This is Wheat Farming
What does it take to grow sustainable wheat? Lola Milholland investigates to find out.
Work is Life, Staff Accordingly
I got something a couple days ago, something I wanted and needed more than I understood. I got a few hours with my staff, around a dinner table where we weren’t focused on anything but being together.
You Are Not What You Love: On Work and Working for (Free) Love
A friend of mine was recently let go from her day job, an underpaid, creative position at a company where cool flows like ineffable alternative currency. She told me that as the proverbial ax was…
A Sojourner’s Staff
A cane, for grandma, is a resignation that she cannot keep up with the life that she has lived for all of these years…or is there more to the story?
Because I want to smoke I go outside,
my back to the bricks. I feel best like this,
as everything to see is in front of my eyes. [more…]
This Isn’t A Love Story
Perhaps it’s because I’m a bit of a romantic that whenever I’m in my kitchen I feel a spirited kinship with my domestic foremothers. It is the most curious reaction I think an identifying…
I’m 39 and pregnant. About to give birth, actually. I track every stage of the experience, as excited as one can be about such dramatic changes both within and beyond.
Getting to No
A No is a very personal thing. It tells you when the world, or something in it, has collided with your borders, and you have made the decision to stop it at the gate.
Time Traveling the Yucatan with My Dad
Leela Cyd grew up traveling with and assisting her photographer father. She followed in his footsteps and this time, he’s assisting her.
The Years of the Egg
If I’m to explain being 23, I must address the egg.
After the Fall
Neither Ed or I had ever helped an aged relative make the transition to assisted living. We were fumbling along as best we could—but navigating this process with no prior experience and with someone as strong-willed as Holly was a daily challenge.
Dusty Man Rib
“Faith, after all, isn’t a question of whether God exists, it’s a question of what we can hope for…”
It was our middle finger to randomness, to winter, to dying. From that first year it was already a tradition—our concession to love, our triumph over grief. We didn’t know it then, but it was part of Stephen’s gift to us.
Bless The Hands
Saying grace doesn’t have to be a religious experience. Sometimes it’s just an everyday way of showing gratitude.
Lost and Found
The job of knowing each student does not only mean knowing what lesson they need most in reading or math the next day, but in being able to provide the lesson in a way that it will overlap with an understanding he or she brought to the table to begin with.
Simply Divine Grace
Friendship and grace over bowls of rice & beans in Africa.
Thoughts From a Curious Home Cook on Using Cannabis as an Ingredient
With all the brouhaha about “edibles” these days, I started to wonder about the DIY version. After all, that’s the kind of kitchen I run. What are the basics a home cook needs to know to work with cannabis?
The Potter’s Assistant
Emily Liedel tells her story of being a potter’s assistant, and the way sometimes relationships and materials intersect to carry us through our lives.
Cast Iron Memories
Some pots carry more than the meals within them.
Celebrating Independence Day as an exchange student in India brought author Margarett Waterbury in some interesting directions.
The Power of Selection
Plant breeder Frank Morton not only preserves heirloom seeds, he uses classical plant-breeding techniques to create tasty new varieties like Stocky Red Roaster peppers and frilly Red Ursa kale. Hannah Wallace reports on how these “heirlooms of tomorrow” are expanding culinary horizons in Portland and around the world.
Waiting for the Big One
When I was 23, and the possibility of having children still seemed distant and terrifying, my grandmother asked me to consider the impossible. We were polishing buttons at the kitchen counter.…
Sometimes we even find strength in spaghetti.
A Meal To Celebrate The *Lost & Found* Issue
Our Lost & Found meal is a big spaghetti supper with our heartiest Bolognese.
How to Make Pasta with Strength & Courage
A good batch of pasta starts with a little fortitude.
I’ve wanted to welcome you to this world for years. You were an idea, a seed, a fantasy that came true in dreams but you waited until now to join us in the world we were creating.
Hanna & John welcome their first child in verse
To Aoife, Always
Eight months at sea I was gone. I sailed the Arabian Sea, the Gulf of Oman, the Indian Ocean, traversed the Straits of Malacca, and the South China Sea; I navigated Selat Sunda and Gelasa and found…
A Humble Onion
Onions have been part of the human experience since at least as far back as 3200 BC. They are still the humble foundation of so much of our food.
His Own Kid
A good pot of beans takes patience and a hearty embrace of simplicity. My path to bean cookery had other lessons, too.
Making Our Way To The Table
Most of us share tables with a few people. Things happen there.
And While We’re on the Subject of Popcorn
The sound of you, a stranger, biting on a raw kernel, causes me to think of the third Cassavetes film I saw.
On Not Hurrying and Making Harissa
The fact that this salad is healthy is not the reason to make it. It bursts at the seams with flavor and aroma, especially if you make the harissa—as I’ve done here—from scratch. It only adds a few minutes and the flavor difference is quite noticeable. It’s also pretty awesome to spend so much time in the company of toasted cumin. This recipe was inspired by the Pastaworks Farro salad in the January 2012 issue of MIX magazine.
Lunchbox Snack or Fancy Food?
I made these for a party and found out my kids love them.
Dinner & Movie– Paris, Texas
Paris, Texas is good. Homesick Texan is even better.
Cooking is about getting in the kitchen and doing it. You don’t have to have perfect skills or fancy lessons because none of this is precious.
Home For The Holidays
Once upon a time I went home with someone else for the holidays; 15 years later, I am home.
Dinner & Movie– Amélie
Gorgeous textures, rich lighting, quirky love story, odd (but lovable) characters, and sensual details in the forefront of every shot. More than anything, this movie makes me want to eat.
