Food Reviews & Stories The eternal question: dessert or the check? In Portland, you’re usually better off with the check. Our town’s eateries can rarely afford a dedicated pastry chef, so even meals at excellent res   More

Features Disclaimer: PIE co-founder Rick Turoczy works for WW's PDX conference.Local tech startup incubator PIE "graduated" its second class on Friday, Oct. 5 (yes, I'm behind on my coverage) at the Gerding Theater, with its now traditional "demo day," in which the participants pitch their new businesses to a public audience. Matthew Korfhage already wrote an excellent explanation of PIE and What It All Means ...   More

News PIE—or the Portland Incubator Experiment, the startup incubator run by Wieden+Kennedy and local tech entrepreneurs—is about to announce its second class, and we've got the scoop on who's invited (full disclosure: PIE co-founder Rick Turoczy works for WW's upcoming PDX festival). Being accepted into the program is no small thing: Previous PIE graduates include VendScreen, which raised $12 million ...   More

Features Wieden + Kennedy last year embarked on what was seen by many as sort of an odd breed of adventurism for an advertising company, especially one in Portland. The Portland Incubator Experiment (PIE for short) is a mentored accelerator for start-up companies, with participants chosen from applicants around the country.In exchange for a six percent stake in the ventures—and assumed grateful back rubs ...   More

Food & Drink Huzzah! The Portland Farmers Market at PSU returns tomorrow, for its 20th year of selling locally grown, raised, baked, pickled, slaughtered, cured and fire-roasted food to the good people of Portland. The forecast is for rain (surprise!) but the market is boasting 11 shiny new vendors, many of whom sound worth pulling out the wellies and rain poncho to sample. This year’s fresh crop includes Lauretta ...   More

News Thanksgiving—it's the time of year when we all come together at a table creaking with the weight of pure American gluttony. Spending hours stuffed into a chair, shoving forkful after forkful of turkey and pie into our mouths, is pretty freaking fantastic—unless the days and days of cooking have already made you sick of stuffing. Take it easy this year and let a professional do the work ...   More