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class="below-toprail"></div><div id="fullWidth" class="full-width"><div class="title"><h1 class="title__heading">Food and Dining</h1></div></div><main class="main" aria-live="polite"><div class="two-box"><article class="two-box-item"><a class="two-box-item__thumbnail-link" href="https://www.oregonlive.com/opinion/2025/02/readers-respond-support-food-for-all-oregonians-program.html"><img class="two-box-item__thumbnail-image" alt="Readers respond: Support Food for All Oregonians program" src="https://www.oregonlive.com/resizer/v2/5DXU5CC43BDW3ETAWJXWDF6CZQ.jpg?auth=396051e744c1f05dfb9ae0a72e56482ba00454cefd04f253af6cf62dd8a6c1aa&width=500&quality=90" srcSet="https://www.oregonlive.com/resizer/v2/5DXU5CC43BDW3ETAWJXWDF6CZQ.jpg?auth=396051e744c1f05dfb9ae0a72e56482ba00454cefd04f253af6cf62dd8a6c1aa&width=800&quality=90 960w, https://www.oregonlive.com/resizer/v2/5DXU5CC43BDW3ETAWJXWDF6CZQ.jpg?auth=396051e744c1f05dfb9ae0a72e56482ba00454cefd04f253af6cf62dd8a6c1aa&width=500&quality=90 308w," sizes="(min-width: 980px) 308px" width="300" height="200"/><h2 class="two-box-item__headline">Readers respond: Support Food for All Oregonians program</h2><div class="two-box-item__meta"><div class="article__details--byline"><time class="" dateTime="1740465000">3h ago</time><span>Letters to the editor</span></div></div></a></article><article class="two-box-item"><a class="two-box-item__thumbnail-link" href="https://www.oregonlive.com/dining/2025/02/von-eberts-big-new-brewery-taproom-open-saturday.html"><img class="two-box-item__thumbnail-image" alt="This Portland brewery’s new flagship location, taproom open Saturday" src="https://www.oregonlive.com/resizer/v2/2ONC6KJELVDCPG7WLIN22J36FQ.JPG?auth=65094bd21055627f504d1156b28b6e07b7deb90dfaaa4146025d09e0feced16b&width=500&quality=90" srcSet="https://www.oregonlive.com/resizer/v2/2ONC6KJELVDCPG7WLIN22J36FQ.JPG?auth=65094bd21055627f504d1156b28b6e07b7deb90dfaaa4146025d09e0feced16b&width=800&quality=90 960w, https://www.oregonlive.com/resizer/v2/2ONC6KJELVDCPG7WLIN22J36FQ.JPG?auth=65094bd21055627f504d1156b28b6e07b7deb90dfaaa4146025d09e0feced16b&width=500&quality=90 308w," sizes="(min-width: 980px) 308px" width="300" height="200"/><h2 class="two-box-item__headline">This Portland brewery’s new flagship location, taproom open Saturday</h2><div class="two-box-item__meta"><div class="article__details--byline"><time class="" dateTime="1740418060">16h ago</time><span>Michael Russell</span></div></div></a></article></div><ul class="river" id="river" aria-hidden="false" aria-labelledby="tab-stories"><li class="river-item"><a class="river-item__headline-link" href="https://www.oregonlive.com/business/2025/02/trader-joes-recalling-one-of-its-most-popular-items.html"><div class="river-item__image"><img class="river-item__thumbnail-image" alt="Trader Joe’s has issued a recall of its frozen Organic Acai Bowls, stating that the product may be contaminated with a foreign material – plastic. (PennLive/Dan Gleiter)" src="https://www.oregonlive.com/resizer/v2/BOC3GQNXMRG6JHZVWHLPCUC27E.jpg?auth=a78c506b9dab8bbfad3063ff78aca38452f2d4a53a54076e8de3f40e1e83555e&width=180&quality=90" loading="lazy" width="180" height="120"/></div><div class="river-item__content"><h2 class="river-item__headline">Trader Joe’s recalling one of its most popular items</h2><p class="river-item__summary">The announcement tells customers to discard the product as it might contain foreign material.</p><div class="article__details--byline"><time class="" dateTime="1740055603"></time><span>Shauna Stuart</span></div></div></a></li><li class="river-item"><a class="river-item__headline-link" href="https://www.oregonlive.com/dining/2025/02/ancestro-sirve-el-mejor-brunch-nuevo-de-portland-y-algo-mas-resena.html"><div class="river-item__image"><img class="river-item__thumbnail-image" alt="En el sentido de las agujas del reloj desde la parte superior izquierda: un sope con nopales encurtido, frijoles negros y pollo; una torta de chuleta de cerdo ahumada; chilaquiles con panceta de cerdo y un huevo frito." src="https://www.oregonlive.com/resizer/v2/2S36JHSIORE7PAXOEZ6AQZLCAA.jpeg?auth=a30c38058bc4391bc657fc7ae5d030e059b616fbfaf7a446210f94bdc82508cd&width=180&quality=90" loading="lazy" width="180" height="120"/></div><div class="river-item__content"><h2 class="river-item__headline">Ancestro sirve el mejor brunch nuevo de Portland, y algo más (reseña)</h2><p class="river-item__summary">Es tentador mirar hacia adelante, imaginar cómo sería este menú en su propio espacio, con sus propias bebidas y su propia decoración. Pero eso es una tontería. Por ahora, disfrutemos de Ancestro justo donde está.</p><div class="article__details--byline"><time class="" dateTime="1740050282"></time><span>Michael Russell</span></div></div></a></li><div id="infeed-nativo1" class="river-item--nativo"></div><li class="river-item"><a class="river-item__headline-link" href="https://www.oregonlive.com/dining/2025/02/la-nueva-cuadra-vegana-de-portland-tiene-3-de-los-mejores-restaurantes-veganos-del-pais.html"><div class="river-item__image"><img class="river-item__thumbnail-image" alt="Restaurante vegano Feral en N.E. Killingsworth St. en el noreste de Portland." src="https://www.oregonlive.com/resizer/v2/NATKRAISCFHKNAN4ULBH6BYE3I.jpg?auth=ee1054b5a127bd4050decef59ca89ac7e892e3e5e0c6c11bcbdae1f593604269&width=180&quality=90" loading="lazy" width="180" height="120"/></div><div class="river-item__content"><h2 class="river-item__headline">La nueva ‘cuadra vegana’ de Portland tiene 3 de los mejores restaurantes veganos del país</h2><p class="river-item__summary">En el noreste de Portland, puedes encontrar tres de los mejores restaurantes veganos del país y un salón de tatuajes vegano.</p><div class="article__details--byline"><time class="" dateTime="1740050273"></time><span>Samantha Swindler</span></div></div></a></li><li class="river-item"><a class="river-item__headline-link" href="https://www.oregonlive.com/dining/2025/02/where-are-the-best-tamales-in-the-portland-area-nominate-your-favorite-spot-in-our-readers-choice-awards.html"><div class="river-item__image"><img class="river-item__thumbnail-image" alt="At Camila's Mexican Food, we tried the pollo con salsa verse, rajas con queso and dulce piña tamales." src="https://www.oregonlive.com/resizer/v2/FZJIFSVZVNHZFLD25EMQMCEZPM.JPG?auth=0fcaf45b680b6ba31513f4ba23a9e0333026484afb92702d48422f7208985a36&width=180&quality=90" loading="lazy" width="180" height="120"/></div><div class="river-item__content"><h2 class="river-item__headline">Where are the best tamales in the Portland area? Nominate your favorite spot in our Readers Choice Awards</h2><p class="river-item__summary">Nominations are open until 11 p.m. Monday, Feb. 24, 2025.</p><div class="article__details--byline"><time class="" dateTime="1740031201"></time><span>Veronica Nocera</span></div></div></a></li><li class="river-item"><a class="river-item__headline-link" href="https://www.oregonlive.com/dining/2025/02/10-years-in-portland-womens-brewing-festival-keeps-growing.html"><div class="river-item__image"><img class="river-item__thumbnail-image" alt="A crowd of festival-goers fills The Redd on Salmon Street in March 2023. An anticipated crowd of 1,500 has prompted organizers this year to break the festival into two sessions on Sunday, March 10, 2024." src="https://www.oregonlive.com/resizer/v2/2KM6RGXITZHDPEAMKCH2T22MBE.JPG?auth=a5e2aec5d37d652c37b6c18e8b7ba9d01ed30a7065d0e273cfd200e92d9530eb&width=180&quality=90" loading="lazy" width="180" height="120"/></div><div class="river-item__content"><h2 class="river-item__headline">10 years in, Portland women’s brewing festival keeps growing</h2><p class="river-item__summary">Over a decade, the event has become one of the highlights of the city's beer scene.</p><div class="article__details--byline"><time class="" dateTime="1739964083"></time><span>Lizzy Acker</span></div></div></a></li><li class="river-item"><a class="river-item__headline-link" href="https://www.oregonlive.com/dining/2025/02/kens-artisan-pizza-opens-in-bend-this-week.html"><div class="river-item__image"><img class="river-item__thumbnail-image" alt="The dining room at Ken's Artisan Pizza's new Bend location." src="https://www.oregonlive.com/resizer/v2/55BQBKZNDBAAJCCU7JGFBAPUV4.png?auth=0d94bac84c72f7d0345554d05326ae28f7cbc7c0f3b32bb6e49d631b3191fe81&width=180&quality=90" loading="lazy" width="180" height="120"/></div><div class="river-item__content"><h2 class="river-item__headline">Ken’s Artisan Pizza opens in Bend this week</h2><p class="river-item__summary">The pizzeria maxed out production capacity at its original Portland location years ago.</p><div class="article__details--byline"><time class="" dateTime="1739956502"></time><span>Michael Russell</span></div></div></a></li><div class="ad-wrapper ad-wrapper--river-ad"><div id="6" class="ad-unit" data-cy="InFeed_Center" aria-hidden="true"></div></div><li class="river-item"><a class="river-item__headline-link" href="https://www.oregonlive.com/timbers/2025/02/check-out-the-new-food-options-at-providence-park-this-season.html"><div class="river-item__image"><img class="river-item__thumbnail-image" alt="House-smoked brisket loaded nachos will be available at Portland Timbers and Thorns home matches at Providence Park in 2025. " src="https://www.oregonlive.com/resizer/v2/7BVOJEQSAZBYFGRD7YMZ6VS2MI.jpg?auth=394f6930cb260a039143c7a68f40cb2052027b92b2815d4d8b288208535fb0ad&width=180&quality=90" loading="lazy" width="180" height="120"/></div><div class="river-item__content"><h2 class="river-item__headline">Check out the new food options at Providence Park this season</h2><p class="river-item__summary">Fans at Portland Timbers and Thorns home matches will have new food options at Providence Park this season. </p><div class="article__details--byline"><time class="" dateTime="1739955600"></time><span>Sean Meagher</span></div></div></a></li><li class="river-item"><a class="river-item__headline-link" href="https://www.oregonlive.com/business/2025/02/should-homeowners-worry-about-backyard-chicken-coops-and-bird-flu.html"><div class="river-item__image"><img class="river-item__thumbnail-image" alt="The chicken coop in the Agawam backyard of the Ehle family. Agawam is looking into passing an ordinance to allow resident to keep backyard chickens. (Aprell Munford / The Republican) 12/8/2023" src="https://www.oregonlive.com/resizer/v2/SC2TKL5BKFAQDI3IXCWVFAVAAA.jpg?auth=a1f4bd0c734b68d653df764dca19da07cd75f16c512f6e1e19e2d60500499770&width=180&quality=90" loading="lazy" width="180" height="120"/></div><div class="river-item__content"><h2 class="river-item__headline">Should homeowners worry about backyard chicken coops and bird flu?</h2><p class="river-item__summary">For owners of small flocks that range from backyard coops to small egg farms, anxieties are high over an ongoing avian flu outbreak that some experts predict could worsen as spring approaches and wild birds migrate.</p><div class="article__details--byline"><time class="" dateTime="1739944801"></time><span>The Washington Post</span></div></div></a></li><li class="river-item"><a class="river-item__headline-link" href="https://www.oregonlive.com/dining/2025/02/north-portland-dirty-soda-shop-fizz-n-sip-brings-a-taste-of-utah-to-the-rose-city.html"><div class="river-item__image"><img class="river-item__thumbnail-image" alt="Fizz and Sip is a new dirty soda shoppe in north Portland." src="https://www.oregonlive.com/resizer/v2/L3D4OJNQSVEVJOGEBXM2NPBTNM.JPG?auth=c2e07178b52e08dbe92b06913c6499bd4b0acc95f5c7d118713bca381d008187&width=180&quality=90" loading="lazy" width="180" height="120"/></div><div class="river-item__content"><h2 class="river-item__headline">North Portland ‘dirty soda’ shop Fizz N Sip brings a taste of Utah to the Rose City</h2><p class="river-item__summary">The store has a build-it-yourself menu, along with preset drinks named for Oregon landmarks. </p><div class="article__details--byline"><time class="" dateTime="1739888940"></time><span>Veronica Nocera</span></div></div></a></li><li class="river-item"><a class="river-item__headline-link" href="https://www.oregonlive.com/business/2025/02/heres-who-is-paying-the-most-for-bird-flu-related-egg-troubles.html"><div class="river-item__image"><img class="river-item__thumbnail-image" alt="Cartons of eggs sit inside cooler at Norma's Sweets Bakery Tuesday, Feb. 11, 2025, in New Orleans. (AP Photo/Stephen Smith)" src="https://www.oregonlive.com/resizer/v2/7Z4OTKJDYRFH5CPR3HA2ISGKAM.jpg?auth=09d58796193aa66c066e7301c6306f0b3ade5516ed60dcd93ca7e5344a970cb8&width=180&quality=90" loading="lazy" width="180" height="120"/></div><div class="river-item__content"><h2 class="river-item__headline">Here’s who is paying the most for bird flu related egg troubles</h2><p class="river-item__summary">Chicken and egg shortages have prompted grocers to limit shoppers’ egg-carton purchases and restaurants to add surcharges for omelets.</p><div class="article__details--byline"><time class="" dateTime="1739882834"></time><span>The Washington Post</span></div></div></a></li><div id="infeed-nativo2" class="river-item--nativo"></div><li class="river-item"><a class="river-item__headline-link" href="https://www.oregonlive.com/dining/2025/02/kens-artisan-bakery-expands-with-nearby-annex-pizza-will-return.html"><div class="river-item__image"><img class="river-item__thumbnail-image" alt="A pizza rests on the counter at Ken's Artisan Bakery during an early Monday pizza night." src="https://www.oregonlive.com/resizer/v2/UDGGCATY3ZFMHITTUJJTWALPLY.jpg?auth=f9ab6e1afbd636f53cbb2f61d9ac5002c3f0873a278fcef55af49a3ac20ea3c9&width=180&quality=90" loading="lazy" width="180" height="120"/></div><div class="river-item__content"><h2 class="river-item__headline">Ken’s Artisan Bakery expands with nearby Annex; pizza will return</h2><p class="river-item__summary">“Customers let me know at every turn how much they want pizza back."</p><div class="article__details--byline"><time class="" dateTime="1739858400"></time><span>Michael Russell</span></div></div></a></li><li class="river-item"><a class="river-item__headline-link" href="https://www.oregonlive.com/food/2025/02/classic-portland-mcmenamins-location-is-set-to-close-after-35-years.html"><div class="river-item__image"><img class="river-item__thumbnail-image" alt="McMenamins' Rams Head location on Northwest 23rd Avenue and Hoyt Street is closing its doors." src="https://www.oregonlive.com/resizer/v2/VXYYOID4C5GDTHBMNAWQ3WSELA.jpg?auth=56c9cef8d98810ca9b136c61e002ce92162b2a6e98dc815167a193edb6e950ed&width=180&quality=90" loading="lazy" width="180" height="120"/></div><div class="river-item__content"><h2 class="river-item__headline">Classic Portland McMenamins location is set to close after 35 years</h2><p class="river-item__summary">An old standard on Northwest 23rd Avenue is closing its doors.</p><div class="article__details--byline"><time class="" dateTime="1739798462"></time><span>Lizzy Acker</span></div></div></a></li></ul><p><a href="https://www.oregonlive.com/archives/food/">Food and Dining Archives</a></p></main><div id="sidebar" class="sidebar"></div></div></div><div id="footer" class="footer"><nav class="footer__nav" aria-label="footer"><h2 class="footer__nav-title footer__nav-title--hidden">Footer Navigation</h2><div class="footer__nav-wrapper"><div class="footer__nav-header"><img 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is a <a href=\"https://sanctuarylaw.uoregon.edu/\" target=\"_blank\" rel=\"\">sanctuary state</a> and welcomes people from many other countries. Now thatOregon lawmakers are considering supporting <a href=\"https://olis.oregonlegislature.gov/liz/2025R1/Measures/Overview/SB611\" target=\"_blank\" rel=\"\">SB 611</a>, known as the Food for All Oregonians program, we want to see that assistance goes to all those that need it, (“<a href=\"https://www.oregonlive.com/politics/2025/01/oregon-advocates-push-lawmakers-to-provide-food-benefits-to-immigrants-excluded-by-feds.html\" target=\"_blank\" rel=\"\">Oregon advocates push lawmakers to provide food benefits to immigrants excluded by feds</a>,” Jan. 27). "},{"_id":"REN3LITJWVF57N6L6J5GPUSWW4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Immigrant and refugee communities, people of color, and many othersexperience food insecurity at two to three times the rate of white Oregonians. Being awhite person myself, I often struggle to buy enough healthy foods, so I worryabout those who have far less to survive on."},{"_id":"GHTNBA54GFBCPCQKGJEBANLQYY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Those who have immigrated here have enough problems with language barriers, findinghousing assistance and other struggles. Going to school or work with an empty stomach should not be a consequence of one’s immigration status. The solution would be to ensure everyone has the human right to food."},{"_id":"XBES5U3ANVEAPBTGNQHEMVUPMI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"As a constituent of Oregon Senate Majority Leader Kayse Jama and Rep. Andrea Valderrama, I’ve noticed both of them are committed to creating a strong Oregon bysupporting immigrants. 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Cook</a> and his father, Tom M. Cook, in 2018. The orbiting planets are left over from Ecliptic, the brewery opened by legendary brewer John Harris here in 2013. "},{"_id":"S7IDWOIR2FHQNKH4PSL5Y646RU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The solar system wasn’t visible for long. On Saturday March 1, Von Ebert will hold the long-awaited grand opening of its new brewery and taproom, marking the start of a major expansion for the award-winning brewery. (An opaque backing has already been installed behind the boar.) The new facility, which includes a new brewing system purchased in 2022, will allow Von Ebert to grow production from around 4,000 barrels per year to more than 20,000. "},{"_id":"IYNCZ54X5NAY7DVTHPJ7LFZLUY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“We’ve been planning this expansion for three and a half, four years,” said Sam Pecoraro, speaking at the new brewery as fresh cans of Volatile Substance spun along a canning line nearby. “The whole business model is to get more flexible. We needed to move into a post-COVID business model where we can make a ton of different beers quickly and get them out efficiently to grocery stores.”"},{"_id":"KFKX5WGQX5CLVAY53M72ZKPAE4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"With the beer industry in the midst of an extended downturn, the expansion was designed to help the company put more beer into six packs, and to free up capacity for expansion into California, Colorado, Idaho and Washington. The push up north has proven particularly fruitful."},{"_id":"YCOP2FBUHVHEFPK5YXZAXZKRYM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“We just got multiple 12-ounce six packs into all of the Fred Meyers in Southwest Washington,” Pecoraro said. (Vancouver-area landlords hoping to land a big fish taproom might want to contact Von Ebert.)"},{"_id":"AMMSEAQMANDUFP6TBHJQWTFHKA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Led by brewmaster Pecoraro, Von Ebert sprouted from the old Fatheads six years ago to become one of Portland’s top breweries, winning major accolades at the prestigious Great American Beer Festival for its flagship IPA — Volatile Substance — and Pilsner. Eric Ebel is Von Ebert’s Director of Brewing Operations. Becca Linn is the lead brewer at the Mississippi location."},{"_id":"PZE4E6ZXNVEB5CTKCIT4BFCDNI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"On March 1, Von Ebert fans will get their first look at the brewery’s revamped taproom, which includes decor and furniture from the brewery’s recently closed Pearl District and Cascade Station locations. The old Ecliptic patio is due for a makeover of its own, one that will include a new wooden covering similar to the one at Prost just up the road and a stage pointing toward the taproom’s garage doors for hosting live music in the summer."},{"_id":"J4FOQMWT6JGEBHAGS5F3AQW7JA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Rather than run its own kitchen, Von Ebert turned to Harlan Poterfield, the owner of the rising Texas-style barbecue pop-up Har-BQ. Porterfield won’t be open every day — QR code menus will offer food from nearby businesses — but he does plan to serve smoked meats from his truck several days a week. Look for daily specials, including smoked beef cheeks on Friday, brisket on Saturday and a Sunday special that’s still TBD."},{"level":2,"_id":"645FE2AHHFBA7CLAJFCT3FKAAQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"<b>If you go</b>"},{"_id":"TJWVNE2ZCFFKTO7SZDBP6WUUYQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>What:</b> Von Ebert’s new brewery and taproom is set to open in the old Ecliptic Brewing space"},{"_id":"CMQO7LKEMZEALDCASYYTZCO7MA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>When:</b> Noon to 10 p.m., Saturday, March 1"},{"_id":"YQI7XKIBKJDZZJBIN7CIO5CBVA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Where:</b> 825 N. Cook St."},{"_id":"Y4UVQINM3FD3TJMAWNYUWXRHJE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"— Michael Russell; <a href=\"mailto:mrussell@oregonian.com\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"mailto:mrussell@oregonian.com\">mrussell@oregonian.com</a>"},{"level":3,"_id":"ZYBURO5H6FCIVEGPRDVJHFTT7Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"Subscribe to The Best Thing I Ate This Week newsletter"},{"_id":"SVRA55WUPJCOBB6NEFYJI6V46E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Each week, restaurant critic Michael Russell takes Oregonian/OregonLive subscribers along on his culinary explorations. Not a subscriber? You can receive a few weeks of The Best Thing I Ate This Week newsletter as a free trial. <a href=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\" rel=\"noopener noreferrer\" title=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\">Sign up here</a>."},{"_id":"NQYPREPAXFAWPLCZCRRR3U2COU","type":"raw_html","content":"<adi-stories-by-author adiWidgetId=\"widgie-6bfd17c6-d091-4412-83e8-9a89b746acc3\"></adi-stories-by-author>"},{"_id":"5EX5KHOPXJFNRBB4OPENESXL3I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""}],"subheadlines":{"basic":""},"description":{"basic":"Instead of its own kitchen, the brewery has tapped a rising local barbecue pop-up to provide Texas-style smoked brisket, beef cheeks and Pacific Northwest sides."},"language":"","source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"sections":[{"path":"/dining","parent":{"default":"/"},"_website":"oregonlive","parent_id":"/","name":"Dining Out","description":"Get Portland & Oregon dining guide, restaurant and bar reviews, and food and drink articles. 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To date, the company hasn’t reported any illnesses due to the plastic contamination, <a href=\"https://www.realsimple.com/trader-joes-frozen-food-recall-2025-11682335\" target=\"_blank\" rel=\"\" title=\"https://www.realsimple.com/trader-joes-frozen-food-recall-2025-11682335\">reports Real Simple.</a> "},{"_id":"4FDCW6Y4XBCXJNBNYNRTOIBURQ","type":"raw_html","content":"<adi-stories-by-section-tag adiWidgetId=\"widgie-9643ba03-0d87-471d-a314-5d83da1ba283\"></adi-stories-by-section-tag>"},{"_id":"NOXDBTZEDBH2JLFJAMIWDXSIII","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"California-based food producer Tri-Union Seafoods has voluntarily recalled<a href=\"https://www.al.com/news/2025/02/canned-tuna-recall-over-fatal-botulism-risk-hits-major-stores.html\" target=\"_blank\" rel=\"\" title=\"https://www.al.com/news/2025/02/canned-tuna-recall-over-fatal-botulism-risk-hits-major-stores.html\"> canned tuna products sold at retailers including Trader Joe’s, Publix, and HEB. </a>"},{"_id":"WRHDGX3NFRCORJHPVI5HAUW2OU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"A list of the products’ specific can codes, ‘Best if Used By’ dates, and UPC numbers <a href=\"https://www.prnewswire.com/news-releases/tri-union-seafoods-issues-recall-of-select-genova-van-camps-h-e-b-and-trader-joes-tuna-cans-due-to-clostridium-botulinum-risk-302371717.html\" target=\"_blank\" rel=\"\" title=\"https://www.prnewswire.com/news-releases/tri-union-seafoods-issues-recall-of-select-genova-van-camps-h-e-b-and-trader-joes-tuna-cans-due-to-clostridium-botulinum-risk-302371717.html\">are listed here.</a>"},{"_id":"Q3TXUQ7VJZHHDOG3D3CPBHISUE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Tri-Union Seafoods is warning consumers not to eat the impacted tuna, even if the food does not look or smell 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Los huevos, <a href=\"https://www.oregonlive.com/dining/2021/07/one-of-portlands-oldest-and-best-breakfast-restaurants-has-closed-for-good.html#:~:text=On%20July%2013%2C%202020%2C%20Bijou,be%20the%20cafe's%20last%20message.\" target=\"_blank\" rel=\"\">como aprendimos rápidamente en 2020</a>, no viajan bien. Muchos de esos veinteañeros están demasiado ocupados cambiando pañales como para hacer fila. Mientras tanto, los recién llegados han tenido que buscar lugares para vivir más lejos. Los días en que la reputación de la ciudad en cuanto a brunch inspiraba <a href=\"https://www.oregonlive.com/movies/2010/07/pbs_documentary_breakfast_spec.html\" target=\"_blank\" rel=\"\">un libro</a>, <a href=\"https://www.oregonlive.com/entertainment/2010/02/in_portland_the_city_with_quir.html\" target=\"_blank\" rel=\"\">un programa de radio</a> o <a href=\"https://www.dailymotion.com/video/x8hp5u8\" target=\"_blank\" rel=\"\">una parodia de “Portlandia”</a> han quedado atrás."},{"_id":"Y2CI5DIHQFAZPPOMXQ27BRHDS4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Y eso nos lleva a Leticia y Marco Escamilla. La pareja, que comenzó su pop-up después de trabajar en el cercano restaurante mexicano República y sus hermanos, Lilia y De Noche, comenzó a servir un menú de cuatro platillos inspirado en sus ancestros mexicanos en el Cadejo Coffee hace unos cuatro meses. Y durante casi todo ese tiempo, mi amigo Gary ha estado molestándome para que pase por allí."},{"_id":"WACQY7CRBBDFDKKHW3I5EZAYDY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Finalmente nos reunimos el mes pasado, justo a tiempo para el debut de un magnífico tamal de mole relleno de pollo, bañado en mole color café nogal, espolvoreado con semillas de sésamo y coronado con un huevo frito. El mole era excelente, suave y complejo, un matrimonio perfecto con el “mole moca” que caracteriza a Cadejo. Como toda la comida aquí, era sencilla, elegante y bien hecha."},{"_id":"ODPZZJ5DIBARPHMKB3PBWA6HXE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"¿Otros platillos de ese día? Un pequeño montículo de chilaquiles con crema agria, cebolla blanca en curtido y una salsa verde que tenía un sabor de tierra que podría haber sido semilla de calabaza, con la opción de añadir una fina tira de pollo frito o un poco de panza de cerdo ligeramente dorada a un lado. Probamos dos mini memelas, un platillo oaxaqueño parecido a pequeños sopes, uno con queso fresco esponjoso salpicado de salsa macha, el otro glaseado con suaves frijoles negros, queso deshebrado Oaxaca y toques de salsa morita."},{"_id":"Q6MGFJI3HNFKNBIS6LGVB77BPI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Pero algo curioso ocurrió durante las siguientes semanas: Ancestro no dejaba de llamarme de regreso a North Park Blocks, y la comida que servían los Escamilla era cada vez mejor."},{"owner":{"sponsored":false,"id":"advancelocal"},"address":{},"syndication":{},"auth":{"1":"c27cb8b47ba61d2877db699e068ce8c6117c490908e5ffd84a9e812b126a23c4"},"caption":"Leticia y Marco Escamilla operan Ancestro en el Cadejo Coffee en los North Park Blocks.","source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{"associated_tasks":[]},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/L7YJPWKQDRGCTN6GOAWYERFOPA.jpeg","licensable":false,"alt_text":"Leticia y Marco Escamilla operan Ancestro en el Cadejo Coffee en los North Park Blocks.","credits":{"affiliation":[{"name":"Michael Russell | The Oregonian","type":"author"}],"by":[{"name":"Michael Russell","type":"author","byline":"Michael Russell"}]},"subtitle":"Ancestro","width":3403,"creditIPTC":"Michael Russell | The Oregonian","_id":"L7YJPWKQDRGCTN6GOAWYERFOPA","additional_properties":{"fullSizeResizeUrl":"/resizer/ApY5yaQzvupfI0_pSXRnt0AKJ4U=/arc-anglerfish-arc2-prod-advancelocal/public/L7YJPWKQDRGCTN6GOAWYERFOPA.jpeg","owner":"cprofenna@oregonian.com","proxyUrl":"/resizer/ApY5yaQzvupfI0_pSXRnt0AKJ4U=/arc-anglerfish-arc2-prod-advancelocal/public/L7YJPWKQDRGCTN6GOAWYERFOPA.jpeg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/L7YJPWKQDRGCTN6GOAWYERFOPA.jpeg","published":true,"resizeUrl":"/resizer/ApY5yaQzvupfI0_pSXRnt0AKJ4U=/arc-anglerfish-arc2-prod-advancelocal/public/L7YJPWKQDRGCTN6GOAWYERFOPA.jpeg","ingestionMethod":"manual","thumbnailResizeUrl":"/resizer/bmgzyOZje-QzAdOChXs9YDC-Ldg=/300x0/arc-anglerfish-arc2-prod-advancelocal/public/L7YJPWKQDRGCTN6GOAWYERFOPA.jpeg","version":0,"originalName":"IMG_4357.jpeg","mime_type":"image/jpeg","restricted":false,"template_id":7,"galleries":[]},"created_date":"2025-02-20T19:00:10Z","last_updated_date":"2025-02-20T19:00:10Z","height":2552,"image_type":"photograph"},{"_id":"IJCZ5HB7CZABDADN2BQGF5L6PI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Ancestro no siempre anuncia sus menús semanales, pero si lo sincronizas bien, tienes que probar la torta, un sándwich de aspecto humilde que oculta una técnica seria. Para empezar, los Escamilla están haciendo sus propios panes de sándwich en pequeños lotes usando una batidora básica. Estas suaves y mantecosas teleras les recordaron a mis padres, quien estaban de visita, de los baps, o panecillos de la mañana que ellos crecieron comiendo en Escocia. Fue una muestra de cómo la buena comida puede desencadenar una nostalgia que cruza fronteras."},{"_id":"AUVGLR2ERZFKFEHDOEZD3JYW5E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"En las semanas en que tienen ganas de hornear, los Escamilla dividen sus teleras, las doran a la parrilla hasta que queden crujientes y luego las rellenan con diferentes rellenos, incluyendo un chile relleno, una frittata de huevo y una reciente chuleta de cerdo ahumada con puré de frijoles negros, pimiento poblano salteado, lechuga y mayonesa. Si estas tortas fueran lo único que Ancestro tuviera, el pop-up seguiría mereciendo la pena."},{"_id":"VJDLKAKCQFB7FONRZXOCE7TH3Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Pero con respecto al sándwich, mi plato favorito hasta ahora ha sido el tlacoyo, un platillo prehispánico de masa de las Tres Hermanas con forma de un óvalo —<a href=\"https://en.wikipedia.org/wiki/Deflategate\" target=\"_blank\" rel=\"\">un balón de fútbol americano desinflado</a>, en otras palabras— que envuelve una sorprendente veta de frijol negro. Éste se corona con un delgado bloque de huevo revuelto, y luego todo el tlacoyo se baña en una ligera salsa de jitomate y cebolla. Por un momento, podrías preguntarte si esto es una versión mexicana del <a href=\"https://www.oregonlive.com/dining/2025/01/youve-seen-tigards-kyuramen-on-tiktok-is-it-any-good-review.html\" target=\"_blank\" rel=\"\">omurice que probamos recientemente en Kyuramen</a>, antes de darte cuenta de lo tonto que suenas."},{"_id":"YDMTLETOK5CFTGZO6U5T2GFFCM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Esto no es la primera colaboración de desayuno conmovedora de Cadejo. Antes de Ancestro, la cocina fue el hogar de Balong, una sensación de sándwich de desayuno filipino que recientemente anunció planes para abrir una panadería en un local físico en lo que parece ser el Fubonn Shopping Center. Antes de eso, fue Matutina, un híbrido de panadería-cafetería del grupo República."},{"_id":"SYNVLOJGORBDVHHRW2EGXQZED4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"El mérito es de Jacob Abea, propietario de Cadejo —y de Above GRND, Courier, Deadshot, Less and More, Spella y todas las demás cafeterías estupendas de la zona— por no dejarnos otra opción que seguir viniendo al centro."},{"owner":{"sponsored":false,"id":"advancelocal"},"address":{},"syndication":{},"auth":{"1":"b8c8d295efaa2c201512371103e51e5c9486501faa3bc719d4e541c41c918c07"},"caption":"El tlacoyo de Ancestro, un platillo prehispánico de masa relleno aquí con frijol negro y cubierto con un delgado bloque de huevo revuelto y una ligera salsa de jitomate y cebolla, fue el platillo favorito de nuestro crítico en el pop-up hasta ahora.","source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{"associated_tasks":[]},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/BHTEADDLNNH6BAF33UNR7EX44M.jpeg","licensable":false,"alt_text":"El tlacoyo de Ancestro, un platillo prehispánico de masa relleno aquí con frijol negro y cubierto con un delgado bloque de huevo revuelto y una ligera salsa de jitomate y cebolla, fue el platillo favorito de nuestro crítico en el pop-up hasta ahora.","credits":{"affiliation":[{"name":"Michael Russell | The Oregonian","type":"author"}],"by":[{"name":"Michael Russell","type":"author","byline":"Michael Russell"}]},"subtitle":"Ancestro","width":4032,"creditIPTC":"Michael Russell | The Oregonian","_id":"BHTEADDLNNH6BAF33UNR7EX44M","additional_properties":{"fullSizeResizeUrl":"/resizer/x3zaOYMntqT5z2jMxvxOzUcoHi0=/arc-anglerfish-arc2-prod-advancelocal/public/BHTEADDLNNH6BAF33UNR7EX44M.jpeg","owner":"cprofenna@oregonian.com","proxyUrl":"/resizer/x3zaOYMntqT5z2jMxvxOzUcoHi0=/arc-anglerfish-arc2-prod-advancelocal/public/BHTEADDLNNH6BAF33UNR7EX44M.jpeg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/BHTEADDLNNH6BAF33UNR7EX44M.jpeg","published":true,"resizeUrl":"/resizer/x3zaOYMntqT5z2jMxvxOzUcoHi0=/arc-anglerfish-arc2-prod-advancelocal/public/BHTEADDLNNH6BAF33UNR7EX44M.jpeg","ingestionMethod":"manual","thumbnailResizeUrl":"/resizer/rU3Nyx5wpXoMYdZHRu5K1ZVPxS8=/300x0/arc-anglerfish-arc2-prod-advancelocal/public/BHTEADDLNNH6BAF33UNR7EX44M.jpeg","version":0,"originalName":"IMG_4349.jpeg","mime_type":"image/jpeg","restricted":false,"template_id":7,"galleries":[]},"created_date":"2025-02-20T19:00:10Z","last_updated_date":"2025-02-20T19:00:10Z","height":3024,"image_type":"photograph"},{"_id":"JEV7VZAUNFBRNIFVQ4RETQ3LSQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"A riesgo de sonar como <a href=\"https://www.youtube.com/watch?v=Cxpm-xYSvkU\" target=\"_blank\" rel=\"\">Anton Ego después de un plato de ratatouille CGI</a>, Ancestro ha sido una de las experiencias gastronómicas más agradables y optimistas que he tenido en mucho tiempo. Hablando con los Escamilla, la pareja —que también trabajó en Tamale Boy y, más recientemente, en Proud Mary — se muestra tan respetuosa como apasionada por la cocina. Y están aquí, en uno de los tramos más difíciles del centro, rindiendo homenaje al linaje de cocineros y reposteros de sus familias con una comida hermosa y honesta que resulta ser el mejor brunch nuevo de Portland en años."