I don’t usually spend a lot of time promoting publications, but if you are a food-centric hobbyist*, Edible Portland should be on your quarterly reading list. I’ve been known to walk the dog past the Ecotrust building or New Seasons Market just to pick up a free copy. It’s not like many magazines that look pretty on the coffee table, but in the end you just skim through. I usually read it cover to cover.
This month’s highlights:
Just in time for summer cookouts, “Ketchup From Scratch” by Ashley Gartland. The author takes Vitaly Paley’s recipe and with some tips from Park Kitchen’s Scott Dolich and Dulcet’s Pam Kraemer, makes some tweaks for this simple recipe. I tried it and can vouch for the end product; it’s really good.
Angela Sanders writes about the Oregon pink shrimp fishery with a portrait of one boat captain and some information on what makes Oregon the first in the world to receive the international Marine Stewardship Council’s certification of sustainability.
Ellen Jackson takes on the watermelon. An interesting history, Oregon growing information, and finally a recipe for watermelon rind pickles.
Other recipes include Wild Salmon & Couscous in foil packets, plum ice cream, sweet onion pickles, and chimichurri sauce.
Of course there are a lot more articles. Reviving the art of butchery – lessons learned from my time in France by Camas Davis is my favorite of the group. If you haven’t seen the magazine, it’s well worth the time it takes to track it down. You can also read the latest issue online by clicking here.
*notice how I cleverly managed to stay away from the term, “foodie”.
I love Edible Portland, I read it cover to cover too.
Edible Portland is a great publication from the great folks over at Ecotrust. Here is a selection from their “about us” section on their website to give you more of an idea of what they are about.
“Both magazine and website act as our contribution to the growing movement throughout this country that encourages people to eat more locally grown and locally produced foods. By eating locally, we help sustain small family farms and regional farmland and reduce the cost on the environment—and in dollars—of transporting foods over long distances.” – http://edibleportland.com/content/about-us/
I regularly read Edible East Bay, noticed there was one for Portland, and wondered if it was as good. Great to know it is!