Eliza Rothstein

Take a Look Inside the Honey Mama’s Chocolate Factory

At the Honey Mama’s factory on North Williams Avenue, production workers double as DJs.

You’ve Heard of a CSA. La Reinita Is Launching a CSB—“Community-Supported Bakery.”

From May through early August, subscribers will receive fresh-baked, fermented goods delivered to their doorstep once every two weeks. La Reinita’s Seasonal CSB will have the grab-bag charm of it’s better-known cousin, the CSA.

When the Blazers Are Away, Their Private Chefs Are Making Their Favorite Dishes Available to the Public

At home in Portland, they might cook for players’ families or respond to an ad hoc text advising their client against ordering the clam chowder from a room service menu in Utah. Though never fully off duty, away games provide those chefs a unique opportunity: For a few nights a month, they can cook whatever they want.

Drink Mobile: Wedgehead’s Cocktails in a Can

Surrounded by pinball tables, KaCee Solis-Robertson swizzles and shakes double-batch cocktails behind the bar at Wedgehead. Hers are the self-described “freakishly small hands” seen clutching rosary beads on the logo of her new canned cocktail brand, Little Hands Stiff Drinks.

A Breakdown of Eem’s Thai-Inspired Outdoor Dining Pods

Winter in Portland isn’t exactly “cabana weather.” At Eem, though, it’s easy to pretend. In response to state-mandated restrictions on indoor service, and the coming rainy season, the lauded Thai restaurant installed individualized dining pods last fall at the intersection of North Williams Avenue and Failing Street—plywood and corrugated plastic structures co-owner Matt Nelson refers to as “nuggets of paradise.”

Have No Fear, the Challahman Is Here—to Bring Kosher Bread Straight to Your Doorstep

In spring 2012, the aspiring baker then known as Rich Meyer went on a trip to Israel and was struck by the sight of stall-high piles of challah spilling into the streets of the Shuk Mahane Yehuda, one of Jerusalem’s largest markets.

With Aybendito, Chef Cristina Baez Brings Puerto Rican Home Cooking Home to Portland—Including the Snack That Divides Her Own Home

Pastelillos are folded pockets of pastry, stuffed to the edges with sweet or savory filling then fried. Across Puerto Rico, three primary brands fight to gain allegiance with their signature pastelillo dough—Titan, Mayagüezanas, and Kikuet—and one’s plantilla preference can fuel familial rifts.

PH Experiment Creates Small Batches of Category-Crushing Drinks, From Hard Chai to Pickle Juice Gose

To make that happen, Olson and Bleigh work with co-creators across the country to forget and reimagine what they know about a good drink. They pour these dreams into limited-edition cans and gather feedback from their imbibers. Past experiments include a pickle juice gose, carbonated sangria, nitro hard chai tea and an alcohol-free tequila soda.

Wyrd Leather and Mead Is a Meadery and Artisan Marketplace That Blends Norse History and Medieval Fantasy

It is a space for heathens, cheese-eaters, pirates, LARPers, pagans, metalheads, and anyone else who appreciates a sustainably fermented beverage.

Ruthie’s Introduces Portland to “Mormon Cooking.” Don’t Knock It Till You’ve Tried It.

The cart is at once an homage to Mohr’s grandmother and a shrine to Oregon’s natural bounty. Appropriately, they’ve named the business Ruthie’s.

Willamette Week

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