portland’s gonna get to its very own Double R diner. Treasure it.
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Edible Portland Dec 14
One from the vault, which starts with the lead: “Would you eat a cricket? Or maybe the better question is: Why wouldn’t you eat a cricket?” A very, very good point. Why not, indeed.
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Edible Portland Dec 13
This chickpea biryani recipe requires a lot of ingredients, but it won’t take too long to make—or eat once you taste that first bite.
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Edible Portland Dec 12
With just a few weeks to go before we turn out the lights, we know that Otto’s Sausage Kitchen will outlive us. But at 95 years, can it outlive us all? Let’s hope so. Here’s a history.
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Edible Portland Dec 11
Writer Megan Gordon reflects on her love of the ancient grain spelt—and shares that love with two recipes to go with her story.
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Edible Portland Dec 8
Just in time for winter: sauerkraut soup, courtesy of Otto’s Sausage Kitchen.
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Edible Portland Dec 7
Writer Brittany Wienke doesn’t just explore Central Oregon’s Essex Farms’ mint production. She explores the politics of water.
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Edible Portland Dec 6
Looking for weekend plans? Get started at Nossa Familia, which is throwing a party this Friday at their new Clay Creative digs. It'll throw an inaugural and *free* party from 5 to 7pm, complete with snacks and adult beverages. Register here.
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Edible Portland Dec 6
You’ve got the carrots. You’ve got the lentils. Now learn to tie them together by making your own labneh.
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