If your lips pucker and eyes twitch when you eat vinegar-based pickles and condiments, fermentation may be a better option for you. In the Fermentation 101 class, taught by Wendee Daniels through My World Registry, students learn how to lacto-ferment foods such as sauerkraut, vegetables and ketchup without vinegar. This process creates more mild flavors […]
Lisa Sipe
Food Writer | The Source Weekly
Posted inFood & Drink
Ready, Set, Slurp!
Can you down oysters like a boss? Each Friday night in March, Anthony’s is hosting an Oyster Slurp Off for guests dining at the restaurant. Participation is free and sign up starts at 5:30pm. Competitors decide if they want to dress their oysters with cocktail sauce or lemon— but let’s be honest, at that speed […]
Posted inFood & Drink
Food Fast, Without the BS
Life & Time keeps burgers and fries real
It was boot camp, the suburban kind, in early 2000. At the end of week one, our instructor, talking about the importance of eating real food, grabbed a crumpled fast food bag, pulled out a burger and fries and said, “I’ve had these for two years.” The food looked almost new, with no mold. Our […]
Posted inFood & Drink
Oregon’s Favorite Chocolates
For 15 years, chocolatiers and chocolate lovers have converged on Ashland, Ore., in early March to celebrate all things cacao. The Oregon Chocolate Festival‘s chocolate-inspired weekend includes brunch, dinners, chef demonstrations, educational sessions, a run, an expo, a chocolate dessert competition and a chocolate product competition. Visitors sample creations from dozens of West Coast chocolatiers, […]
Posted inFood & Drink
Teriyaki Madness Opens
When you broil or grill foods with a glaze of mirin, soy sauce and sugar, you get a Japanese favorite, teriyaki. To satisfy your teriyaki cravings Teriyaki Madness is now open off of Highway 20 and 27th Ave. The fast-casual chain restaurant features a Seattle teriyaki menu prepared with all natural ingredients. Teriyaki Madness 2680 […]
Posted inFood & Drink
Bevel Craft Brewing Grand Opening
World champion professional disc golfers Nate Doss and Valarie Jenkins Doss are ready to open Bevel Craft Brewing located in the same complex as 9th Street Village and DIY Cave. The hop-centric microbrewery grand opening is set for Saturday, April 6. It’s the official taproom of the Disc Golf Pro Tour, so it will be […]
Posted inFood & Drink
Learn to Grow Mushrooms
Want to start a mushroom garden? Dylan Stevens will teach students how to raise king stropharia, also known as wine cap stropharia, garden giant or burgundy mushroom, without expensive equipment or lots of space. Students will learn about the mushroom life cycle, mushroom identification and different growing techniques, and will go home with mushroom spawn to […]
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Crater Lake Dry Gin Release
The Crater Lake spirit lineup has a new member, Reserve Dry Gin. Crater Lake describes the Reserve Dry Gin as, “a New Wave Style spirit with bright, almost floral aspects in combination with sweet orange peel and definite grapefruit flavors.” Celebrate the release of this new spirit at the downtown tasting room with live music, […]
Posted inFood & Drink
Irish You Were Here Beer Brunch
Top of the mornin’ calls for an amuse bouche and an El Cuatro cocktail at the St. Patrick’s Day Beer Brunch with Ale Apothecary and Sunny Yoga Kitchen. The four-course brunch includes exciting dishes prepared by Chef Amy Wright that pair with selected vintages of Ale Apothecary beers. One person will catch the luck of […]
Posted inFood & Drink
The Only Bungeo-ppang in Oregon
Bend’s EMW Fusion drops pandos for fish-shaped Korean street food
A visit to Seoul, South Korea, inspired Yoonmee Chang Walsh and her husband Brandon Walsh to completely change the menu at EMW Fusion. Gone are the pandos, the Korean-style pancake sandwiches. “We were stuck with Pando,” said Chang Walsh. “We are creative people and we wanted to move onto something else. We were trying to find […]