Cuisine
The sounds of cooking
I was cleaning the electric slicing machine when the mariachi music was cranked up. The device had just been used to thinly slice 25...
Fabulous fernet
“No quiero terminar en una celda sin mi fernet” “I don’t want to die in a cell without my fernet...
Review: Shmaltz’s Funky Jewbelation brings a complex blend
After one of the roughest days in a while here at the office...
At Twisted Pine, beer with blindfolds and vegetable cream ale
Man, I tell myself as I pull up the blindfold for about the...
New climate tools predict a murky future for winemakers
Say you’re a winemaker in Oregon’s Willamette Valley. The last few decades have grown the region’s profile and esteem, and though you produce a...
Know your brew: Session IPA
There is much to learn from movies. Take this exchange between Winston Churchill and King Edward VI in Darkest Hour concerning the Prime Minister’s...
The transformative potential of travel and food
Somewhere in an old suitcase, Peggy Markel has a photograph of her father as a young man in the military, breaking bread with Gypsy (also known as Roma) children in Florence, Italy. For her, this image captures what she values about her relationship to food: kinship...
The noodle nerd
In Greek mythology, the chimera (pronounced kai-mere-uh) was a fire-breathing creature with a lion’s head, a goat’s body, a serpent’s tail and some complicated personal...
Turkey Day terrors
Every November for 30 years or so I’ve written about the big day and shared my family’s recipe for Italian sausage and potato stuffing.
Every...
Shared recipes
Renee Fajardo and her seven children are from Colorado. Really.
“It’s become more difficult as more transplants have moved here,” Fajardo says. “We’ll go ‘We’re...
The burden of history
I miss the Walnut Brewery.
It wasn’t fancy, and it wasn’t hip, but the Walnut was my kind of place to swing by for a...

















