Edible Portland

Flour, science, hands, and heart combine to create exceptional bread and pastries. This week on the podcast, we talk with Dillon DeBauche of Little T Baker, one of Portland's most celebrated bakeries, about the craft and passion behind their incredible loaves and pastries. From blending American and European traditions to sourcing the finest ingredients, we explore what makes Little T a Portland institution.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/Little T Bakerhttp://littletbaker.com/https://www.instagram.com/littletbaker/

Welcome back to the Edible Portland podcast! This week, we're so excited to have a special guest joining us: Kate McMillen, the baker and owner of Lauretta Jean's. As many of you know, Lauretta Jean's is a beloved Portland bakery and pie shop that started as a humble stall at the Portland Farmers Market before expanding to a brick-and-mortar location. Deb spoke with Kate about her journey, the inspiration behind her business (which is named after her grandmother), and, of course, all things pie.edible [email protected]://edibleportland.com/https://www.instagram.com/ediblepdx/Lauretta Jean'shttps://www.instagram.com/laurettajeans/https://www.laurettajeans.com/

Welcome to the podcast! You will feel at home as you enter the warmth of Vivienne Culinary Books on Alberta Street. The inviting light, stacks of books and homewares, and charming kitchen table create an atmosphere you won't want to leave. This week, we're joined by Robin Wheelwright, who shares her journey to becoming a passionate book curator and much more.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/Vivienne Culinary Books2724 NE Alberta Street, Portland, ORhttps://www.viviennepdx.com/https://www.instagram.com/vivienneculinarybooks/

Welcome to Edible Portland, the podcast that explores the vibrant culinary scene of our beloved city. This week, we're thrilled to invite you into the world of Tamara Hattar, the culinary force behind the pop-up Euzumeh. We had the pleasure of chatting with Tamara in the charming courtyard of her summer pop-up, where she shared stories of her past—from the profoundly influential Jordanian cooking of her mom, grandma, and aunts to her time in acclaimed kitchens like San Francisco's State Bird Provisions and our own Portland favorite, Ava Gene's. Join us as Tamara dives into what influences her incredible Middle Eastern dishes, all thoughtfully crafted with ingredients sourced directly from local farms here in Oregon.edible [email protected]://edibleportland.com/https://www.instagram.com/ediblepdx/Euzumehhttps://www.euzumeh.com/https://www.instagram.com/euzumeh

Hi Folks, welcome to the show! Have you ever wondered what the future of restaurant leadership looks like? Well, you're about to find out!This week, we're thrilled to have a true innovator in modern culinary leadership joining us: Kasey Mills from the Sesame Collective. Kasey, along with his business partner Laura Amans, isn't just running restaurants; they're redefining what it means to lead in this new age, championing shared responsibility and recognition within their teams.The Sesame Collective is much more than just a restaurant group; it focuses on creating meaningful connections through curated hospitality. Based right here in Portland, Oregon, their locally owned and operated establishments offer a unique blend of Mediterranean-inspired cuisine with a distinctive Pacific Northwest twist. Each of their six locations has its own personality, ensuring a one-of-a-kind dining experience.At its heart, the Sesame Collective firmly believes in the power of food, beverages, and service to unite people. They aim to promote togetherness and build lasting relationships, sincerely believing that sharing a meal can make the world a better place.edible [email protected]://edibleportland.com/https://www.instagram.com/ediblepdx/Sesame Collectivehttps://www.sesamecollective.com/https://www.instagram.com/sesame_collective/

