Pre-order Food Lover’s Guide to Portland Tique Box

December 5th, 2014

Food Lover's Guide to Portland TIQUE BOX! Available for pre-order!

I had so much fun putting together this Food Lover’s Guide to Portland Tique Box with Tique founders Inger McDowell and Paige Buckner when they reached out to me several weeks ago. The mission of their business is very similar to the mission of my book — celebrate talented and passionate local artisans, oftentimes lesser known ones.

There are all sorts of fantastic Portland foods/drinks/crafts/art that these ladies have put together into pretty boxes for subscriptions (I have a year-long subscription and just got my first box!) or for individual purchase. For my Food Lover’s Guide to Portland box I wanted to include treats made by folks who I love and admire that just about anyone will use and enjoy (in other words — accessible) which is why I included easy to love salt, hot sauce, peanut butter, honey, chocolate, candy and cheese. That said, these are all elevated, unique and, of course, delicious renditions of these classics. Go Portland!

This box makes a fantastic gift for locals and folks afar and you can pre-order it now for $45 here to ship by Priority Mail on Dec. 15th — just in time for the holidays. Here’s what you get:

So many tasty treats in this Tique Box!

Meeting of the minds -- Paige (left) and Inger at our initial Food Lover's PDX Tique Box meeting at Breken Kitchen.

Inger (left) and Paige with their Tique Boxes.

My November Tique Box -- delivered to my doorstep! Love it.

Purchase the Food Lover’s Guide to Portland Tique Box at
www.tiquebox.com
$45, ships via Priority Mail on Dec. 15th

Katrina Blair author of The Wild Wisdom of Weeds at Reed College for free & open-to-the-public event this Thursday

November 10th, 2014

I'm really looking forward to the years to come with this book. Great wild edible reference by Katrina Blair with an intro. by my friend and food hero Sandor Ellix Katz.

A fine fellow in my life called me a hedonist in a sweet and loving way this weekend — it was my birthday weekend after all — and I agreed wholeheartedly before adding that I do well by my happiness-above-all-else and pleasure-seeking ways because I genuinely love the natural, wild side of life in addition to my less wholesome proclivities.

When it comes to food and drink that means that I favor whole foods and quality ingredients, homegrown fruits and veggies, homemade ferments and most importantly here — wildcrafted foods. (I especially love wildcrafted Munchos. I forage these in this region primarily from Plaid Pantries.) I started foraging when I moved to Portland in 2002 and every year I seem to add a couple more foraging favorites.

Some things that I look forward to harvesting from the wild annually in the Pacific Northwest include morels and chanterelles, stinging nettles, dandelions, miner’s lettuce, sorrel, blackberries +++

I’m so lucky to have received an advanced copy of Katrina Blair’s book The Wild Wisdom of Weeds just out from Chelsea Green. My friend and food hero Sandor Ellix Katz wrote the intro. and I agree with him when he writes: “In our contemporary society, most people grow up with minimal connection to the natural world around us. Most of us can identify many more corporate logos than plants. Yet plants are incredibly important and without them we could not exist.”

Katrina’s book is a very personal, dig deep look at 13 of the world’s most common wild edible plants that includes all sorts of DIY projects and recipes (100+) for the plants including info. on fermenting, dehydrating, making oils from and sprouting these wild edibles: dandelion, mallow, purslane, plantain, thistle, amaranth, dock, mustard, grass, chickweed, clover, lambsquarter and knotweed. Half of these wild edibles are already my friends and the other half I want to become more acquainted with. I’m looking forward to using this book as my guide.

Katrina is in town this week for a fun, free and open to the public event at Reed College. Maybe I’ll see you there?

When: Thursday, November 13 from 4-6pm
Where: Meet at Eliot Hall Room 314 Reed College
What: Go for a wild plant walk with Katrina Blair, wild-foods advocate and author of the new book The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival. Return to the Aspen Utility Room for a presentation and wild green juice sampling.
This event is hosted by the Reed Outing Club

Dana Cowin, Mark Bittman and Liz Crain Walk into a Bar errrr Powell’s

October 31st, 2014

Me and the very charming Mr. Bittman after the Powell's event.

