Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of sausages: Italian Chicken; Merguez Lamb; and Chorizo.
August 19, 2011 It’s fairly common knowledge that Portland, Oregon is well known for its beer and micro-breweries – there are over 30 breweries in town, and many more pubs that serve up this crafted ale. This weekend kicks off a week of microbrew celebration aptly called Portland Beer Week. There are a number of [...]
August 17, 2011 Full of history, love of food, and an interest in bringing old-world traditions into the 21st Century, it was a delight to discover Charcuterie – a Documentary via Ediblearia. In this short documentary “Charcuterie is defined as the cookery of meat, but in the past 700 years, it’s become so much more. [...]
Each year Gowans adds spirits to his bottles and gives them to friends as Christmas gifts.
October 13, 2010 Farming and making wine on the homestead her grandparents established in 1927 in Brosseau, Alberta, Canada, Xina Chrapko from the get-go defines what organic means to her: “Why organic? It’s just because that’s how we’ve always farmed. A little pet peeve of mine is, you hear conventional farming and organic farming – [...]
Having done so well with my butter making you can only guess what was next. I decided to tackle the next best thing, Neufchâtel cheese.
Part 3: Operating an ethical, caring, much less sustainable, small business is a risky and difficult endeavor. Artisan production is by definition not a huge volume business. Small food business margins are very low. Providing employee insurance is a huge strain. Overhead is high. Quality ingredients cost more. That high price tag on an artisan [...]
Part 2: Despite the disparity between available funds and the cost of organic, sustainable food, a large proportion of the community of chefs and bakers here in Portland spend a huge portion of their not so huge income for quality food. They put their dollars where their hearts and stomachs lead them, and tend to [...]