Chicha as a Way of Life

November 2013

One of the first things that diners at Andina see is a wide wooden bowl full of key limes, dried aji peppers, and the most attention getting item – small ears of dried purple corn. We use the purple corn to make a sugary Peruvian drink called Chicha Morada. As good as it is, Chicha …

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No Substitutions: The Cultural Significance of Set Meals

November 2013

“What’s for dinner?” is a common evening refrain in homes across the country. The possibilities range from American classics like meatloaf and mashed potatoes to exotic dishes such as pad Thai or Moroccan spiced chicken. But what if everyone doesn’t want the same thing? There are allergies, sensitivities, likes, dislikes and plain old picky eaters. …

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Trend Alert: Fermented Foods

November 2013

If everything old is new again, then fermentation is cutting edge and we like to be on top of things, so we found the best fermented foods in Portland for you. Viewed early on as a natural way to counteract spoilage, humans soon began to manipulate and encourage the fermentation process to produce some of …

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Top Portland Restaurants of 2010

November 2013

In choosing Portland’s best restaurants of 2010, we looked back at a year of very good dining. Rustic customs refined. Comfort food with global influences. Handmade pretzels, red pork stew for brunch and big-eye tuna rich with lardo illustrate the decadent comfort that diners craved and raved about in 2010. (Photo: Flickr user telepathicgeorge). Tasty …

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A History of Wassail

November 2013

“A toast!” we cry at the holiday office party. “To your health!” echoes across the clink of silver on holiday china. In that moment, among canapés and cocktail chat, we invoke an ancient tradition. Some 16 centuries ago, so the story goes, a Saxon princess named Rowena was introduced to a British king, Vortigern, at …

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Creative Uses for Common Greens

November 2013

Don’t toss those tasty greens — dish up delicious creations using radish, beet and kohlrabi tops As farmers dust off their market stalls and local grocers stock up on spring-fresh produce, popular greens such as spinach, kale and chard fly off the shelves. But what about the humble greens sprouting from colorful bulbs like radishes …

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