I’ve been very lucky lately. So lucky, in fact, that I recently got to be “in conversation” with two of my food heroes at my favorite bookseller — Mark Bittman AND Dana Cowin at Powell’s Books. Dream come true. They both have new cookbooks out and we talked all about their books and then some in front of very happy audiences — Dana’s Mastering My Mistakes in the Kitchen and Mark’s How to Cook Everything Fast. I’ve cooked from them both already and love them so much. Get ‘em!

I may or may not have called Mark Bittman a prostitute (tune in to the audio recording below at 12 minutes 30 seconds) and I may or may not have called Dana Cowin a lush (ditto at 7 minutes). We drank rye from lucky flasks that my friend Loly made at both events and laughed a lot. Intimate, engaging, inspiring and a wee bit revealing — as all great book events should be.

For those who couldn’t make one or both I uploaded the audio so you can get an earful. The Mark Bittman conversation can be played here and the Dana Cowin conversation here. And here are some local media bits for both events: Oregonian Cowin, KATU Cowin, Oregonian Bittman, KATU Bittman.

Below is a show and tell of photos from both October Powell’s events starting with Mark Bittman’s followed by Dana Cowin’s. Dream a little dream. There aren’t any photos from the meals I got to have with Mark or Dana while they were in town but we managed to go to Tasty n Sons, Olympic Provisions and Du Kuh Bee. Not too shabby.

Picking up my advanced copy of Bittman's book from the Wonkaland of books -- Powell's.

Almost as importantly picking up the lucky flask for the event that I filled with Bulleit Rye.

Bittman's and my view. Cute crowd.

Mark signing my books after he'd signed everyone's in the loooooong line after our conversation -- including my filthy aka well-loved copy of How to Cook Everything.

A sight for sore eyes.

Gifted flour sack towels can be turned into skirts!

Getting cozy with my advance copy of Dana Cowin's Mastering My Mistakes in the Kitchen before the Powell's event.

Day of the event lucky hot dog flask shed pick-up! This one is now MINE. Thank you Loly!

Dana and I telling Lena to lay off our lucky flask. Bulleit Rye. Again.

We obviously got our flask back.

After Dana talked with folks and signed allllll the audience copies Renee from Powell's asked her to sign a bunch of store copies. Finger cramps!

Yet another sight for sore eyes.

Thank you so very much Mark, Dana & Powell’s! I am the luckiest.

Purchase How to Cook Everything Fast
Purchase Mastering My Mistakes in the Kitchen

Portland Fermentation Festival 2014 Redux

October 20th, 2014

The dapper foodists -- ferment fest co-organizers George Winborn, Liz Crain and David Barber.

Thank you to everyone who came out last week and made this year’s FIFTH annual Portland Fermentation Festival at Ecotrust such a stinky great time. It’s unanimous amongst David, George and I (festival co-organizers/founders) that this year was the most fun for us and I hope for you.

Every year has been fantastic but the three of us got to enjoy ourselves a lot more this year. I got to sample everything! In years past I always find myself running around too much to sample the ferments. I made a pact to try everything this year and I did and it was deeeeeelicious. Thanks in no small part to all of the festival’s awesome volunteers, participants and attendees. We’ve hit our stride. I guess five years has taught us a thing or two about throwing a big fermenty Portland party.

We put the Portland Fermentation Festival together every year with a shoestring budget + heaps of volunteered hours and as always we’re so grateful that Ecotrust puts up with us year after year. Thank you again Ecotrust! We love you.

We had some great coverage this year including this spot on KGW News PDX Tonight with Drew Carney, as well as the KBOO Food Show with Chris Seigel, this Portland Monthly story by Kelly Clarke, Portland Tribune story by Jennifer Anderson, Portland Mercury coverage, Willamette Week and moooooore. I guess Portland is ok with us. Happy.

If you’d like to keep up with local fermenty goings-on please check out our website, Facebook and Twitter.

Below are a whole bunch of photos from Stinkfest! If you have some great ones too please post them to the Facebook page or Twitter them with the hashtag #pdxfermentfest.

Thank you, thank you, thank you and see you all again next year we hope! Stay stinky!

We kicked off the night with a fermentation experts panel with left to right: moderator George Winborn, Josh Grgas of Commons Brewery, David Barber of Picklopolis and Bingo Sandwiches, Nat West of Reverend Nat's Hard Cidery and Eric Finley of Chop Butchery & Charcuterie.