},{"_id":"D3SXOVRJRRHOTLQZWNNR3RSXAI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Es tentador mirar hacia adelante, imaginar cómo sería este menú en un espacio propio, con sus propias bebidas y decoración. Pero eso es una quimera. Por ahora, disfrutemos de Ancestro tal y como es."},{"_id":"FDVUYVELCZGO5MGT2OAY2RZD3I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Platillos recomendados:</b> Tlacoyos, tortas, chilaquiles y memelitas —espera, ¿acabo de enumerar todo el menú?— además de las animadas bebidas de café de Abea."},{"_id":"XCISDXPPY5HY7JWSJKXEQYIR3U","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Detalles:</b> El menú de Ancestro cambia cada semana, pero suele servirse de 9 de la mañana a 2 de la tarde de jueves a domingo en el 804 N.W. Couch St."},{"_id":"IU4NSFAJ65F7JJLOSNZYGIQ5VI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Opciones vegetarianas:</b> El menú más reciente de Ancestro incluía tamales de frijol negro y chilaquiles con salsa verde, mientras que los grandes sopes con frijoles refritos y nopal en escabeche probablemente podrían hacerse sin pollo. Incluso algunas de las tortas han sido vegetarianas (aunque no la chuleta de cerdo ahumada que probé la semana pasada)."},{"_id":"57YA6TZK2RBM7LF5KAFGQAW2OI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Accesibilidad: </b>Cadejo tiene puertas dobles grandes y mesas en su mayoría accesibles. Me encontré con algunas obras de construcción y otros obstáculos en la acera en los alrededores del barrio."},{"_id":"SH7CTECMRFGQ5F34HGVFP2FYLM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Transporte público:</b> Más de una docena de líneas de autobús, el tren ligero MAX y el tranvía de Portland paran a dos cuadras de Cadejo Coffee."},{"_id":"Q5P6KCUOKRF7TEE4T4AAJ4NB7Q","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>¿Qué más?:</b> El ex chef de St. Louis Rob Connoley se unirá a los Escamilla en la cocina de Cadejo para un pop-up con platillos neomexicanos junto al menú de Ancestro el sábado 22 y el domingo 23 de febrero."},{"_id":"5356TSFSSBBJXFUXTH2HLJV3RA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"— Michael Russell; <a href=\"mailto:mrussell@oregonian.com\" target=\"_blank\" rel=\"\">mrussell@oregonian.com</a>"},{"_id":"TNN3LAY7CFF7HPQZIF2CJ2HSIU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>Se utilizó inteligencia artificial generativa para traducir el contenido original del inglés al español. El texto fue revisado por una periodista de habla hispana.</i>"},{"level":3,"_id":"3XEO24OYPRC5RD55RGRDMO5A4E","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"Suscríbase al boletín The Best Thing I Ate This Week"},{"_id":"2ZGW3HQKYFHJ5F7MMGISNYLWAQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Cada semana, el crítico gastronómico Michael Russell lleva a los suscriptores de The Oregonian/OregonLive a sus exploraciones culinarias. ¿No es suscriptor? Puede recibir algunas semanas del boletín The Best Thing I Ate This Week como prueba gratuita. <a href=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\" target=\"_blank\" rel=\"\">Regístrese aquí</a>."},{"_id":"VWZL2ZBH35H7LJD47UKDLFX6P4","type":"raw_html","content":"<adi-stories-by-section-tag adiWidgetId=\"widgie-a22ad62d-4dbb-4239-86d1-8a73ba5815b6\"></adi-stories-by-section-tag>"}],"description":{"basic":"Es tentador mirar hacia adelante, imaginar cómo sería este menú en su propio espacio, con sus propias bebidas y su propia decoración. Pero eso es una tontería. 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Killingsworth St., </i><a href=\"http://mistaconespdx.com\" target=\"_blank\" rel=\"\"><i>mistaconespdx.com</i></a><i> </i>"},{"_id":"YT52J7KV4VHEDMY2MXBWHVCUTY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Los propietarios Polo Bañuelos y Carlos Reynoso, una pareja casada, comenzaron Mis Tacones como un concepto emergente en el 2016. Abrieron su restaurante mexicano tradicional hace tres años este mes. "},{"_id":"KOUECIMGWJEMNGJFI7B643ASHM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Toda la idea comenzó como un proyecto de arte social,” dijo Bañuelos. Reynoso es artista e ilustrador, y completó una maestría en arte y práctica social en la Universidad Estatal de Portland (PSU). "},{"_id":"I4P66HCTJVEE5MIVAHW65BLRKE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Tanto Bañuelos como Reynoso crecieron en el sur de California y se mudaron a Portland en 2015. "},{"_id":"ILWJPQVW5BFABCELCAF5JEQDAE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Es un proyecto que comenzó simplemente porque extrañabamos nuestro hogar y extrañabamos nuestra comunidad,” dijo Reynoso. “Queríamos crear eso aquí, y queríamos hacerlo como taqueros, siendo vendedores ambulantes. Queríamos unir nuestras intersecciones para crear algo especial que incluyera nuestro hogar, nuestra cultura, nuestra identidad todo junto.” "},{"_id":"RJWZKL5KVVBBFDUPV4BQGFC534","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Reynoso había trabajado en cocinas en Los Ángeles, mientras que Bañuelos tenía una formación culinaria menos formal. Ninguno de los dos había sido dueño de un restaurante. "},{"_id":"3J6BOQK6QJHAZADVZI4ULZOQOU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Aprendí a cocinar con mi familia, simplemente siendo curioso en la cocina cuando era niño,” dijo Bañuelos. “Es muy especial para mí poder alimentar a la gente y compartir la comida con las comunidades. En nuestra cultura, la comida es el centro de reunión y comunidad.” "},{"_id":"LK3ZJAZZXJCCVOOBP3SQBMBRLU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Gran parte de los <a href=\"https://mistaconespdx.com/order\" target=\"_blank\" rel=\"\">elementos del menú</a> son versiones adaptadas para veganos de recetas familiares. La asada vegana de Mis Tacones se elabora en casa con seitán, y su pollo vegano se elabora con soya texturizada. También elaboran sus propios quesos veganos, exprimen sus jugos en el momento y crean sus propios néctares para cócteles y cócteles sin alcohol. "},{"_id":"K4BIU3P5TRB4NJ6ZQ2X6LHLZRA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“El queso cotija que hacemos, que le ponemos a nuestros nachos, tarda unos tres días en hacerse,” dijo Reynoso. “Es mucho trabajo. Estamos haciendo comida reconfortante, pero es muy compleja.” "},{"_id":"4HZESRAR6RGRZEVL543BZ64CQM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Todo ese arduo trabajo ha valido la pena. En diciembre, la revista VegNews nombró a Mis Tacones como la mejor comida mexicana vegana del país. El restaurante también ocupó el puesto número 5 en una encuesta reciente de lectores de The Oregonian sobre <a href=\"https://www.oregonlive.com/dining/2024/10/here-are-the-5-best-mexican-restaurants-in-the-portland-area-readers-choice-awards.html\" target=\"_blank\" rel=\"\">el mejor restaurante mexicano</a>. 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Killingsworth St., </i><a href=\"http://orangeblossomco.com\" target=\"_blank\" rel=\"\"><i>orangeblossomco.com</i></a><i> </i>"},{"_id":"AAJQRX76LZATPN4X5SS7HN3IG4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Orange & Blossom, nombrada la mejor panadería vegana de este año por VegNews, es una pastelería a base de plantas que se especializa en ingredientes de origen local. "},{"_id":"IDUABZ4MFNGWTHOFURGGEHRSGQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<a href=\"https://www.marisakroes.com/\" target=\"_blank\" rel=\"\">Marisa Kroes</a> lanzó la panadería en 2020 en el mercado de agricultores de Kenton, y pronto fue invitada al <a href=\"https://www.portlandfarmersmarket.org/vendor-sales/\" target=\"_blank\" rel=\"\">mercado de agricultores más grande de la PSU</a> (Portland State University). "},{"_id":"WZMJFBY53JBB5OAHKXYQLAMBKQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Todavía puedes encontrar Orange & Blossom en el mercado de la PSU todos los sábados, pero en noviembre de 2023, se expandió a un local físico en Killingsworth. "},{"_id":"U6Y47SV4MZEPTG6II6FW3R5SEE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Quería que realmente se sintiera como una panadería de barrio,” dijo Kroes. “Quería que la gente viniera a tomar su taza de café, y quería poder conocer realmente a nuestros clientes. Ha sido maravilloso. Todo este barrio ha sido realmente acogedor.”"},{"_id":"54AIS5KVLRB5FBYHMVY6XSJLOM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Kroes supuso que aproximadamente la mitad de sus clientes son veganos, pero la otra mitad son simplemente fanáticos de su repostería. "},{"_id":"AYSE5CBEVVFSTMZHE2AOJ7KALY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Cuando abrimos en el mercado de agricultores, no anuncié abiertamente que éramos veganos, y todavía no lo hago,” dijo. “Eso nos permitió ser una panadería para todos. La gente pasaba y decía: ‘Oh, esa galleta se ve muy buena, la voy a probar’ en lugar de decir, ‘Oh, esa es una galleta vegana.’”"},{"_id":"E6NJG27DQBHTFFG6H3OAVPRPXA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Kroes es una pastelera de formación clásica que pasó más de una década trabajando en restaurantes de alta gama que usaban huevos y productos lácteos. Cuando abrió su propia panadería, quiso enfocarse en su ética vegana. "},{"_id":"ECV3X2JI5RGYXM3PCG46DAL3OE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Soy pastelera en una cocina que rompía cientos de huevos todos los días. 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Killingsworth St., </i><a href=\"http://uppermoontattoo.com\" target=\"_blank\" rel=\"\"><i>uppermoontattoo.com</i></a><i> </i>"},{"_id":"STESFM3W3JCFHJDJXIMFBFYF7U","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Resulta que los tatuajes no necesariamente son veganos. "},{"_id":"TIJQMBGJ2RAPRK6CCK74YAF67I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Las tintas utilizadas, especialmente las tintas negras, pueden contener subproductos animales como carbón de huesos o goma laca de escarabajos. La glicerina utilizada para hidratar los tatuajes nuevos puede contener grasa animal. "},{"_id":"USGOSOTTQFGRNDM4LNJS6GV22U","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"En Upper Moon Tattoo, los propietarios Jennifer Frances y su esposo, Arjay, se aseguran de que todos los productos que se utilizan para hacer un tatuaje sean veganos. "},{"_id":"YFHYMEUYWRFXTOLHKYAR435RZY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Nos aseguramos de que los ungüentos, las tintas, los jabones y todo eso no estén probados en animales y no contengan productos animales,” dijo Jennifer Frances. "},{"_id":"BP4NR5QNV5D2HIVCKZRDPDG65E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"La pareja trabajó anteriormente en Scapegoat Tattoo en el minicentro comercial vegano en Stark, por lo que conocían los beneficios de estar al lado de otros negocios veganos cuando abrieron Upper Moon en noviembre del 2022. "},{"_id":"JDGTEVQXGNH73LY3BVNC4PIFTI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Esa es definitivamente la razón por la que elegimos venir aquí,” dijo Frances. "},{"_id":"IEOFMJ7Y4VGGRCQ6COW4EP3CKE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Se les pide a los clientes que no traigan comida que no sea vegana a las citas, y con varios restaurantes veganos al lado, ofrecer opciones de comida alternativas ha sido fácil. "},{"_id":"KLCP7PFR5ZBFLBRJCALZXRVOWU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Upper Moon tiene cinco tatuadores, cada uno con una especialidad artística diferente. Frances se centra en estilos celestiales, florales y motivos animales con mezclas de colores llamativos. Su esposo se especializa en estilos de anime. "},{"_id":"53TRVYZL4ZDF3ICCDJHKJUEDG4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"La tienda vende calendarios, camisetas y posters de arte con el trabajo de algunos de sus artistas. Ocasionalmente tienen ventas imprevistas y eventos para recaudar fondos donde una parte de las ganancias se destina a santuarios de animales. "},{"_id":"PTSAVZVSKJATVP47WJY56MX25Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"No todos los clientes de Frances son veganos, pero aquellos que lo son aprecian que ella conozca los ingredientes y la procedencia de sus suministros. "},{"_id":"X556CB5DJRC5ZDLWXJDLQV2OWA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Tengo clientes que están felices de no tener que cuestionar el proceso,” dijo Frances. "},{"owner":{"sponsored":false,"id":"advancelocal"},"content_elements":[{"owner":{"sponsored":false,"id":"advancelocal"},"copyright":"The Oregonian","address":{"street_address":"Feral","locality":"Portland","region":"Oregon"},"syndication":{},"auth":{"1":"165d441efeefd6774296d9795c00261058ccc5ccc585278b323eff50ef237840"},"caption":"Restaurante vegano Feral en N.E. 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Killingsworth St., </i><a href=\"http://feralvegan.com\" target=\"_blank\" rel=\"\"><i>feralvegan.com</i></a><i> </i>"},{"_id":"UCVY7ZMWVBBHJHYSF5TFYJU2LA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Los chefs propietarios August Winningham y Ryan Koger abrieron Feral en noviembre de 2023, ocupando un espacio que dejó vacante el primer restaurante vegano de la cuadra, Rabbits Cafe. "},{"_id":"ROPPDAQIAVFNHGQRMRIEFCGL6M","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Ambos llevaban más de 10 años en la industria, pero en Feral es su primera vez como propietarios de un restaurante. "},{"_id":"5EIKESJ7V5GY3N4FYBOXXQFUBA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Básicamente hacemos comida vegana de la granja a la mesa,” dijo Koger. “Intentamos abastecernos de todo localmente. Intentamos no utilizar muchos productos comerciales, si es que utilizamos alguno. Se podría decir que es comida estadounidense nueva, pero simplemente cocinamos lo que queremos.” "},{"_id":"RVJPRJCHCBFBXMKL3VVOWSG3AQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Utilizan <a href=\"https://www.otapdx.com/\" target=\"_blank\" rel=\"\">tofu de la marca Ota</a> y <a href=\"https://www.instagram.com/vtopian/?hl=en\" target=\"_blank\" rel=\"\">queso vegano Vtopian</a>, ambos elaborados en Portland. El menú cambia regularmente para ofrecer productos de temporada. "},{"_id":"C7II2RE7CRHZPNZRLWUN56Y52E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Es el deseo de ser un restaurante realmente bueno, no un restaurante vegano realmente bueno,” dijo Winningham. “Y es realmente difícil hacer eso. Es una barrera difícil de romper por muchas razones. Estás rompiendo expectativas.” "},{"_id":"IZWOYPEN2ZG2BEJQXN2VS5IGEY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Entre los platos más populares se encuentran el repollo con mantequilla de cacahuete y mermelada, una cuña de repollo con salsa de cacahuete, mermelada de naranja y chile crujiente. También sirven kimchi frito, pasta fresca y barbacoa o hongo de melena de león a la parrilla, utilizando hongos recién recogidos de <a href=\"https://www.mindful-mushrooms.com/\" target=\"_blank\" rel=\"\">Mindful Mushrooms</a>. 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"},{"_id":"QS56PP5UHRDMNJSLCRSELHJFRA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Pockets of filling encased with masa (maize dough) and wrapped in corn husks, tamales have a history that goes back to ancient Mesoamerica. They continue to be a cultural staple within Central and South American cuisine, <a href=\"https://www.oregonlive.com/food/2024/12/why-tamales-are-a-christmas-staple-in-latino-households.html\" target=\"_blank\" rel=\"\">traditionally enjoyed during the winter holidays and colder months</a>. "},{"_id":"7AXRB3NE5BEVRET2J3WR7DONX4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"So, after a <a href=\"https://www.oregonlive.com/weather/2025/02/portland-snow-disrupts-travel-schools-and-offices-with-freezing-rain-to-come.html\" target=\"_blank\" rel=\"\">few snowy days</a> in mid-February, this week’s <a href=\"https://www.oregonlive.com/topic/readers-choice-2024/\" target=\"_blank\" rel=\"\">The Oregonian/OregonLive’s Readers Choice Awards</a> is all about tamales. "},{"_id":"P4X7Z7UEVNFRZGLEJF4IXLVKQM","type":"raw_html","content":"<adi-stories-by-section-tag adiWidgetId=\"widgie-aa9889dc-5705-4cfd-9232-1117f74fcbc4\"></adi-stories-by-section-tag> "},{"_id":"RHGUX3UWYJD6DLCZMJBGMDML5Q","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"In December, reporter Chiara Profenna took a drive down <a href=\"https://www.oregonlive.com/food/2024/12/tamales-of-tv-highway-7-of-our-favorite-spots-from-beaverton-to-cornelius.html\" target=\"_blank\" rel=\"\">Tualatin Valley Highway in search of Oregon’s best roadside tamales spots</a>. From elote (Mexican street corn), pork and cheese with peppers to pineapple and coconut, eateries offer a variety of sweet and savory fillings. "},{"owner":{"sponsored":false,"id":"advancelocal"},"address":{},"syndication":{},"auth":{"1":"2a64001a0e70e941c47e6ecc74670a032f3d93cdf5ebbbf24820a4f7129eb7c1"},"caption":"Tamal Express is a popular spot in Aloha. 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Hillsboro also houses its fair share of tamales-centric eateries — spots like <a href=\"https://www.oregonlive.com/dining/2024/09/5-mexican-restaurants-in-downtown-hillsboro-worth-the-drive-or-a-trip-on-the-max-blue-line.html\" target=\"_blank\" rel=\"\">Mexican restaurant La Chabelita Taqueria</a> or <a href=\"https://www.hereisoregon.com/places/2023/10/new-hillsboro-mural-celebrates-the-present-and-looks-to-the-future.html\" target=\"_blank\" rel=\"\">M&M Marketplace</a>, home of the <a href=\"https://mandmmarketplace.com/tamal-fest/\" target=\"_blank\" rel=\"\">Annual Fiesta de Tamales</a>. 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You can reach her at </i><a href=\"mailto:vnocera@oregonian.com\" target=\"_self\"><i>vnocera@oregonian.com</i></a><i>, 503-221-8111 or </i><a href=\"https://twitter.com/vernocera?lang=en\" target=\"_blank\"><i>@vernocera</i></a>"},{"level":2,"_id":"UNBAG3APXBGIFPBJUBUQ4QIX4Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"<b>Subscribe to The Best Thing I Ate This Week newsletter</b>"},{"_id":"CCLGBR5NN5C53B4CYLYWL2KH6A","additional_properties":{"inline_comments":[],"comments":[],"_id":1737578875662},"type":"text","content":"<i>Each week, restaurant critic Michael Russell takes Oregonian/OregonLive subscribers along on his culinary explorations. Not a subscriber? You can receive a few weeks of The Best Thing I Ate This Week newsletter as a free trial. </i><a href=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\"><i>Sign up here</i></a><i>.</i>"}],"description":{"basic":"Nominations are open until 11 p.m. Monday, Feb. 24, 2025."},"source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"sections":[{"path":"/dining","parent":{"default":"/"},"_website":"oregonlive","parent_id":"/","name":"Dining Out","description":"Get Portland & Oregon dining guide, restaurant and bar reviews, and food and drink articles. 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"},{"_id":"TJRFWAZGLJBTRD3YXWHNWHNLI4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“There weren’t very many pro female brewers at the time,” she continued. “We had two.”"},{"_id":"QDBBIBGCGFH6BJ2Y4725MY3AOE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"This year, when <a href=\"https://www.shebrew.beer/brewers-2025\" target=\"_blank\" rel=\"\" title=\"https://www.shebrew.beer/brewers-2025\">SheBrew takes over The Leftbank Annex on Saturday, March 8</a> – International Women’s Day, incidentally<b> </b>–<b> </b>there will be more than 50 professionals,<b> </b>McPoland said. "},{"_id":"B7DCFFZ5JNCWLOPRB6VSBNSITE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"And homebrewers will be represented, too."},{"_id":"OMQJMSFFKZCFHMIVOTPBKBOJQQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“That’s always been a cornerstone of the festival,” McPoland said. “And actually one of the biggest draws because it’s very unusual.”"},{"_id":"J7SKSJOKGNFBVHGDO454B4XOW4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Homebrewers, she said, bring smaller batch creations that are coveted by festival attendees."},{"_id":"4X4LK63HUBAPNPTCV4ZBDAEUDM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The crowds coming for those homebrews and the professional brews are growing, too. "},{"_id":"XXB5SOVTGREPXPJM5J75SORPQU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“And last year, we had about 1,600 people,” McPoland said. “We’re expecting probably closer to 1,800 or 2,000 this year.”"},{"_id":"JYKZW53U6BA6VOAAEOXBK7TCWY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The festival began in 2013, but took two years off at various points, making this its 10th year."},{"_id":"P4VN4N2DQRBVBN7OIVQT7RJD5E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Already <a href=\"https://www.shebrew.beer/brewers-2025\" target=\"_blank\" rel=\"\" title=\"https://www.shebrew.beer/brewers-2025\">the tap list is shaping up</a> to include all kinds of wild beers and ciders, including a Belgian Witbier with ginger, coriander, peach puree, and orange peel from Pfriem, a Japanese rice lager with green tea and a tart cherry, ginger, lime and hibiscus cider from Yonder Cider."},{"_id":"2CUA4DK3KNF7LOC4N2FHOXNH3Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"But the festival won’t just have beer and cider. There will be nonalcoholic beverages, artisans, food carts and even kids activities."},{"_id":"PJRVR2OVRNGELLRKF3ETFC6EDM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"SheBrew takes place over one day. Attendees who want to taste the homebrews should come for the first session, from noon to 3 p.m., which costs $35 for eight beer tasting tickets and a homebrew card valid for 10 tastings, or for the VIP session which lasts from 11 a.m. to 3 p.m. and costs $65 for 10 beer tasting tickets and a homebrew card valid for 10 tastings while supplies last."},{"_id":"NN7TNDLW7BAOHPRBX22BSV3YNQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The second session goes from 4 to 7 p.m. and includes 12 beer tasting tickets. "},{"_id":"UO2NV7QRBJCBRKCUIEHHVDOYIY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Kids and other non-drinkers are free."},{"_id":"GI43VUS2PBHK5BAWEFIHOU5XAE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"SheBrew is a collaboration with Human Rights Campaign and the <a href=\"https://oregonbrewcrew.org/\" target=\"_blank\" rel=\"\" title=\"https://oregonbrewcrew.org/\">Oregon Brew Crew</a>, with 100% of the profit going to Human Rights Campaign. <a href=\"https://act.hrc.org/page/161931/event/1?ea.tracking.id=sm_adv_OR_030825\" target=\"_blank\" rel=\"\" title=\"https://act.hrc.org/page/161931/event/1?ea.tracking.id=sm_adv_OR_030825\">Tickets are available here.</a>"},{"_id":"TPHBS2TE2JHCBEVRQFCLP7SLXA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>– </i><a href=\"https://www.oregonlive.com/staff/acker-l/posts.html\" target=\"_blank\" rel=\"\"><i>Lizzy Acker</i></a><i> covers life and culture and writes </i><a href=\"https://www.oregonlive.com/whytho/\" target=\"_blank\" rel=\"\"><i>the advice column Why Tho?</i></a><i> Reach her at 503-221-8052, </i><a href=\"mailto:lacker@oregonian.com\" target=\"_blank\" rel=\"\"><i>lacker@oregonian.com</i></a><i>.</i>"},{"_id":"ZVI76PSG4ZC47JO7BNL2W45MBI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>Our journalism needs your support. Subscribe today to </i><a href=\"https://www.oregonlive.com/subscribe/\" target=\"_blank\" rel=\"\"><i>OregonLive.com</i></a><i>.</i>"},{"level":3,"_id":"TFE7AEPADFDIRE5ET7P66A54FU","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"<b>Subscribe to The Best Thing I Ate This Week newsletter</b>"},{"_id":"22OM4JDMABANXG6JZ2HKGW7MAI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>Each week, restaurant critic Michael Russell takes Oregonian/OregonLive subscribers along on his culinary explorations. Not a subscriber? You can receive a few weeks of The Best Thing I Ate This Week newsletter as a free trial. </i><a href=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\" target=\"_blank\" rel=\"\" title=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\"><i>Sign up here</i></a><i>.</i>"}],"description":{"basic":"Over a decade, the event has become one of the highlights of the city's beer scene."},"source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"entities":[{"score":0.4259,"_id":"Q44","label":"Beer","type":"Food,Beverage"},{"custom_id":"PER0e60efcb5","label":"SheBrew","type":"Person"},{"custom_id":"PER316c549d3","label":"Jenn McPoland","type":"Person"},{"custom_id":"COM9252df07e","label":"Oregon Brew Crew","type":"Company"},{"custom_id":"PER222b8fa15","label":"Lizzy Acker","type":"Person"},{"custom_id":"PER857eece46","label":"Tho","type":"Person"}],"categories":[{"score":1,"classifier":"iab_content_taxonomy","name":"Food & Drink","_id":"210"},{"score":1,"classifier":"iab_content_taxonomy","name":"Food & Drink>Alcoholic Beverages","_id":"211"},{"score":0.4744,"classifier":"iab_content_taxonomy","name":"Food & Drink>Desserts and Baking","_id":"217"},{"score":0.4439,"classifier":"iab_content_taxonomy","name":"Shopping>Party Supplies and Decorations","_id":"161"},{"score":0.396,"classifier":"iab_content_taxonomy","name":"Hobbies & Interests>Arts and Crafts","_id":"248"},{"classifier":"advancelocal_custom_categories","name":"Beer","_id":"cat0057"},{"classifier":"advancelocal_custom_categories","name":"Festivals","_id":"cat0093"}],"content_topics":[{"score":1,"_id":"Q1621599","label":"Homebrewing"},{"score":1,"_id":"Q7214082","label":"Alcoholic drinks"},{"score":1,"_id":"Q6543743","label":"Drinks"},{"score":1,"_id":"Q7467855","label":"Food and drink preparation"},{"score":1,"_id":"Q7214361","label":"Beer"},{"score":1,"_id":"Q8446364","label":"Fermented drinks"},{"score":1,"_id":"Q8311121","label":"Brewing"},{"score":1,"_id":"Q24898236","label":"Malt-based drinks"},{"score":0.8042,"_id":"Q131413","label":"Wheat beer"},{"score":0.731,"_id":"Q6013447","label":"Fermented foods"},{"score":0.7238,"_id":"Q167296","label":"Cider"},{"score":0.6932,"_id":"Q30792086","label":"Food watchlist articles"},{"score":0.6905,"_id":"Q8234322","label":"Alcohol"},{"score":0.6757,"_id":"Q40050","label":"Drink"},{"score":0.6474,"_id":"Q7189897","label":"Biotechnology products"},{"score":0.6315,"_id":"Q6608179","label":"Brewing in Oregon"},{"score":0.5475,"_id":"Q15709638","label":"Pale lager"},{"score":0.5215,"_id":"Q35625","label":"Ginger"},{"score":0.4427,"_id":"Q60776324","label":"PFriem Family Brewers"},{"score":0.414,"_id":"Q13267918","label":"Beer styles"},{"score":0.3982,"_id":"Q8289932","label":"Barley-based drinks"},{"score":0.3832,"_id":"Q41611","label":"Coriander"},{"score":0.3632,"_id":"Q8298664","label":"Drink companies"},{"score":0.3554,"_id":"Q7208175","label":"Fermentation in food processing"},{"score":0.355,"_id":"Q5611149","label":"Foods"},{"score":0.3474,"_id":"Q8244180","label":"American alcoholic drinks"},{"score":0.3393,"_id":"Q1547338","label":"The Oregonian"},{"score":0.3363,"_id":"Q9703849","label":"Cuisine"},{"score":0.3203,"_id":"Q484083","label":"Green tea"}],"sections":[{"path":"/dining","parent":{"default":"/"},"_website":"oregonlive","parent_id":"/","name":"Dining Out","description":"Get Portland & Oregon dining guide, restaurant and bar reviews, and food and drink articles. 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wood-fired oven "},{"_id":"6XWDZCK5PZFRFEH7SWMZM7NRKQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Rather than cannibalize its own customer base in Portland, the pizzeria chose to expand to a 2,800-square-foot space in downtown Bend’s historic Downing Hotel building. That’s where owner Peter Kost, chef Vince Krone and the rest of the Ken’s team have recreated several details from the nearly 20-year-old original, including the same style of Le Panyol oven built by the same artisan."},{"_id":"DVLHTVJT6JEOBHD3444MKGPB7U","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"(The news comes a day after Ken’s Artisan Bakery, the bakery also founded by Forkish but under new ownership, <a href=\"https://www.oregonlive.com/dining/2025/02/kens-artisan-bakery-expands-with-nearby-annex-pizza-will-return.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/dining/2025/02/kens-artisan-bakery-expands-with-nearby-annex-pizza-will-return.html\">announced plans to bring back pizza at its new Northwest Portland annex</a>.)"},{"owner":{"sponsored":false,"id":"advancelocal"},"address":{},"syndication":{},"auth":{"1":"0d94bac84c72f7d0345554d05326ae28f7cbc7c0f3b32bb6e49d631b3191fe81"},"caption":"The dining room at Ken's Artisan Pizza's new Bend location.","source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{"associated_tasks":[]},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/55BQBKZNDBAAJCCU7JGFBAPUV4.png","licensable":false,"alt_text":"The dining room at Ken's Artisan Pizza's new Bend location.","credits":{"affiliation":[{"name":"Courtesy of Ken's Artisan Pizza/Devin White","type":"author"}],"by":[{"name":"Courtesy of Ken's Artisan Pizza/Devin White","type":"author","byline":"Courtesy of Ken's Artisan Pizza/Devin White"}]},"subtitle":"Ken's Artisan Pizza","width":2000,"creditIPTC":"Courtesy of Ken's Artisan Pizza/Devin White","_id":"55BQBKZNDBAAJCCU7JGFBAPUV4","additional_properties":{"fullSizeResizeUrl":"/resizer/2a3MJEF0wG3AsWq1KY1HAwdptL0=/arc-anglerfish-arc2-prod-advancelocal/public/55BQBKZNDBAAJCCU7JGFBAPUV4.png","owner":"mrussell@oregonian.com","proxyUrl":"/resizer/2a3MJEF0wG3AsWq1KY1HAwdptL0=/arc-anglerfish-arc2-prod-advancelocal/public/55BQBKZNDBAAJCCU7JGFBAPUV4.png","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/55BQBKZNDBAAJCCU7JGFBAPUV4.png","published":true,"resizeUrl":"/resizer/2a3MJEF0wG3AsWq1KY1HAwdptL0=/arc-anglerfish-arc2-prod-advancelocal/public/55BQBKZNDBAAJCCU7JGFBAPUV4.png","ingestionMethod":"manual","thumbnailResizeUrl":"/resizer/9_ND6A1fmPYd7xDQOajrjiteATc=/300x0/arc-anglerfish-arc2-prod-advancelocal/public/55BQBKZNDBAAJCCU7JGFBAPUV4.png","version":0,"originalName":"Screenshot 2025-02-18 at 3.33.34 PM.png","mime_type":"image/png","restricted":false,"template_id":7,"galleries":[]},"created_date":"2025-02-19T15:37:00Z","last_updated_date":"2025-02-19T15:37:00Z","height":1338,"image_type":"photograph"},{"_id":"6G3X46TOINAQLHSI4LTLEHPUII","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"In Bend, chef Tim Owen is executing a menu of 12-inch pizzas made with slow-fermented dough, hand-stretched mozzarella, Italian tomatoes, and both classic and seasonal toppings. Starters include Caesar salads, meatballs and giardiniera. The bar offers non-alcoholic options, wine, beer and cocktails. "},{"_id":"PDWV77TFKJEIVI7D4MNKC6A2MI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Opened by baker and James Beard Award-winning author Ken Forkish in 2006, the restaurant was purchased by Kost at the start of 2022. Last year, Ken’s Artisan Pizza was <a href=\"https://www.oregonlive.com/dining/2024/07/new-list-of-top-american-pizzerias-includes-3-from-portland-including-this-newcomer.html\" target=\"_blank\" rel=\"\">named as the fifth best pizzeria in America</a> by the Italian pizza ranking organization 50 Top Pizza. It also sits at No. 4 on The Oregonian’s official ranking of <a href=\"https://www.oregonlive.com/entertainment/restaurants/best-pizza-portland/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/entertainment/restaurants/best-pizza-portland/\">Portland’s best pizza</a> and holds a spot on the newspaper’s guide to <a href=\"https://www.oregonlive.com/entertainment/restaurants/portlands-best-restaurants/\" target=\"_blank\" rel=\"\">Portland’s best restuarants</a>."},{"_id":"4MLMF3TVMVBLHC7GLVPJ4O23TY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>Ken’s Artisan Pizza plans to open in the historic Downing Hotel building, 1033 N.W. Bond St., Bend, on Thursday, Feb. 20. Find the original Ken’s Artisan Pizza at 304 S.E. 28th Ave.</i>"},{"_id":"XI7N3ICDQZB7PCHFSAJP7EMZOI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"— Michael Russell; <a href=\"mailto:mrussell@oregonian.com\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"mailto:mrussell@oregonian.com\">mrussell@oregonian.com</a>"},{"level":3,"_id":"ZYBURO5H6FCIVEGPRDVJHFTT7Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"Subscribe to The Best Thing I Ate This Week newsletter"},{"_id":"SVRA55WUPJCOBB6NEFYJI6V46E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Each week, restaurant critic Michael Russell takes Oregonian/OregonLive subscribers along on his culinary explorations. Not a subscriber? You can receive a few weeks of The Best Thing I Ate This Week newsletter as a free trial. <a href=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\" rel=\"noopener noreferrer\" title=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\">Sign up here</a>."},{"_id":"NQYPREPAXFAWPLCZCRRR3U2COU","type":"raw_html","content":"<adi-stories-by-author adiWidgetId=\"widgie-6bfd17c6-d091-4412-83e8-9a89b746acc3\"></adi-stories-by-author>"},{"_id":"5EX5KHOPXJFNRBB4OPENESXL3I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""}],"subheadlines":{"basic":""},"description":{"basic":"The pizzeria maxed out production capacity at its original Portland location years ago."},"language":"","source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"sections":[{"path":"/dining","parent":{"default":"/"},"_website":"oregonlive","parent_id":"/","name":"Dining Out","description":"Get Portland & Oregon dining guide, restaurant and bar reviews, and food and drink articles. 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Eggs are our number-one business,” Henny said. “But we also have two little kids; we live here on the farm and we also don’t want to get sick.”"},{"_id":"MRSMCBHATBECJI2QCHGBPTHB5U","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"For owners of small flocks that range from <a href=\"https://www.oregonlive.com/hg/2025/02/soaring-egg-prices-are-piquing-interest-in-backyard-chickens-experts-warn-to-think-it-through.html\" target=\"_blank\" rel=\"\" title=\"https://www.oregonlive.com/hg/2025/02/soaring-egg-prices-are-piquing-interest-in-backyard-chickens-experts-warn-to-think-it-through.html\">backyard coops</a> to small egg farms, anxieties are already high over an ongoing avian flu outbreak that some experts predict could worsen as spring approaches and wild birds migrate. But even as disease fears grow, record-high egg prices are spurring people with no experience in raising chickens to start backyard flocks of their own."},{"_id":"M7CEPP5S4BHOBCI6NMCALQGKAM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"HPAI has infected more than 1,550 combined commercial and backyard flocks since it was first confirmed in commercial flocks two years ago. In the past 30 days alone, nearly 160 combined backyard and commercial flocks have been affected, according to data from the Agriculture Department’s Animal and Plant Health Inspection Service. In January, a Louisiana man who was older than 65 and had underlying health conditions was the first known human to die in the outbreak, though the disease is generally considered low-risk for humans, according to the Centers for Disease Control and Prevention."