While other great food cities might rely on their ethnic communities (like Miami’s Calle Ocho) or age-old culinary traditions (New Orleans’ creole cooking), Portland’s status as a food capital is homegrown—it stems directly from its wealth of fresh, local ingredients.
Tag: Travel Issue
Chef Patti Jackson traded fresh pasta and rabbit ragu for eight months of brown bread, Irish cheddar and perfectly pulled pints.
Enterprising ocean liners lured transatlantic travelers with on-board gardens,
below-deck wine cellars and hundreds of pounds of tongue.
There are now more than 60 Edibles around the country, each chronicling its region’s best…