We still won’t have cake for breakfast, but hey—we’ll have cake!
Dinner & Movie– Dracula (1931)
In honor of Gregg’s favorite holiday, we chose the 1931 Bela Lugosi version of Dracula for Dinner & a Movie this month. The menu was easy, as I drew on the inspiration I gathered (and…
Autumn Dinner for Anthony
My wine-collecting friend Anthony gave up the sauce to prepare for a marathon. Well, he ran the race in early October and I promised him a grand welcome home to the world of food & wine. Here’s the menu we created.
A bunch of people came to see my house on a home tour, but you can read about my real home here.
Dinner & Movie– True Romance
Gregg is a filmmaker who loves to eat. I’m a food writer who loves movies. Dinner and a movie, the obvious date choice for couples everywhere, is actually woven into the zeitgeist of our…
On Friendships and After-School Snacking
I grabbed a Vietnamese cookbook and tried my hand at making Cha Gio. I needed to do it to remind myself of all the unknowns that turn out good; to remind myself that someday, somewhere A will see something in a girl standing on a table in French class, which might turn out to be a friendship that will take her all the way to the day when she is sending her own daughter off to school.
A Perfect Day
If there is one thing this month has taught me, it’s that pie is not just pie.
Something French and Chocolatey
Anyone who loves to cook has benchmark recipes. For me, one of those recipes is chocolate mousse.
Senses will be on fire
Caponata is from Sicily and represents humanity’s finest romance with the season. You’ll frolic around the kitchen, dicing and cutting, roasting and sautéing, and in the end, you’ll have the climax of summer in a dish.
Creamsicles are quintessentially summer. Why not combine the height-of-summer berry with the height-of-summer treat?
Do you love favas as much as I do? If you want to reap the bright green flavor of early summer, you need to do the blanching.
Some people blow their wad on Porsches, some on Prada. Gregg and I happen to love pouring money into the experience of eating. And what an experience this was!
Summer in the Backyard
When spring explodes into summer, there’s reason to celebrate.
Me, My Dad & Our Butter
There are many paternal lessons to be had, but one of the greatest things my dad taught me (besides how to sear Brussels sprouts in lots and lots of butter) is not to back away from the things that are hard in life.
We all need a few dishes that are trying to live up to every bit as much as we are. Here are my secrets for escaping the gimmick of fast and easy cooking, but still enjoying your time in the kitchen.
Let’s Talk Quinoa (Or Five Grains of Goodness in Austin, TX)
I had an epiphany at Uchiko in Austin Texas, and it has changed my quinoa cooking forevermore.
Everyone must have a story about a spoon. Share yours with me.
Portland Farmer’s Market at PSU May 21, 2011 I spend a fair amount of time at the farmer’s market. Every Saturday, I roll out of bed and have coffee with my husband. My kids are usually…
Crème Fraîche Panna Cotta or June Inspires Me
Inspired by June restaurant in Portland, Oregon, I set out to make a batch of crème fraîche panna cotta. If you, like me, would eat a bowl of crème fraîche all by itself if given the chance, then this recipe is for you. It’s a perfect foil to unadorned crème fraîche gluttony.
Spring Has Sprung
A menu inspired by spring. Get your watercress, asparagus, rhubarb, strawberries, and lamb on.
Willingness to Share
These scones mix candied ginger with oats, and are a real zinger! One bite and this distant voice inside was enlisting a wake up call from deep within my bones.
What the Cherry Trees Do In Spring
Where does your spark comes from in spring? Is it a piece of art? A recipe? A person? An old, tattered photo on your desk? An ingredient in your kitchen? Please send me your ideas and I’ll incorporate them into my spring menu. Let’s see what we come up with together.
Setting the Table
Setting the table is, to me, one of the most tedious of dinner duties. Yet, it is one of the most important. Setting the table is not—I repeat, NOT—an afterthought, even though I seem intent on treating it like one.
My Salad Days
I’m quite sure that when Malcolm Gladwell wrote Outliers: The Story of Success he didn’t have salad dressing in mind. When he was examining the factors that determine high levels of success, he…
Interview with Hanna Neuschwander
When I met Hanna it was late and loud. We were in a crowded bar at some kind of afterparty. People were drunk. Numbers were being exchanged left and right, and I was starting to think about making…
Pirates and Pancakes
Family life is messy. Everything about it is messy. The clothes all over the floor. The spills. The early-morning unmade beds. The viruses that knock us out, one by one, for weeks on end. The…
You are what you eat or love is a 1000-year-old egg
The worst fight of my life came two years in and occurred after a Sunday morning trip to our favorite dim sum spot. It was one of those things you find yourself in the middle of, feeling like a…
Brunch with coffee writer Hanna Neuschwander
Featured Coffee: Stumptown Indonesia Sulawesi Toarco Olympia Coffee Roasting Co. Coumbia Finca la Florida Victrola Reserve Ethiopia Sidama & Shakisso Nibbles: Deviled eggs with fresh shaved…
Thoughts on Butchery
Read about the Ladies Home Butchery class I took with the Portland Meat Collective.
This is entirely too much sun for October. Don’t get me wrong, it’s gorgeous. It’s just that so many people are cheery and walking around in an annoying state of optimism. I was supposed to…
Summer at the Communal Table
A Menu inspired by daydreams of Argentina Nibbles: Picada plate w/ grilled figs, fried zucchini blossoms, galantine de lapin from Laurelhust Market First Course: Torrontes-bathed clams with…
This Menu was inspired by spring Nibbles: Marcona almonds Fava bean bruschetta with crispy shallots Burrata To drink: J. Christopher Cristo Irresisto, 2009 Main course: Tuscan cold bean salad…