},{"_id":"UMBZH3EZXNHLTBNLF2TFXZFRMA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>A biosecure backyard</b>"},{"_id":"ETRADY3TTVDHPOZNKIWO7PLLU4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The H5 variant of avian influenza first came to the world’s attention in 1997, and scientists have watched for decades as the virus has ebbed, flowed and mutated, infecting humans, cattle and other mammals, according to Carol Cardona, a poultry virologist and professor at the University of Minnesota’s College of Veterinary Medicine."},{"_id":"YF5A5KCPGJCAFCXCAWCM2G5UNQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Infected birds can transmit the virus in respiratory droplets and secretions like saliva and feces, while other animals pick up the virus from contaminated sources such as chicken feed, soil, water dishes and cages."},{"_id":"6LGDDWUTJNFHDBZLVZCNN7LC2U","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Cardona warns that the current threat level is only likely to rise as spring approaches; chickens spend more time outdoors (sunlight stimulates their egg production) and wild birds will pack migratory flyways."},{"_id":"KFK5YYZGZBAGBAHRB2KYTLYMJQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Once a single bird is infected, it can be all but impossible to stop the spread in a large commercial flock or a backyard setting, Cardona said."},{"_id":"H7BC4FNMDNFW7OYIHMU6JNZN4Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“[Avian flu] can kill chickens within two days - it’s rapid,” Cardona said. “What do you have in place right now to prevent the spread to the rest of the flock? If there’s nothing there, the rest of the birds will die a painful death with attendant suffering within the next week.”"},{"_id":"RHFDADC26JDALNU542QWC7UWJI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Henny, the small egg farmer, has relied on her background in nutrition and supply chain industries to enhance the biosecurity at her farm. She’s taken cues from large commercial facilities, washing trucks, making sure anyone near the birds washes their hands before and after contact and sanitizing their work boots."},{"_id":"3B7XJDJ4VNEMTK2565SJG3DR4M","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Cooping her more than 30 chickens might stave off regular predators like foxes and coyotes and buffer the hens from infected wild birds that may land on the property, but they still require time outside. That need, she said will only grow as the days get longer and the weather warms."},{"_id":"Z4XLSF2ID5BI7GS6BHXUSTEC2A","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“They need to roam,” Henny said. “They can’t be cooped up all the time. They’re almost like children - they’ll peck at each other, which creates its own problems.”"},{"_id":"TTU2Z653KRAU3EU747YXZ7HMTM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Losing any or all of her flock would be critical to Henny’s operation now that demand for farm eggs is high amid grocery store shortages. In the peak spring and summer months, Henny can collect three to four dozen eggs a day. This year, Henny’s usual one- to two-month wait-list for eggs is already stretching into June."},{"_id":"EWHY7YP5UNC6NFBE46C2XAVLSM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Coop owners ‘spiraling’ - or wholly skeptical</b>"},{"_id":"3OKOEWIHFBESZLBXLSIU3TNSQM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Even for flock owners who don’t rely on eggs for income, losing chickens can be costly and emotional, said Libby Durley. Durley, 34, has tended a small flock in her Chicago backyard for nearly three years after taking in hens that needed to be re-homed."},{"_id":"4KPY2QGQE5FLTAWZXZDLAWNH5Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“In terms of how attached I am to them, I’m a big animal lover; I love them as much as I love our indoor pets,” Durley said."},{"_id":"3LGCGSPVINCCFIIZQGBZBQAVA4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"She had to euthanize a chicken last year, unrelated to avian flu, and had to search for a local veterinarian that would treat poultry birds. She wanted the process to be humane, just as it would be with a dog or a cat, she said. She knows not everyone would have the same level of attachment as she does to her hens, but she has chosen to remain as vigilant as possible to avoid her chickens succumbing to a painful death."},{"_id":"O3XQ2ISCVJCSBP7A25VQXYWJJY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"To tamp down on potential avian flu spread, Durley built a new type of feeder that can be easily closed off after she realized her old feeder “fed everything in the neighborhood, including birds and squirrels.”"},{"_id":"JH6XC5HKEVFU5MNAEH72DY5KHI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The new feeder closes off the feed - which can be a vector for avian flu - while Durley dumps out the chickens’ water so that wild birds and other animals can access it."},{"_id":"QVAUBVJCMNEUFLACTXUAIW4I6I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“The [bird flu] symptoms they tell you to look out for, like less egg production or runny droppings, sometimes that just happens,” Durley said. “It can send you spiraling if you look at the symptoms list.”"},{"_id":"OYASGLSYZJD6NAFKUYT4V2P4XM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"In backyard chicken enthusiast groups on Facebook, Durley said, the response to bird flu has been mixed, with some in the community expressing skepticism that the threat is real."},{"_id":"UJBMB7P2U5BH3M35YKQSOWEQXE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“You see some people comment or post asking what people are doing to keep their flocks safe, and 50 people respond saying [bird flu] is made up, and that the government is out to get you.”"},{"_id":"LOPZSE7XNJFPJOFOJQBT6ZR3ZY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Backyard coops may not beat pricey eggs</b>"},{"_id":"XWQLF5PJSJFNLHQRBJCVUI4ES4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Durley delights in her birds - even installing a disco ball in their coop - but freely admits having even a handful of hens is labor-intensive."},{"_id":"K5Z2EHL4NNEBHCVUGYDBAH4T2A","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"That has animal rescue advocates like Julia Magnus worried about the surge in interest among people who think a backyard coop is the solution to high egg prices and may be uneducated or indifferent to the tedious parts of managing a flock, like biosecurity."},{"_id":"WCDJD7HBZ5GENCOJ75WG6RIFVE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Magnus, who co-founded the Chicago rooster rescue Roo Crew and contributes to the animal sanctuary resource the Open Sanctuary project, said people motivated to stand up backyard flocks for a private egg supply could not only exacerbate avian flu spread, but overstress rescue operations when people ultimately lose interest in the endeavor."},{"_id":"PLLQRMHK4FEJJDABRX2VTUFZXE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“When covid hit, a lot of people got backyard chickens because they thought it was a great idea. And when they got bored of it, we had a huge influx of surrenders,” Magnus said. “For compassionate caregivers - people that have chickens as companions, not producers - this is a 10-alarm fire.”"},{"_id":"QRJOYDB2VVD2PATDTW54GVO4DY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Shelters and clinics can quickly run out of space for quarantine, and under USDA policies, once an infection has been detected and reported, the entire flock is usually culled."},{"_id":"56ZYKRVOKVBHFMDKSKAZNL5U7E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Raising hens is a technical and loving art form, said Alex Burssens, who co-owns Red Barn Feed and Supply in Loxahatchee, Florida."},{"_id":"ZKYJULLIBZFXZKTDJCC3QKRN5Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Burssens has sold about 200 to 300 chicks a week during the winter season - far more than previous years - because hens will be in their egg-producing season in a few months."},{"_id":"TUFZQQNOSRBGHIBZBGJPQ7AFOQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Typically they will only be in the store for one or two days before we sell out,” said Burssens, who added that “there is a shortage of animals and thus eggs due to flu, et cetera, so the demand in areas like ours where people have the room for it is very high.”"},{"_id":"PYHXVX6Q3FASZNWY6KQDDSDSZU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Cardona, the professor, warns that new hobbyists motivated by high egg prices to start their own coop may get more than they bargained for."},{"_id":"7LQSDLHULJC7HJUYFW2W2U5ROM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Raising chickens is a wonderful hobby, but they’re birds that require - and deserve - care. They’re not a machine that you put in your backyard and say ‘now produce eggs,’” Cardona said."},{"_id":"GOYDX3YAQZCYNMD3ZSCWMBAEOU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"She added that the cost of producing eggs is not cheap: “You’ll spend more on the cost of feed in a backyard operation than you will buying eggs from the store.”"},{"_id":"3FSLO34MEZFN7B4367SN4U2OEM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"For Durley, keeping watch over her tiny flock in her Chicago backyard during a swirling avian flu outbreak has only exacerbated the reality that the birds are constantly vulnerable to threats."},{"_id":"CE4MORXBYZC4VLLVVAVKGM6AEM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Almost everything wants to eat a chicken,” she said."}],"description":{"basic":"For owners of small flocks that range from backyard coops to small egg farms, anxieties are high 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Now, Portlanders can get their own taste of Utah right here in the Rose City. "},{"_id":"2SLAH4DEVZDVNNHR4EQFY2THJ4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<a href=\"https://www.instagram.com/fizznsip/\" target=\"_blank\" rel=\"\">Fizz N Sip</a>, a soda shop at 2726 N. Killingsworth St., opened its doors to the public Feb. 8 — whipping up carbonated creations at its new post in Portland’s Overlook neighborhood. "},{"_id":"GEW37PPVENEV7GWTFRYFVRHXKU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"But what is a dirty soda? "},{"_id":"AG3J5U7R25GOHI7NSJU72LTLPY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The key ingredients are simple and sugar-filled: It starts with a fountain soda, which is then combined with flavored syrups and coffee creamer. 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"},{"_id":"QWHOYDSV3JAWLGE5JSNJASSNXE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“A dirty soda sounds very silly when you’re trying to explain it,” Sakhashchik, 25, said. “You’re like, ‘I’m adding sugar to sugar, and it’s going to be awesome.’” "},{"subtype":"youtube","referent":{"referent_properties":{},"provider":"https://www.youtube.com/oembed?maxwidth=560&maxheight=340&url=","service":"oembed","id":"https://youtu.be/knmBHrYMznU?feature=shared","type":"youtube"},"_id":"VUEPGV7EE5E37MFWSRFDULRHB4","raw_oembed":{"author_name":"Here is Oregon","provider_url":"https://www.youtube.com/","title":"Fizz N Sip serves up \"dirty sodas\" in North Portland","type":"youtube","thumbnail_url":"https://i.ytimg.com/vi/knmBHrYMznU/hqdefault.jpg","version":"1.0","thumbnail_height":360,"author_url":"https://www.youtube.com/@HereisOregon","width":560,"thumbnail_width":480,"html":"<iframe width=\"560\" height=\"315\" src=\"https://www.youtube.com/embed/knmBHrYMznU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen title=\"Fizz N Sip serves up "dirty sodas" in North Portland\"></iframe>","_id":"https://youtu.be/knmBHrYMznU?feature=shared","provider_name":"YouTube","height":315},"type":"oembed_response"},{"_id":"OCBNI7KPWJA2HOYXUELH27GKAY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Fizz N Sip is currently open from 11 a.m. to 6 p.m. Monday through Thursday and 11 a.m. to 7 p.m. Friday through Saturday. "},{"_id":"PRVQYXUEWFDULAXRIPZXFPZOOQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The months leading up to opening were nonstop, Sakhashchik said — full of long days at the store while her 4-year-old daughter, Amelia, mixed up potion-like drinks behind the counter. "},{"_id":"QY6RYBP4G5B4REL3UZWXPJ7KWM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Securing the right equipment turned out to be a particular challenge (Most soda machines dispense either Pepsi or Coke products, but Sakhashchik was on the hunt for one that had both. She ended up buying from a third-party seller in, you guessed it, Utah.) "},{"_id":"QJSLG5IHFNFGLBS2ITIJOMLU7Q","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Then came the actual building of the menu, a task mostly tackled while on a beach trip with her daughter and husband, Alex. 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They sanitize visitors’ tires, blast noise cannons, or play predatory bird calls to scare off wild waterfowl that carry<a href=\"https://www.oregonlive.com/pacific-northwest-news/2025/02/2-cats-in-oregons-largest-county-contract-bird-flu.html\" target=\"_blank\" rel=\"\" title=\"https://www.oregonlive.com/pacific-northwest-news/2025/02/2-cats-in-oregons-largest-county-contract-bird-flu.html\"> the virus.</a>"},{"_id":"KHXXWDY5AVBVRIXWRSQI4NEVKA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The egg industry is shelling out millions of dollars as farms try to prevent bird flu amid an outbreak that has no end in sight. Avian influenza has killed more than 150 million birds in the United States since 2022, leading to chicken and egg shortages that have prompted <a href=\"https://www.oregonlive.com/business/2025/02/walmart-trader-joes-among-stores-limiting-egg-purchases.html\" target=\"_blank\" rel=\"\" title=\"https://www.oregonlive.com/business/2025/02/walmart-trader-joes-among-stores-limiting-egg-purchases.html\">grocers to limit shoppers’ egg-carton purchases</a> and restaurants to add surcharges for omelets."},{"_id":"OXAFEDW56NB7FJY572TIKYZ4ZM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"While egg prices have reached record highs for consumers, farmers say they<b> </b>have to spend<b> </b>large sums to keep their hens healthy. “We’re in the fight of our lives,” said Sam Krouse, co-chief executive of MPS Egg Farms, which says it has spent $12 million on biosecurity measures since 2015."},{"_id":"IOHI62QF25DTXJWGNNSFVLTPHY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"It’s not clear how much the egg industry as a whole has spent on biosecurity in recent years. Some farmers and equipment suppliers said demand increased significantly after a bird flu outbreak in 2015 and again with the current surge, which began in 2022."},{"_id":"DBKL3F5KTNFLROQHUKJAWCAKZA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“There [were] a lot of firms that said ‘I cannot lose my farm,’” said Keith Bailey, with Hydro-Chem Systems, a manufacturer of truck wash equipment and detergent that’s seen its farmer inquiries at least double each year since 2022."},{"_id":"O7PJDLXXNVHZ5GAZRAKL2UDZAE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Preventive steps can be expensive, but failure is worse, farmers say. If one bird tests positive for influenza, the entire flock, sometimes millions of birds, must be culled - killed en masse - to prevent the highly contagious disease from spreading. A federal program pays farmers for the cost of killed birds, but not for the protective measures they take<b> </b>or the income they lose in the months they’re rebuilding their flock."},{"_id":"E7VFZ5E7LZBXDKFOKHWHBK3NVE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Basically, you’re out of business”<b> </b>when bird flu infects a flock, said Mike Puglisi, whose Delaware egg farm had an outbreak in 2022."},{"_id":"NW5P3F2IJRA6RGPYTH3FKSKQC4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The Animal and Plant Health Inspection Service, which is part of the U.S. Department of Agriculture, has spent about $1.8 billion on the current bird flu outbreak, including $1.2 billion on payments for culled birds, $353 million for “depopulation, disposal and virus elimination activities,” and about $82 million combating avian influenza in cattle, said spokeswoman Lyndsay Cole."},{"_id":"BJVQRXRQWFC2VCDHD4IYIY3SWY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Jared McCool estimated his Connecticut farm spent about 15 percent of its revenue on biosecurity last year, the most it ever has. His operation - which is raising 25,000 game birds for hunting and eating, and has a slaughter-and-processing facility - sanitizes animal crates with 180-degree water and organic chemicals, requires workers to wear protective gear, and tracks where customers and animals go on the property, among other measures, he said."},{"_id":"5Q5VRDZPX5HORCSGSPETK43QHU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"There are limits to what the farm can do. McCool’s birds are often outside in half-acre pens that migratory birds can defecate in."},{"_id":"ONFITZ7UYZGR3AJ7KX5A7XKAVU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“My no-fly-zone sign doesn’t really get enforced when it comes to migrating geese or<b> </b>ducks,” he joked."},{"_id":"OT5LMYUNUBAYHFULNMT2URP3Y4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The ramifications of an outbreak can be far-reaching."},{"_id":"QG6GQZA7LZAH7CPO5IGEIUHXGY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Christian Alexandre’s California farm gets most of its income from dairy but had to lay off half of the 12 employees on the egg side of its business in 2022, shortly after its flock of 45,000 hens tested positive for influenza. Letting workers go was harder than six months without egg sales, Alexandre said."},{"_id":"2F253LVQXZE4XBPLG5P5FQK2Y4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“It’s our employees’ livelihood,” he said."},{"_id":"7YOX77O5SFBP7PWEHZWUQJK3ME","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Of the roughly 160 million bird deaths from avian influenza since 2022, almost 30 million have occurred just in the first six weeks of this year. About 50 million birds died during the six-month-long 2015 outbreak."},{"_id":"PE4X4EDBLJHFTN7RF22BSGOEAE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Culling the birds - which can be done with carbon monoxide, firefighting-like foam and other means - can take an emotional toll on the farmers who raised them. “Your entire life you work to keep birds healthy and now you’re doing things that are completely contrary,” said Puglisi, the Delaware farmer."},{"_id":"CRVEEQQ6TJAQJEZPO6VMZXJMK4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"There are active outbreaks in more than a dozen states, suggesting the influenza is widespread, said Michael Osterholm, director of the University of Minnesota’s infectious-disease research and policy center. 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Fifteen to 20 percent of broiler chickens, meant to be eaten rather than used to lay eggs, are exported, according to the USDA."},{"_id":"2FJ4CRMFGRBGJAM3PP2HWBF7FU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"It’s now common at many farms to require employees to shower and change before entering henhouses, dredge their shoes through pans filled with disinfectant, and put clothes in a washer and dryer before leaving."},{"_id":"WZ2OO7CLS5APLIWQ4ASPAFE75E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"At Puglisi’s farm, delivery people leave packages at the farm’s perimeter. Few contractors are brought in; the ones who do enter the premises must be away from other bird facilities for 72 hours first."},{"_id":"XMYSSO2TT5DC7IA3E7ZTLPXF2Q","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Haulers picking up or delivering loads must show proof of an interior and exterior wash; Puglisi’s farm pays the cost, typically around $100."},{"_id":"GUYHQOD5ZZGLFKVMKAWW7YQWPY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"To deter migratory birds, the farm uses netting, propane cannons, lasers, pyrotechnics, speakers playing predatory bird calls and a spray that makes grass taste bad."},{"_id":"HWY2U3KEL5EABCGB632Q75V34U","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“It just goes on and on and on and on,” Puglisi said. “And honestly, if somebody was to tell me that if I stood on my head for an hour a day I could keep the virus out, I would try it because [an outbreak is] awful.”"},{"_id":"TVXVEAB6AZC5RHRQVDW4MUFLV4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"In February 2022, Puglisi’s farm called the Delaware state veterinarian after noticing higher-than-normal death rates in one chicken house. For the next few months, a crew cleaned the facility and disinfected it by keeping buildings heated to at least 100 degrees for four days. 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"},{"_id":"A4TNNSLM6RBV3ABCCOS6H5HVVI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"In other words, if you’re reading this from the sidewalk outside Ken’s, waiting for your turn to swing open the sturdy glass door and join the queue indoors, you might consider turning to your right, walking 50 paces or so, and grabbing your croissant, canelé or raspberry escargot from the new annex instead."},{"_id":"THNDTUIZZJF2RLIE65ZJYRXKQQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"According to Theo Taylor, the longtime Ken’s general manager who took over the bakery with pastry chef Randy Dorkin at the end of 2021, production capacity has been maxed out for years. When a storefront two doors down opened up, the bakery snagged it, installing a production kitchen in the back, a cafe counter and shaped dining area in the box-shaped room up front. The annex opened officially on Jan. 17."},{"_id":"4O5GFOSRKZAVJMEFR5XY56LTLE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"When I visited last week, the bakery was still running limited hours, and employees were still figuring out the menu’s finer points. Outside, a worker lined the wood-framed door with caulk. For now, the Annex offers coffee drinks, a deli case filled with classic Ken’s pastries and a sandwich menu similar to the one at the bakery."},{"_id":"2EXQFYRCQVGSDFPMAULTOH2XHA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"I probably wouldn’t go out of my way for the French toast with stiff praline butter or the workaday egg salad on off-kilter slices of pain rustique, but the hearty breakfast sandwich on ciabatta was plenty tasty, and a good value at $10. "},{"_id":"RCFT3HNMCZF2DDEKY6FATH2K2Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Still, the item to get is the French dip ($13, pictured above), which combines Ken’s good baguette with tender slices of house-roasted Carman Ranch beef, garlic butter, gruyère and a mellow house beef jus. You might think a crusty baguette would be too hard for this kind of sandwich, but it worked fine, especially after a dunk in that mellow jus. And the roast beef is fantastic."},{"_id":"46CGQF7IWJBO7B7LGCMDNWR2MM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"And that brings us to the second thing to know about Ken’s Artisan Bakery Annex, which is that Taylor hopes to expand with dinner hours by the end of the month, meaning the long-awaited return of Ken’s pizza to the Northwest. "},{"_id":"4SZ4H34ANJBOZKCLU2PNV3PIWY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"As you might recall, original owner Ken Forkish launched his first pizza expertiments 20 years ago with a recurring Monday night event at the bakery. Those early pop-ups led to Ken’s Artisan Pizza opening a standalone restaurant on Southeast 28th Avenue in 2006, Forkish’s influential “Elements of Pizza” in 2016 and, later this month, a second pizzeria opening in Bend."},{"owner":{"sponsored":false,"id":"advancelocal"},"address":{},"syndication":{},"auth":{"1":"472e80fc8d61b73e12399aa531d757813b55ffc842bccb1933be0aa8be320724"},"caption":"Alan Maniscalco removes a pizza from the oven at Ken's Artisan Bakery during an early Monday pizza night in this 2005 file photo. 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"},{"_id":"FE3BYUL2SJG5HHUMCXSY5RW2AE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Customers let me know at every turn how much they want it back,” Taylor notes."},{"_id":"GKQL2DQBWRBW5MLVKELB4DL7PE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Details:</b> Ken’s Artisan Bakery Annex is open from 7 a.m. to 2 p.m. Friday-Monday at 320 N.W. 21st Ave., 971-383-2531, <a href=\"http://www.kensartisan.com\" target=\"_blank\" rel=\"\"><u>kensartisan.com</u></a>"},{"_id":"ZISLSUSPCJETDEQLXLLUAOPL5I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"— Michael Russell; <a href=\"mailto:mrussell@oregonian.com\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"mailto:mrussell@oregonian.com\">mrussell@oregonian.com</a>"},{"level":3,"_id":"ZYBURO5H6FCIVEGPRDVJHFTT7Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"Subscribe to The Best Thing I Ate This Week newsletter"},{"_id":"SVRA55WUPJCOBB6NEFYJI6V46E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Each week, restaurant critic Michael Russell takes Oregonian/OregonLive subscribers along on his culinary explorations. Not a subscriber? You can receive a few weeks of The Best Thing I Ate This Week newsletter as a free trial. <a href=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\" rel=\"noopener noreferrer\" title=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\">Sign up here</a>."},{"_id":"NQYPREPAXFAWPLCZCRRR3U2COU","type":"raw_html","content":"<adi-stories-by-author adiWidgetId=\"widgie-6bfd17c6-d091-4412-83e8-9a89b746acc3\"></adi-stories-by-author>"},{"_id":"5EX5KHOPXJFNRBB4OPENESXL3I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""}],"subheadlines":{"basic":""},"description":{"basic":"“Customers let me know at every turn how much they want pizza back.\""},"language":"","source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"entities":[{"score":0.5078,"_id":"Q197973","label":"French 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may not be the most beloved McMenamins around (<a href=\"https://www.oregonlive.com/entertainment/2023/06/in-honor-of-40-years-here-are-our-10-favorite-mcmenamins-locations.html\" target=\"_blank\" rel=\"\" title=\"https://www.oregonlive.com/entertainment/2023/06/in-honor-of-40-years-here-are-our-10-favorite-mcmenamins-locations.html\">that honor goes to Edgefield, of course</a>), but Rams Head has a place in many Portlanders' hearts."},{"_id":"XASVREAQUNHXHMLSCH2WXQV3GY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Now, the old standard bar on Northwest 23rd Avenue and Hoyt Street is closing its doors."},{"_id":"AL73DH6TI5ADFPXZL7IJ32QTEU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“After 35 years, McMenamins has decided not to renew the lease at the Rams Head location in NW Portland,” the company wrote on Instagram Monday morning. "},{"_id":"3QYDXM7MMZA7FGQB3B4BD3J2GU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Don’t worry, the lease isn’t up until June, so you have the next few months to say your goodbyes to this iconic NW 23rd gem and score your last ever Rams Head Passport stamps!”"},{"_id":"C4UMBKLO2JB7LPJSFFAX2W6TJ4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"McMenamins started as a brewpub concept created by two brothers, Mike and Brian McMenamin, in 1983. Rams Head <a href=\"https://www.mcmenamins.com/history\" target=\"_blank\" rel=\"\" title=\"https://www.mcmenamins.com/history\">was one of their first handful of locations</a>."},{"_id":"NHSFXGXDVJDYVDWD6QK733URAA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Now, the company has nearly 60 properties throughout Oregon and Washington."},{"_id":"WAPN6PZ4PZBZ3HHU7IVHOJTTWQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"A spokesperson for McMenamins said Rams Head would be only the third location the company has closed since opening its first pub. Both those closures were also because of “landlord/end-of-lease situations.”"},{"_id":"GIK5NZMLKJH3NE7XBY2DGYKASI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"According to Instagram, McMenamins plans to throw a party for Rams Head in June. McMenamins Passport Holders have until then to get their Rams Head stamp."},{"_id":"UNDZAOX22FETNIAXISJATDPWRI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“We are making efforts to facilitate smooth transitions for employees, all of whom will have the option to work at alternate locations,” the McMenamins family said in a statement."},{"_id":"ZGRDTNJI5FFLPGTJZIOJTTXQP4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>– </i><a href=\"https://www.oregonlive.com/staff/acker-l/posts.html\" target=\"_blank\" rel=\"\"><i>Lizzy Acker</i></a><i> covers life and culture and writes </i><a href=\"https://www.oregonlive.com/whytho/\" target=\"_blank\" rel=\"\"><i>the advice column Why Tho?</i></a><i> Reach her at 503-221-8052, </i><a href=\"mailto:lacker@oregonian.com\" target=\"_blank\" rel=\"\"><i>lacker@oregonian.com</i></a><i>.</i>"},{"_id":"NCGCWREFIBHDNHXV2VGDVVZ22U","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>Our journalism needs your support. Subscribe today to </i><a href=\"https://www.oregonlive.com/subscribe/\" target=\"_blank\" rel=\"\"><i>OregonLive.com</i></a><i>.</i>"}],"description":{"basic":"An old standard on Northwest 23rd Avenue is closing its doors."},"source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"entities":[{"score":0.4014,"_id":"Q6935178","label":"Multnomah County Poor Farm","type":"Place,ArchitecturalStructure,Building"},{"score":0.4012,"_id":"Q6802345","label":"McMenamins","type":"Agent,Organisation,Company"},{"score":0.3592,"_id":"Q4964739","label":"Brian McMenamin","type":"Agent,Person"},{"score":0.3208,"_id":"Q1547338","label":"The Oregonian","type":"Work,WrittenWork,PeriodicalLiterature,Newspaper"},{"custom_id":"COMba62dd578","label":"Rams Head","type":"Company"},{"custom_id":"PLA83d96322f","label":"Northwest","type":"Place"},{"custom_id":"PLA92b43f000","label":"Avenue","type":"Place"},{"custom_id":"PLA2a428a4d9","label":"Hoyt Street","type":"Place"},{"custom_id":"COM939d05983","label":"McMenamins Passport Holders","type":"Company"},{"custom_id":"PER857eece46","label":"Tho","type":"Person"},{"custom_id":"PER222b8fa15","label":"Lizzy Acker","type":"Person"},{"custom_id":"PER9dc415325","label":"Mike","type":"Person"}],"categories":[{"score":0.5225,"classifier":"iab_content_taxonomy","name":"Attractions>Bars & Restaurants","_id":"179"},{"score":0.381,"classifier":"iab_content_taxonomy","name":"Travel","_id":"653"},{"score":0.3291,"classifier":"iab_content_taxonomy","name":"Food & Drink>Alcoholic Beverages","_id":"211"},{"score":0.327,"classifier":"iab_content_taxonomy","name":"Business and Finance>Economy","_id":"80"}],"content_topics":[{"score":1,"_id":"Q6802345","label":"McMenamins"},{"score":1,"_id":"Q8399576","label":"Economy of Portland, Oregon"},{"score":1,"_id":"Q13259114","label":"Culture of the Pacific Northwest"},{"score":1,"_id":"Q6808627","label":"Oregon"},{"score":1,"_id":"Q8786029","label":"Portland, Oregon"},{"score":0.9312,"_id":"Q8399522","label":"Economy of Oregon"},{"score":0.7911,"_id":"Q8551486","label":"International travel documents"},{"score":0.7777,"_id":"Q8894055","label":"Passports"},{"score":0.6796,"_id":"Q6491498","label":"Identity documents"},{"score":0.6356,"_id":"Q6935178","label":"Multnomah County Poor Farm"},{"score":0.6127,"_id":"Q7210846","label":"Personal identification"},{"score":0.6114,"_id":"Q7836364","label":"International transport"},{"score":0.607,"_id":"Q66762715","label":"Government documents"},{"score":0.5823,"_id":"Q8894303","label":"Travel"},{"score":0.5688,"_id":"Q4964739","label":"Brian McMenamin"},{"score":0.5346,"_id":"Q6816118","label":"Authentication methods"},{"score":0.5079,"_id":"Q1547338","label":"The Oregonian"},{"score":0.495,"_id":"Q8330541","label":"Businesspeople from Portland, Oregon"},{"score":0.4692,"_id":"Q8330535","label":"Businesspeople from Oregon"},{"score":0.4464,"_id":"Q25009693","label":"Philanthropists from Oregon"},{"score":0.4301,"_id":"Q8913948","label":"Whig newspapers (United States)"},{"score":0.4276,"_id":"Q7708075","label":"Government and personhood"},{"score":0.4261,"_id":"Q24911339","label":"People from Portland, Oregon,"},{"score":0.4079,"_id":"Q8744842","label":"People from Oregon"},{"score":0.4071,"_id":"Q25129554","label":"Oregon Newspaper Publishers Association"},{"score":0.3928,"_id":"Q13284998","label":"People from Washington County, Oregon"},{"score":0.3874,"_id":"Q15357340","label":"Pulitzer Prize for Public Service winners"},{"score":0.3778,"_id":"Q13283101","label":"People from Clackamas County, Oregon"},{"score":0.3714,"_id":"Q7115556","label":"People from Portland, Oregon"},{"score":0.3693,"_id":"Q8807903","label":"Pulitzer Prize-winning newspapers"},{"score":0.3644,"_id":"Q8743079","label":"People from Multnomah County, Oregon"},{"score":0.353,"_id":"Q8807928","label":"Pulitzer Prizes"},{"score":0.3384,"_id":"Q8703302","label":"Oregon State University alumni"},{"score":0.3377,"_id":"Q8221877","label":"Advance Publications"},{"score":0.3275,"_id":"Q13279656","label":"Oregon State University people"},{"score":0.3248,"_id":"Q8807901","label":"Pulitzer Prize winners for journalism"},{"score":0.312,"_id":"Q8677801","label":"Newspaper companies of the United States"},{"score":0.308,"_id":"Q7308383","label":"Corvallis, Oregon"}],"sections":[{"path":"/dining","parent":{"default":"/"},"_website":"oregonlive","parent_id":"/","name":"Dining Out","description":"Get Portland & Oregon dining guide, restaurant and bar reviews, and food and drink articles. 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Previously, she worked for Willamette Week where she covered culture and wrote the column \"Lady Things,\" and KQED where she wrote for the KQED Arts blog and was co-creator, editor and writer for pop culture blog \"KQED Pop.\" She began her journalism career in high school as a writer for the Corvallis Gazette-Times' teen page, \"Hardly Minor.\" Her book of short stories, \"Monster Party,\" was published in 2010.","languages":"English","facebook":"https://www.facebook.com/lizzy.acker","bio":"Lizzy Acker is a reporter on the life and culture team and the author of the advice column, \"Why Tho?\" She was born in Oregon and has been at The Oregonian since 2016. 