Excuse me if I seem a bit distracted. I was just going to write about a recent delightful evening spent at Three Doors Down on Hawthorne, b...

It's been all over the food blogs, and foodie magazines are trumpeting its ascendance to the top of the "food of the moment" l...

As with the revolution in Iran and the earthquake in Haiti, it hit Twitter first: Martha Holmberg, editor of the Oregonian's FoodDay se...

I'm not a "ladies who lunch" kind of person (as if that wasn't pretty dang obvious). Many years ago I met a friend, alo...

If you care about this country and where it's headed, you need to watch this interview between Bill Moyers, perhaps the premier journali...

From the days of Bugs Bunny and Rocky & Bullwinkle all the way to Spongebob, anchovies have been the butt of jokes, the one item that pe...

One of the first times I had sushi was in college. I was on an overseas study program in Japan and had taken a side-trip to Fukuoka, a city ...

What does a nascent farmers' market look like? Well, all you have to do is show up on a Saturday at NE 30th between Killingsworth and Em...

You've heard of Big Pharma, the lobbying arm of the big pharmaceutical companies. Well, there's also Big Elsie, and it's trying...

Sometimes all it takes is for someone to mention food and I get all, "I've gotta have it." This time it was a mention of fish ...

Most of us think of popcorn when we think of dried corn kernels, but Anthony Boutard reminds us there is another delicious use for them. Yo...

It started with the best of intentions, like when I bought a crate of peaches in the summer, thinking of all the wonderful pies and crisps I...

Female moose, having heard that Lisa was in the area looking for milk. Despite the crushing disappointment of not being able to find a moose...

Like, if Portland opera singers got a call to gather at a market or, say, a farmers' market? Hmmmm…

January 20th is National Cheese Lover's Day , so it's appropriate that I share a few cheesy items that have crossed the transom: Ste...

Tiger, tiger, burning bright In the forests of the night, What immortal hand or e ye Dare frame thy larb or mee grati? (with apologies to...

Can you say $2.99 to $3.99 per pound for cooked crab on sale? Why so cheap? Well, crab season is winding down, and prices are falling at ...

Quick notice to those of you who, like me, can't get enough of our local crustacean: On Wednesday (Jan. 20) Bar Avignon will have their...

For some occasions you need to pull out the good stuff, and good friends coming over for dinner certainly fits in that category. Especially...

I'd apologize for the dearth of posts recently, but since its because of my new nephew arriving a few weeks early, I don't think the...

Most of us city folk have no idea what a farmer's daily life is like in the winter, so the most recent e-mail newsletter from Chrissie Z...

As longtime readers know, I started this blog on a whim. I'd been online forever (can you say 1989?) and had heard of blogs, but hadn...