Welcome to the podcast! Today, we're bringing you an incredible conversation with Michael Mathis, co-founder of Commensal Fermentation in Portland, Oregon. Michael, along with his two longtime friends, Morgan and Piotr, built this veteran and minority-owned brewery on a truly special philosophy."Commensal" historically refers to the people you invite to your table—your chosen community. And that's precisely what Michael, with over a decade of brewing experience and a deep scientific background, brings to the craft: a passion for people, time, and place.Commensal Fermentation is all about breaking down barriers in brewing. They aren't afraid to explore any style and want to offer something for everyone. So whether you're a beer connoisseur eager to dive into the "nitty gritty" of specific styles, or you want to enjoy a delicious pint and great conversation, you're at the right table.Get ready to hear from a gentle, passionate, and intelligent man who is committed to making exceptional beer that you can share with the people who matter most. Let's get into it!edible [email protected]://edibleportland.com/https://www.instagram.com/ediblepdx/Commensal Fermentationhttps://cmnsl.co/https://www.instagram.com/cmnsl/

This week, we're joined by Geoff Scott from Helvetia Farms Market at Marion Acres. Nestled in the hills of Hillsboro, Oregon, Helvetia Farms celebrates the best of local, sustainable agriculture, offering everything from fresh produce and pasture-raised meats to regional beer, wine, and artisan goods. We'll also explore the story of Marion Acres, which grew from a small backyard project into a leading source of high-quality, sustainably raised meats.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/https://givebutter.com/sFE453Marion Acreshttps://www.marionacres.com/https://www.marionacres.com/helvetiamarkethttps://www.instagram.com/helvetiamarket/https://www.facebook.com/helvetiafarmmarket

Rob Schultz, vineyard manager for Lemelson Vineyards, has been growing premium, organic wine grapes for nearly 20 years. After growing up in Iowa, he led an exciting life of mysterious adventure before starting his career by picking grapes in Provence and then wine-making school in Catalonia.  After six years of working at some of the best vineyards in California, he moved to Oregon in 2008 and has been working behind the scenes, growing some of the best grapes in the valley.  Passionate about organic agriculture, when he’s not farming grapes, he’s either parenting his children or shepherding his flock of postmodern sheep on their family homestead in the coast range.Edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/https://givebutter.com/sFE453Lemelson Vineyards12020 NE Stag Hollow RdCarlton, OR 97111(503) 852-6619https://www.lemelsonvineyards.com/https://www.instagram.com/lemelsonwinery/

Naked Grazing has honed our skills grazing in Colorado, California, and Oregon, as well as wine country and range lands. We primarily focus our efforts on vineyard grazing between harvest and bud break. The industry is finding that incorporating grazing into vineyard management practices can be an ideal solution for transitioning to no-till, organic, regenerative, biodynamic, and ecologically focused vineyard management practices. The ecological benefits are considerable, but the animals are great for team morale, public relations, and increasing tasting room traffic. Research and individual evidence support the benefits of grazing on the vine.Our scope of work also includes remedial conservation grazing for wetlands, riparian areas and oak savannah, noxious weeds, and fire fuel mitigation.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/https://givebutter.com/sFE453Naked Grazinghttps://www.nakedgrazing.com/

Dai Crisp has professionally managed vineyards for over 34 years using organic farming methods. No Herbicides, no systemic fungicides, OMRI-approved materials, and plant nutrition. I run a crew of over 14 people in the vineyard. Temperance Hill and Wren vineyards are Certified Organic and Salmon Safe. Logsden Ridge Vineyard (Rudolfo) is also certified organic. I sell fruit to more than 20 winemakers, farming just over 115 acres of vineyards. I am interested in producing winegrapes of the highest quality that are used to make expressive vineyard designate wines using natural methods.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/https://givebutter.com/sFE453Dai Crisphttps://lumoswine.com/https://www.instagram.com/lumoswine/https://www.temperancehillvineyard.com/