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But a <a href=\"https://www.gofundme.com/f/support-balongs-next-step-from-popup-to-panaderia?lang=en_US&utm_campaign=fp_sharesheet&utm_medium=customer&utm_source=copy_link&attribution_id=sl%3A58274d4b-9aee-4ba2-857a-6dfe5cdeb4d7&fbclid=PAZXh0bgNhZW0CMTEAAaa2aN5Cn__iK_CzYFpI4_T5MMDtSo0ijoBf_FufkTEUe8GbPjnDI7IO5ag_aem_iYz-JSVFQrDYlmrmibTeRQ\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.gofundme.com/f/support-balongs-next-step-from-popup-to-panaderia?lang=en_US&utm_campaign=fp_sharesheet&utm_medium=customer&utm_source=copy_link&attribution_id=sl%3A58274d4b-9aee-4ba2-857a-6dfe5cdeb4d7&fbclid=PAZXh0bgNhZW0CMTEAAaa2aN5Cn__iK_CzYFpI4_T5MMDtSo0ijoBf_FufkTEUe8GbPjnDI7IO5ag_aem_iYz-JSVFQrDYlmrmibTeRQ\">recent GoFundMe request</a> revealed several key details: By April, Dauz hopes to open Balong in a turnkey space “with used bakery equipment in good condition and shockingly reasonable rent.”"},{"_id":"G4Y5VPLIZVGBFPJ3RGKMWN57PQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Not mentioned? Where it will be. But after watching the<a href=\"https://www.gofundme.com/f/support-balongs-next-step-from-popup-to-panaderia?lang=en_US&utm_campaign=fp_sharesheet&utm_medium=customer&utm_source=copy_link&attribution_id=sl%3A58274d4b-9aee-4ba2-857a-6dfe5cdeb4d7&fbclid=PAZXh0bgNhZW0CMTEAAaa2aN5Cn__iK_CzYFpI4_T5MMDtSo0ijoBf_FufkTEUe8GbPjnDI7IO5ag_aem_iYz-JSVFQrDYlmrmibTeRQ\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.gofundme.com/f/support-balongs-next-step-from-popup-to-panaderia?lang=en_US&utm_campaign=fp_sharesheet&utm_medium=customer&utm_source=copy_link&attribution_id=sl%3A58274d4b-9aee-4ba2-857a-6dfe5cdeb4d7&fbclid=PAZXh0bgNhZW0CMTEAAaa2aN5Cn__iK_CzYFpI4_T5MMDtSo0ijoBf_FufkTEUe8GbPjnDI7IO5ag_aem_iYz-JSVFQrDYlmrmibTeRQ\"> fundraising video</a>, I was able to <a href=\"https://www.nytimes.com/2024/06/19/magazine/trevor-rainbolt-geoguessr-google-maps.html\" target=\"_blank\" rel=\"\">rainbolt</a> the location from a brief shot of the former Meianna Bakery inside Southeast 82nd Avenue’s Fubonn Shopping Center. "},{"_id":"CPV54WSDPBEPNMSFPL3P6VLW3Q","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Reached by phone last week, Dauz confirmed my guess was correct."},{"_id":"H5LXINIFRJBZHD2PAF3LF5OVRY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Yeah, I thought you had figured that out,” Dauz said with a laugh. “My friends at <a href=\"https://www.oregonlive.com/dining/2021/08/food-cart-baon-kainan-brings-filipino-american-flare-to-portland.html\" target=\"_blank\" rel=\"\">Baon Kainan</a> were looking at a space down the hall but didn’t end up taking it. The landlords asked if they knew a baker, and they referred me. Once I saw the space, it had everything I was looking for. I just thought, ‘This is the spot.’”"},{"_id":"QBHENEG6PJERNNURZ2H76S3J5M","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Growing up in San Jose, California, Dauz’ family shopped at Asian markets like Fubonn and ate at the kind of Filipino-American bakeries — Goldilocks, Red Ribbon, Valerio’s — he hopes to emulate with Balong. “I want to be the next in line,” Dauz said. “The next person to step up.”"},{"owner":{"sponsored":false,"id":"advancelocal"},"address":{},"syndication":{},"auth":{"1":"4f19bc860cc4369d831611c4a906c49be8af4b4610a483a23d8b938dd6229d2e"},"vanity_credits":{"affiliation":[{"name":"Courtesy of Balong/Corinna Scott","type":"author"}],"by":[{"name":"Courtesy of Balong/Corinna Scott","type":"author"}]},"caption":"Balong's breakfast sandwiches come on house-baked own pan de sal, a fluffy, slightly sweet Filipino roll. The new panadería will allow Dauz to ramp up production.","source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{"associated_tasks":[]},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/LIWQ7BSVOVFN7N6I7JSBFYOE6M.png","geo":{},"licensable":false,"alt_text":"Balong's breakfast sandwich alongside an ordering ticket.","credits":{"affiliation":[{"name":"Courtesy of Balong/Corinna Scott","type":"author"}],"by":[{"name":"Courtesy of Balong/Corinna Scott","type":"author","byline":"Courtesy of Balong/Corinna Scott"}]},"subtitle":"Balong","width":2232,"creditIPTC":"Courtesy of Balong","_id":"LIWQ7BSVOVFN7N6I7JSBFYOE6M","additional_properties":{"fullSizeResizeUrl":"/resizer/zz3jI-jRu_pIAOClQaz5eLFQpTM=/arc-anglerfish-arc2-prod-advancelocal/public/LIWQ7BSVOVFN7N6I7JSBFYOE6M.png","owner":"mrussell@oregonian.com","keywords":[],"proxyUrl":"/resizer/zz3jI-jRu_pIAOClQaz5eLFQpTM=/arc-anglerfish-arc2-prod-advancelocal/public/LIWQ7BSVOVFN7N6I7JSBFYOE6M.png","link":"","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/LIWQ7BSVOVFN7N6I7JSBFYOE6M.png","published":true,"resizeUrl":"/resizer/zz3jI-jRu_pIAOClQaz5eLFQpTM=/arc-anglerfish-arc2-prod-advancelocal/public/LIWQ7BSVOVFN7N6I7JSBFYOE6M.png","ingestionMethod":"manual","thumbnailResizeUrl":"/resizer/x3jQtZq0CAvKwM0-bGKNqy5gW7o=/300x0/arc-anglerfish-arc2-prod-advancelocal/public/LIWQ7BSVOVFN7N6I7JSBFYOE6M.png","version":2,"originalName":"Screenshot 2025-02-17 at 11.26.16 AM.png","mime_type":"image/png","restricted":false,"template_id":7,"galleries":[]},"created_date":"2025-02-17T19:31:40Z","last_updated_date":"2025-02-19T15:49:08Z","height":1474,"image_type":"photograph"},{"_id":"GZCWD6QIAJEXZJKIBAZA4PX47U","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Portland already has a couple of Filipino bakeries in <a href=\"https://www.stbarbra.com/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.stbarbra.com/\">St. Barbra</a> and <a href=\"https://www.oregonlive.com/dining/2023/07/portlands-new-filipino-bakery-plant-shop-will-embrace-the-botanical.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/dining/2023/07/portlands-new-filipino-bakery-plant-shop-will-embrace-the-botanical.html\">Shop Halo Halo</a>, but Balong’s business model differs in its focus on bread — Dauz already has one wholesale client in the Northwest Portland cafe Minnow — and breakfast sandwiches, which he hopes will become Portland’s go-to. "},{"_id":"IAHVCKJM4RET7MYJSLCDKKHZO4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Beyond those sandwiches, Dauz plans to add more Filipino flavors to his rice bowls and “Denny’s-inspired breakfast plates with longanisa sausage and kaldereta gravy,” he said. And he hopes the bakery can play host to the New Manila events he has collaborated on with other Filipino-American businesses such as Makulit, Kalesa Coffee and Baon Kainan. "},{"_id":"QNDK2QINEVHRTF5BMTVCYK4HYI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“We’ve done a couple of cool events over the past year bringing Filipino Americans together,” Dauz said. “It’s a really special project that connects us to our roots and keeps them alive.”"},{"_id":"WGY3EHO6PFCTHP7TMKOLBTB24Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>Balong plans to open from 9 a.m. to 3 p.m., Thursday-Sunday starting in April at 2850 S.E. 82nd Ave. #27, inside Fubonn Shopping Center; </i><a href=\"http://eatbalong.com\" target=\"_blank\" rel=\"\"><i>eatbalong.com</i></a><i>. Check out Balong’s </i><a href=\"https://www.gofundme.com/f/support-balongs-next-step-from-popup-to-panaderia?lang=en_US&utm_campaign=fp_sharesheet&utm_medium=customer&utm_source=copy_link&attribution_id=sl%3A58274d4b-9aee-4ba2-857a-6dfe5cdeb4d7&fbclid=PAZXh0bgNhZW0CMTEAAaa2aN5Cn__iK_CzYFpI4_T5MMDtSo0ijoBf_FufkTEUe8GbPjnDI7IO5ag_aem_iYz-JSVFQrDYlmrmibTeRQ\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.gofundme.com/f/support-balongs-next-step-from-popup-to-panaderia?lang=en_US&utm_campaign=fp_sharesheet&utm_medium=customer&utm_source=copy_link&attribution_id=sl%3A58274d4b-9aee-4ba2-857a-6dfe5cdeb4d7&fbclid=PAZXh0bgNhZW0CMTEAAaa2aN5Cn__iK_CzYFpI4_T5MMDtSo0ijoBf_FufkTEUe8GbPjnDI7IO5ag_aem_iYz-JSVFQrDYlmrmibTeRQ\"><i>GoFundMe page here</i></a><i>.</i>"},{"_id":"QABJ3EYHVBFGDEETODTFSYZL64","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"— Michael Russell; <a href=\"mailto:mrussell@oregonian.com\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"mailto:mrussell@oregonian.com\">mrussell@oregonian.com</a>"},{"level":3,"_id":"ZYBURO5H6FCIVEGPRDVJHFTT7Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"Subscribe to The Best Thing I Ate This Week newsletter"},{"_id":"SVRA55WUPJCOBB6NEFYJI6V46E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Each week, restaurant critic Michael Russell takes Oregonian/OregonLive subscribers along on his culinary explorations. Not a subscriber? You can receive a few weeks of The Best Thing I Ate This Week newsletter as a free trial. <a href=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\" rel=\"noopener noreferrer\" title=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\">Sign up here</a>."},{"_id":"NQYPREPAXFAWPLCZCRRR3U2COU","type":"raw_html","content":"<adi-stories-by-author adiWidgetId=\"widgie-6bfd17c6-d091-4412-83e8-9a89b746acc3\"></adi-stories-by-author>"},{"_id":"5EX5KHOPXJFNRBB4OPENESXL3I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""}],"subheadlines":{"basic":""},"description":{"basic":"Chef Justin Dauz wants to serve Portland's \"go-to breakfast sandwich.\""},"language":"","source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"entities":[{"score":0.4172,"_id":"Q1547338","label":"The Oregonian","type":"Work,WrittenWork,PeriodicalLiterature,Newspaper"},{"score":0.3653,"_id":"Q1413685","label":"Filipino Americans","type":"EthnicGroup"},{"custom_id":"PER67e1f11f5","label":"Denny","type":"Person"},{"custom_id":"PLA86d5029dc","label":"82nd Ave","type":"Place"},{"custom_id":"PER17d1dbbd9","label":"Michael Russell","type":"Person"},{"custom_id":"PLAcf6396bbe","label":"Oregonian","type":"Place"},{"custom_id":"PERb68d52a0d","label":"Balong","type":"Person"},{"custom_id":"PERde7a116bb","label":"Dauz","type":"Person"},{"custom_id":"COM3a6c367de","label":"Fubonn","type":"Company"},{"custom_id":"PERdc95c068c","label":"Valerio","type":"Person"},{"custom_id":"PLA36eb2090e","label":"St. Barbra","type":"Place"},{"custom_id":"PER8ad5af312","label":"Justin Dauz","type":"Person"},{"custom_id":"PERe35be285e","label":"Meianna Bakery","type":"Person"},{"custom_id":"PLA1d7b8d4ed","label":"Southeast","type":"Place"},{"custom_id":"PLA92b43f000","label":"Avenue","type":"Place"}],"categories":[{"score":1,"classifier":"iab_content_taxonomy","name":"Food & Drink","_id":"210"},{"score":0.6727,"classifier":"iab_content_taxonomy","name":"Attractions>Bars & Restaurants","_id":"179"},{"score":0.5737,"classifier":"iab_content_taxonomy","name":"Food & Drink>Desserts and Baking","_id":"217"},{"score":0.5045,"classifier":"iab_content_taxonomy","name":"Food & Drink>Dining Out","_id":"218"},{"score":0.4815,"classifier":"iab_content_taxonomy","name":"Food & Drink>Cooking","_id":"216"},{"score":0.3934,"classifier":"iab_content_taxonomy","name":"Real Estate","_id":"441"},{"score":0.3713,"classifier":"iab_content_taxonomy","name":"Real Estate>Retail Property","_id":"443"},{"score":0.3397,"classifier":"iab_content_taxonomy","name":"Attractions>Malls & Shopping Centers","_id":"154"}],"content_topics":[{"score":1,"_id":"Q9703849","label":"Cuisine"},{"score":0.8686,"_id":"Q1413685","label":"Filipino Americans"},{"score":0.8398,"_id":"Q6010682","label":"Cooking"},{"score":0.8188,"_id":"Q5611149","label":"Foods"},{"score":0.7856,"_id":"Q131578568","label":"Baon Kainan"},{"score":0.7017,"_id":"Q7343592","label":"Restaurants"},{"score":0.6606,"_id":"Q1547338","label":"The Oregonian"},{"score":0.6176,"_id":"Q30022","label":"Coffeehouse"},{"score":0.5488,"_id":"Q7467855","label":"Food and drink preparation"},{"score":0.533,"_id":"Q126556334","label":"Botanical Bakeshop"},{"score":0.488,"_id":"Q6106","label":"Portland, Oregon"},{"score":0.4751,"_id":"Q5506908","label":"Fubonn Shopping Center"},{"score":0.4677,"_id":"Q30792086","label":"Food watchlist articles"},{"score":0.443,"_id":"Q30814048","label":"Dining"},{"score":0.4346,"_id":"Q928","label":"Philippines"},{"score":0.4269,"_id":"Q38926","label":"News"},{"score":0.4074,"_id":"Q726870","label":"Brick and mortar"},{"score":0.4064,"_id":"Q43164","label":"Kitchen"},{"score":0.3998,"_id":"Q3549166","label":"Pandesal"},{"score":0.3967,"_id":"Q11707","label":"Restaurant"},{"score":0.3943,"_id":"Q3499072","label":"Chef"},{"score":0.3907,"_id":"Q7802","label":"Bread"},{"score":0.3879,"_id":"Q8486","label":"Coffee"},{"score":0.3766,"_id":"Q9712254","label":"Gastronomy"},{"score":0.3529,"_id":"Q734263","label":"Brunch"},{"score":0.3522,"_id":"Q131419","label":"Sausage"},{"score":0.3202,"_id":"Q18698943","label":"Eating behaviors of humans"},{"score":0.309,"_id":"Q5574625","label":"GoFundMe"},{"score":0.3052,"_id":"Q8463334","label":"Foodservice"},{"score":0.3035,"_id":"Q28803","label":"Sandwich"},{"score":0.3025,"_id":"Q8133250","label":"Western cuisine"}],"sections":[{"path":"/dining","parent":{"default":"/"},"_website":"oregonlive","parent_id":"/","name":"Dining Out","description":"Get Portland & Oregon dining guide, restaurant and bar reviews, and food and drink articles. 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But the ongoing bird flu outbreak in the U.S. has caused egg prices to to hit a record high, and cage-free eggs are generally even more expensive."},{"_id":"TASZZH4TIZEBDDD4VSHGQCVQQY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“One of the things that was not foreseen at that time was this major animal disease outbreak,” Watts testified Tuesday. “As a result, there was no regulatory flexibility to suspend those requirements in the event of a major supply chain disruption.”"},{"_id":"KHHSFMKT6NH5PCUOXMBZJL5AKI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Republican Gov. Joe Lombardo approved the 120-day suspension of the law Thursday. Ciara Ressel, a spokesperson for the Nevada Department of Agriculture said it will be about a month before people see an impact at grocery stores."},{"_id":"MJE3YECOV5D5BOWEUQMRUADMJY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Brad Burdsall, owner and chief eggineer at Egg Works, said he is paying more than twice as much for a case of eggs than he was two years ago — $129 for 15 dozen case of eggs. The restaurant implemented a 50-cent surcharge per shelled egg until prices come down."},{"_id":"TL6PRZXLJRH4HEJB2W5UTQL3UI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The Nevada bill signed Thursday will give the restaurant access to more sources of eggs, and Bursdall says he is hopeful he can drop that surcharge soon."},{"_id":"6S2ZZMYTNNDBHAULTTGADJSXHA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“I’m really hoping that the governor takes a good, hard look at this cage free thing and decides to keep this a permanent thing,” he said."},{"_id":"PXXJFMAXJBH6NFIGUQKKSUZBKY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"This month’s jump in egg prices was the biggest since the nation’s last bird flu outbreak in 2015. The previous high was set two years ago when eggs were selling for $4.82 per dozen on average."},{"_id":"CDPTV4S7PBCGHEIMMMKGQTUDVA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The average prices mask just how bad it is in some places. Some Californians these days are shelling out $12.99 for a dozen, or more than a buck an egg. Some New York shops even started selling bundles of three eggs to help people who can’t afford a full dozen."},{"level":2,"_id":"VWOJ63DDPJEFZEZ54IDWE4LALU","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"A minority of eggs are produced on cage-free farms"},{"_id":"M6TNWCAOI5G7JN7PUEA6IWSCBI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The concern with the cage-free requirements is that only about 121 million of the 304 million chickens laying eggs nationwide are raised on cage-free farms, so the supply is limited."},{"_id":"BRCIV64VSVH4ZKJ67BFEPJDN2M","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Many of the eggs those hens produce are promised to restaurant chains like McDonald’s and Panera, food service giants like Sodexo and Aramark and grocers under long-term contracts that help keep prices down. But even when they do have to pay a premium, grocers sometimes lose money on eggs by selling them cheaply to try to get shoppers in the door."},{"_id":"OYRDPQH47VFYRDMYIE2SPJ6FUI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The number of cage-free chickens has steadily increased in recent years because of the laws and the pressure from the companies buying eggs, increasing exponentially from just 38 million at the start of 2017. But the United Egg Producers trade group has estimated it would take at least 226 million cage-free hens to meet all the demand for those eggs, and more customers are clamoring for them, so the supply is tight."},{"_id":"5T2USM6GGFFKBHZ7LTCXGG5RKI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The total flock of chickens nationwide used to number above 330 million before the bird flu outbreak began."},{"_id":"CLWPUE6SPNDNRA46GWEV24NWH4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Even as more egg farmers were converting to cage-free setups over the past decade, prices stayed between $1.40 and $2 per dozen most of the time with only the normal seasonal price spikes around Easter and Thanksgiving until this current bird flu outbreak began in early 2022."},{"_id":"JOV43YDOK5FC5PE2Y2WBRQH62I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"If bird flu outbreaks happen to hit cage-free farms hard, there are fewer eggs out there that can replace the lost ones. For example, out of the nearly 47 million birds slaughtered just since the start of December, more than 3 million of them were on five cage-free farms in California."},{"_id":"CJDEAAO57FHRLF5RHB642GZD24","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Anytime birds must be killed, it takes months for a farm to resume producing eggs because of the time required to dispose of the carcasses, sanitize the barns and raise new chickens until they are about 5 months old and capable of laying eggs."},{"level":2,"_id":"SVNISZDYPFCFTMRYYVJSBJPQUM","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"Other states resist overturning cage-free laws"},{"_id":"YRXODQVWWNATHEDA23ZWK3DWQU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"California won’t consider dropping its cage-free law in part because the rule came from a measure voters passed in 2018, so voters would have to approve any major changes."},{"_id":"LOURYEXHERG4RLJHZPU4JUPNUM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"But there doesn’t seem to be much support for changes in other states either."},{"_id":"EHEYK2NYLZDSDKIED5BSWJ2PUM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Michigan state Rep. Jerry Neyer, a dairy farmer and chair of the state House Agriculture Committee, said the idea that new cage-free laws are driving up egg prices is a “misconception.” The Republican added that most farms already adapted to comply with the law, so dropping the mandate wouldn’t cut costs."},{"_id":"QSQVZZ4CVBH3NEWGAPYBXLMD6E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"A bill to repeal Colorado’s cage-free requirements, which just took effect on Jan. 1, was killed in its first committee vote last month. The sponsor, Republican state Rep. Ryan Gonzalez, argued that while the avian flu was a major factor in prices, the cage-free rules played a significant role. But the majority of lawmakers on the panel appeared skeptical."},{"_id":"RSFZJRSFWVA3RHBMWGJEU27DJI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Jonathan Kuester, who runs the small Historic Wagner Farm with about 200 Red Star hens in Illinois just outside Chicago, said he doesn’t think cage-free practices are the cause of the egg shortages."},{"_id":"V3PWAJQTENENXLTPWFDHVFIQ6I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"He acknowledged his farm is more vulnerable to a bird flu infection than a traditional farm where chickens are confined inside a barn that can be better protected. Kuester’s birds roam free, where they might interact with ducks and geese that are the main carriers of the disease."},{"_id":"OOLNXNHFLFHZDKVNDY3OUSLBYE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“The egg shortage that people are seeing is a result of some fairly large flocks being euthanized, and so fewer chickens are currently laying than were three or four months ago,” Kuester said. “There’s been a little bit of a panic, too. People are suddenly buying eggs as quickly as they can, and so you see that shortage.”"},{"_id":"BIISQ3XEARFRPBTJKKZ3NOOYDY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>— By JOSH FUNK, SEJAL GOVINDARAO and TY ONEIL Associated Press</i>"},{"_id":"SQNLKG2X7VDDFBCASAPBLKODW4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>Funk reported from Omaha, Nebraska. Govindarao reported from Phoenix. Associated Press writers Sophie Austin, Joey Cappelletti, Michael Casey, Isabella Volmert, Jesse Bedayn, Erin Hooley and Dee-Ann Durbin contributed to this report.</i>"},{"_id":"YX4DF4EHLJFL3C2ZTUZ4UU4FP4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""}],"description":{"basic":"Oregon and other states with similar laws have shown no sign of dropping them even if it might help lower grocery bills. 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Martin Luther King Jr. Blvd.)."},{"_id":"VHWU3GY65RAFDBRUUOZNDXF3VQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Typically among the busiest dining days of the year — and smack dab inside one of its slowest months — popular restaurants such as Ox purchased as much as $10,000 in perishable seafood, pricy steaks and luxury add-ons such as caviar, truffles and foie gras just for Valentine’s Day."},{"_id":"C4DNWOZ27FC37E5DT3NADQQOPI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“We were open yesterday, but I got a little nervous when I saw it might be getting icy-ish,” Denton said. “But as someone from Vermont, having spent the past two hours in my parking lot shoveling the parking spaces and the driveway and whatnot, the snow is really soft and melting as you move it.”"},{"_id":"IQIUXSFKYFA3BM4FC75RNIXNBM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Between the soft snow and temperatures expected to climb into the high 30s or even low 40s, most restaurant owners planned to open as usual Friday, optimistic that the current storm would not lead to a mass of cancelled bookings. By Friday morning, Ox had received six cancellations, but had also picked up 10 new reservations, leaving the restaurant full for Friday."},{"_id":"4SH3RAI6JFG6RKCVLI3YRZ4CGQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Many restaurants opened with normal hours on Thursday, but others took a more cautious approach. Up on Mount Tabor, Coquine (6839 S.E. Belmont St.) was closed Thursday, but planned to reopen for Friday service. Ditto for several prominent Northwest Portland restaurants, including Langbaan (1818 N.W. 23rd Place), G Love (1615 N.W. 21st Ave.) and RingSide Steakhouse (2165 W. Burnside St.). G Love and its sister bar The Love Shack were planning to open as usual Friday, while offering travel reimbursements for any employees that preferred to ride Uber, Lyft or public transportation to work for its fully booked Valentine’s Day dinner."},{"_id":"DVTY7D6ZHZFU7A2LUCZKEXHZ7Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Over the past decade, many restaurants have moved to a ticketed approach for special events, meaning diners pre-pay for set course meals weeks or even months before setting foot in the restaurant. In the case of this Valentine’s Day, the cancellation window for those tickets has ended. But several employees said they were usually willing to work with customers to reschedule or obtain a refund in the event of a major weather event, working on the assumption that those open reservations would be snatched up quickly."},{"_id":"LEYH6VKJCRATND3TOHOKJUTXDM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"If you forgot to make Valentine’s Day dinner reservations, don’t expect a flood of bookings to suddenly hit the market. According to Derek Hanson, owner of seafood restaurant Jacqueline (2500 S.E. Clinton St.), a confirmation request sent out via text message this morning received around 95 percent affirmative responses. And that doesn’t include the nearly 400 people on Jacqueline’s waiting list."},{"_id":"ITVCEDRV4VF5LJBUA5J5G2IEKQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“The biggest thing that we’re dealing with right now is we have not been able to get most of our deliveries, so we’re kind of scrambling to find some food,” Hanson said. "},{"_id":"NHJEMZWFQZHKBC7KKAW4OHZMAE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The restaurant, which is known for its $1 oyster happy hour, had pre-ordered 120 dozen— that’s 1,440 oysters — along with caviar, crab, lobster and Petrale sole."},{"_id":"OAZT5SAMJJCWPJS63VHBRRWVZI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“We’re kind of built for Valentine’s Day,” Hanson said. “We go hard.”"},{"_id":"V4ZUPNU76FD2TLGRZCMXYSBTLM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Hanson said he had been working the phones, calling local seafood purveyors and Puget Sound oyster farms hoping to replace the missing deliveries in time for the start of dinner service at 5 p.m."},{"_id":"6DXBGWHCWFFJDP6GCLGGE2IO7I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"At Normandie (1005 S.E. Ankeny St.), where the three-course Valentine’s Day dinner includes cured beef carpaccio, gochujang glazed pork shoulder and a chocolate mousse or a brûléed banana split for two, few diners have canceled their reservations so far. But several customers called last night to include about day-of cancellations, according to Amanda Cannon Winquist, the restaurant’s wine director and co-owner."},{"_id":"QNOXSAITSJB3VES2QB2ZOETLBQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Our policy is a 24-hour cancellation window for special events,” Winquist said. “But in light of the weather, we’re being flexible.”"},{"_id":"JCRU4PKQIBDULP2JAGKBW6YO3U","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"According to Winquist, the restaurant’s walk-in refrigerator is full, and the restaurant’s staff have already invested hours of labor to prep their special Valentine’s Day dinner. "},{"_id":"57YT7YQUNNDGXKCCG363KDH6OU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“Valentine’s Day is our second most successful day of the year and always a great boost at a time when restaurants need it most,” Winquist said. “But it is more than just sales; it is also a major morale boost. There is no better feeling than a room buzzing with happy guests. I am optimistic that will still come true tonight.”"},{"_id":"XI7N3ICDQZB7PCHFSAJP7EMZOI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"— Michael Russell; <a href=\"mailto:mrussell@oregonian.com\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"mailto:mrussell@oregonian.com\">mrussell@oregonian.com</a>"},{"level":3,"_id":"ZYBURO5H6FCIVEGPRDVJHFTT7Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"Subscribe to The Best Thing I Ate This Week newsletter"},{"_id":"SVRA55WUPJCOBB6NEFYJI6V46E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Each week, restaurant critic Michael Russell takes Oregonian/OregonLive subscribers along on his culinary explorations. Not a subscriber? You can receive a few weeks of The Best Thing I Ate This Week newsletter as a free trial. <a href=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\" rel=\"noopener noreferrer\" title=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\">Sign up here</a>."},{"_id":"NQYPREPAXFAWPLCZCRRR3U2COU","type":"raw_html","content":"<adi-stories-by-author adiWidgetId=\"widgie-6bfd17c6-d091-4412-83e8-9a89b746acc3\"></adi-stories-by-author>"},{"_id":"5EX5KHOPXJFNRBB4OPENESXL3I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""}],"subheadlines":{"basic":""},"description":{"basic":"“It’s always nerve racking when snow makes a reservation for two on Valentine’s Day.”"},"language":"","source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"entities":[{"score":0.4226,"_id":"Q1547338","label":"The Oregonian","type":"Work,WrittenWork,PeriodicalLiterature,Newspaper"},{"custom_id":"PER1dd8ba413","label":"Derek Hanson","type":"Person"},{"custom_id":"PER1f39fc77a","label":"Amanda Cannon Winquist","type":"Person"},{"custom_id":"PER17d1dbbd9","label":"Michael Russell","type":"Person"},{"custom_id":"PERb724d435e","label":"Gabrielle Quiñonez Denton","type":"Person"},{"custom_id":"PLA76b7ab2e6","label":"Love Shack","type":"Place"},{"custom_id":"PER132911e58","label":"Clinton St.","type":"Person"},{"custom_id":"PERac31327d0","label":"Jacqueline","type":"Person"},{"custom_id":"COM60506be86","label":"At Normandie","type":"Company"},{"custom_id":"PLAcf6396bbe","label":"Oregonian","type":"Place"},{"custom_id":"PER0e6107280","label":"Greg Denton","type":"Person"},{"custom_id":"PLAfb47ab999","label":"Portland-area","type":"Place"}],"categories":[{"score":1,"classifier":"iab_content_taxonomy","name":"Attractions>Bars & Restaurants","_id":"179"},{"score":1,"classifier":"iab_content_taxonomy","name":"Food & Drink","_id":"210"},{"score":1,"classifier":"iab_content_taxonomy","name":"Food & Drink>Dining Out","_id":"218"},{"score":0.5329,"classifier":"iab_content_taxonomy","name":"Business and Finance>Industries>Food Industry","_id":"96"},{"score":0.4654,"classifier":"iab_content_taxonomy","name":"Food & Drink>Food Movements","_id":"220"},{"score":0.454,"classifier":"iab_content_taxonomy","name":"Real Estate>Hotel Properties","_id":"446"},{"score":0.4473,"classifier":"iab_content_taxonomy","name":"Healthy Living>Nutrition","_id":"229"},{"score":0.4456,"classifier":"iab_content_taxonomy","name":"Food & Drink>Cooking","_id":"216"},{"score":0.3884,"classifier":"iab_content_taxonomy","name":"Real Estate","_id":"441"},{"score":0.3391,"classifier":"iab_content_taxonomy","name":"Food & Drink>Healthy Cooking and Eating","_id":"221"},{"score":0.3251,"classifier":"iab_content_taxonomy","name":"Science>Weather","_id":"390"},{"score":0.3225,"classifier":"iab_content_taxonomy","name":"Food & Drink>Alcoholic Beverages","_id":"211"},{"classifier":"advancelocal_custom_categories","name":"Clean Water","_id":"cat0214"}],"content_topics":[{"score":1,"_id":"Q11707","label":"Restaurant"},{"score":1,"_id":"Q5611149","label":"Foods"},{"score":0.9129,"_id":"Q9703849","label":"Cuisine"},{"score":0.8695,"_id":"Q7343592","label":"Restaurants"},{"score":0.8431,"_id":"Q6010682","label":"Cooking"},{"score":0.8056,"_id":"Q30814048","label":"Dining"},{"score":0.7109,"_id":"Q7561","label":"Snow"},{"score":0.6691,"_id":"Q1547338","label":"The Oregonian"},{"score":0.6589,"_id":"Q18698943","label":"Eating behaviors of humans"},{"score":0.6277,"_id":"Q9712254","label":"Gastronomy"},{"score":0.6182,"_id":"Q7467855","label":"Food and drink preparation"},{"score":0.6114,"_id":"Q37587","label":"Valentine's Day"},{"score":0.608,"_id":"Q7213750","label":"Food industry"},{"score":0.6078,"_id":"Q657221","label":"Dinner"},{"score":0.6031,"_id":"Q10063887","label":"Foodservice companies"},{"score":0.467,"_id":"Q1226318","label":"Diner"},{"score":0.4663,"_id":"Q106982757","label":"Coquine"},{"score":0.4613,"_id":"Q8463334","label":"Foodservice"},{"score":0.4468,"_id":"Q7235716","label":"Home"},{"score":0.4416,"_id":"Q7216601","label":"Hobbies"},{"score":0.433,"_id":"Q34807","label":"Foie gras"},{"score":0.4221,"_id":"Q30792086","label":"Food watchlist articles"},{"score":0.4117,"_id":"Q8521129","label":"Home economics"},{"score":0.3903,"_id":"Q107411","label":"Oyster"},{"score":0.3804,"_id":"Q6106","label":"Portland, Oregon"},{"score":0.3539,"_id":"Q8133250","label":"Western cuisine"},{"score":0.3409,"_id":"Q17166101","label":"Text messaging"},{"score":0.3213,"_id":"Q8432944","label":"Culinary arts"},{"score":0.3137,"_id":"Q2690965","label":"Truffle"},{"score":0.3125,"_id":"Q9000922","label":"Food retailing"}],"sections":[{"path":"/dining","parent":{"default":"/"},"_website":"oregonlive","parent_id":"/","name":"Dining Out","description":"Get Portland & Oregon dining guide, restaurant and bar reviews, and food and drink articles. 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Comment on the articles, join forums, and submit your reviews at OregonLive.com.","site_title":"Portland & Oregon Dining | Restaurants, Bars, Food and Drinks","headline":"Portland & Oregon Dining","site_section":"Life and Culture"},"_admin":{"tracking_node":null,"alias_ids":["/dining"],"commercial_node":null,"default_content":null,"url_path":"https://www.oregonlive.com/dining/"},"navigation":{"nav_title":"Dining Out","is_this_a_link_or_a_section":"Link","nav_display":"true"},"inactive":false,"node_type":"section","_website":"oregonlive","name":"Dining Out","_id":"/dining","ancestors":{"default":[],"toprail":["/food"],"subnav-food":["/"],"ellipsis":["/entertainment"],"hamburger-menu":[]},"order":{"default":1078,"toprail":2001,"subnav-food":1001,"ellipsis":2008,"hamburger-menu":1065}}},"_website_section_id":"oregonlive./dining","type":"section","version":"0.6.0"}}},"created_date":"2025-02-14T20:15:06.075Z","publish_date":"2025-02-14T21:01:56.069Z","_id":"TKSQSQXFOVCTHH275JYUFHGHCQ","website":"oregonlive","website_url":"/dining/2025/02/despite-winter-storm-restaurant-owners-staff-optimistic-for-valentines-day-dinner.html"},{"content_elements":[{"owner":{"sponsored":false,"id":"advancelocal"},"address":{},"auth":{"1":"c2726455fffe851819f7fc7a7bdf22196d11b790b45812374511e17908300ff3"},"vanity_credits":{},"caption":"Nick's Famous Coney Island first opened in 1935.","source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/STBMH2RPCNEBHP2RLQTJUUQBRQ.JPG","licensable":false,"credits":{"affiliation":[],"by":[{"name":"Beth Nakamura","type":"author","byline":"Beth Nakamura"}]},"subtitle":"","width":1024,"_id":"STBMH2RPCNEBHP2RLQTJUUQBRQ","additional_properties":{"fullSizeResizeUrl":"/resizer/eBRKjMd9hIB6aDPZ_0_w73jIaOs=/arc-anglerfish-arc2-prod-advancelocal/public/STBMH2RPCNEBHP2RLQTJUUQBRQ.JPG","owner":"bnakamura@oregonian.com","keywords":["nick's famous coney island","oregon","portland"],"proxyUrl":"/resizer/eBRKjMd9hIB6aDPZ_0_w73jIaOs=/arc-anglerfish-arc2-prod-advancelocal/public/STBMH2RPCNEBHP2RLQTJUUQBRQ.JPG","link":"","takenOn":"2001-01-01T00:02:43Z","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/STBMH2RPCNEBHP2RLQTJUUQBRQ.JPG","published":true,"resizeUrl":"/resizer/eBRKjMd9hIB6aDPZ_0_w73jIaOs=/arc-anglerfish-arc2-prod-advancelocal/public/STBMH2RPCNEBHP2RLQTJUUQBRQ.JPG","ingestionMethod":"manual","thumbnailResizeUrl":"/resizer/uNEC3w3VAcwOGGCoDeWsWPI2H90=/300x0/arc-anglerfish-arc2-prod-advancelocal/public/STBMH2RPCNEBHP2RLQTJUUQBRQ.JPG","version":0,"originalName":"Nick's Famous Coney Island1271.JPG","mime_type":"image/jpeg","restricted":false,"galleries":[{"headlines":{"basic":"Nick's Famous Coney Island hot dogs in Portland"},"_id":"FMF6XYBKXJDCZGATYR63QR7ZBQ"}]},"created_date":"2020-03-02T22:05:51Z","last_updated_date":"2020-03-02T22:05:51Z","height":674,"image_type":"photograph"},{"_id":"MHLWP7EDBZERFI4DLDX35EEB2U","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Portland isn’t always kind to its older restaurants. Just consider Caffe Mingo."