eat & drink—Kerns, Northeast (NE) Portland...

Event date: Feb 26, 2012

Event location: The Jasmine Pearl Tea Merchants, 724 NE 22nd Ave.

Join the owners of Portland-based Jasmine Pearl Tea Merchants for a tea odyssey. They will share with you their combined two decades of experience with—and love for—tea. Included will be a discussion of the various styles and origins of tea, hints about what to look for when cupping teas, a review of the art of blending and crafting, and insights into responsible sourcing and what The Jasmine Pearl is doing to make tea more more...

Better late than never, right? Summer, that is, and all the foods with which we associate the season. Owing to the impact of late storms and fluctuating temperatures, local farmers’ most reliable summer crops are just now starting to fill market stalls and CSA boxes. What does all of this mean for you, your kitchen, and your belly? It’s time to take full advantage of the flavors of late summer by sourcing your goods close more...

It’s no surprise that Storm Large was one of the judges at Kenny and Zuke’s recent citywide pickle competition; pickles are the new rock stars of the local rustic food scene. Forget whole-animal and think whole-garden; pickling is a great way to preserve seasonal fruit and vegetable bounty. And for the inquisitive, the playful, and the adventurous, there’s the appeal of the fact that you can pickle just about anything, more...

Let’s face it, cooking during the summer can be a chore. Barbecues are one thing, but nobody wants to spend too much time in the kitchen during the nicest months of the year. Fortunately Portland is chock full of options for those who seek a home cooked meal from somebody else’s kitchen. To make things easier for all lazy eaters out there, we sampled an array of dishes that are essentially ready-to-eat and require only a bit more...

Ah, summer! The 80-degree days, the perpetual sunshine, the abbreviated hemlines. These things make you want to be outside, probably on a patio, and probably drinking. Sounds delightful! But maybe you don’t know which patio to choose so we’re here to help. Find what you’re jonesing for—that word is so back for the summer—on the list below, and we’ll match you up to the outdoor space calling your name. more...

Spring is a tricky season in the Pacific Northwest, holding onto winter cloud and cold while allowing some glimpses of warm sun to peek through. The local food menu reflects this contrast, with winter crops coming to market at the height of their flavor and early spring crops making their first appearance. Just as you may be confused about whether to wear short sleeves or a heavy coat, accessing the array of local seasonal foods can be more...

In 1930, Ruth Graves Wakefield, owner of the Toll House Inn in Whitman, MA, ran out of baker’s chocolate and instead used chopped, semi-sweet chocolate in the cookies she baked for her guests. Yes, the chocolate cookie was an accident. Since its inception, the treat has become an integral member of the American food canon. Ms. Wakefield would be pleased to know that May 15 is National Chocolate Chip Day. In honor of this more...

If you yearn to eat seasonal, local foods while also deepening the impact of your purchasing power so that it directly supports the work of local farmers, you may want to consider becoming a member of a CSA. A CSA, which stands for community-supported agriculture, allows individuals and families to directly invest in a local farm by purchasing shares of the farm’s harvest. In return for your subscription, you get a box, basket or more...

A food-buying club (FBC) is just what it sounds like: a group of people getting together to purchase food. There are several reasons to join or start an FBC, the most obvious of which is the increased buying power provided by a collective. By purchasing items directly from farmers and vendors, an FBC avoids the overhead costs that drive up retail prices. Members also benefit from greater choice and flexibility, enhanced freshness and more...

With so many neighbors getting together to purchase whole carcasses from local meat CSAs, area food educators have stepped up to offer courses in “nose-to-tail eating.” What’s the deal, and why should you care? Omnivores, read on. The phrase “nose-to-tail” was coined by London chef Fergus Henderson in his instant 2004 classic, The Whole Beast. But the philosophy hearkens back to the days when much care more...