Amy Wong is an Oregon attorney who is the Coalition Director of the Oregon Organic Coalition (OOC). Amy moved to Portland in 2010 to attend law school, earning a certificate in Environment and Natural Resources Law, focusing on sustainable agriculture. Before joining the OOC, Amy served as the Policy Director for Friends of Family Farmers. Amy was also the Chief of Staff to Oregon State Senator Jeff Golden and advocated on behalf of a coalition of nonprofit organizations seeking legislative and agency protection for Oregon's vegetable specialty seed industry. Previously, Amy worked as a travel and food writer, which took her all over the globe. Amy is a beginning seed saver and ceramicist and sits on the Board of the Karuna Foundation.Edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/https://givebutter.com/sFE453Amy Wonghttps://www.oregonorganiccoalition.orghttps://www.instagram.com/oregonorganiccoalition/https://www.facebook.com/OregonOrganicCoalition

Welcome to the podcast! Today, we're excited to share a conversation with Robert and Kayla from Botaneity in Salem, Oregon. We met them at the recent Organically Grown Wine Conference and, like everyone we spoke with, their deep respect for their craft, community, and Mother Earth was evident. They also shared their passion and dedication to natural winemaking and sustainable farming.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/https://givebutter.com/sFE453Botaneityhttps://www.botaneity.com/https://www.instagram.com/botaneityfarm/

Welcome back to the podcast, everyone! This week, we're excited to continue our special series from the recent Organically Grown Wine Conference held at Alexia Winery. The energy and passion for sustainable winemaking were truly inspiring, and we had the amazing opportunity to sit down with some absolute luminaries in the field.Today's episode features a true legend, a figure whose influence has shaped the landscape of fine wine in both California and Oregon. We had the distinct pleasure of speaking with Tony Soter from the esteemed Soter Vineyards in the Willamette Valley.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/https://givebutter.com/sFE453Soter Vineyardshttps://www.sotervineyards.com/https://www.instagram.com/soterwines/

We’re wrapping up the Organic Wine Conference with longtime friends Dan and Kim from Art+Science. Nestled in the heart of rural Yamhill County, they're crafting natural cider, perry, and wine with a deep connection to the land. Using foraged, organic, or biodynamic fruit and allowing the indigenous yeasts to guide their fermentations, Art+Science offers a taste of pure terroir.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/https://givebutter.com/sFE453Art+Sciencehttps://www.artandsciencenw.com/https://www.instagram.com/art_science_cider_wine/

Welcome back, everyone! This week, we're thrilled to see Pam Turner and Rob Townsend share their deep conviction that the love and care they pour into their land don't just stop there—it radiates outward, touching every one of us, from the quality of their offerings to the health of our shared planet and the vibrancy of our community.They'll also explore their belief that crafting exceptional wine is a balance, a thoughtful collaboration where science's precision meets nature. And as if that wasn't enough, we'll touch on their commitment to being Regenerative Organic certified, ensuring that every step they take nurtures the soil and supports a thriving ecosystem. Get ready for an insightful conversation!edible [email protected]://edibleportland.com/https://www.instagram.com/ediblepdx/Ambar Estatehttps://www.ambarestate.com/https://www.instagram.com/ambarestate/https://www.instagram.com/vinovatewineservices/

Filipino cuisine and the incredible Carlo Lamagna are on the menu this week. He's the chef-owner behind Portland's acclaimed Magna Kusina, a James Beard Award finalist, and the new Magna Kainan in Denver. Carlo's journey is a testament to the power of food to connect us, from his childhood memories around the family table to his mission of elevating Filipino flavors nationally. We'll explore how his connection to his heritage fuels his culinary creativity, the challenges and triumphs of opening restaurants during a pandemic, and his vision for the future of Filipino food in America. Join us as Carlo shares his inspiring story, and be sure to check out Magna Kusina here in Portland.