},{"_id":"5TYWOMKMGNG2BL4KV4KFOOYFIA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"When the Northwest Portland restaurant announced that it would not reopen after a fire last August, some expressed sadness, others surprise — including surprise that we had described it as one of Portland’s oldest Italian restaurants."},{"_id":"J3YVUGU6TVHYJEQLOFNZDAFPBU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“One of the city’s oldest Italian restaurants opened in 1991!?” a colleague asked."},{"_id":"2FB4YAKSXJHJTPP735LPG4USIE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"In a word, yes. As we learned last year <a href=\"https://www.oregonlive.com/dining/2024/10/at-oregons-oldest-pizzeria-91-year-old-owner-elsie-mcfarland-still-works-weekends.html\" target=\"_blank\" rel=\"\">while researching our recent feature on Portland’s 75-year-old Caro Amico</a>, historic eateries such as the Lido and Monte Carlo had mostly vanished by the 1990s. Caro Amico and its little sister, Amalfi’s, are the last links left to an era when the city had its own Little Italy stretching from downtown to Lair Hill. Alba, Delphina’s, Fratelli, Genoa, Zefiro and many, many more have come and gone since, to speak only of cherished pizza and pasta spots."},{"_id":"6E2Y4NDDWNBOTBP3Q6PE4TOIAU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"In other words, when a Portland restaurant reaches a major anniversary, it’s probably worth celebrating."},{"_id":"4ZAWPW4ZS5FUXMP5L65OFUBXBM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i><b>[Related: </b></i><a href=\"https://www.oregonlive.com/dining/2025/01/where-to-dine-in-portland-this-valentines-day.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/dining/2025/01/where-to-dine-in-portland-this-valentines-day.html\"><i><b>Where to dine in Portland this Valentine’s Day</b></i></a><i><b>]</b></i>"},{"_id":"VNZK67QOTREGTAOWTH6456J3EI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The last few years have brought some major milestones, with Otto’s Sausage Kitchen, the Republic Cafe and The Sandy Hut all turning 100 years old; Caro Amico and Chin’s Kitchen hitting 75; and Hoda’s, Ya Hala and Reo’s Ribs all marking 25 trips around the sun. Meanwhile, the landmark Jake Famous Crawfish turned 125 in 2017, downtown Portland’s Rialto Poolroom passed 100 in 2018 and RingSide Steakhouse reached 75 in 2019."},{"_id":"I4BEMTBEKJGKZNOIY5RK6Q3F2Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"This year might not bring any establishments hitting the century mark, but there’s still plenty to celebrate. Here are all the Portland restaurants and bars with notable — defined here as a multiple of five year — anniversaries this year:"},{"owner":{"sponsored":false,"id":"advancelocal"},"address":{},"auth":{"1":"934401fd72603eadeda22aa61c240f38acba86f64b3d5616f3d5f858a12c3fba"},"vanity_credits":{},"caption":"Nick's Famous Coney Island's \"Old Fashioned\" hot dog.","source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{"associated_tasks":[]},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/ITSCYAD2XVB4FEZM6HFRZB343U.JPG","geo":{},"licensable":false,"credits":{"affiliation":[{"name":"Beth Nakamura/Staff","type":"author"}],"by":[{"name":"Beth Nakamura","type":"author","byline":"Beth Nakamura"}]},"subtitle":"Nick's","width":1024,"_id":"ITSCYAD2XVB4FEZM6HFRZB343U","additional_properties":{"fullSizeResizeUrl":"/resizer/P7mGmwFJTExIRxahZS0QGOnPTfo=/arc-anglerfish-arc2-prod-advancelocal/public/ITSCYAD2XVB4FEZM6HFRZB343U.JPG","owner":"bnakamura@oregonian.com","keywords":["nick's famous coney island","oregon","portland"],"proxyUrl":"/resizer/P7mGmwFJTExIRxahZS0QGOnPTfo=/arc-anglerfish-arc2-prod-advancelocal/public/ITSCYAD2XVB4FEZM6HFRZB343U.JPG","link":"","takenOn":"2020-03-02T20:49:26Z","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/ITSCYAD2XVB4FEZM6HFRZB343U.JPG","published":true,"resizeUrl":"/resizer/P7mGmwFJTExIRxahZS0QGOnPTfo=/arc-anglerfish-arc2-prod-advancelocal/public/ITSCYAD2XVB4FEZM6HFRZB343U.JPG","ingestionMethod":"manual","thumbnailResizeUrl":"/resizer/PGdBAro5BjrwYvBG-aDMKCDz9wY=/300x0/arc-anglerfish-arc2-prod-advancelocal/public/ITSCYAD2XVB4FEZM6HFRZB343U.JPG","version":1,"originalName":"Nick's Famous Coney Island1276.JPG","mime_type":"image/jpeg","restricted":false,"galleries":[{"headlines":{"basic":"Nick's Famous Coney Island hot dogs in Portland"},"_id":"FMF6XYBKXJDCZGATYR63QR7ZBQ"}]},"created_date":"2020-03-02T22:05:51Z","last_updated_date":"2020-03-11T16:42:29Z","height":683,"image_type":"photograph"},{"_id":"4EVSXCFODNFRHFR764LBE4WARU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Nick’s Famous Coney Island (opened: 1935)</b>"},{"_id":"NLX3M2ZZ5VGQZMT3U74VDXZCFU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Opened in 1935 and relocated here in 1942, Nick’s remains a great place to grab a chili dog, a cold beer and a game as the dive bar approaches its 90th birthday. <i>3746 S.E. Hawthorne Blvd.</i>"},{"owner":{"sponsored":false,"id":"advancelocal"},"address":{"locality":"Portland","region":"oregon"},"syndication":{},"auth":{"1":"0681646e6ee9a060b2e2dfbbf972cb053fb2c5b61073ecac08052f9c658765a5"},"caption":"A butterscotch milkshake at Skyline Restaurant.","source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{"associated_tasks":[]},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/J4YFOOIPKFEUPGQ7PA4DV4UIJM.jpg","licensable":false,"alt_text":"A butterscotch milkshake at Skyline Restaurant.","credits":{"affiliation":[{"name":"The Oregonian","type":"author"}],"by":[{"name":"Rob Finch","type":"author","byline":"Rob Finch"}]},"subtitle":"Skyline Restaurant","width":2912,"creditIPTC":"The Oregonian","_id":"J4YFOOIPKFEUPGQ7PA4DV4UIJM","additional_properties":{"fullSizeResizeUrl":"/resizer/OwLFDDM3LOZJv9xuQefR8ENqKgs=/arc-anglerfish-arc2-prod-advancelocal/public/J4YFOOIPKFEUPGQ7PA4DV4UIJM.jpg","owner":"mrussell@oregonian.com","iptc_job_identifier":"MERc9dfead2a4704bf4ed92f3a60f3f9","proxyUrl":"/resizer/OwLFDDM3LOZJv9xuQefR8ENqKgs=/arc-anglerfish-arc2-prod-advancelocal/public/J4YFOOIPKFEUPGQ7PA4DV4UIJM.jpg","takenOn":"2006-07-15T00:00:00Z","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/J4YFOOIPKFEUPGQ7PA4DV4UIJM.jpg","published":true,"resizeUrl":"/resizer/OwLFDDM3LOZJv9xuQefR8ENqKgs=/arc-anglerfish-arc2-prod-advancelocal/public/J4YFOOIPKFEUPGQ7PA4DV4UIJM.jpg","ingestionMethod":"manual","thumbnailResizeUrl":"/resizer/9EWf4HakycMMm1or3-5E2Pk-c0Y=/300x0/arc-anglerfish-arc2-prod-advancelocal/public/J4YFOOIPKFEUPGQ7PA4DV4UIJM.jpg","version":0,"originalName":"SkylineRestaurant.jpg","mime_type":"image/jpeg","restricted":false,"template_id":7,"galleries":[],"iptc_title":"Staff Photographer"},"created_date":"2025-02-13T03:48:57Z","last_updated_date":"2025-02-13T03:48:57Z","slug":"Ae_milkshake_rf1","height":4368,"image_type":"photograph"},{"_id":"XQAZF7KSAJECBCJBVU7T3R2GUM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Skyline Restaurant (1935) </b>"},{"_id":"NQWZ77AGEVCKBLKIW76QAZY5NQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Another beloved 90-year-old restaurant, Skyline debuted in 1935 as The Speck, a fried chicken joint. The chicken is gone, but the burger remains a winner — <a href=\"https://www.oregonlive.com/dining/2011/12/the_top_ten_classic_burgers_in.html\" target=\"_blank\" rel=\"\">Skyline was named the Portland area’s second best classic burger in our 2011 roundup</a>. <i>1313 N.W. Skyline Blvd.</i>"},{"_id":"TC6XX3CO2RHO3CRWDBBTBVWDXU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Tom’s Restaurant and Bar (1975)</b>"},{"_id":"BG5QGCP6SBCD5GAFDXMX4CNWZA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"When The Overlook closed, Tom’s became Portland’s signature Greek diner. The restaurant and bar turn 50 this year, but the trippy 1970s logo could have been designed this year — yes, they have merch. <i>3871 S.E. Division St.</i>"},{"owner":{"sponsored":false,"id":"advancelocal"},"address":{"locality":"Portland","region":"OR"},"syndication":{},"auth":{"1":"ea2219a4ec961fd80f28ecb51d5d1ffd1eba142a158a1971050136f4842d9e50"},"caption":"Wilf's Restaurant and Bar sits in the old historic train depot in downtown Portland.","source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{"associated_tasks":[]},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/WOIUVPAGEJDKDHGH4UFXNQNFM4.jpg","licensable":false,"alt_text":"Wilf's Restaurant and Bar sits in the old historic train depot in downtown Portland.","credits":{"affiliation":[{"name":"The Oregonian/file","type":"author"}],"by":[{"name":"Roger Jensen","type":"author","byline":"Roger Jensen"}]},"subtitle":"Wilf's Restaurant and Bar","width":2404,"creditIPTC":"The Oregonian/file","_id":"WOIUVPAGEJDKDHGH4UFXNQNFM4","additional_properties":{"fullSizeResizeUrl":"/resizer/f9oqZF6RXkveRilGGsb79K0HZcY=/arc-anglerfish-arc2-prod-advancelocal/public/WOIUVPAGEJDKDHGH4UFXNQNFM4.jpg","owner":"mrussell@oregonian.com","iptc_job_identifier":"MER3edbbe487477aaa33cf946844ef84","proxyUrl":"/resizer/f9oqZF6RXkveRilGGsb79K0HZcY=/arc-anglerfish-arc2-prod-advancelocal/public/WOIUVPAGEJDKDHGH4UFXNQNFM4.jpg","takenOn":"2005-11-23T00:00:00Z","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/WOIUVPAGEJDKDHGH4UFXNQNFM4.jpg","published":true,"resizeUrl":"/resizer/f9oqZF6RXkveRilGGsb79K0HZcY=/arc-anglerfish-arc2-prod-advancelocal/public/WOIUVPAGEJDKDHGH4UFXNQNFM4.jpg","ingestionMethod":"manual","thumbnailResizeUrl":"/resizer/XkmCQUWlxJkj_c9xfLyok560OZs=/300x0/arc-anglerfish-arc2-prod-advancelocal/public/WOIUVPAGEJDKDHGH4UFXNQNFM4.jpg","version":0,"originalName":"Wilfs.jpg","mime_type":"image/jpeg","restricted":false,"template_id":7,"galleries":[],"iptc_title":"Staff"},"created_date":"2025-02-13T03:35:25Z","last_updated_date":"2025-02-13T03:35:25Z","slug":"AE.Wilfs","height":1552,"image_type":"photograph"},{"_id":"A2WNFNDDJBG37GRRYS6E7VZBRI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Wilf’s (1975)</b>"},{"_id":"HN3QML3RHNGFHE5HMQBM2WMIAE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Another 50-year-old establishment, Wilf’s has served up cool drinks and hot jazz at its home alongside Portland’s Union Station since 1975. The restaurant plans to celebrate with a four-course dinner and live music on Saturday, March 15. <i>800 N.W. Sixth Ave.</i> "},{"_id":"NH457G2MCVENDD2LTPGPEMD7MQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Rimsky-Korsakoffeehouse (1980)</b>"},{"_id":"LIXC7LWTMZBFHC5ELBRWY777OM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"This eerily decorated, potentially haunted, most “Portland” of Portland coffee shops will celebrate its 45th anniversary this year. <i>707 S.E. 12th Ave.</i>"},{"_id":"ZL2B3HVMEZB7BDOB6DACU7XU6I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Kell’s Irish Pub (1990)</b>"},{"_id":"SBYOXRTXEZBFDHE4PMECO3BMXI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Founded Seattle in 1983, this Irish pub from Lucy and Gerard McAleese opened in Portland 35 years ago, and <a href=\"https://www.oregonlive.com/beer/2019/08/kells-once-just-a-famous-irish-pub-now-a-flourishing-beer-maker-portland-breweries-series.html\" target=\"_blank\" rel=\"\">has since expanded with its own brewery</a>. <i>112 S.W. Second Ave.</i>"},{"owner":{"sponsored":false,"id":"advancelocal"},"copyright":"The Oregonian 2024","address":{},"syndication":{},"auth":{"1":"2f9ab5ffcd4c44199ed6a7c6d098f0f8fa8ababbc33550e6763ae03c4a1d2a1f"},"vanity_credits":{},"caption":"One of Portland's oldest Vietnamese restaurants, Pho Hung has been dishing up bowls of beef noodle soup on Powell Boulevard since 1990.","source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{"associated_tasks":[]},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/Y3TKB4YWVZCUNF7CORFIMV77MA.jpeg","licensable":true,"alt_text":"A close up of a man using chopsticks to lift noodles and beef up from a bowl of soup.","credits":{"affiliation":[{"name":"Mims Copeland | The Oregonian","type":"author"}],"by":[{"name":"mims","type":"author","byline":"mims"}]},"subtitle":"Pho Hung on Powell","width":5367,"creditIPTC":"Mims Copeland | The Oregonian","_id":"Y3TKB4YWVZCUNF7CORFIMV77MA","additional_properties":{"fullSizeResizeUrl":"/resizer/f33UaBj9C5SEmYZ5x_KuAUpmGdY=/arc-anglerfish-arc2-prod-advancelocal/public/Y3TKB4YWVZCUNF7CORFIMV77MA.jpeg","owner":"mcopeland@oregonian.com","proxyUrl":"/resizer/f33UaBj9C5SEmYZ5x_KuAUpmGdY=/arc-anglerfish-arc2-prod-advancelocal/public/Y3TKB4YWVZCUNF7CORFIMV77MA.jpeg","link":"","takenOn":"2024-12-04T19:17:10Z","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/Y3TKB4YWVZCUNF7CORFIMV77MA.jpeg","published":true,"resizeUrl":"/resizer/f33UaBj9C5SEmYZ5x_KuAUpmGdY=/arc-anglerfish-arc2-prod-advancelocal/public/Y3TKB4YWVZCUNF7CORFIMV77MA.jpeg","ingestionMethod":"manual","thumbnailResizeUrl":"/resizer/8jq32szRsFTltN71kxLVJNUgbdc=/300x0/arc-anglerfish-arc2-prod-advancelocal/public/Y3TKB4YWVZCUNF7CORFIMV77MA.jpeg","version":0,"originalName":"IMGL0398.jpeg","mime_type":"image/jpeg","restricted":false,"template_id":7,"galleries":[]},"created_date":"2024-12-06T01:05:25Z","last_updated_date":"2024-12-06T01:05:25Z","height":3231,"image_type":"photograph"},{"_id":"WD4HF4J4QVG7DMO63Z66DIRMOQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Phở Hung (1990)</b>"},{"_id":"BOSHXNPNI5ETNBRAKEWT3PMOTI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Pho Hung has been ladling out piping-hot bowls of Vietnamese beef noodle soup on Powell Boulevard for 35 years. 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Foster Road</i>"},{"_id":"G4ODDA2EKRGUBB2MMBTMHYVZQ4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Delta Cafe (1995)</b>"},{"_id":"JGQDCFHSDJCMXP4LSD7QG4JMKQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"For decades, Delta Cafe has been serving fried chicken and other Southern staples alongside 40-ounce bottles of cheap beer at its home on Southeast Woodstock Boulevard. <i>4607 S.E. Woodstock Blvd.</i>"},{"_id":"SUWVJO6O6NG2RED3R5HXM7Z4NE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Du’s Grill (1995)</b>"},{"_id":"YQL4IIPGWJDSPOOYXQIYC7VJUM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Beloved by Portland rapper Aminé, this restaurant critic and countless others, Du’s Grill has been the Rose City’s signature teriyaki joint for 30 years. You’ll smell the sweet smoke well before you see the tiny parking lot. <i>5347 N.E. Sandy Blvd.</i>"},{"_id":"3B4OTXG7Y5FIDIBSKPAMZDZB6I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Aalto Lounge (2000)</b>"},{"_id":"6K7HZCPKUFFWZOPVEN4KNDRHDY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Named for a Finnish designer, this sleek bar has been serving up wine, cocktails and a hip midcentury aesthetic on Belmont Street for 25 years. When it warms up, don’t miss out on a visit to the back patio. <i>3356 S.E. Belmont St.</i>"},{"_id":"JPVXXFZI3ZBYTEGW4L4UJMVORE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Dante’s (2000)</b>"},{"_id":"UK54J7F3RVHDHMXSAVPY2UX3UY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The downtown Portland rock and burlesque venue debuted 25 years ago this year, and is still going strong. Wandering into a set from Karaoke from Hell, Portland’s original live karaoke band, is a local right of passage. <i>350 W. Burnside St.</i>"},{"owner":{"sponsored":false,"id":"advancelocal"},"address":{},"syndication":{},"auth":{"1":"ca55476d340fdc4bfc1187562135c32398ed778dc1eae80f41dd581d3f45f465"},"caption":"Yun Shui Teahouse at Lan Su Chinese Garden","source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{"associated_tasks":[]},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/Z5DKGTESINE7NIUYOPUGEQDTCM.jpeg","licensable":false,"credits":{"affiliation":[{"name":"Lan Su Chinese Garden","type":"author"}],"by":[{"name":"Lan Su Chinese Garden","type":"author","byline":"Lan Su Chinese Garden"}]},"subtitle":"Yun Shui Teahouse at Lan Su Chinese Garden","width":2784,"creditIPTC":"Lan Su Chinese Garden","_id":"Z5DKGTESINE7NIUYOPUGEQDTCM","additional_properties":{"fullSizeResizeUrl":"/resizer/30f_6-FEHxT630_vXWGfkOlEj0M=/arc-anglerfish-arc2-prod-advancelocal/public/Z5DKGTESINE7NIUYOPUGEQDTCM.jpeg","owner":"arina@oregonian.com","keywords":[""],"proxyUrl":"/resizer/30f_6-FEHxT630_vXWGfkOlEj0M=/arc-anglerfish-arc2-prod-advancelocal/public/Z5DKGTESINE7NIUYOPUGEQDTCM.jpeg","takenOn":"2022-03-09T12:57:33Z","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/Z5DKGTESINE7NIUYOPUGEQDTCM.jpeg","published":true,"resizeUrl":"/resizer/30f_6-FEHxT630_vXWGfkOlEj0M=/arc-anglerfish-arc2-prod-advancelocal/public/Z5DKGTESINE7NIUYOPUGEQDTCM.jpeg","ingestionMethod":"manual","thumbnailResizeUrl":"/resizer/ExhEImrZzBNBKKFEP_r9HZLi0RM=/300x0/arc-anglerfish-arc2-prod-advancelocal/public/Z5DKGTESINE7NIUYOPUGEQDTCM.jpeg","version":0,"originalName":"TeahouseWide2_copy.jpeg","mime_type":"image/jpeg","restricted":false,"template_id":7,"galleries":[]},"created_date":"2024-05-22T00:03:17Z","last_updated_date":"2024-05-22T00:03:17Z","height":1856,"image_type":"photograph"},{"_id":"65ZIDC7BIFDRZPYCGILCJBWDYM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Yun Shui Teahouse (2000)</b>"},{"_id":"GLUEHC37CZCLJLKTS5UQS6DYCU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The teahouse at Lan Su Chinese Garden opened inside the serene walled garden 25 years ago, and continues to serve a carefully curated menu of tea and dim sum (in the original sense of small teahouse snacks). <i>239 NW Everett St.</i>"},{"_id":"RTJ7TJFR2FHVZGQ2W2277JHMYQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Mother’s Bistro & Bar (2000)</b>"},{"_id":"5LWDURIWSVFNFBMGJV5WIDEZGY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"This beloved downtown bistro and brunch destination celebrated its 25th anniversary last month with henna tattooing, tarot card reading, live music and more. But the anniversary vibes are sure to continue all year long. Speaking of, have you made those Mother’s Day reservations yet? <i>121 S.W. Third Ave.</i>"},{"_id":"7JGX6Y3ACZDBVAKMK4WFFFFHOM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Pambiche (2000)</b>"},{"_id":"VYCXL6CGWRGDFJCKLECXTMN5YQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Portland’s pioneering Cuban restaurant is celebrating its 25th anniversary with a revived happy hour (and, soon, the return of weekend brunch). On Friday February 14th, aka Valentine’s Day, the restaurant will celebrate turning 25 by offering both anniversary specials and free cafe con tres leches birthday cake to guests all weekend long. <i>2811 N.E. Glisan St.</i>"},{"_id":"KWIHO5TDPVDSBPPBCGA6RJNJOU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i><b>Note:</b></i><i> As explained in the intro, this isn’t a list of Portland’s oldest restaurants, but rather those celebrating a multiple of five anniversary in 2025. Know of a restaurant we that fits that criteria that we missed? Drop me a line at the email below.</i>"},{"_id":"XI7N3ICDQZB7PCHFSAJP7EMZOI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"— Michael Russell; <a href=\"mailto:mrussell@oregonian.com\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"mailto:mrussell@oregonian.com\">mrussell@oregonian.com</a>"},{"level":3,"_id":"ZYBURO5H6FCIVEGPRDVJHFTT7Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"Subscribe to The Best Thing I Ate This Week newsletter"},{"_id":"SVRA55WUPJCOBB6NEFYJI6V46E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Each week, restaurant critic Michael Russell takes Oregonian/OregonLive subscribers along on his culinary explorations. Not a subscriber? You can receive a few weeks of The Best Thing I Ate This Week newsletter as a free trial. <a href=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\" rel=\"noopener noreferrer\" title=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\">Sign up here</a>."},{"_id":"NQYPREPAXFAWPLCZCRRR3U2COU","type":"raw_html","content":"<adi-stories-by-author adiWidgetId=\"widgie-6bfd17c6-d091-4412-83e8-9a89b746acc3\"></adi-stories-by-author>"},{"_id":"5EX5KHOPXJFNRBB4OPENESXL3I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""}],"subheadlines":{"basic":""},"description":{"basic":"From a 90-year-old burger joint to a 90-year-dive bar, here are the Portland restaurants celebrating milestone anniversaries this year."},"language":"","source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"entities":[{"score":0.7339,"_id":"Q104829726","label":"Skyline Restaurant","type":"Place,ArchitecturalStructure,Building,Restaurant"},{"score":0.5766,"_id":"Q1547338","label":"The Oregonian","type":"Work,WrittenWork,PeriodicalLiterature,Newspaper"},{"score":0.5422,"_id":"Q130393591","label":"Phở Hùng","type":"Place,ArchitecturalStructure,Building,Restaurant"},{"score":0.5354,"_id":"Q101500408","label":"Delta Cafe","type":"Agent,Organisation,Company"},{"score":0.4889,"_id":"Q615392","label":"Bánh mì","type":"Food"},{"score":0.4462,"_id":"Q420646","label":"Pho","type":"Food"},{"score":0.4198,"_id":"Q111186757","label":"Ya Hala","type":"Place,ArchitecturalStructure,Building,Restaurant"},{"score":0.3716,"_id":"Q19893902","label":"Pambiche Cocina and Repostería Cubana","type":"Place,ArchitecturalStructure,Building,Restaurant"},{"score":0.3416,"_id":"Q28803","label":"Sandwich","type":"Food"},{"custom_id":"PER738c8bf70","label":"Grill","type":"Person"},{"custom_id":"PER17d1dbbd9","label":"Michael Russell","type":"Person"},{"custom_id":"PERd4ee18b1a","label":"Caro Amico","type":"Person"},{"custom_id":"PER6ced0406e","label":"Alba","type":"Person"},{"custom_id":"PER1e79bec83","label":"Delphina","type":"Person"},{"custom_id":"PLAf3a5dd59d","label":"Fratelli","type":"Place"},{"custom_id":"PLA09d6ff06c","label":"Zefiro","type":"Place"},{"custom_id":"PLAaad078238","label":"Sandy Hut","type":"Place"},{"custom_id":"PER9e64c04b4","label":"Hoda","type":"Person"},{"custom_id":"PERdf7654e19","label":"Jake Famous Crawfish","type":"Person"},{"custom_id":"PLA918ceee32","label":"Rialto Poolroom","type":"Place"},{"custom_id":"PERd7439c4d3","label":"Nick","type":"Person"},{"custom_id":"COM13062803e","label":"Hawthorne Blvd. Skyline Restaurant","type":"Company"},{"custom_id":"PER3cb5c345e","label":"Skyline","type":"Person"},{"custom_id":"PER81f3bf42a","label":"Tom","type":"Person"},{"custom_id":"PER01ed60a9f","label":"St. Wilf","type":"Person"},{"custom_id":"PER130e82adc","label":"Wilf","type":"Person"},{"custom_id":"PLA6b8ccaaad","label":"Union Station","type":"Place"},{"custom_id":"PER43d6c2443","label":"Kell","type":"Person"},{"custom_id":"PERa3fa95a3b","label":"Lucy","type":"Person"},{"custom_id":"PERecac4e900","label":"Gerard McAleese","type":"Person"},{"custom_id":"PERcc6c1b625","label":"Powell Boulevard","type":"Person"},{"custom_id":"COMa27405fb0","label":"Xuyen","type":"Company"},{"custom_id":"PER9c494491a","label":"Woodstock Boulevard","type":"Person"},{"custom_id":"PLA0e8c62084","label":"Woodstock Blvd. Du","type":"Place"},{"custom_id":"COM66cabafa6","label":"Rose City","type":"Company"},{"custom_id":"PER75901e39c","label":"Sandy Blvd. Aalto Lounge","type":"Person"},{"custom_id":"COM95cd8345f","label":"W. 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The melt is on...\""},{"_id":"GCNO7BWZOBGI3AZFSAVMEUH64I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"— Michael Russell; <a href=\"mailto:mrussell@oregonian.com\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"mailto:mrussell@oregonian.com\">mrussell@oregonian.com</a>"},{"level":3,"_id":"ZYBURO5H6FCIVEGPRDVJHFTT7Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"Subscribe to The Best Thing I Ate This Week newsletter"},{"_id":"SVRA55WUPJCOBB6NEFYJI6V46E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Each week, restaurant critic Michael Russell takes Oregonian/OregonLive subscribers along on his culinary explorations. Not a subscriber? 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To maintain the integrity of Evesham Wood’s forest floor, you need to bring your own four-legged truffle detector, either a trained dog or pig."},"source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{"sections":[{"referent":{"website":"oregonlive","provider":"","id":"/wine","type":"section"},"type":"reference"}],"tags":[{"updated_on":"2025-02-11T00:02:57.062Z","path":"/","name":"oregon wine","text":"oregon wine","slug":"oregon-wine"},{"updated_on":"2025-02-11T00:02:58.919Z","path":"/","name":"truffles","text":"truffles","slug":"truffles"}]},"canonical_url":"/galleries/Z7YSHRNX4ZEDRFWAWX3EXD6HJM/","promo_items":{"basic":{"owner":{"sponsored":false,"id":"advancelocal"},"copyright":"Vickie Connor/The Oregonian","address":{},"auth":{"1":"e2f96941a0b3ff9ee165f7b0a827d103401bbeffd51152bc5d6ada94fc6f9edb"},"caption":"Evesham Wood winery is located in Salem, Oregon.","source":{"system":"photo center","edit_url":""},"taxonomy":{},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/57JGGPEX4BAKTL75TZTGYBOFCU.jpg","licensable":false,"credits":{"affiliation":[{"name":"Vickie Connor/The Oregonian","type":"author"}],"by":[{"image":{"version":"0.5.8","url":"https://s3.amazonaws.com/arc-authors/advancelocal/3fbf83fa-fc92-466c-99ec-acea888b0b52.jpg"},"socialLinks":[{"site":"email","deprecated":true,"deprecation_msg":"Please use social_links.","url":"VConnor@oregonian.com"},{"site":"twitter","deprecated":true,"deprecation_msg":"Please use social_links.","url":"vickieaconnor"}],"org":"Portland, Ore.","social_links":[{"site":"email","url":"VConnor@oregonian.com"},{"site":"twitter","url":"vickieaconnor"}],"name":"Vickie Connor","description":"Email: VConnor@oregonian.com","_id":"VickieConnor","additional_properties":{"original":{"lastName":"Connor","secondLastName":"","image":"https://s3.amazonaws.com/arc-authors/advancelocal/3fbf83fa-fc92-466c-99ec-acea888b0b52.jpg","education":[],"role":"Videographer","longBio":"Vickie Connor is an Emmy-nominated visual journalist and FAA-licensed drone pilot for The Oregonian/OregonLive. 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Hiking those woods with a dog that sniffs out Oregon truffles. Evesham Wood winery owners Jordan and Erin Nuccio take that notion to heart by offering their guests a truffle experience unique in all of Oregon. "},{"_id":"3DBLKMNPRBG3VCVESN7AHH7LAM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<a href=\"https://extension.oregonstate.edu/catalog/pub/em-9369-oregon-native-edible-truffles\" target=\"_blank\" rel=\"\">Oregon truffles</a>, black or white, are marble-to-golf ball-sized gems that complement a variety of culinary dishes. My personal favorite is the winter white truffle, Tuber oregonense, which I love slicing up to cover a batch of scrambled eggs."},{"_id":"AJKOZLMGABHGXASKHYZ52TSEUA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The fact that Oregon’s winter white truffles sell for hundreds of dollars a pound means I don’t get to enjoy those truffle-enhanced scrambled eggs very often. This is why my truffle alarm went off when I heard that Evesham Wood was taking reservations for truffle hunts in the woods adjacent to their Le Puits Sec estate vineyard."},{"_id":"VBW7TN5XKRHWNLDKBKHRGSBR6Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"There was, however, a snag. The Nuccios don’t allow people to use rakes to tear up their ground in search of truffles. To maintain the integrity of Evesham Wood’s forest floor, you need to bring your own four-legged truffle detector, either a trained dog or<a href=\"https://www.oregonlive.com/entertainment/2021/07/guess-what-the-portland-filmed-nicolas-cage-movie-pig-isnt-bad-review.html\" target=\"_blank\" rel=\"\"> pig</a>. "},{"_id":"NNAEOHFDNRAS3BZBYAPIVCH3VU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"A<a href=\"https://napatrufflefestival.com/dig-truffle-experience-truffles-dogs-work/\" target=\"_blank\" rel=\"\"> well-trained dog</a> will only detect ripe truffles, indicating their location by gently pawing or sniffing. Humans can then unearth the truffle using a small knife or spade. This process is less damaging and more efficient than indiscriminate raking. "},{"_id":"VK22BGG2DNBZLCCE6U5S2HXEHY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Lacking such a four-legged truffle detector, I feared I was out of luck."},{"_id":"KWFRODH7IVGE5P6CFZ6XAI573I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Then I remembered a truffle hunt I went on 10 years ago, led by Stefan Czarnecki, the owner of<a href=\"https://www.blacktietours.com/\" target=\"_blank\" rel=\"\"> Black Tie Tours</a> in Newberg. Stefan is the son of<a href=\"https://www.andover.edu/news/2018/a-fun-guy-and-his-fungi\" target=\"_blank\" rel=\"\"> Jack Czarnecki</a> of<a href=\"https://www.joelpalmerhouse.com/\" target=\"_blank\" rel=\"\"> Joel Palmer House</a> fame, and truffle hunting is in his DNA. “I was probably still in the womb when I went on my first mushroom hunt,” Czarnecki said."},{"_id":"5ATQAQPO4ZERBIE3LJWEVJBG4M","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"I was fortunate that Czarnecki is currently training a 2½-year-old Goldendoodle named August, aka Auggie. I met Czarnecki at Evesham Wood on a snow-tinged day to see what Auggie could sniff out."},{"_id":"WMK2IDREMFAC7GHQ2AG5DLXQUE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Auggie was ready for action when he saw Czarnecki strap on a truffle hunting tool belt and stash away a few Auggie treats. A pristine Douglas fir forest floor waited, and Auggie seemed eager to earn those treats."},{"_id":"VBKYR3NVDZDJZCIUPKDOBGKWAA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Early February was a great time to scour this patch of woods for Oregon truffles. Czarnecki said that while winter white truffle season covers October through early April, the best hunting months are February and March."},{"_id":"PQIDELD7SZD7HOBTCBTL7DNROE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Auggie was all over the place like a kid turned loose in a candy store. Czarnecki focused his trainee’s attention by playing a game with him called “Guess which hand holds the truffle.” Soon after, Auggie had his first hit."},{"subtype":"youtube","referent":{"referent_properties":{},"provider":"https://www.youtube.com/oembed?maxwidth=560&maxheight=340&url=","service":"oembed","id":"https://youtube.com/watch?v=A01K1HB4yZY","type":"youtube"},"_id":"TSXLCFPSKZDK7JSAVH5JZS5KGI","raw_oembed":{"author_name":"Here is Oregon","provider_url":"https://www.youtube.com/","title":"This Oregon winery invites you to truffle hunt under Douglas firs. 4-legged friend required","type":"youtube","thumbnail_url":"https://i.ytimg.com/vi/A01K1HB4yZY/hqdefault.jpg","version":"1.0","thumbnail_height":360,"author_url":"https://www.youtube.com/@HereisOregon","width":560,"thumbnail_width":480,"html":"<iframe width=\"560\" height=\"315\" src=\"https://www.youtube.com/embed/A01K1HB4yZY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen title=\"This Oregon winery invites you to truffle hunt under Douglas firs. 4-legged friend required\"></iframe>","_id":"https://youtube.com/watch?v=A01K1HB4yZY","provider_name":"YouTube","height":315},"type":"oembed_response"},{"_id":"ICDCLBLAG5GBJNXCE7IH257KOE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Sadly, we watched as Czarnecki excavated a hole that once held a ripe truffle. A puff of truffle particles escaped into the air as Czarnecki explained that a small critter, likely a squirrel, beat us to the punch."},{"_id":"TJCVCXUYFBEABMIRPY4GMTM7VM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"These near misses happened a few more times as we began to think unkind thoughts about squirrels. Cheers went up as Auggie finally located a small sliver of a ripe truffle. The tiny truffle fragment wouldn’t cover a scrambled hummingbird’s egg, so it was returned to the earth."},{"_id":"ELXNOAQMEVBEBARQCGB62IL774","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Although our snowy morning had turned to clear skies and sunshine, Czarnecki thought the high winds might be interfering with Auggie’s hunting. Either that or the woods were filled with unripe truffles that day. “But they’re here,” Czarnecki said as we shut the hunt down for the day."},{"_id":"QRRTGHJTAJHMDFDLWJ22ZIQXEU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Coming so close to finding truffles made me want to do it again. Especially after we retired to Evesham Wood’s tasting room to taste wines while enviously admiring a plate of Oregon truffles that Czarnecki brought with him for “show and tell.” The excellent wines were a nice consolation prize."},{"_id":"ZG5LWXLJRRCWXIXSDBWQIDIQYU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"If you would like to go head-to-head with the squirrels in a truffle hunt, head to Evesham Wood’s website to reserve one of the numerous one-hour slots available Wednesday through Sunday. The truffle experience is free but must be paired with a wine tasting, wine club subscription or wine purchase at the tasting room before hunting."},{"_id":"C536U6WQVBDLRLX5GGE7QPZQ2A","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"If you don’t have a trained truffle dog, inquire with the winery about hiring one. Or do your own online search to find Pacific NW-based companies such as Black Tie Tours or<a href=\"https://truffledogcompany.com/\" target=\"_blank\" rel=\"\"> Truffle Dog Co.</a>"},{"_id":"BI3PYDYOD5A3ZMYVQCYSLOYNUM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>11 a.m.-4 p.m. Wednesday-Sunday, 3795 Wallace Road N.W., Salem, </i><a href=\"http://eveshamwood.com\" target=\"_blank\" rel=\"\"><i>eveshamwood.com</i></a><i> or </i><a href=\"mailto:info@eveshamwood.com\" target=\"_blank\" rel=\"\"><i>info@eveshamwood.com</i></a><i>.</i>"},{"_id":"W5E66ASANRFAXFIKGJQFH6UCRI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>-- Michael Alberty writes about wine for The Oregonian/OregonLive and Wine Enthusiast Magazine. He can be reached at malberty0@gmail.com. To read more of his coverage, go to</i><a href=\"https://www.oregonlive.com/wine/\" rel=\"\" target=\"_blank\"><i> oregonlive.com/wine</i></a>"},{"_id":"UVPVZGUCJZFFTBFRGPL3QBEB5I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""},{"_id":"5GETIWIDGJEGFIWSJYE67OHW6I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""},{"_id":"ROYXZYWLXREMJPOUERE7CHPD2Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""},{"_id":"BZIIETDEYZBOFG7JNJBDQDOULI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""}],"description":{"basic":"Evesham Wood requires hunters bring their own four-legged truffle detector, either a trained dog or pig. 