The panel sold out weeks before and folks asked a lot of great questions. Most importantly we all learned that size does really matter especially in regard to fermenting cucumbers for sour pickles ;)

And then the madness of the first tasting ensued.

Perennial festival favorite -- Matt Choi of Choi's Kimchi.

OlyKraut brought all kinds of awesomeness including super tasty krauts and sour pickles and...

Their addictive spicy pickle brine.

Thank you Sash! She recommends using it in Bloody Marys and I am definitely going to.

Sweet Honey Farm's Lil and Jme serving up yummy krauts.

Cute shot of Lil right before the doors opened.

Out on the mezzanine the lovely Claudia Lucero did a fresh cheese demo with recipes from her hot off the presses rad book One-Hour Cheeses. Love her.

And on the other side of the mezzanine another perennial festival fave Heidi Nestler (heidinestler.com) and her husband Daisuke did a natto demo.

KGW News' Drew Carney came and shot the beginning of the fest for PDX Tonight. "Bow ties and beards right there. Surrounded."

Snapped this one during set up of my friends Teresa and Rich of Pitch Dark Chocolate. Kind of wild how many folks don't know that chocolate is fermented.

My boots photobombed their chocolate. So yummy.

Jon Westdahl getting cozy with one of his crocks.

The awesome salame spread from Chop Butchery & Charcuterie.

Connie and Brian Shaw of Oregon Brineworks with all kinds of super tasty ferments including fermented hot sauce and ketchup, beet kvass, ginger gold kvass and more. Love these guys.

My friends Jess Bull and Jemma Stromwick at ticketing in the lobby. Couldn't do it without all of our amazing volunteers. Thank you!

It was a beautiful night and on the rooftop we had food and drink from Bingo Sandwiches, Reverend Nat's Hard Cider and Commons Brewery and...

Music from DJ Pickle Barrel! The first time I got up to the roof he was playing Screamin' Jay Hawkins' I Put a Spell on You. So good.

Ecotrust/Edible Portland superstar and part of the fest dream team Lola Milholland having a tasty Bingo Sandwich with Patrick Barber. We took some swigs from my flask and talked about soy sauce. Geeky goodness.

Cute Colin Franger of Blue Bus Cultured Foods before the flood of people.

Nat West of Reverend Nat's Hard Cidery's favorite ferment of the night -- the Blue Bus Kraut-chi. Pretty stinking tasty.

Definitely the craziest ferment of the night -- Nat's LAMB hard cider.

Nat checking on it at the cidery a week before the festival. Scarier than The Shining.

David Barber's friend Patrick Barber setting up Picklopolis samples. David was probably putting on his NASA socks when this photo was taken.

Love festival moments like this -- Gabe Rosen chef-owner of Biwa, Alem Gebrehiwot owner of Queen of Sheba and Eric Finley of Chop Butchery & Charcuterie shooting the shit and drinking hard cider on the mezzanine.

Biwa's Gabe and Ed demo'ing miso. They brought three of theirs and made a miso soup. Biwa is one of my very favorite Portland restaurants and they always come to the festival.

Careen Stoli's beautiful handmade crocks.

Brad's Bread -- soooo many awesome sourdoughs.

Including...

Cute depot -- Tim Root's daughter Lil and Adelaide and David Barber's tiny lil Junior. Kids 12 and under get in for free.

Tim Root's incredible poster. We are so lucky to have him as our festival poster artist. Yes!

The cuteness doesn't stop -- David and Junior.

Tasty jun and all kinds of yummy kombuchas -- coffee kombucha?! -- from Symple Foods.

Festival fave and veteran Tress Yelig of Salt, Fire & Time. I had seconds of her rose kombucha ;)

Portland Kraut Cooperative filling up samples.

Regular Portland Bread. They got a little newsy love on KGW.

One of their many tasty treats.

Awesome crowd.

Allison Kirley and Cathy right before the panel. Their kombucha was great.

George, me and David before we did our news spot. I love these two so much -- brothers from another mother.

Always my favorite closing shot -- George with his jet pack vacuum cleaner. All cleaned up and ready for cocktails!

