A print magazine published six times a year, Edible PDX tells the often overlooked stories of our regional food system. Subscriptions available through website.
Portland Oregon
Joined September 2009
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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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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. edibleportland.com/big-milk-…
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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. edibleportland.com/check-ple…
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Morgan St Theater uses live performances and storytelling to tell the tales of its inventivly composed ice cream desserts. edibleportland.com/the-wildl…
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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. edibleportland.com/toasting-…
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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. edibleportland.com/apricot-i…
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. edibleportland.com/a-little-…
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. edibleportland.com/doggone-g…
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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. edibleportland.com/pinolo-ge…
The “Yes We Can” headline here is a little 2008, but canning is the way of the future and always has been so. edibleportland.com/yes-we-ca…
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This “Temple of Butter and Batter” is about as close as Portland’s gonna get to its very own Double R diner. Treasure it. edibleportland.com/no-compro…
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. edibleportland.com/a-cricket…
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. edibleportland.com/quick-chi…
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. edibleportland.com/smokin/
Writer Megan Gordon reflects on her love of the ancient grain spelt—and shares that love with two recipes to go with her story. edibleportland.com/as-the-se…
Just in time for winter: sauerkraut soup, courtesy of @otto Otto’s Sausage Kitchen. edibleportland.com/sauerkrau…
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Writer Brittany Wienke doesn’t just explore Central Oregon’s Essex Farms’ mint production. She explores the politics of water. edibleportland.com/finding-c…
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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. eventbrite.com/e/cafe-grand-…
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You’ve got the carrots. You’ve got the lentils. Now learn to tie them together by making your own labneh. edibleportland.com/lentil-sa…
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