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To celebrate, <a href=\"https://sugarpinedrivein.com/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://sugarpinedrivein.com/\"><u>Sugarpine Drive-In</u></a> in collaboration with USA Pears is featuring a special pear-forward menu all month long. "},{"_id":"BWOD4DC67NGK3HLYKN6NBDBTIQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Why pears? <a href=\"https://about:blank\" rel=\"\" target=\"_blank\" title=\"chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.oregonlegislature.gov/bills_laws/archivebills/2005_hjr0008.en.pdf\"></a>In 2005, the pear was named the <a href=\"https://www.oregonlive.com/trending/2025/02/pears-thundereggs-and-marionberry-pie-oregons-18-surprising-state-symbols.html\" rel=\"\" target=\"_blank\" title=\"https://www.oregonlive.com/trending/2025/02/pears-thundereggs-and-marionberry-pie-oregons-18-surprising-state-symbols.html\">official state fruit</a>. "},{"_id":"ZTSTIXZWOFAQFAOT42XOBNCNJM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Read more: </b><a href=\"https://www.oregonlive.com/politics/2025/01/oregon-lawmakers-want-to-name-an-official-state-steak.html\" title=\"https://www.oregonlive.com/politics/2025/01/oregon-lawmakers-want-to-name-an-official-state-steak.html\"><u><b>Lawmakers think this should be Oregon’s ‘official state steak’</b></u></a>"},{"_id":"6IR2DCHKYJFT3AOEGETFD3VIZA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“The Pacific Northwest has become one of the world’s largest pear growing regions, with 700 growers in Oregon and Washington producing 88% of all pears grown in the U.S.,” according to a press release from USA Pears. 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Graves has photographed the state's most devastating wildland fires in recent history, a variety of other natural disasters, crimes, countless protests, riots and local cultural events, including the finest hamburgers and cat shows.\n\nGraves was raised around news. His earliest memories include tagging along with his father, a reporter for The News and Observer in Raleigh, N.C., to interview tornado survivors.\n\nGraves has lived in the Pacific Northwest most of his life, and his family has resided here for generations. He obtained a B.A. from The Evergreen State College in Olympia, Washington, in 2004. In his spare time, you may find him on the coast digging razor clams as his grandfather did before him. He resides in Southeast Portland with his biggest fan, Viggo, his German shepherd.","facebook":"https://www.facebook.com/markwgraves","bio":"Photographer and Data Visualization Specialist for The Oregonian and OregonLive.com. 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"},{"_id":"BJXIZXSJIZAM5BPDYFXUXSWGSM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The regional burger chain <a href=\"https://www.oregonlive.com/dining/2024/03/in-n-out-burger-to-leapfrog-portland-open-in-sw-washington-suburbs.html\" target=\"_blank\" rel=\"\" title=\"https://www.oregonlive.com/dining/2024/03/in-n-out-burger-to-leapfrog-portland-open-in-sw-washington-suburbs.html\">quietly filed a pre-application</a> Friday to open up shop in a Gresham strip mall on Northeast Burnside Road, not far from where the thoroughfare turns into U.S. 26. "},{"_id":"YJW42RM2VNE4ZBY7VXGZSOKN6Q","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The California-founded company is proposing to build a new burger joint with a 37-vehicle-long drive-thru, outdoor seating, 95 parking stalls and four bike lock spots."},{"_id":"RZFLLVUAHVCHRDJ3FSHSJBWPNY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Located at 2015 N.E. Burnside Road., the new restaurant would require tearing down a <a href=\"https://www.oregonlive.com/dining/2024/10/sharis-wasnt-a-great-restaurant-but-for-a-lot-of-teens-in-oregon-it-was-still-our-place.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/dining/2024/10/sharis-wasnt-a-great-restaurant-but-for-a-lot-of-teens-in-oregon-it-was-still-our-place.html\">defunct</a> Shari’s Cafe and 10,000 square feet of the Oregon Trail Shopping Center. The <a href=\"https://www.oregonlive.com/business/2024/10/struggling-sharis-cafe-pies-closes-additional-locations.html\" target=\"_blank\" rel=\"\" title=\"https://www.oregonlive.com/business/2024/10/struggling-sharis-cafe-pies-closes-additional-locations.html\">pie-and-coffee franchise abruptly</a> closed its remaining Oregon diners in November."},{"_id":"CBEQ7SOXUFBABGFZ6ZRTLPRZ7I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The new structure would be nearly 4,000 square feet, with 25,000 square feet of landscaping. Ten trees would be chopped."},{"_id":"FQUUJULG4FBUDEDVSUXOKSIUAM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Gresham officials caution that In-N-Out hasn’t filed a formal application and could still walk away from the project. "},{"_id":"OV53R6IRWRHWTPUS3RQEAPTLQQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“While we would welcome the addition of In-and-Out to our community, this is in the very early stages and we recognize many things can change along the way,” city spokesperson Sarah Cagann said. "},{"owner":{"sponsored":false,"id":"advancelocal"},"address":{},"syndication":{},"auth":{"1":"bfba6809536d4bb701650b976def878931beb55980968df4f556ae02537ff7fe"},"caption":"Blueprints for a proposed In-N-Out on Northeast Burnside Road are shown here.","source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{"associated_tasks":[]},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/6TALOJYJ55A6ZEWS4ZJIATEHRU.png","licensable":false,"credits":{"affiliation":[{"name":"City of Gresham","type":"author"}],"by":[{"name":"City of Gresham","type":"author","byline":"City of Gresham"}]},"subtitle":"In-N-Out conceptual plan","width":1025,"creditIPTC":"City of Gresham","_id":"6TALOJYJ55A6ZEWS4ZJIATEHRU","additional_properties":{"fullSizeResizeUrl":"/resizer/wRWUhJ-2eeCN9fldochfg9eAofg=/arc-anglerfish-arc2-prod-advancelocal/public/6TALOJYJ55A6ZEWS4ZJIATEHRU.png","owner":"zsparling@oregonian.com","proxyUrl":"/resizer/wRWUhJ-2eeCN9fldochfg9eAofg=/arc-anglerfish-arc2-prod-advancelocal/public/6TALOJYJ55A6ZEWS4ZJIATEHRU.png","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/6TALOJYJ55A6ZEWS4ZJIATEHRU.png","published":true,"resizeUrl":"/resizer/wRWUhJ-2eeCN9fldochfg9eAofg=/arc-anglerfish-arc2-prod-advancelocal/public/6TALOJYJ55A6ZEWS4ZJIATEHRU.png","ingestionMethod":"manual","thumbnailResizeUrl":"/resizer/bDFprkgtckW5HtNLqvzJoU-UUuo=/300x0/arc-anglerfish-arc2-prod-advancelocal/public/6TALOJYJ55A6ZEWS4ZJIATEHRU.png","version":0,"originalName":"Screenshot 2025-02-12 at 4.31.27 PM.png","mime_type":"image/png","restricted":false,"template_id":7,"galleries":[]},"created_date":"2025-02-13T00:33:16Z","last_updated_date":"2025-02-13T00:33:16Z","height":786,"image_type":"photograph"},{"_id":"4VQCS5L7LVHG5FO3RHEG3QRFI4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Fast food aficionados will recall it was just a month ago that In-N-Out suggested it could start flipping its famed Double-Double burger in a spot <a href=\"https://www.oregonlive.com/portland/2025/01/in-n-out-burger-to-meet-with-city-officials-about-possible-restaurant-in-ne-portland.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/portland/2025/01/in-n-out-burger-to-meet-with-city-officials-about-possible-restaurant-in-ne-portland.html\">nestled near airport hotels and Interstate 205. </a>"},{"_id":"AI35CNDDWFFPPJV37TWZ736GWA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"That, too, was merely a pre-application. "},{"_id":"7VA5WPLSDBEWFCXDOMBTTKGHWM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"And it’s been 177 days since Oregon’s land-use board cleared the way for In-N-Out to open on a spot off Beaverton-Hillsdale Highway in Washington County. The project had <a href=\"https://www.oregonlive.com/food/2022/08/application-denied-for-beaverton-hillsdale-highway-in-n-out.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/food/2022/08/application-denied-for-beaverton-hillsdale-highway-in-n-out.html\">stalled</a> for two years over zoning disputes and <a href=\"https://www.oregonlive.com/food/2024/04/portland-area-in-n-out-burger-back-from-the-dead.html?utm_campaign=theoregonian_sf&utm_medium=social&utm_source=twitter\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/food/2024/04/portland-area-in-n-out-burger-back-from-the-dead.html?utm_campaign=theoregonian_sf&utm_medium=social&utm_source=twitter\">nearby residents’ traffic concerns. </a>"},{"_id":"BHT4PYZLJJG33JXJ4FBISTVTAE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Washington County and Portland permitting officials didn’t immediately respond to inquiries, but In-N-Out’s vice president for store development, Mike Abbate, confirms that the Beaverton location is still in “pre-development.” "},{"_id":"UUS2GUXJ55DJBK7YTCB6XSQFJE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"As for Gresham or Portland? "},{"_id":"CQLF4XZ2HZBTXE6GXJB46RYWNI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“We are early in the pre-application process for both locations, so it would be premature to say when, or even if, we will be able to obtain the approvals necessary to open restaurants there,” Abbate said in a statement. "},{"_id":"HRLAOYYHMNFX7BPHQ2FJ6PQXWA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Of course, real burger historians remember the flurry of attention when In-N-Out <a href=\"https://www.oregonlive.com/food/2021/09/report-in-n-out-buys-33-million-tualatin-property.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/food/2021/09/report-in-n-out-buys-33-million-tualatin-property.html\">hinted</a> that Beaverton, <a href=\"https://www.oregonlive.com/food/2020/07/could-in-n-out-be-coming-to-a-portland-suburb.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/food/2020/07/could-in-n-out-be-coming-to-a-portland-suburb.html\">Tualatin</a> or <a href=\"https://www.oregonlive.com/food/2021/09/in-n-out-eyes-hillsboro-location-but-not-everyone-is-excited.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/food/2021/09/in-n-out-eyes-hillsboro-location-but-not-everyone-is-excited.html\">Hillsboro</a> would be its next location back in 2021. "},{"_id":"EDY2QBMA6VEDLIFZEC6T5ET3KM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Only the Beaverton-Hillsdale Highway <a href=\"https://www.oregonlive.com/dining/2020/10/in-n-out-burger-in-beaverton-one-site-has-already-been-scouted.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/dining/2020/10/in-n-out-burger-in-beaverton-one-site-has-already-been-scouted.html\">proposal</a> proved fruitful, but In-N-Out began a <a href=\"https://www.oregonlive.com/dining/2024/03/in-n-out-burger-to-leapfrog-portland-open-in-sw-washington-suburbs.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/dining/2024/03/in-n-out-burger-to-leapfrog-portland-open-in-sw-washington-suburbs.html\">new round of coy flirtation</a> with Ridgefield and <a href=\"https://www.oregonlive.com/dining/2024/04/the-portland-area-had-no-in-n-out-burger-locations-soon-it-might-have-three.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/dining/2024/04/the-portland-area-had-no-in-n-out-burger-locations-soon-it-might-have-three.html\">Vancouver, Washington </a>early last year"},{"_id":"5E43TOML6NF37JWCW4DYREXSCY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The Ridgefield location was reportedly aiming for an <a href=\"https://www.oregonlive.com/dining/2024/04/in-n-out-makes-it-official-the-popular-burger-chain-is-coming-to-washington.html\" target=\"_blank\" rel=\"\" title=\"https://www.oregonlive.com/dining/2024/04/in-n-out-makes-it-official-the-popular-burger-chain-is-coming-to-washington.html\">opening date later in 2025.</a>"},{"_id":"RF2Z4ADIM5DJDEJCRRIZQROUWA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Ridgefield and Vancouver officials weren’t immediately available to answer questions either. "},{"_id":"YTWYSNTQR5DVNOE6SL273CS7VM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"If the stars align and In-N-Out descends in any of the above-mentioned locales, it would be the closest provider of this particular brand of burger in the metro area. "},{"_id":"56YMXLMMN5DEZP7UJY2N7NGQII","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Portlanders currently need to drive to <a href=\"https://www.oregonlive.com/commuting/2019/12/will-in-n-out-burger-madness-back-up-i-5-traffic-lines-forming-early-thursday.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/commuting/2019/12/will-in-n-out-burger-madness-back-up-i-5-traffic-lines-forming-early-thursday.html\">Keizer</a>, Medford, Roseburg or Grants Pass to get a fix of the chain’s “not so secret menu,” which allows customers to get a patty done up “animal style.” "},{"_id":"C7CTHG73LZHWVCUOVTYFLRXMWI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<a href=\"https://www.oregonlive.com/dining/2019/12/worth-the-wait-oregons-newest-in-n-out-opens-in-keizer.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/dining/2019/12/worth-the-wait-oregons-newest-in-n-out-opens-in-keizer.html\"><b>[READ MORE: ‘Worth the wait’: Oregon’s newest In-N-Out opens in Keizer]</b></a>"},{"_id":"5YRKV3EB3BHANAMGLPRBJTULFE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"—Zane Sparling covers breaking news and courts for The Oregonian/OregonLive. Reach him at 503-319-7083, <a href=\"mailto:zsparling@oregonian.com\" target=\"_blank\" rel=\"\">zsparling@oregonian.com</a> or <a href=\"https://twitter.com/PDXzane\" target=\"_blank\" rel=\"\">@pdxzane</a>."},{"_id":"42R3TQUDLJEUJAN7I55IHGEYA4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>Our journalism needs your support. Please become a subscriber today at </i><a href=\"https://www.oregonlive.com/subscribe/?utm_campaign=news_project_dcr2022&utm_source=onsite&utm_medium=inline&utm_content=ACQ-ADH0-3034a&utm_list=\" target=\"_blank\" rel=\"\"><i>OregonLive.com/subscribe</i></a><i>.</i>"},{"_id":"KZ2Z6AYJEBEA7EQOUZ2TPYV6HE","type":"raw_html","content":"<adi-stories-by-section-tag adiWidgetId=\"widgie-d4fa55b3-3ac7-48ac-936e-3b898a102386\"></adi-stories-by-section-tag>"},{"_id":"AYPFIU7HYNGCDC5Y5DWQIL5ODU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""}],"description":{"basic":"In-N-Out is coming to the Portland area — (maybe) — again!"},"source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"sections":[{"path":"/food","parent":{"default":"/"},"_website":"oregonlive","parent_id":"/","name":"Food","description":"Get food news, recipes, dining reviews, and cooking tips for Portland and Oregon. 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Of Akadi, USA Today writes that “the decor and music reflect the cuisine that chef Fatou Ouattara serves, immersing diners in the culture for the duration of their meal."},{"_id":"Q7C5ZMDAMFHQPIMXEKMHZAIZDM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Next is McMinnville’s Hayward, a <a href=\"https://www.oregonlive.com/dining/2024/04/james-beard-awards-finalists-include-several-big-portland-names-but-do-they-have-a-chance.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/dining/2024/04/james-beard-awards-finalists-include-several-big-portland-names-but-do-they-have-a-chance.html\">James Beard Award finalist for Best New Restaurant</a> last year. While the restaurant might be “easy to miss,” executive chef Kari Shaughnessy’s work embodies the tenets of Oregon’s farm-to-table movement, with a menu that’s “approachable, accompanied by a mix of music and the hum of marketplace activity,” the newspaper writes."},{"_id":"OFIN7YMQFFDHLESHA3TSKLPLE4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Unlike many online listicles these days, USA Today is <a href=\"https://www.usatoday.com/story/life/food-dining/2025/02/12/restaurants-of-the-year-selection-process-explained/77677896007/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.usatoday.com/story/life/food-dining/2025/02/12/restaurants-of-the-year-selection-process-explained/77677896007/\">fairly up front with its methodology</a>, with editor Liz Johnson writing that the collaborative project involved “hundreds of journalists across the country.”"},{"_id":"LP3LF3CL4FCVRLDRIAQ5JY6NGQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“From Phoenix to Austin to Detroit to Savannah, these are not your usual suspects,” Johnson writes. “They’re restaurants our writers love.”"},{"_id":"7FTH3KUL5VBJXOPAI4BWN2VBVE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"While that might be true, the end product is somewhat unwieldy, with new and old restaurants listed side by side, seemingly at random (it’s a similar to approach to <a href=\"https://www.oregonlive.com/dining/2024/09/new-york-times-list-of-americas-best-new-restaurant-includes-two-from-portland.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/dining/2024/09/new-york-times-list-of-americas-best-new-restaurant-includes-two-from-portland.html\">the one taken by The New York Times uses for its annual top 50</a>). Even the phrase “Restaurants of the Year” sounds odd in the plural, akin to “attorneys general,” “courts martial” or “senators elect.”"},{"_id":"7EMQY4LLQBC3TK2ASUT5LXMDNQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Limiting the guide to restaurants that opened in the past year (and chopping the list down from 44 to a more manageable number) might have more impact. And the newspaper could still tap local photographers and writers for the images, capsule reviews, accompanying features."},{"_id":"GEWLUR5OEBAEVDUVDXCGZTHKDQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"That being said, congrats to USA Today’s two Oregon Restaurants of the Year"},{"_id":"M3V3ROVHNZEEDEGRUKWNRST7U4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<a href=\"https://www.akadipdx.com/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.akadipdx.com/\"><i>Akadi</i></a><i> can be found at 1001 S.E. Division St. in Portland while </i><a href=\"https://www.haywardrestaurant.com/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.haywardrestaurant.com/\"><i>Hayward</i></a><i> is located at 1140 N.E. Alpine Ave. in McMinnville. Additionally, Hayward executive chef Kari Shaughnessy has popped up in Portland several times of late, including an </i><a href=\"https://www.instagram.com/p/DFQewriv3oU/?hl=en\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.instagram.com/p/DFQewriv3oU/?hl=en\"><i>upcoming collaboration</i></a><i> at </i><a href=\"https://www.oregonlive.com/dining/2024/10/baumans-on-oak-pizza-review.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/dining/2024/10/baumans-on-oak-pizza-review.html\"><i>Bauman’s on Oak</i></a><i>.</i>"},{"_id":"LR62CTBK6RF6NIMEF4RJ7RW65Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Read more:</b> <a href=\"https://www.oregonlive.com/entertainment/restaurants/portlands-best-restaurants/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/entertainment/restaurants/portlands-best-restaurants/\">The 40 best restaurants in Portland you need to try</a>"},{"_id":"KUBAYGII2VA3LBAZYZ423UNRRY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"— Michael Russell; <a href=\"mailto:mrussell@oregonian.com\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"mailto:mrussell@oregonian.com\">mrussell@oregonian.com</a>"},{"level":3,"_id":"ZYBURO5H6FCIVEGPRDVJHFTT7Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"Subscribe to The Best Thing I Ate This Week newsletter"},{"_id":"SVRA55WUPJCOBB6NEFYJI6V46E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Each week, restaurant critic Michael Russell takes Oregonian/OregonLive subscribers along on his culinary explorations. Not a subscriber? You can receive a few weeks of The Best Thing I Ate This Week newsletter as a free trial. <a href=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\" rel=\"noopener noreferrer\" title=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\">Sign up here</a>."},{"_id":"NQYPREPAXFAWPLCZCRRR3U2COU","type":"raw_html","content":"<adi-stories-by-author adiWidgetId=\"widgie-6bfd17c6-d091-4412-83e8-9a89b746acc3\"></adi-stories-by-author>"},{"_id":"5EX5KHOPXJFNRBB4OPENESXL3I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""}],"subheadlines":{"basic":""},"description":{"basic":"After being blanked on the inaugural list last year, the newspaper picked two Oregon spots for its 2025 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That’s where owners Molly and Darrel Roby hold court over a 2.7-acre vineyard and a cozy tasting room."},{"_id":"75QS2GG7AFDILFR7BUEK2AWAMU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Their winemaker is Chris Dickson, who has worked at top wineries from Oregon to New Zealand. Dickson uses Twill’s estate vineyard fruit and grapes purchased from organically and biodynamically farmed vineyards to make elegant, restrained wines that sell for reasonable prices."},{"_id":"X7WHTAU2HJHYZGPYJQWYW2MWSY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"So next weekend, take a leisurely drive through the lush, rolling hills of West Linn to visit Twill Cellars. Be sure to toast their 25th grape growing anniversary while you’re there."},{"_id":"JHMGTIKMNFAFJEJ7GRDXYYDPME","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Twill Cellars is best known for:</b> focusing on pinot noir, chardonnay and syrah, making variations of all three, from white, red, pink and orange to still and sparkling"},{"_id":"BBPBT3NV55BYVMIJDJPRAPQXRQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>A “must try” current release:</b> 2023 Twill Cellars Willamette Valley Pinot Noir ($26 – 13% ABV). "},{"_id":"XB5VVR2Y6NEKRGKWQ5MH7L2KMA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"This Twill pinot noir is always one of the best values in the Willamette Valley. It is made with grapes from five different <a href=\"https://www.willamettewines.com/about-the-valley/ava-overviews/\" target=\"_blank\" rel=\"\"><u>American Viticultural Areas</u></a>, with Dickson reporting that the average age of the vines that he works with in those vineyards is 21 years."},{"_id":"2H2KKJOPJZB3JMYBPQO4K4Y7QM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"With aromas ranging from tart red raspberries and a touch of cinnamon spice to rosehip tea and crushed rose petals, the overall impression after a few sniffs is absolute torch and twang."},{"_id":"GGBFOBGY7RGUDGLVP3XESBR4XI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The wine feels bright and alive on the palate, with brisk acidity and silky tannins. Flavors of cranberries and orange zest rub up against traces of ginger. Fans of Red Zinger tea will love this snappy little number."},{"_id":"6FPVDAV2ANHZNFYAT32G3RM2JM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Innovation:</b> The Robys are almost reverse innovators. They embrace going back to basics with grape growing and winemaking by farming organically, refusing to irrigate their vines and practicing minimal intervention in the cellar."},{"_id":"LU6IU5F5X5E63L5FY2GHV5PIHU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"According to the Robys, using a few concrete eggs and Austrian wood foudres is as wild as it gets at Twill Cellars."},{"_id":"TPFC75VHCJDDLBQCFQRWNN5FMM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>History: </b>When the Robys purchased their West Linn property in the late 1990s, it was a Christmas tree farm. By 2000, they decided tree farming wasn’t for them, so they took a leap of faith and replaced the Christmas trees with grapevines."},{"_id":"ZULVJBQ6KFF3VOGOZW5LBFDNIE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Today, the Robys 2.7-acre vineyard is filled with pinot noir, chardonnay, and a tiny amount of gamay noir. It is organically farmed, and its only irrigation comes from the sky. When combined with fruit purchased from other thoughtfully farmed vineyards, Twill Cellars can produce approximately 3,000 cases annually."},{"_id":"4END57VDJZGAFB4HS53YLVVZSQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Twill Cellars wines are made by Dickson at<a href=\"https://www.augustcellars.com\" target=\"_blank\" rel=\"\"> <u>August Cellars</u></a> in Newberg."},{"_id":"J3JRXYLGCBAMVLQR4D5RRSG2V4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>What we don’t know:</b> Darrel Roby, who once piloted medical flight missions for a company called<a href=\"https://www.premierjets.com/\" target=\"_blank\" rel=\"\"> <u>Premier Jets</u></a>, was flying 25 miles due west of Mount St. Helens when it first erupted. “And I didn’t have a camera,” he said. "},{"_id":"AGDBQPDIPRGHDM5J27BWIEHBGI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Molly Roby confessed to a very strong affinity for<a href=\"https://www.cadbury.com.au/brand/cadbury-cherry-ripe/\" target=\"_blank\" rel=\"\"> <u>Cherry Ripe</u></a>, a chocolate, cherry and coconut candy made by Cadbury Australia. The Robys have been known to bring as many as 18 bags of Cherry Ripes back with them from their Australia trips."},{"_id":"J63AAKOG2FEVZHTM5DL7ZJ3PQ4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Last book read:</b> For Darrel, it was “Dangerous Flights” by Kerry McCauley. Molly is in the midst of a crime novel binge that involves Michael Connelly’s Harry Bosch series. She recently finished “Trunk Music.”"},{"_id":"V5EWOPVFZBDVRCINPZXYUQOI4I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Hot tip:</b> Twill Cellars launched a traditional method sparkling wine program in 2020. The first releases, currently available in the tasting room, are worth the drive to West Linn all by themselves."},{"_id":"P7LSNWI2JZBTHLOLTO4J5FD2HA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>“Small world” department:</b> When Dickson and Molly Roby went looking for someone to do Twill’s new wine labels, they discovered the work of Bend-based artist<a href=\"https://jonathansundy.com/twill-cellars\" target=\"_blank\" rel=\"\"> <u>Jonathan Sundy</u></a>. Dickson soon realized that he and Sundy knew each other from attending the same high school in Pittsburgh, Pennsylvania."},{"_id":"OSBX3GFZBNDOJO3TO545FPJBZM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>What we know now, that we wish we knew when we started:</b> Darrel Roby wishes they had purchased a larger property to plant a bigger vineyard. “You have to buy the same equipment to maintain a 2.7-acre vineyard as you do a 20-acre vineyard,” Roby said."},{"_id":"WUJC7HYPENBRLEVMEQPZZKLDZU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Where to buy:</b> Portland retail stores<a href=\"https://northwest-wine.com/\" target=\"_blank\" rel=\"\"> <u>Avalon Wine</u></a> and<a href=\"https://www.secwines.com/\" target=\"_blank\" rel=\"\"> <u>Sec Wines</u></a><u> </u>have been long-time supporters of Twill Cellars. You can also find Twill bottles on the shelves at various<a href=\"https://www.newseasonsmarket.com/\" target=\"_blank\" rel=\"\"> <u>New Seasons Market</u></a> and<a href=\"https://marketofchoice.com/\" target=\"_blank\" rel=\"\"> <u>Market of Choice</u></a> locations."},{"_id":"SD6HJOVAWFFSZFY4QQ5UORHX4Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Head to a Screen Door locations in Portland for a dining experience complemented by Twill wines."},{"_id":"RFIAGS4GDFCHTDSAN2K2DECYZQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>12:30-5 p.m. Satyrday and Sunday, 21775 S.W. Ribera Lane, West Linn, </i><a href=\"http://twillcellars.com\" target=\"_blank\" rel=\"\"><i><u>twillcellars.com</u></i></a><i> or info@twillcellars.com.</i>"},{"_id":"JUCJJ7S6TFHF7MYW77QA3QCCCU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>-- Michael Alberty writes about wine for The Oregonian/OregonLive and Wine Enthusiast Magazine. He can be reached at malberty0@gmail.com. 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are, from left, green curry powder, smoked paprika, tumeric, chili powder, black cardamom, Vadouvan.","source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{"associated_tasks":[]},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/46I35T6XAVH7XDVZKQCOB64ZBY.JPG","licensable":false,"alt_text":"six measuring spoons on a table each containing a different spice","credits":{"affiliation":[{"name":"Saed Hindash/The Star-Ledger","type":"author"}],"by":[{"name":"Hindash, Saed","type":"author","byline":"Hindash, Saed"}]},"subtitle":"Spiffing up your spice rack with herbs and spices","width":4896,"creditIPTC":"Saed Hindash/The Star-Ledger","_id":"46I35T6XAVH7XDVZKQCOB64ZBY","additional_properties":{"fullSizeResizeUrl":"/resizer/0X9lmC98bbmSz8iJdwfBztij6T0=/arc-anglerfish-arc2-prod-advancelocal/public/46I35T6XAVH7XDVZKQCOB64ZBY.JPG","owner":"sswindler@oregonian.com","iptc_source":"SL 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HINDASH.JPG","mime_type":"image/jpeg","restricted":false,"template_id":7,"galleries":[]},"created_date":"2025-02-11T18:01:37Z","last_updated_date":"2025-02-11T18:01:58Z","slug":"2 RWCOL0826 HINDASH.JPG","height":3264,"image_type":"photograph"},{"_id":"VW7IM32OURG4FPPOIDY3KT23XI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"For the inaugural <a href=\"https://www.milwaukieoregon.gov/library/spice-club\" target=\"_blank\" rel=\"\" title=\"https://www.milwaukieoregon.gov/library/spice-club\">Milwaukie Spice Club</a>, patrons were invited to the Ledding Library to pick up a free kit containing a heaping tablespoon of khmeli suneli and recipes to try with it. "},{"_id":"DXE2FLTJXZEAZIJ7DELMWZSEKA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The program launched Feb. 1, and by the end of the day, all but three of the 50 kits were gone."},{"_id":"GRMUOH2ZMVFYXOERNYLQTXF4DM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Yes, the library’s hottest club is “spice club,” and it’s part of a trend cropping up across Oregon <a href=\"https://americanlibrariesmagazine.org/2024/05/01/the-spice-of-life/\" target=\"_blank\" rel=\"\" title=\"https://americanlibrariesmagazine.org/2024/05/01/the-spice-of-life/\">and the country</a>. "},{"_id":"MCAHIDV3XRCEBNT5VR7GFNEWGA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Library spice clubs include take-home kits with a sample of a seasoning and recipes that use it. (<a href=\"https://worldspice.com/products/khmeli-suneli?srsltid=AfmBOoo7bZKsvgSIBdEg5PuYWj6Pmex7T030vm7H4hTGWxGMyKDLPLya\" target=\"_blank\" rel=\"\" title=\"https://worldspice.com/products/khmeli-suneli?srsltid=AfmBOoo7bZKsvgSIBdEg5PuYWj6Pmex7T030vm7H4hTGWxGMyKDLPLya\">Khmeli suneli </a>is a blend that’s popular in Georgian cooking and contains fenugreek seeds, ground coriander, bay leaf and other spices.)"},{"_id":"CR2FTTTIJFGEBENAGZSME7BBIU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“I’m a big believer in the idea of culinary diplomacy, or the old adage that the easiest way to win hearts and minds is through the stomach,” said Tara Goe, adult services librarian at the <a href=\"https://www.milwaukieoregon.gov/library\" target=\"_blank\" rel=\"\" title=\"https://www.milwaukieoregon.gov/library\">Ledding Library</a>. “Sharing meals and culinary traditions is an opportunity to learn about each other, our backgrounds, our shared values and interests ... and try something new.”"},{"owner":{"sponsored":false,"id":"advancelocal"},"address":{},"syndication":{},"auth":{"1":"109411e2609455ed8a4d13d2e8289c2dd706394c240346f1464b2694a5c7cdad"},"caption":"Ledding Library staff member Fida Hurlock, right, hands out a spice kit to an excited patron.","source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{"associated_tasks":[]},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/P7ZYXDL6XRCURKFR6XIAF6MGRU.jpg","licensable":false,"alt_text":"woman behind a library counter hands a paper bag to a patron","credits":{"affiliation":[{"name":"Courtesy of Tara Goe, Ledding Library","type":"author"}],"by":[{"name":"Courtesy of Tara Goe, Ledding Library","type":"author","byline":"Courtesy of Tara Goe, Ledding Library"}]},"subtitle":"Spice Club","width":2259,"creditIPTC":"Courtesy of Tara Goe, Ledding Library","_id":"P7ZYXDL6XRCURKFR6XIAF6MGRU","additional_properties":{"fullSizeResizeUrl":"/resizer/Q7luIHY_VXU03bJyOwagaF3wvdc=/arc-anglerfish-arc2-prod-advancelocal/public/P7ZYXDL6XRCURKFR6XIAF6MGRU.jpg","owner":"sswindler@oregonian.com","proxyUrl":"/resizer/Q7luIHY_VXU03bJyOwagaF3wvdc=/arc-anglerfish-arc2-prod-advancelocal/public/P7ZYXDL6XRCURKFR6XIAF6MGRU.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/P7ZYXDL6XRCURKFR6XIAF6MGRU.jpg","published":true,"resizeUrl":"/resizer/Q7luIHY_VXU03bJyOwagaF3wvdc=/arc-anglerfish-arc2-prod-advancelocal/public/P7ZYXDL6XRCURKFR6XIAF6MGRU.jpg","ingestionMethod":"manual","thumbnailResizeUrl":"/resizer/3RiqZdEhcOyrPc5Fgf_PBbmlzFQ=/300x0/arc-anglerfish-arc2-prod-advancelocal/public/P7ZYXDL6XRCURKFR6XIAF6MGRU.jpg","version":0,"originalName":"Spice Packet.jpg","mime_type":"image/jpeg","restricted":false,"template_id":7,"galleries":[]},"created_date":"2025-02-11T18:04:01Z","last_updated_date":"2025-02-11T18:04:01Z","height":1761,"image_type":"photograph"},{"_id":"QDXCAHZQWBGW7CDHWYEABO2IAE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Milwaukie’s is the newest Portland-area spice club, but the local trend <a href=\"https://westlinnoregon.gov/library/spice-club-kit-khmeli-suneli\" target=\"_blank\" rel=\"\" title=\"https://westlinnoregon.gov/library/spice-club-kit-khmeli-suneli\">began in West Linn</a>, which launched a spice club in November 2020. "},{"_id":"S6NFFE6EK5BIBAP4XRHPGOKJJI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Sara Chesney, adult services librarian for the West Linn Library, heard about the success of spice clubs at libraries across the country and was inspired to give it a try. For the first month, she prepared 30 kits containing four recipes and two tablespoons of sumac spice. "},{"_id":"RBKPUXLAEZHTTDHMRA447K2S6Q","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“The reception was universally ‘more!’ Thirty kits quickly grew to 60. The planned two kits per year quickly expanded to four,” Chesney wrote in email. “Since then, we’ve explored 18 spices or spice blends. Some of my favorites so far have been sazón and aleppo pepper, but we’ve also sampled gochugaru, mahlab, anise seeds and pods, ajwain and just this month khmeli suneli, to name a few.”"},{"_id":"KVBQKBBNXBDCHP72LYAUJA5SXE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"West Linn’s next spice, available starting May 1, will be <a href=\"https://worldspice.com/products/bulgogi-spice?srsltid=AfmBOooyJYO91Qn7WjbPLmq-kc99t_guUjJXo8N7WshJO1OFEzz3m8x4\" target=\"_blank\" rel=\"\" title=\"https://worldspice.com/products/bulgogi-spice?srsltid=AfmBOooyJYO91Qn7WjbPLmq-kc99t_guUjJXo8N7WshJO1OFEzz3m8x4\">bulgogi spice</a>. It’s a Korean mixture that includes onion, sesame, ginger, garlic, gochugaru chiles and brown sugar."},{"_id":"KYDQXGB2TNDCVHYMOYHC4M24ZM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“These kits are great regardless of whether you are a novice or experienced cook,” Chesney said. “It is an excellent way to explore dishes, get meal prepping inspiration and learn new techniques.”"},{"_id":"7AGEW5RDWRCALLBJPYVSGHLPOM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Across Oregon, spice clubs can be found at libraries in <a href=\"https://www.clatskanielibrary.org/spice-society\" target=\"_blank\" rel=\"\" title=\"https://www.clatskanielibrary.org/spice-society\">Clatskanie</a>, <a href=\"https://www.silverfallslibrary.org/spice-of-the-month.html\" target=\"_blank\" rel=\"\" title=\"https://www.silverfallslibrary.org/spice-of-the-month.html\">Silverton</a> and <a href=\"https://www.coosbaylibrary.org/event/spice-month-13909\" target=\"_blank\" rel=\"\" title=\"https://www.coosbaylibrary.org/event/spice-month-13909\">Coos Bay</a>. The West Linn program also inspired Canby to start a spice club last October."