Welcome back to the show, everyone! This week, we have the pleasure of hosting John Boyle, Chief Merchandising and Marketing Officer at Market of Choice. For those unfamiliar, Market of Choice is a cherished, family-owned grocer deeply rooted in the Oregon community. They've earned a reputation for providing exceptional food, being a true partner to local producers, and championing sustainable practices.Today, we'll explore Market of Choice's commitment to quality, from its dedication to sourcing the finest ingredients to its support of regenerative ranching and innovative programs like Last Mile, Mojo, and Amplify. We'll also explore how it strengthens the Oregon food ecosystem and makes a tangible difference in the community.This is a fascinating conversation.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/Market of Choicehttps://marketofchoice.com/instagram.com/marketofchoice/

Welcome to the show! This week, we're hanging out in one of Portland's coolest parking lots with Lyf Gildersleeve, a second-generation fishmonger and owner of Flying Fish. Lyf is passionate about sustainable seafood, so we discuss the oceans, the challenges facing our fish stocks, and fish and chips—the best in Portland.Edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdxFlying Fishhttps://flyingfishpdx.com/

This week, we will cozy up in McMinnville at Ricochet Wine Co.'s cellars and collaborate space with passionate winemaker and community advocate Eric Berg. We'll explore his unique cellar and collaborative space and discuss the diverse wines he crafts, including Pinot Noir, Gamay Noir, Tempranillo, Pinot Blanc, Grüner Veltliner, and a sparkling Pet-Nat. It's a conversation you won't want to miss!edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/Ricochet Wine [email protected](503) 687-49861421 NE Alpha Drive, McMinnville, Oregon 97128https://www.ricochetwine.com/https://www.instagram.com/ricochetwine

Join us this week as we talk with master fish butcher Jeffery Kim. With nearly 20 years of experience, he's a true expert in processing and aging fish. His passion and respect for his craft is contagious – you won't want to miss it! Edible Portland [email protected] https://edibleportland.com https://www.instagram.com/ediblepdx/ Jeffery Kim https://www.instagram.com/aji__pdx/ https://www.instagram.com/zillasakepdx/

Graham Merkel's passion for food and wine was ignited by a childhood immersed in global travel and his mother's Tuscan culinary school. After honing his culinary skills and bartending expertise, he embarked on a winemaking journey under the tutelage of renowned Oregon winemakers Maggie Harrison and Nate Ready. Drawn to the unique terroir of the Columbia Gorge, he established Buona Notte, crafting Italian-inspired wines. Inspired by the stunning landscape and rich culinary traditions of the Pacific Northwest, Graham strives to create wines that reflect the beauty and spirit of this remarkable place. Edible Portland [email protected] https://edibleportland.com https://www.instagram.com/ediblepdx/ Buona Notte https://buona-notte.resos.com/booking https://www.buonanottewines.com/ https://www.instagram.com/buonanottewines

Hey folks, Daniel Green and Yakira Batres from Bauman’s on Oak are joining us this week. They’ll discuss their culinary journey, the art of crafting food and cider, and their shared passion, which makes their collaboration truly special. Do yourselves a favor and move Bauman's to the top of your list of places to try! Edible Portland [email protected] https://edibleportland.com/  / ediblepdx   Bauman's on Oak https://www.baumanscider.com/baumanso...

Deb and I talk with Kate Payne Brown from Ambar Estate. Join us as we discuss Chardonnay, the 24 vintages, and everything wine-related. Stay tuned for more exciting content throughout the year. Cheers! Edible Portland [email protected] https://edibleportland.com/ https://www.instagram.com/ediblepdx/ Ambar Estate https://www.ambarestate.com/

Hey everyone! Welcome to the first episode of our podcast. Today, we are thrilled to chat with brothers Peter and Victor from Andina here in Portland—a conversation driven by passion, influence, tradition, and innovation.

Hey there, everyone! Welcome to the Edible Portland podcast, where we’re thrilled to share some incredible stories from the vibrant world of food and drink. We’re Deb and Jon. This is our little corner of the universe, where we spotlight outstanding winemakers, chefs, restauranteurs, and dedicated farmers from our community. We’ll bring you fresh insights, stories, and recipes every week, so tune in regularly! We can’t wait to take you on this tasty journey with us!