Thank you everyone for making this year’s fest one of the very best. We love you!

Fifth Annual Portland Fermentation Festival 2014

September 30th, 2014

Tim Root's sweeeeeet ass poster for this year's Portland Fermentation Festival!

Since 2009 my friends David Barber, George Winborn and I have put on the annual Portland Fermentation Festival with/at Ecotrust and every year it gets bigger and better. We’re only two weeks out from this year’s festival — Thursday, Oct. 16th from 6-9:30pm at Ecotrust — so I’m taking a moment to let you know all the stiiiiinky details in one place.

Most importantly, online tickets are on sale now ($10, $20) and you can purchase them here. Secondly, you can still apply to be an exhibitor — more info. here. Beyond that I’m pasting the press release below and some recent media links. Here’s the Facebook event page.

This year we’re having a panel of experts kick of the fest rather than one guest speaker. The inaugural Portland Fermentation Festival was in 2009 with Sandor Ellix Katz as guest speaker and we were lucky enough to get him back to speak at last year’s fest. Sandor is one of our heroes and favorite people so we asked him to speak again at this year’s fest, knowing full well he’d probably be too busy for it, and that we were being a little greedy. Just want to share these words that Sandor wrote back to us in response:

“sorry can’t make it this year. have fun and keep me posted on future festivals. i’m heading to the boston fermentation festival next month and austin (tx) festival in november. you were the pioneer fermentation festival and they keep spreading…..”

Let’s all be super proud to be a part of “THE PIONEER FERMENTATION FESTIVAL”! We can’t wait to see you all in just over two weeks at the STIIIINK!

PRESS RELEASE
Fifth Annual Portland Fermentation Festival
Thursday, October 16th 6-9:30pm
Ecotrust’s Billy Frank Jr. Conference Center
Rooftop food and drink sales and music from DJ Pickle Barrel
721 NW 9th Ave. Portland, OR
All ages, open to the public, $10-$20
Children 12 and younger attend for free
www.portlandfermentationfestival.com

Open-to-the-public, all ages celebration of fermented food and drink. Bring kraut, try kraut. Bring miso, try miso. Come out for Portland’s fermented food and drink skill sharing, recipe sharing, and tasting event of the year. We are very pleased to announce that this year’s special pre-tasting event (special ticket must be purchased to attend this panel) will be a panel of fermentation experts. Nat West of Reverend Nat’s Hard Cidery, David Barber of Picklopolis, Eric Finley of Chop Butchery & Charcuterie and Josh Grgas from Commons Brewery will answer questions and talk all things food/drink fermentation. Bring questions!

Come celebrate pickling season at the Fifth Annual Portland Fermentation Festival at Ecotrust. Taste and share live, fermented food and drinks made by professionals and home fermentation enthusiasts at the annual event that brought out more than 500 attendees in 2013.

Talk to fellow fermenters, exchange cultures and recipes, get advice from local food fermentation enthusiasts, and sample everything from sour pickles, miso and kefir to cheese, hard cider, and mead.
  
Enjoy rooftop food and beverage sales from Reverend Nat’s Hard Cider, Commons Brewery and Bingo Sandwiches and music from DJ Pickle Barrel as well as fermentation demos from Claudia Lucero author of One-Hour Cheese, Gabe Rosen chef-owner of Biwa, Eric Finley butcher-owner of Chop Butchery & Charcuterie and Heidi Nestler teacher of Heidi Nestler Cooking Classes.

Tickets will be available online at portlandfermentationfestival.com on September 30th!
Admission for the 7 or 8pm Thursday tasting sessions is $10. 
For $20 you get to attend the 7 pm tasting as well as fermentation demos and the 6pm panel of experts on all things food/drink fermentation.

Visit the website above for more information on how to enter your fermented goods and cultures for the event.

MEDIA COVERAGE THIS YEAR
BuzzFeed
Portland Monthly
KBOO Food Show
Portland Tribune

MEDIA COVERAGE OF FESTIVALS PAST
Cooking Up A Story
My redux on this blog with photos 
OPB
Willamette Week
KBOO Food Show

CONNECT WITH THE PORTLAND FERMENTATION FESTIVAL
portlandfermentationfestival.com
Facebook
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