},{"_id":"VC67FKKV2JGVRMHW6KQBKLAPK4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“I thought it sounded like a great way to inspire some curiosity, adventure and fun for our patrons,” said Melissa Allott, adult programming coordinator for the Canby Public Library. “Plus, who doesn’t love delicious food?”"},{"_id":"XAWZOOMS2ZD3FFWK23XITZNYHA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"With funding from the Friends of the Canby Public Library, Allott offered 150 spice club kits in January. Nearly all of them have been claimed. "},{"_id":"GCUNK6KOQ5AOHAYMEBJPBIYPHE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The program will be offered quarterly, with future Canby “spice drops” the first of April, July and October."},{"_id":"A4LE2OOQHJGCJBWWYQU57P6BBA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“We’ve also worked at increasing our collection of cookbooks so we can pair those with whatever spice is being featured, in case people want to venture further into new recipes and cuisines,” Allott said."},{"_id":"VPXDC5TPEBGDHCEBXHELEYRP4Q","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Herbs and spice mixes can be expensive, Goe said, so patrons enjoy the chance to explore new foods without a costly initial investment."},{"_id":"FQX7FA7QDNHN5I4TAS5YR4DVSU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":" “And on a personal note, I’ve been in kind of a cooking rut lately, so this program has actually inspired me try out some new recipes,” Goe said. “I made a batch of both soup recipes for our inaugural spice (khmeli suneli) and brought them in to work so my coworkers could give them a try — that way we can tell our library patrons the recipes have been librarian tested, librarian approved.”"},{"_id":"RXWO6MPOHRBU5BVXTC5G5F6OD4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Milwaukie’s spice club is planned as a bimonthly offering. More kits are planned for April (bulgogi spice), June (Szechuan pepper), August (jerk seasoning) and October (sazon seasoning)."},{"_id":"OMGQ7Y3GZRBT7D6S7UTRYV5RFI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"And to celebrate the launch of its spice club, the Ledding Library is hosting an <a href=\"https://www.milwaukieoregon.gov/library/author-talk-bonnie-morales\" target=\"_blank\" rel=\"\" title=\"https://www.milwaukieoregon.gov/library/author-talk-bonnie-morales\">author talk this month with Bonnie Morales</a>, author of “Kachka: A Return to Russian Cooking” and co-owner of <a href=\"https://www.kachkapdx.com/\" target=\"_blank\" rel=\"\" title=\"https://www.kachkapdx.com/\">Kachka restaurant</a> in Portland. "},{"_id":"KHKMEQN5XJBZBKPH2WUFTBWA7A","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The free event is at 6 p.m. Feb. 26 at the library, 10660 SE 21st Ave. in Milwaukie."},{"_id":"VZQA6EAZNFDKFPJSJHMR7O7T74","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>— Samantha Swindler covers features for The Oregonian/OregonLive and </i><a href=\"https://www.hereisoregon.com/\" target=\"_blank\" rel=\"\"><i>Here is Oregon</i></a><i>. Reach her at </i><a href=\"mailto:sswindler@oregonian.com\" target=\"_blank\" rel=\"\"><i>sswindler@oregonian.com</i></a><i>.</i>"},{"_id":"GZ2CBYTRVVFC5ISPRCDMVJJOXE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>Our journalism needs your support. Subscribe today to </i><a href=\"https://www.oregonlive.com/subscribe/\" target=\"_blank\" rel=\"\"><i>OregonLive.com</i></a><i>.</i>"},{"_id":"4ZCUH2XQLBHAHCQTJTGIXZWWE4","type":"raw_html","content":"<adi-stories-by-author adiWidgetId=\"widgie-152f9d59-59bd-426e-9b34-52eeed7e089c\"></adi-stories-by-author>"},{"_id":"CVDZPED7PBCTLKM6SZNIS27YQY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""}],"description":{"basic":"Free spice clubs allow patrons the chance to explore new seasonings without a costly initial investment."},"source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"sections":[{"path":"/living","parent":{"default":"/"},"_website":"oregonlive","parent_id":"/","name":"Living","description":"Oregon Living Section: Get Oregon family life, health, travel, pet news and more. 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The bill sponsored by Rep. Shannon Isadore, D-Portland, would earmark $10 million in Oregon State Lottery bond proceeds for the market named for the Oregon-born food celebrity James Beard."},{"_id":"SJZJT7ZAPVCPNCRKUSVIABDHPY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Wednesday’s hearing is just a first step for a bill that would need several rounds of approval from lawmakers. But if they were to be approved, the funds would represent a significant step forward for a project that for years seemed like a long shot, but that now -- with a building and major financial support locked -- seems far more likely to be realized."},{"_id":"FWRJ5UDYARBKRB5BLPAOMFJKXM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Back in October, the market had $1.5 million on hand for the purchase of a building at Southwest Sixth Avenue and Alder Street. But the project’s overall price, including extensive renovations, was projected to hit around $20 million, <a href=\"https://www.oregonlive.com/dining/2024/10/james-beard-public-market-secures-downtown-portland-home.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/dining/2024/10/james-beard-public-market-secures-downtown-portland-home.html\">Executive Director Jessica Elkan said at the time</a>."},{"_id":"SSFXBR6FJ5ERPOWMQCX4OZB7LY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"In January, the market announced that is had successfully purchased that building and would hold a partial opening by the end of 2025, with a full opening scheduled for 2026."},{"_id":"RF57KZFGTFBA3IAS5UDGMJREEA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"When it opens, the market’s lower level plans to host wine and cheesemongers, cooking classes, dinners, events and other appearances from chefs and cookbook authors. The next floor up will hold flower stands, produce stalls, a cafe, cookbook store and food stalls, as well as grab-and-go foods, seating and a bar. The rooftop will have garden beds and a bar of its own. A butcher and fishmonger are expected. The Selling Building next door is expected to house a butcher and fishmonger."},{"_id":"725PPDQ3FZCSJLFYGQO5SC5DFU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The timeline is ambitious, but project leaders and local politicians alike believe the market could be a catalyst for growth in downtown Portland. The market has already helped convince Nodoguro, the Japanese fine-dining destination recently <a href=\"https://www.oregonlive.com/entertainment/restaurants/portlands-best-restaurants/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/entertainment/restaurants/portlands-best-restaurants/\">named Portland’s best restaurant</a>, to move <a href=\"https://www.oregonlive.com/dining/2025/01/nodoguro-moving-to-downtown-portlands-former-roe-tercet-space.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/dining/2025/01/nodoguro-moving-to-downtown-portlands-former-roe-tercet-space.html\">into a vacant space nearby</a>."},{"_id":"6KBSY6CO2RHX7OLIZULDKZGJ7I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The hearing will take place from 8 to 9:30 a.m. on Wednesday in the Oregon Capitol’s Hearing Room E. Hearings are streamed online at <a href=\"http://oregonlegislature.gov/\" target=\"_blank\" rel=\"\">oregonlegislature.gov</a>."},{"_id":"X5TQ37Q7JNBX3N5GH6IMNLV4CY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"— Michael Russell; <a href=\"mailto:mrussell@oregonian.com\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"mailto:mrussell@oregonian.com\">mrussell@oregonian.com</a>"},{"level":3,"_id":"ZYBURO5H6FCIVEGPRDVJHFTT7Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"Subscribe to The Best Thing I Ate This Week newsletter"},{"_id":"SVRA55WUPJCOBB6NEFYJI6V46E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Each week, restaurant critic Michael Russell takes Oregonian/OregonLive subscribers along on his culinary explorations. Not a subscriber? You can receive a few weeks of The Best Thing I Ate This Week newsletter as a free trial. <a href=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\" rel=\"noopener noreferrer\" title=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\">Sign up here</a>."},{"_id":"NQYPREPAXFAWPLCZCRRR3U2COU","type":"raw_html","content":"<adi-stories-by-author adiWidgetId=\"widgie-6bfd17c6-d091-4412-83e8-9a89b746acc3\"></adi-stories-by-author>"},{"_id":"5EX5KHOPXJFNRBB4OPENESXL3I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""}],"subheadlines":{"basic":""},"description":{"basic":"The Legislature is expected to debate whether to rocket the market several steps closer to reality."},"language":"","source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"entities":[{"score":0.4812,"_id":"Q1399476","label":"James Beard","type":"Agent,Person,Chef"},{"score":0.4313,"_id":"Q21016012","label":"James Beard Public Market","type":"Place,ArchitecturalStructure,Building"},{"score":0.3691,"_id":"Q824","label":"Oregon","type":"Place,PopulatedPlace,Region,AdministrativeRegion"},{"score":0.3554,"_id":"Q1547338","label":"The Oregonian","type":"Work,WrittenWork,PeriodicalLiterature,Newspaper"},{"score":0.3527,"_id":"Q6106","label":"Portland, Oregon","type":"Place,PopulatedPlace,Settlement,City"},{"score":0.3219,"_id":"Q7101257","label":"Oregon Legislative Assembly","type":"Agent,Organisation,Legislature"},{"custom_id":"PER17d1dbbd9","label":"Michael Russell","type":"Person"},{"custom_id":"PLA92c886264","label":"D-Portland","type":"Place"},{"custom_id":"PLAa5dce6009","label":"Oregon-born","type":"Place"},{"custom_id":"PER49e5252fe","label":"Jessica Elkan","type":"Person"}],"categories":[{"score":1,"classifier":"iab_content_taxonomy","name":"Food & Drink","_id":"210"},{"score":0.7124,"classifier":"iab_content_taxonomy","name":"Attractions>Bars & Restaurants","_id":"179"},{"score":0.5981,"classifier":"iab_content_taxonomy","name":"Food & Drink>Cooking","_id":"216"},{"score":0.568,"classifier":"iab_content_taxonomy","name":"Food & Drink>Dining Out","_id":"218"},{"score":0.5578,"classifier":"iab_content_taxonomy","name":"Real Estate>Retail Property","_id":"443"},{"score":0.5184,"classifier":"iab_content_taxonomy","name":"Real Estate","_id":"441"},{"score":0.439,"classifier":"iab_content_taxonomy","name":"Healthy Living>Nutrition","_id":"229"},{"score":0.4267,"classifier":"iab_content_taxonomy","name":"Food & Drink>Food Movements","_id":"220"},{"score":0.3977,"classifier":"iab_content_taxonomy","name":"Home & Garden>Interior Decorating","_id":"283"}],"content_topics":[{"score":1,"_id":"Q6010682","label":"Cooking"},{"score":0.9471,"_id":"Q1547338","label":"The Oregonian"},{"score":0.7749,"_id":"Q11707","label":"Restaurant"},{"score":0.7695,"_id":"Q824","label":"Oregon"},{"score":0.7619,"_id":"Q1399476","label":"James Beard"},{"score":0.7407,"_id":"Q7343592","label":"Restaurants"},{"score":0.6879,"_id":"Q605076","label":"Cookbook"},{"score":0.6829,"_id":"Q21016012","label":"James Beard Public Market"},{"score":0.5639,"_id":"Q5611149","label":"Foods"},{"score":0.5584,"_id":"Q6106","label":"Portland, Oregon"},{"score":0.5517,"_id":"Q9712254","label":"Gastronomy"},{"score":0.5339,"_id":"Q7101257","label":"Oregon Legislative Assembly"},{"score":0.5276,"_id":"Q9703849","label":"Cuisine"},{"score":0.5241,"_id":"Q7467855","label":"Food and drink preparation"},{"score":0.4748,"_id":"Q10063887","label":"Foodservice companies"},{"score":0.4098,"_id":"Q8521129","label":"Home economics"},{"score":0.4081,"_id":"Q3499072","label":"Chef"},{"score":0.3641,"_id":"Q1410960","label":"United States"},{"score":0.3542,"_id":"Q160151","label":"Price"},{"score":0.3488,"_id":"Q8463334","label":"Foodservice"},{"score":0.3394,"_id":"Q30022","label":"Coffeehouse"},{"score":0.3237,"_id":"Q30814048","label":"Dining"},{"score":0.3137,"_id":"Q9658300","label":"Works about cooking"},{"score":0.3078,"_id":"Q10943","label":"Cheese"},{"score":0.3005,"_id":"Q30792086","label":"Food watchlist articles"}],"sections":[{"path":"/dining","parent":{"default":"/"},"_website":"oregonlive","parent_id":"/","name":"Dining Out","description":"Get Portland & Oregon dining guide, restaurant and bar reviews, and food and drink articles. 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Reach him at mrussell@oregonian.com","_id":"mrussell","additional_properties":{"original":{"lastName":"Russell","image":"https://s3.amazonaws.com/arc-authors/advancelocal/639dc602-92d4-434b-a335-660e157240ce.png","education":[],"role":"Food Writer","longBio":"Michael Russell is The Oregonian's restaurant reporter and critic.","bio":"Michael Russell is The Oregonian's restaurant reporter and critic. 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Eggs, <a href=\"https://www.oregonlive.com/dining/2021/07/one-of-portlands-oldest-and-best-breakfast-restaurants-has-closed-for-good.html#:~:text=On%20July%2013%2C%202020%2C%20Bijou,be%20the%20cafe's%20last%20message.\" target=\"_blank\" rel=\"\">as</a> <a href=\"https://www.oregonlive.com/coronavirus/2020/05/arleta-library-cafe-neighborhood-brunch-favorite-will-close-permanently.html\" target=\"_blank\" rel=\"\">we</a> <a href=\"https://www.oregonlive.com/dining/2021/03/nine-days-that-defined-a-year-of-upheaval-for-portland-restaurants.html\" target=\"_blank\" rel=\"\">learned</a> <a href=\"https://www.oregonlive.com/food/2023/04/this-portland-breakfast-favorite-is-calling-it-quits-after-40-years-of-pancakes-and-scones.html\" target=\"_blank\" rel=\"\">quickly</a> <a href=\"https://www.oregonlive.com/dining/2020/06/trinket-another-top-portland-brunch-restaurant-calls-it-quits.html\" target=\"_blank\" rel=\"\">in</a> <a href=\"https://www.oregonlive.com/dining/2020/06/portland-breakfast-restaurant-sanborns-closes-permanently.html\" target=\"_blank\" rel=\"\">2020</a>, don’t travel well. Many of those 20-somethings are too busy changing diapers to wait in line. Meanwhile, newer arrivals have had to search further afield for places to live. The days when the city’s brunch reputation inspired a <a href=\"https://www.oregonlive.com/movies/2010/07/pbs_documentary_breakfast_spec.html\" target=\"_blank\" rel=\"\">book</a>, <a href=\"https://www.oregonlive.com/entertainment/2010/02/in_portland_the_city_with_quir.html\" target=\"_blank\" rel=\"\">radio show</a>, or <a href=\"https://www.dailymotion.com/video/x8hp5u8\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.dailymotion.com/video/x8hp5u8\">“Portlandia” parody</a> are gone. "},{"_id":"KTV3QUGEARDOXD52E37QRULS2I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"And that brings us to Leticia and Marco Escamilla. The couple, who started their pop-up after working at the nearby Mexican restaurant República and its sisters, Lilia and De Noche, started serving a four-dish menu inspired by their Mexican ancestors at downtown’s Cadejo Coffee about four months ago. And for nearly that long, my friend Gary has been bugging me to drop by."},{"_id":"4TIPW7WFM5ADBKV62555AEYOCI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"We finally met up last month, just in time for the debut of a gorgeous mole tamal stuffed with chicken, coated in walnut-brown mole, sprinkled with sesame seeds and crowned with a fried egg. The mole was excellent, smooth and complex, a perfect pairing with Cadejo’s signature mole mocha. Like all the food here, it was simple, elegant and well made. "},{"_id":"MSWNQDCC6VHK5JNV5K7XVFEZ54","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Other dishes that day? A small mound of chilaquiles with sour cream, pickled white onion and a salsa verde that had an earthy note that might have been pumpkin seed, with the option to add a thin slip of fried chicken or some gently seared pork belly on the side. We tried two mini memelas, a Oaxacan dish like small sopes, one cradling fluffy queso fresco dotted with a salsa macha, the other glazed with smooth black bean, stringy queso Oaxaca and bartenderly dashes of salsa morita."},{"_id":"YUMKP2PBPVE57PD25BPFWM4JJM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"But a funny thing happened over the next few weeks: Ancestro kept calling me back to the North Park Blocks, and the food the Escamillas served kept getting better and better."},{"owner":{"sponsored":false,"id":"advancelocal"},"address":{},"syndication":{},"auth":{"1":"beb36dc1abaca7f7446013a41a72ad5012cc62f9380fc09f906ee00a7ca246ef"},"caption":"Leticia and Marco Escamilla operate Ancestro out of Cadejo Coffee on the North Park Blocks.","source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{"associated_tasks":[]},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/2CI73OQ26BGATGDD5R4XPKETWI.jpeg","licensable":false,"alt_text":"Leticia and Marco Escamilla at Ancestro, a pop-up at Cadejo Coffee on the North Park Blocks.","credits":{"affiliation":[{"name":"Michael Russell | The Oregonian","type":"author"}],"by":[{"image":{"version":"0.5.8","url":"https://s3.amazonaws.com/arc-authors/advancelocal/639dc602-92d4-434b-a335-660e157240ce.png"},"socialLinks":[{"site":"email","deprecated":true,"deprecation_msg":"Please use social_links.","url":"mrussell@oregonian.com"},{"site":"twitter","deprecated":true,"deprecation_msg":"Please use social_links.","url":"tdmrussell"},{"site":"instagram","deprecated":true,"deprecation_msg":"Please use social_links.","url":"tdmrussell"}],"social_links":[{"site":"email","url":"mrussell@oregonian.com"},{"site":"twitter","url":"tdmrussell"},{"site":"instagram","url":"tdmrussell"}],"name":"Michael Russell","description":"Michael Russell is The Oregonian's restaurant reporter and critic. 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For starters, the Escamillas are making their own sandwich rolls in small batches using a basic stand mixer. That these soft, buttery teleras reminded my visiting parents of the baps, or morning rolls, they grew up eating in Scotland, is a sign of the way good food can trigger a border-crossing nostalgia."},{"_id":"5KJD4YIMN5HXJJ2VQ7FADTPFXM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"On the weeks when they feel like baking, the Escamillas split their teleras, griddle them to a golden crisp then stuff them with ever-changing fillings, including a chile relleno, an egg frittata and a recent smoked pork chop with black bean puree, sauteed Poblano pepper, lettuce and mayo. If these tortas were the only thing Ancestro had, the pop-up would still be worth your time."},{"_id":"CD6R3AUPZZH2BD7TYTHLFSSO2E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"But with respect to the sandwich, my favorite item so far has been the tlacoyo, a pre-hispanic dish of Three Sisters masa shaped into a prolate spheroid — a <a href=\"https://en.wikipedia.org/wiki/Deflategate\" target=\"_blank\" rel=\"\">deflated football</a>, in other words — that shrouds a surprising vein of black bean. This gets crownded with a skinny block of scrambled egg, then the whole thing is drenched in a light tomato-onion sauce. For a moment, you might wonder if this is a Mexican take on the <a href=\"https://www.oregonlive.com/dining/2025/01/youve-seen-tigards-kyuramen-on-tiktok-is-it-any-good-review.html\" target=\"_blank\" rel=\"\">omurice we recently tried at Kyuramen</a>, before realizing how silly you sound."},{"_id":"CQZYJRCHKZA3ZH2AMIQ7GUPLYQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"This isn’t Cadejo’s first buzzy breakfast collaboration. Before Ancestro, the kitchen was home to Balong, a Filipino breakfast sandwich sensation that recently announced plans to open a brick and mortar bakery in what appears to be the Fubonn Shopping Center. Before that, it was Matutina, a bakery-cafe hybrid from the República group. "},{"_id":"NYHFDH52L5GIVIGACV4JNB5WIM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Credit goes to Cadejo owner Jacob Abea — and Above GRND, Courier, Deadshot, Less and More, Spella and all the other great nearby coffee shops — for giving us no choice but to keep coming downtown."},{"owner":{"sponsored":false,"id":"advancelocal"},"address":{},"syndication":{},"auth":{"1":"c23467abbb833111c0f63839c6e27d0e836cfd77d073e347c901e66fbfeca373"},"caption":"Ancestro's tlacoyo, a pre-hispanic masa dish stuffed here with black bean and topped with a thin block of scrambled egg and a light tomato-onion sauce, was our critic's favorite dish at the pop-up so far.","source":{"system":"photo center","edit_url":"","additional_properties":{"editor":"photo center"}},"taxonomy":{"associated_tasks":[]},"type":"image","version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/35RPPR3P3VDAND3DN3UAPBTOLY.jpeg","licensable":false,"alt_text":"Ancestro's tlacoyo, a pre-hispanic masa dish stuffed here with black bean and topped with a thin block of scrambled egg and a light tomato-onion sauce, was our critic's favorite dish at the pop-up so far.","credits":{"affiliation":[{"name":"Michael Russell | The Oregonian","type":"author"}],"by":[{"image":{"version":"0.5.8","url":"https://s3.amazonaws.com/arc-authors/advancelocal/639dc602-92d4-434b-a335-660e157240ce.png"},"socialLinks":[{"site":"email","deprecated":true,"deprecation_msg":"Please use social_links.","url":"mrussell@oregonian.com"},{"site":"twitter","deprecated":true,"deprecation_msg":"Please use social_links.","url":"tdmrussell"},{"site":"instagram","deprecated":true,"deprecation_msg":"Please use social_links.","url":"tdmrussell"}],"social_links":[{"site":"email","url":"mrussell@oregonian.com"},{"site":"twitter","url":"tdmrussell"},{"site":"instagram","url":"tdmrussell"}],"name":"Michael Russell","description":"Michael Russell is The Oregonian's restaurant reporter and critic. 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Speaking with the Escamillas, the couple — who also worked at Tamale Boy and, more recently, Proud Mary — come across as both respectful and passionate about cooking. And they’re here in one of the more difficult stretches of downtown paying homage to the lineage of cooks and bakers in their families with beautiful, honest food that just happens to be Portland’s best new brunch in years."},{"_id":"247C54DNWBE2XAUHQ73JSZLKQ4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"It’s tempting to look forward, to imagine what this menu might look like in its own space, with its own drinks and decor. But that’s a fool’s errand. For now, let’s enjoy Ancestro right where it is."},{"_id":"QLLL5F75QRD5HAGZJYUCZCTIWA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Recommended dishes:</b> Tlacoyos, tortas, chilaquiles and memelitas — wait, did I just list the entire menu? — plus lively coffee drinks from Abea. "},{"_id":"X5L3RADSPBHLFBMYTD74ZFPWOY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Details:</b> Ancestro’s menu changes each week, but is typically served from 9 a.m. to 2 p.m. Thursday-Sunday at 804 N.W. Couch St. "},{"_id":"Z2ATIGRPD5GATFZOZEDOGHVOBE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Vegetarian options: </b>Ancestro’s most recent menu included black bean tamales and chilaquiles with green salsa, while the big sopes with refried beans and pickled cactus could likely be made without chicken. Even some of the tortas have been vegetarian (though not the smoked pork chop I tried last week). "},{"_id":"DTYCHBTT25B2PLGW2KNWBTHI4M","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Accessibility: </b>Cadejo has large double doors and mostly accessible tables. I did run into some construction and other sidewalk obstacles in the surrounding neighborhood. "},{"_id":"WHM3JZ43BZC23MJILL4BDLKFLI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>Public Transportation:</b> More than a dozen bus lines, MAX light rail and the Portland Streetcar stop within two blocks of Cadejo Coffee."},{"_id":"2GPO6CFLVJGCJNVRC766TVCVZA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<b>What else?:</b> Former St. Louis chef Rob Connoley will join the Escamillas in the Cadejo kitchen for a pop-up featuring New Mexican dishes alongside Ancestro’s menu on Saturday, February 22 and Sunday, 23."},{"_id":"XI7N3ICDQZB7PCHFSAJP7EMZOI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"— Michael Russell; <a href=\"mailto:mrussell@oregonian.com\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"mailto:mrussell@oregonian.com\">mrussell@oregonian.com</a>"},{"level":3,"_id":"ZYBURO5H6FCIVEGPRDVJHFTT7Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"Subscribe to The Best Thing I Ate This Week newsletter"},{"_id":"SVRA55WUPJCOBB6NEFYJI6V46E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Each week, restaurant critic Michael Russell takes Oregonian/OregonLive subscribers along on his culinary explorations. Not a subscriber? You can receive a few weeks of The Best Thing I Ate This Week newsletter as a free trial. <a href=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\" rel=\"noopener noreferrer\" title=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\">Sign up here</a>."},{"_id":"NQYPREPAXFAWPLCZCRRR3U2COU","type":"raw_html","content":"<adi-stories-by-author adiWidgetId=\"widgie-6bfd17c6-d091-4412-83e8-9a89b746acc3\"></adi-stories-by-author>"},{"_id":"5EX5KHOPXJFNRBB4OPENESXL3I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""}],"subheadlines":{"basic":""},"description":{"basic":"It’s tempting to look forward, to imagine what this menu might look like in its own space, with its own drinks and decor. But that’s a fool’s errand. 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Afterward, one of them told me she was full of hope. Her words reminded me that, despite the chaos in the world, hope exists in the stories people share – if we listen."},{"_id":"G7GP7M5X65H5JFFQ4AX452NB4Q","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Nilanjana Dasgupta’s recent book “<a href=\"https://yalebooks.yale.edu/book/9780300270228/change-the-wallpaper/\" target=\"_blank\" rel=\"\">Change the Wallpaper: Transforming Cultural Patterns to Build More Just Communities,</a>” urges us to step out of our bubbles. The “<a href=\"https://metroeast.org/food-foray/\" target=\"_blank\" rel=\"\">Food Foray</a>” documentary was a perfect way to explore Oregon’s most diverse county through cuisine."},{"_id":"252WCW43OVHZHKWCTTRBX6EZZE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The screening featured stories of immigrant families rooted in the Republic of Georgia, Mexico and Myanmar. We followed the families’ journeys, shopped at their favorite grocery stores and watched them cook and share meals. Their personal accounts of leaving home and longing to return were heartbreaking. One woman likened her home country as her birth mother who could no longer care for her, and the U.S. to a nurturing adoptive mother: She loves both deeply, but for different reasons."},{"_id":"TIZRN6JDEBCODM245E7W77VC2U","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Despite their desire for privacy, these families welcomed strangers into their lives, baring struggles and triumphs. The audience erupted in applause after each episode when the documentary families gathered in front to answer questions."},{"_id":"HKACMWEOPNGW3PN4277TREKWIU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Walking back to the car, the hopeful energy of the evening lingered. My daughter’s renewed optimism was infectious. I’m so glad we went – and can’t wait to visit those grocery stores."},{"_id":"SMGWHR2VERHFZM45NTM7TC4YSQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>Beth Bonness, Portland</i>"},{"_id":"M22XHODPABHJZNVCII4LKPU6JE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>To read more letters to the editor, go to </i><a href=\"https://www.oregonlive.com/opinion/\"><i>oregonlive.com/opinion</i></a><i>.</i>"}],"subheadlines":{"basic":""},"description":{"basic":"Letters to the Editor can be submitted to letters@oregonian.com with full name and place of residence."},"language":"","source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"entities":[{"custom_id":"PER1aca5e91f","label":"Beth Bonness","type":"Person"}],"categories":[{"score":0.7886,"classifier":"iab_content_taxonomy","name":"Food & Drink","_id":"210"},{"score":0.6452,"classifier":"iab_content_taxonomy","name":"Genres>Documentary","_id":"332"},{"score":0.5238,"classifier":"iab_content_taxonomy","name":"Genres","_id":"SPSHQ5"},{"score":0.4637,"classifier":"iab_content_taxonomy","name":"Family and Relationships>Parenting>Adoption and Fostering","_id":"193"},{"classifier":"advancelocal_custom_categories","name":"MMCDA Blocklist","_id":"cat0215"},{"classifier":"advancelocal_custom_categories","name":"Emirates Blocklist","_id":"cat0216"}],"content_topics":[{"score":0.6623,"_id":"Q2944929","label":"Culture"},{"score":0.4511,"_id":"Q7560","label":"Mother"},{"score":0.4414,"_id":"Q30","label":"United States"},{"score":0.4249,"_id":"Q450374","label":"Multnomah County, Oregon"},{"score":0.4137,"_id":"Q1295201","label":"Grocery store"},{"score":0.3959,"_id":"Q824","label":"Oregon"},{"score":0.3951,"_id":"Q6106","label":"Portland, Oregon"},{"score":0.3908,"_id":"Q93204","label":"Documentary film"},{"score":0.3105,"_id":"Q6337045","label":"Entertainment"},{"score":0.3029,"_id":"Q7233872","label":"Fiction"}],"sections":[{"path":"/opinion","parent":{"default":"/"},"_website":"oregonlive","parent_id":"/","name":"Opinion","description":"Get opinion articles on Oregon and national issues with political analysis and views from The Oregonian columnists. 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Oregonian","additional_properties":{"fullSizeResizeUrl":"/resizer/NInSoxGRHS9DRYIxAjZFbJ0ju-M=/arc-anglerfish-arc2-prod-advancelocal/public/Q7NNDW5SIBDLLN75OCZX4S5M34.jpg","owner":"enjus@oregonian.com","comments":[],"iptc_job_identifier":"POR2015070808482019","keywords":["east burnside","hippo hardware","lower east burnside","portland","walkabout"],"proxyUrl":"/resizer/NInSoxGRHS9DRYIxAjZFbJ0ju-M=/arc-anglerfish-arc2-prod-advancelocal/public/Q7NNDW5SIBDLLN75OCZX4S5M34.jpg","takenOn":"2015-07-07T16:00:00Z","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/Q7NNDW5SIBDLLN75OCZX4S5M34.jpg","published":true,"resizeUrl":"/resizer/NInSoxGRHS9DRYIxAjZFbJ0ju-M=/arc-anglerfish-arc2-prod-advancelocal/public/Q7NNDW5SIBDLLN75OCZX4S5M34.jpg","ingestionMethod":"manual","thumbnailResizeUrl":"/resizer/P2eLaTzEXfLd_vlc93fsrROOIY0=/300x0/arc-anglerfish-arc2-prod-advancelocal/public/Q7NNDW5SIBDLLN75OCZX4S5M34.jpg","version":2,"originalName":"East Burnside Street Walkabout25113.jpg","mime_type":"image/jpeg","restricted":false,"template_id":7,"galleries":[],"_id":"DDL6WN57X5HJVD2TC4X3DQXZRU"},"last_updated_date":"2024-11-14T02:07:14Z","slug":"East Burnside Street Walkabout25113.jpg","height":1861,"image_type":"photograph","owner":{"sponsored":false,"id":"advancelocal"},"address":{},"version":"0.10.9","url":"https://cloudfront-us-east-1.images.arcpublishing.com/advancelocal/Q7NNDW5SIBDLLN75OCZX4S5M34.jpg","subtitle":"Sizzle Pie","width":2481,"_id":"Q7NNDW5SIBDLLN75OCZX4S5M34","created_date":"2024-11-14T02:05:09Z"},{"_id":"OUKUYKXBEBAFHABFI7JDM3LPBI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"One month after employees at Sizzle Pie’s original East Burnside Street pizzeria voted to form a union, the Portland-based chain has decided to close that location."},{"_id":"XKOI727P25A35P4LS3AYGXBMGM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The pizzeria isn’t closing due to the union efforts, but rather “an inability to reach a lease agreement with the landlord,” said Ava Brenneke, marketing manager with Sustainable Restaurant Group, a part of SoHi Brands (formerly Sortis Holdings)."},{"_id":"2HEDPZACX5C3VP5KPVKMB3JS7M","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“We are committed to working with the union through this transition and informed them of our commitment,” Brenneke said. “We had every intention of continuing operations at this location if a feasible lease agreement could have been reached.”"},{"_id":"SOTFMJ4MOVADTMIL4DNASZFPKQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Keun Sung Yu, Sizzle Pie’s landlord on East Burnside Street, did not immediately return a call requesting comment."},{"_id":"CY4J2GAQZJG3DJH43YKVWJWNXI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Sizzle Pie locations in downtown Portland, the Hollywood District, Beaverton and a new outpost at Portland International Airport remain open."},{"_id":"LG2GPVAHANC3LOSHLGRJLKVDFI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"On Jan. 9, workers at the Central Eastside Sizzle Pie said they <a href=\"https://www.instagram.com/p/DEoeZbBR_Ka/\" target=\"_blank\">voted unanimously to unionize</a> with Restaurant Workers United, a <a href=\"https://www.instagram.com/p/DARu_5EyQvn/?img_index=1\" target=\"_blank\">process that began with a petition and rally last September</a>."},{"_id":"GDSK6CA4EJEUFGHTH6ONTQVWCA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Since then, the Sizzle Pie union has <a href=\"https://www.nlrb.gov/search/case/sizzle%20pie\" target=\"_blank\">filed multiple unfair labor practices</a> with the National Labor Relations Board alleging that employees were targeted or dismissed for their pro-union activities."},{"_id":"2LTRYODCVNAJLFLPDR3PYUQ4ZU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Restaurant Works United did not immediately return an email seeking comment about the pizzeria’s upcoming closure."},{"_id":"3DANVOQAK5D6PNU4L3GA44TLXY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Known for its vegan-friendly pizzas, heavy-metal branding and late-night hours, Sizzle Pie <a href=\"https://www.oregonlive.com/portland/2011/02/new_business_sizzle_pie_on_eas.html\" target=\"_blank\">founders Matt Jacobson and Mikey McKennedy first opened their doors at 634 E. Burnside St. in 2011</a>."},{"_id":"5JZDWAEJLBCRVF2GWX5XRHDGVQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The pizzeria opened a second location on West Burnside Street in 2012, the start of a major expansion that took the chain to New York, Seattle and Reno, Nevada. All restaurants outside of the Portland area have since closed, including a Eugene location shuttered in 2022 shortly after employees began exploring a unionization drive, <a href=\"https://eugeneweekly.com/2022/09/08/fizzle-pie/\" target=\"_blank\">according to local reports</a>."},{"_id":"V3XBP2MEINBIFJ5MWKL57Q35YQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"During the COVID-19 pandemic, private equity group <a href=\"https://www.oregonlive.com/business/2023/11/sortis-holdings-bought-up-portland-brands-in-the-pandemic-now-its-struggling-to-pay-its-bills.html\" target=\"_blank\">Sortis Holdings scooped up Sizzle Pie</a> along with several other well-known Portland brands, part of executive chairman Paul Brenneke’s plan to assemble a portfolio of celebrated but struggling Pacific Northwest hotels, restaurants, coffee houses and barber shops. In Portland, those brands included Ava Gene’s, Bamboo Sushi, Cicoria, Rudy’s Barbershop, See See Motor Coffee, Tusk and Water Avenue Coffee."},{"_id":"4AFOFBWFSVGCLB7XY7FOC3EWZA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"In 2020 and 2021, Sizzle Pie <a href=\"https://projects.propublica.org/coronavirus/bailouts/search?q=sizzle+pie&v=1\" target=\"_blank\">received two federal loans totaling $3.7 million</a>. Both were forgiven as of July, 2022."},{"_id":"D52JH55D3BC23FGEHO62YWY3P4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"But by 2023, financial troubles at Sortis Holdings became public, with several contractors and landlords filing lawsuits alleging the company had failed to pay for completed work or had stopped paying rent."},{"_id":"EGV22V5AQRGDJDNRHKF3RFFTCI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Cicoria and See See Motor Coffee have since closed, while Water Avenue was sold to another coffee company, Harder Day."},{"_id":"ZUJSCUOYSFF5RBSZSYMVNIKWBM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Sortis Holdings has resolved many, though not all, of its lawsuits. In May, subsidiary Sizzle Pie was ordered to pay more than $28,000 in a default judgment after a landlord at 5440 N.E. 33rd Ave. filed suit claiming breach of contract, according to court records. That location is now home to a second location of Vancouver’s NYC Pizzeria."},{"_id":"5XGG63CFXVD6REW23CJCVJGEXA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Last month, Sortis Holdings and four creditors reached a tentative settlement to <a href=\"https://www.oregonlive.com/business/2025/01/sortis-holdings-creditors-reach-deal-to-avert-bankruptcy.html\" target=\"_blank\">avoid a bankruptcy</a> that could have forced the company to liquidate. As part of that arrangement, however, Sortis Holdings had to disclose the names of its more than 80 creditors, across several states, so they could be given a fair chance to object to the settlement, court records show."},{"_id":"I3SEZ5MP5VDV3O5EOLY7YPMBBI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Sizzle Pie’s East Burnside location will close after service on Sunday, Feb. 23."},{"_id":"HFKPT6UGJZFMTNTBNYBOMKS5E4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"— Michael Russell; <a href=\"mailto:mrussell@oregonian.com\" target=\"_blank\">mrussell@oregonian.com</a>"},{"_id":"FNEQAV2E45HJDKUGM2NOTR57C4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>Jonathan Bach of The Oregonian/OregonLive contributed to this report</i>"},{"_id":"NQYPREPAXFAWPLCZCRRR3U2COU","type":"raw_html","content":"<adi-stories-by-author adiWidgetId=\"widgie-6bfd17c6-d091-4412-83e8-9a89b746acc3\"></adi-stories-by-author>"}],"subheadlines":{"basic":""},"description":{"basic":"The pizzeria will close due to “an inability to reach a lease agreement with the landlord,” according to a restaurant spokesperson."},"language":"","source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"entities":[{"score":0.4529,"_id":"Q130233404","label":"Cicoria (restaurant)","type":"Place,ArchitecturalStructure,Building,Restaurant"},{"score":0.444,"_id":"Q130318482","label":"Sortis Holdings","type":"Agent,Organisation,Company"},{"score":0.3997,"_id":"Q52459868","label":"Sizzle Pie","type":"Agent,Organisation,Company"},{"score":0.3712,"_id":"Q6106","label":"Portland, Oregon","type":"Place,PopulatedPlace,Settlement,City"},{"score":0.3233,"_id":"Q5083","label":"Seattle","type":"Place,PopulatedPlace,Settlement,City"},{"score":0.3031,"_id":"Q7884306","label":"Unfair labor practice","type":"LegalCase,SupremeCourtOfTheUnitedStatesCase"},{"custom_id":"COMca80fdf76","label":"United","type":"Company"},{"custom_id":"PER483c8913c","label":"Matt Jacobson","type":"Person"},{"custom_id":"PERed8a02a98","label":"Mikey McKennedy","type":"Person"},{"custom_id":"COM5a9ae787c","label":"E. 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Killingsworth St., </i><a href=\"https://mistaconespdx.com\" target=\"_blank\" rel=\"\" title=\"https://mistaconespdx.com\"><i>mistaconespdx.com</i></a>"},{"_id":"SW2R45OJRRBDLE3N3QUFILCLE4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Owners and married couple Polo Bañuelos and Carlos Reynoso began Mis Tacones as a popup concept in 2016. They opened their brick-and-mortar Mexican restaurant three years ago this month."},{"_id":"UFPQ757XMBFHRCPX6KMREELH3M","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“The whole idea started as a social art project,” Bañuelos said. Reynoso is an artist and illustrator, who completed an art and social practice masters program at Portland State University. "},{"_id":"2VZHLQNMVBECPPGDYK3PXGFGVA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Both Bañuelos and Reynoso grew up in Southern California, and they moved to Portland in 2015. "},{"_id":"FVJ7TGGVB5EZDKFMHGVFTQGKTI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“It’s a project that started off with just missing home and missing our community,” Reynoso said. “We wanted to create that up here, and we wanted to do that as taqueros, being street vendors. We wanted to join our intersections to create something special that brought home, brought our culture, brought our queerness together.”"},{"_id":"F3KYT7K7NFH3JNX5T5XM3HBSXM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Reynoso had worked in kitchens in L.A., while Bañuelos had a less formal culinary background. Neither had owned a restaurant before."},{"_id":"VG5SKKHAIBGYZBF5OMU25KTR2A","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“I learned how to cook through family, just being nosy in the kitchen when I was a kid,” Bañuelos said. “It’s very special to me to be able to feed people and to share food with communities. In our culture, food is the center of gathering and community.” "},{"_id":"72K2KEQNXNDXDB652RS4XNXAOE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Many of <a href=\"https://mistaconespdx.com/order\" target=\"_blank\" rel=\"\" title=\"https://mistaconespdx.com/order\">the menu items</a> are vegan-adapted versions of family recipes. Mis Tacones’ vegan asada is made in-house using seitan, and their vegan chicken is made with soy curls. They also make their own vegan cheeses, fresh squeeze their juices and create their own syrups for cocktails and mocktails. "},{"_id":"PSZQNZIR7NBLRFB4M36YUJYLVM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“The cotija cheese that we make, that we add to our nachos, it takes about three days to make,” Reynoso said. “It’s a lot of labor. We’re making comfort food, but it’s very complex.”"},{"_id":"LYBPBG37AZHRXJRDIQRX74GOPM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"All that hard work has paid off. In December, Mis Tacones was named best vegan Mexican food in the country by VegNews magazine. The restaurant also came in No. 5 in The Oregonian’s recent reader’s choice poll for <a href=\"https://www.oregonlive.com/dining/2024/10/here-are-the-5-best-mexican-restaurants-in-the-portland-area-readers-choice-awards.html\" target=\"_blank\" rel=\"\">Best Mexican Restaurant</a>. 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Killingsworth St., </i><a href=\"https://orangeblossomco.com\" target=\"_blank\" rel=\"\" title=\"https://orangeblossomco.com\"><i>orangeblossomco.com</i></a>"},{"_id":"JOAAOV33KBHG7IQYAYYABEEBZM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Orange & Blossom, named this year’s best vegan bakery by VegNews, is a plant-based patisserie that specializes in locally sourced ingredients. "},{"_id":"XE6V25YPQJG3HHK24DOOIP5AVU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<a href=\"https://www.marisakroes.com/\" target=\"_blank\" rel=\"\" title=\"https://www.marisakroes.com/\">Marisa Kroes</a> launched the bakery in 2020 at the Kenton Farmers Market, and she was soon invited to the larger <a href=\"https://www.portlandfarmersmarket.org/vendor-sales/\" target=\"_blank\" rel=\"\" title=\"https://www.portlandfarmersmarket.org/vendor-sales/\">PSU Farmers Market</a>. "},{"_id":"UGR2JEG2F5BBDBTPGK3U32CR2E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"You can still find Orange & Blossom at the PSU market every Saturday, but in November 2023, she expanded to a physical location on Killingsworth. "},{"_id":"DKGY7RJ7X5CDPNNRC3BGCP5IHY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“I wanted it to really feel like a neighborhood bakery,” Kroes said. “I wanted people to come in for their cup of coffee, and I wanted to be able to really get to know our customers. It’s been wonderful. This entire neighborhood has been really welcoming.”"},{"_id":"6QCFT3ZQORGXLFJNLUCCNEWXQU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Kroes guessed that roughly half of her customers are vegan, but the other half are simply fans of her baking."},{"_id":"DDVMUTGQUZGK5GW52OKMTOSAKQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“When we launched at the farmer’s market, I didn’t outwardly advertise that we were vegan, and I still don’t,” she said. “That allowed us to be a bakery for everybody. People walked by and they would say, ‘Oh, that cookie looks really good, I’m gonna try it.’ Not, ‘Oh, that’s a vegan cookie.’ ”"},{"_id":"G23JYSDOUJC57M35CKX36QHQGM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Kroes is a classically trained pastry chef who spent more than a decade working in high-end restaurants that used eggs and dairy products. When she started her own bakery, she wanted to stick to her vegan ethics."},{"_id":"SGP6NDZNC5DIZF23BSFWNOZFY4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“I’m a pastry chef in a kitchen who was cracking hundreds of eggs every day. For somebody who’s vegan, who doesn’t consume eggs, it was very numbing,” she said. “For so long, I thought, if I want to be a pastry chef, I have to use these ingredients.”"},{"_id":"ZFGPYAMK2FDBBMTKFSHLTLI5LM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Starting her own business allowed her to experiment with new vegan recipes, using <a href=\"https://www.miyokos.com/collections/vegan-butter?srsltid=AfmBOopEcZHSEkm49teVH7tD1_ZGzVueJPtwUgEqwDo76G7KY6lH3pTr\" target=\"_blank\" rel=\"\" title=\"https://www.miyokos.com/collections/vegan-butter?srsltid=AfmBOopEcZHSEkm49teVH7tD1_ZGzVueJPtwUgEqwDo76G7KY6lH3pTr\">Miyoko’s vegan butter</a> and egg substitutes."},{"_id":"43YBFEAGDFFRRNRQ22UARSOVYM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Best-sellers are the cardamom orange blossom brioche bun and the pistachio olive oil cake. 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Killingsworth St., </i><a href=\"https://uppermoontattoo.com\" target=\"_blank\" rel=\"\" title=\"https://uppermoontattoo.com\"><i>uppermoontattoo.com</i></a>"},{"_id":"2XZXAIZYYFE4XAYETUIFCVOFII","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Tattoos, it turns out, aren’t necessarily vegan."},{"_id":"HRIHF6MGXBBLVLBYUPTTS4SL7Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The inks used, particularly black inks, can contain animal byproducts such as bone char or shellac from beetles. Glycerin used to moisturize new tattoos might contain animal fat. "},{"_id":"L6ZRJRIQPNF3TIGT2QYDNKC65M","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"At Upper Moon Tattoo, owners Jennifer Frances and her husband, Arjay, make sure all the products that go into making a tattoo are vegan."},{"_id":"QGS7QUVV5JGCXNPF3JN5GTQHUA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“We make sure the ointments and the inks and the soaps and all that is both not tested on animals and doesn’t have animal products in it,” Jennifer Frances said."},{"_id":"HJMTNLZ7ENDRNC4NU52D5RCLAU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The couple previously worked out of Scapegoat Tattoo in the vegan minimall on Stark, so they knew the benefits of being next to other vegan businesses when they opened Upper Moon in November 2022."},{"_id":"HHEEDQNJVND3DD3NEDOZMK5YLA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“That’s definitely why we chose to come over here,” Frances said. 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Killingsworth St., </i><a href=\"https://feralvegan.com\" target=\"_blank\" rel=\"\" title=\"https://feralvegan.com\"><i>feralvegan.com</i></a>"},{"_id":"B2DOZ3AV5NBHJFFIOEU2VOKRQI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Chef owners August Winningham and Ryan Koger opened Feral in November 2023, taking over a space vacated by the first vegan restaurant on the block, Rabbits Cafe."},{"_id":"32XYH3RU5ZAS7AWS734KZIY45M","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"They’d both been in industry more than 10 years, but Feral is their first time as restaurant owners."},{"_id":"WRJ7DIKMFFFRRPPLDWOU462QTE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“We do essentially vegan farm to table food,” Koger said. “We try to source everything locally. We try not to use many, if any, commercial products. 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title=\"https://www.oregonlive.com/dining/2010/01/two_mingos_side_by_side.html\">As David Sarasohn wrote in The Oregonian’s 2010 review</a>, these “fat shrimp, pink and sweet and gently charred with an ever-unexpected kick of red pepper flakes, were not just a signature dish, but a great way to take the measure of Caffe Mingo."},{"_id":"N6ZXAUUFRBEVLCDU5ST2SH7SQQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"But now, six months after a fire gutted the restaurant and its neighboring sister, Bar Mingo, owner Michael Cronan confirms that the beloved Northwest Portland restaurant has served its last shrimp spiedini, penne pasta with Chianti-braised beef and tiramisu dessert. "},{"_id":"Z6J6VXU5C5AL5EUOWY43W6LX4Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“The cost to reconstruct the spaces turned out to be too formidable to contemplate a return to being open once again,” Cronan wrote in an email Friday. “It’s been a great run!”"},{"_id":"FIVB4UWB7NAKDGYMIEQBHPHPAU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"News that the closure was permanent was first reported by <a href=\"https://bridgetownbites.com/2025/01/21/update-caffe-mingo-barba-mingo-portland-oregon/\" target=\"_blank\" rel=\"\" title=\"https://bridgetownbites.com/2025/01/21/update-caffe-mingo-barba-mingo-portland-oregon/\">Bridgetown Bites</a>."},{"_id":"VEDBVS3B35CYHLNHXJPSWHBH6I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Caffe Mingo debuted in 1991 on a Northwest 21st Avenue block between Kearney and Lovejoy that Cronan ruled for four decades, from the early days of Delfina (now Serratto). Deep into the 2000s, Caffe Mingo remained one of the hottest reservations in town, with a tiny dining room packed to the rafters with crowds that often spilled onto the sidewalk, wine glasses in hand."},{"owner":{"sponsored":false,"id":"advancelocal"},"address":{"street_address":"Caffe Mingo","locality":"Portland","region":"Oregon"},"syndication":{},"auth":{"1":"e22f8ea611ce37efa8a656c8e5084ae676b66650cbe2d14e5779c307a362beab"},"caption":"Packed full with eaters Wednesday, Dec. 23. 2009, the original location of Caffe Mingo maintains its creativity. 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Over the years, both restaurants made frequent appearances on guides to <a href=\"https://www.oregonlive.com/entertainment/restaurants/portlands-best-restaurants/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/entertainment/restaurants/portlands-best-restaurants/\">Portland’s best restaurants</a>, the city’s <a href=\"https://www.oregonlive.com/dining/2017/10/portlands_best_pasta.html\" target=\"_blank\" rel=\"\" title=\"https://www.oregonlive.com/dining/2017/10/portlands_best_pasta.html\">best places to eat pasta</a> and more. In 2012, <a href=\"https://www.oregonlive.com/dining/index.ssf/2012/08/zagat_calls_caffe_mingo_portla.html\" target=\"_blank\" rel=\"\">the Zagat survey rated Caffe Mingo as the best Italian restaurant in Portland</a>, period."},{"_id":"7NGDSPBPHNE6HNXEIHWLK2OQ44","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"No one was injured in the early morning August fire that burned through both restaurants, <a href=\"https://www.oregonlive.com/food/2024/08/longtime-favorite-portland-italian-restaurant-closes-indefinitely-after-fire.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/food/2024/08/longtime-favorite-portland-italian-restaurant-closes-indefinitely-after-fire.html\">but both Caffe Mingo and Bar Mingo sustained major damage</a>, with black smoke billowing through the dining room and pouring from the roof, according to Portland Fire and Rescue. In the days and weeks that followed, fans raised more than $72,000 for out-of-work employeees through <a href=\"https://www.gofundme.com/f/support-caffe-mingo-staff-after-fire\" target=\"_blank\" rel=\"\">a GoFundMe</a>."},{"_id":"SDZB7XETSJH3DD2HELKJV6ARQI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"A <a href=\"https://www.oregonlive.com/dining/2022/04/the-ultimate-guide-to-central-beavertons-30-best-restaurants.html\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/dining/2022/04/the-ultimate-guide-to-central-beavertons-30-best-restaurants.html\">Mingo location in Central Beaverton remains open</a> with many of the restaurant’s signature dishes. Meanwhile, fans of Huisinga’s cooking might find him — <a href=\"https://www.oregonlive.com/entertainment/restaurants/portlands-best-restaurants/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.oregonlive.com/entertainment/restaurants/portlands-best-restaurants/\">as I did</a> — working alongside chef Kevin Gibson at Davenport on East Burnside Street."},{"_id":"XI7N3ICDQZB7PCHFSAJP7EMZOI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"— Michael Russell; <a href=\"mailto:mrussell@oregonian.com\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"mailto:mrussell@oregonian.com\">mrussell@oregonian.com</a>"},{"level":3,"_id":"ZYBURO5H6FCIVEGPRDVJHFTT7Y","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"Subscribe to The Best Thing I Ate This Week newsletter"},{"_id":"SVRA55WUPJCOBB6NEFYJI6V46E","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Each week, restaurant critic Michael Russell takes Oregonian/OregonLive subscribers along on his culinary explorations. Not a subscriber? You can receive a few weeks of The Best Thing I Ate This Week newsletter as a free trial. <a href=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\" rel=\"noopener noreferrer\" title=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\">Sign up here</a>."},{"_id":"NQYPREPAXFAWPLCZCRRR3U2COU","type":"raw_html","content":"<adi-stories-by-author adiWidgetId=\"widgie-6bfd17c6-d091-4412-83e8-9a89b746acc3\"></adi-stories-by-author>"},{"_id":"5EX5KHOPXJFNRBB4OPENESXL3I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":""}],"subheadlines":{"basic":""},"description":{"basic":"\"The cost turned out to be too formidable to contemplate a return to being open once again.\""},"language":"","source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"sections":[{"path":"/dining","parent":{"default":"/"},"_website":"oregonlive","parent_id":"/","name":"Dining Out","description":"Get Portland & Oregon dining guide, restaurant and bar reviews, and food and drink articles. 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The wood-fired Haitian restaurant from chef <a href=\"https://www.oregonlive.com/dining/2024/06/gregory-gourdet-wins-2024-james-beard-award-at-chicago-ceremony.html\" target=\"_blank\" rel=\"\" title=\"https://www.oregonlive.com/dining/2024/06/gregory-gourdet-wins-2024-james-beard-award-at-chicago-ceremony.html\">Gregory Gourdet</a> has a long list of accolades, including being named <a href=\"https://www.oregonlive.com/dining/2023/06/portlands-kann-named-americas-best-new-restaurant-at-2023-james-beard-awards.html\" target=\"_blank\" rel=\"\">the best new restaurant in the country</a> by the James Beard Foundation in 2023 and <a href=\"https://www.oregonlive.com/dining/2022/12/kann-is-portlands-2022-restaurant-of-the-year.html\" target=\"_blank\" rel=\"\">The Oregonian’s restaurant of the year in 2022</a>. "},{"_id":"JQQIKAHCNNEFRJBJJUI6MVGSQA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"It can be hard to score a reservation at the Southeast Portland spot. The restaurant has tried <a href=\"https://www.oregonlive.com/dining/2023/08/kann-is-giving-away-hundreds-of-reservations-in-portland-today-heres-how-to-get-yours.html\" target=\"_blank\" rel=\"\">some creative ideas</a> in the past to help people get a table, but now you can enjoy a dinner from Kann at your own dining room table, even if that happens to be across the country. "},{"_id":"WKFTECULCVBDZBJVI2UCZCLI5I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Gourdet has teamed up with Goldbelly so <a href=\"https://go.skimresources.com?id=126006X1587347&xs=1&url=https%3A%2F%2Fwww.goldbelly.com%2Frestaurants%2Fkann-by-chef-gregory-gourdet\" rel=\"\" target=\"_blank\">you can order meal kits, gift sets and more from Kann</a> to be shipped anywhere in the U.S. "},{"_id":"IJAWFDHJEZDQNESZKOFIVCWBEE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“In the two-plus years of Kann’s operation, it has been our goal to share the flavors and stories of Haiti and the diaspora with as many people as possible and we are thrilled that Goldbelly offers another point of connection,” Gourdet said in a press release. "},{"_id":"I23CKU64NJGZNBVRLERBNGG6MI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Whether you’re ordering the Creole Chicken + Pork Chop Dinner Kit or the Haitian Chocolate & Peanut Butter Tarts, the food is prepared in Kann’s Portland kitchen and is gluten- and dairy-free, just like the restaurant."},{"_id":"3JGVGOBREVCDTOXW63VNWW4YPQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"The Creole Chicken Dinner Kit for 2, for example, comes with two chicken thighs in creole sauce, 16 ounces of Salad Russe, 12 ounces of “Diri ak Sos Pwa” Bean Sauce, 16 ounces of jasmine rice and a 5-inch Haitian Chocolate & Peanut Butter Tart with storage and serving instructions for each item for $199.95. "},{"_id":"BXYWQKPVRVAKTM4A32D2ZGKT4Q","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"You can add items like Kann’s Haitian-grown, Portland-roasted coffee or a copy of “Everyone’s Table” signed by Gourdet. "},{"_id":"LSAC52KH25CJFHML4TIF6Y64JI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>-- Mims Copeland is a social media producer and covers trending topics for The Oregonian/OregonLive. Reach her at </i><a href=\"mailto:mcopeland@oregonian.com\" target=\"_blank\" rel=\"\" title=\"mailto:mcopeland@oregonian.com\"><i>mcopeland@oregonian.com</i></a>"},{"level":2,"_id":"T4WBNVHT5ZFIPBXMZFNV5UWWAY","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"Subscribe to The Best Thing I Ate This Week newsletter"},{"_id":"FICGUGOCXNHXRNOWZXW4WWORPA","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>Each week, restaurant critic Michael Russell takes Oregonian/OregonLive subscribers along on his culinary explorations. Not a subscriber? You can receive a few weeks of The Best Thing I Ate This Week newsletter as a free trial. </i><a href=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\" target=\"_blank\" rel=\"\" title=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\"><i>Sign up here</i></a><i>.</i>"}],"description":{"basic":"Kann is partnering with Goldbelly to ship food nationwide."},"source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"entities":[{"score":0.7724,"_id":"Q77359164","label":"Gregory Gourdet","type":"Agent,Person"},{"score":0.4588,"_id":"Q9266","label":"Salad","type":"Food"},{"score":0.428,"_id":"Q178359","label":"Sauce","type":"Food"},{"score":0.4157,"_id":"Q110469828","label":"Kann (restaurant)","type":"Place,ArchitecturalStructure,Building,Restaurant"},{"score":0.4099,"_id":"Q37383","label":"Peanut","type":"Species,Eukaryote,Plant,FloweringPlant"},{"custom_id":"PER9ecfdb18a","label":"Mims Copeland","type":"Person"},{"custom_id":"PER17d1dbbd9","label":"Michael Russell","type":"Person"},{"custom_id":"PLAcf6396bbe","label":"Oregonian","type":"Place"}],"categories":[{"score":1,"classifier":"iab_content_taxonomy","name":"Food & Drink","_id":"210"},{"score":0.8224,"classifier":"iab_content_taxonomy","name":"Attractions>Bars & Restaurants","_id":"179"},{"score":0.7189,"classifier":"iab_content_taxonomy","name":"Food & Drink>Dining Out","_id":"218"},{"score":0.6578,"classifier":"iab_content_taxonomy","name":"Food & Drink>Cooking","_id":"216"},{"score":0.4955,"classifier":"iab_content_taxonomy","name":"Food & Drink>Food Movements","_id":"220"},{"score":0.4845,"classifier":"iab_content_taxonomy","name":"Healthy Living>Nutrition","_id":"229"},{"score":0.4094,"classifier":"iab_content_taxonomy","name":"Food & Drink>Desserts and Baking","_id":"217"},{"score":0.3275,"classifier":"iab_content_taxonomy","name":"Sensitive Topics>Arms & Ammunition","_id":"avbNf2"}],"content_topics":[{"score":1,"_id":"Q2560444","label":"Haitian cuisine"},{"score":1,"_id":"Q77359164","label":"Gregory Gourdet"},{"score":1,"_id":"Q110469828","label":"Kann (restaurant)"},{"score":1,"_id":"Q11707","label":"Restaurant"},{"score":1,"_id":"Q5611149","label":"Foods"},{"score":1,"_id":"Q9703849","label":"Cuisine"},{"score":1,"_id":"Q6010682","label":"Cooking"},{"score":1,"_id":"Q7467855","label":"Food and drink preparation"},{"score":1,"_id":"Q30792086","label":"Food watchlist articles"},{"score":1,"_id":"Q24320256","label":"Food and drink"},{"score":1,"_id":"Q8133250","label":"Western cuisine"},{"score":0.8884,"_id":"Q7171693","label":"Asian cuisine"},{"score":0.8678,"_id":"Q18698943","label":"Eating behaviors of humans"},{"score":0.831,"_id":"Q7171899","label":"North American cuisine"},{"score":0.7872,"_id":"Q1458730","label":"Gourmet"},{"score":0.7783,"_id":"Q37383","label":"Peanut"},{"score":0.749,"_id":"Q7213624","label":"American cuisine"},{"score":0.7055,"_id":"Q7235716","label":"Home"},{"score":0.6917,"_id":"Q8878408","label":"Cuisine of the Americas"},{"score":0.673,"_id":"Q7213750","label":"Food industry"},{"score":0.6615,"_id":"Q9266","label":"Salad"},{"score":0.6225,"_id":"Q30814048","label":"Dining"},{"score":0.6173,"_id":"Q7264424","label":"European cuisine"},{"score":0.6172,"_id":"Q178359","label":"Sauce"},{"score":0.6019,"_id":"Q657221","label":"Dinner"},{"score":0.5993,"_id":"Q1547338","label":"The Oregonian"},{"score":0.5632,"_id":"Q195","label":"Chocolate"},{"score":0.544,"_id":"Q7343592","label":"Restaurants"},{"score":0.5319,"_id":"Q8521129","label":"Home economics"},{"score":0.4986,"_id":"Q3499072","label":"Chef"},{"score":0.4671,"_id":"Q9712254","label":"Gastronomy"},{"score":0.4488,"_id":"Q8432944","label":"Culinary arts"},{"score":0.4424,"_id":"Q8463334","label":"Foodservice"},{"score":0.4393,"_id":"Q43164","label":"Kitchen"},{"score":0.4104,"_id":"Q7216601","label":"Hobbies"},{"score":0.3852,"_id":"Q864693","label":"Chicken as food"},{"score":0.3826,"_id":"Q8486","label":"Coffee"},{"score":0.3653,"_id":"Q790","label":"Haiti"},{"score":0.363,"_id":"Q967621","label":"James Beard Foundation"},{"score":0.3328,"_id":"Q7264381","label":"African cuisine"},{"score":0.3266,"_id":"Q7264522","label":"Mediterranean cuisine"},{"score":0.3161,"_id":"Q6166803","label":"Middle Eastern cuisine"},{"score":0.3123,"_id":"Q9859371","label":"Food technology"},{"score":0.3102,"_id":"Q2095","label":"Food"}],"sections":[{"path":"/dining","parent":{"default":"/"},"_website":"oregonlive","parent_id":"/","name":"Dining Out","description":"Get Portland & Oregon dining guide, restaurant and bar reviews, and food and drink articles. 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But the blend of textures on the tongue could be worth the extra time."},{"_id":"7FV4BUGJFNAY3O7OSNC3XMI6FI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"“This is a slower process to get a better outcome,” said Slavin, who had no role in the study."},{"_id":"JEV5TLZHQ5EFXBQK5HII32NS3U","type":"raw_html","content":"<adi-stories-by-section-tag adiWidgetId=\"widgie-3a88d58b-a9e7-48a0-9d9a-837326f8abb4\"></adi-stories-by-section-tag>"},{"_id":"B6FKH53G45AGFPE7QDUS7SG4SE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"-- Adithi Ramakrishnan, The Associated Press"}],"description":{"basic":"With egg prices soaring, who can afford imperfection?"},"source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"entities":[{"score":0.71,"_id":"Q1062531","label":"Boiled egg","type":"Food"},{"score":0.4713,"_id":"Q93189","label":"Eggs as 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Without further ado, these are the five best vegan spots in the Portland area according to you, our readers."},{"level":2,"_id":"2K2C4IARYJA2VENONJ23ZZK3WE","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"5. Astera"},{"_id":"SCYXSYHGD5B5FC2NIUQD5AXJKE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<a href=\"https://www.oregonlive.com/dining/2024/01/with-upcoming-astera-plant-based-chef-aaron-adams-revives-fine-dining-spirit.html\" target=\"_blank\">Plant-based chef Aaron Adams’</a> Astera offers an evolving tasting menu big on farmed and foraged ingredients and fermentation. Readers raved about Adams’ creativity and mastery of textures and flavors. “We routinely seek out fine-dining vegan restaurants when we travel,” one said. “Astera is as good as the best of them.”"},{"_id":"JYMUQSZAZRA7PLRG2H7WGLA5JI","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>1407 S.E. Belmont St., table d’hôte 5:30 and 7:30 p.m. Thursday; botanical tasting menu 6 p.m. Friday, 5 and 8 p.m. Saturday and 6 p.m. Sunday; supper 4 p.m. Sunday; </i><a href=\"https://www.asterapdx.com/\" target=\"_blank\"><i>asterapdx.com</i></a><i>.</i>"},{"level":2,"_id":"LLHRFCBMTBANNJZZB2LHTQICSQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"4. Jade Rabbit"},{"_id":"XN7AIAS6FNHYHC3GNCNF6UQWLQ","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Vegan Chinese spot Jade Rabbit <a href=\"https://www.wweek.com/food/2025/01/21/chinese-vegan-restaurant-jade-rabbit-reopens-on-belmont/\" target=\"_blank\">recently reopened on Belmont Street</a> after losing its original space, dishing up dim sum and pan-Asian cuisine. The Oregonian/Oregon Live dining critic Michael Russell said the restaurant is having a comeback — and readers agreed."},{"_id":"FHXJCLBMJ5GEJHJEAAJZWXU3ZE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>2304 S.E. Belmont St., noon-9 p.m. Sunday-Thursday, noon-10 p.m. Friday-Saturday; </i><a href=\"https://www.jaderabbitpdx.com/\" target=\"_blank\"><i>jaderabbitpdx.com</i></a><i>.</i>"},{"level":2,"_id":"OJJK2Q5L3JCCLAW55SLMIZFD7I","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"3. Feral"},{"_id":"PBJVNFB5B5FBZKSBN5NO57QI3I","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"At Feral, “nothing tastes fake,” at least according to one reader. The restaurant boasts a seasonal menu, spotlighting wild and foraged ingredients through dishes like delicata squash donuts and baked leek fondue. “Every dish is a standout!” another reader said."},{"_id":"XS56EFD3PRB3TGBB7FETEZPLR4","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>1640 N.E. Killingsworth St., 5-9 p.m. Wednesday-Thursday, 5-10 p.m. Friday-Saturday; </i><a href=\"https://feralvegan.com/\" target=\"_blank\"><i>feralvegan.com</i></a><i>.</i>"},{"level":2,"_id":"WUWGKFZEG5E3VBIRWZTUNFRKOU","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"2. Mirisata"},{"_id":"QKOFPJDZ2BDGDJ22TBLZSAUFOU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Mirista fills a delicious niche in Portland’s plant-based food scene, dishing up vegan Sri Lankan fare as a worker-owned cooperative on Southeast Belmont Street. When <a href=\"https://www.oregonlive.com/dining/2021/11/these-40-new-portland-restaurants-survived-and-thrived-through-the-pandemic.html\" target=\"_blank\">Russell wrote about the spot in 2021</a>, he advised customers to “focus on the spicy curries and the string hoppers.”"},{"_id":"3VZ4N7YWUVGSLH5P33TTGTICMY","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>2420 S.E. Belmont St., 11 a.m.-8 p.m. Monday-Thursday, 11 a.m.-10 p.m. Friday, 10 a.m.-10 p.m. Saturday, 10 a.m.-8 p.m. Sunday; </i><a href=\"https://mirisata.com/\" target=\"_blank\"><i>mirisata.com</i></a><i>.</i>"},{"level":2,"_id":"GXKB3SUGIZGX5LZD2CR2537FXA","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"1. Obon Shokudo"},{"_id":"722XSPFB4BDGZH6HQGWZWYPVHM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"Obon Shokudo is “Japanese cuisine that tastes homemade,” one reader said. The vegan Japanese comfort food joint serves staples like onigiri (rice ball), katsu curry and okonomiyaki (savory pancake). Another reader described the menu as “amazing food, with plenty of fortifying ferments!!”"},{"_id":"4MB5UPPKGFC6DFTX7J6S4AE5VE","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>720 S.E. Grand Ave., 11:30 a.m.-9 p.m. Wednesday-Monday; </i><a href=\"https://www.obonpdx.com/\"><i>obonpdx.com</i></a><i>.</i>"},{"_id":"GBSUXJIR3NATDLRGXOI7XWJMRY","type":"raw_html","content":"<adi-stories-by-section-tag adiWidgetId=\"widgie-aa9889dc-5705-4cfd-9232-1117f74fcbc4\"></adi-stories-by-section-tag>"},{"_id":"G4VYZNKYTRCLHCPOXL43E7XHDU","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>— Veronica Nocera covers life and culture. You can reach her at </i><a href=\"mailto:vnocera@oregonian.com\" target=\"_self\"><i>vnocera@oregonian.com</i></a><i>, 503-221-8111 or </i><a href=\"https://twitter.com/vernocera?lang=en\" target=\"_blank\"><i>@vernocera</i></a>"},{"level":2,"_id":"6EXVRRNFPREHFOP2ZKYMGLVE7U","additional_properties":{"inline_comments":[],"comments":[]},"type":"header","content":"<b>Subscribe to The Best Thing I Ate This Week newsletter</b>"},{"_id":"ZIFJCBGBH5B6ZIBOCXJJPOAWWM","additional_properties":{"inline_comments":[],"comments":[]},"type":"text","content":"<i>Each week, restaurant critic Michael Russell takes Oregonian/OregonLive subscribers along on his culinary explorations. Not a subscriber? You can receive a few weeks of The Best Thing I Ate This Week newsletter as a free trial. </i><a href=\"https://link.oregonlive.com/join/6fk/newsletter-best-thing-i-ate-sign-up-emailform\"><i>Sign up here</i></a><i>.</i>"}],"subheadlines":{"basic":""},"description":{"basic":"Did your favorite make the list?"},"language":"","source":{"system":"composer","name":"advancelocal","source_type":"staff"},"taxonomy":{"entities":[{"score":0.4869,"_id":"Q164606","label":"Curry","type":"Food"},{"score":0.4807,"_id":"Q701075","label":"Okonomiyaki","type":"Food"},{"score":0.4378,"_id":"Q13393","label":"Onigiri","type":"Food"},{"score":0.4368,"_id":"Q44541","label":"Pancake","type":"Food"},{"score":0.4315,"_id":"Q2456855","label":"Idiyappam","type":"Food"},{"score":0.3584,"_id":"Q192783","label":"Doughnut","type":"Food"},{"score":0.342,"_id":"Q1547338","label":"The Oregonian","type":"Work,WrittenWork,PeriodicalLiterature,Newspaper"},{"custom_id":"PER6ddf567c7","label":"Aaron 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