We've curated some food + beverage news from around the Pacific Northwest. Below find enlightening articles + other resources that may interest you! If you have something to share, please send it our way.
Plenty of rule-bending and innovation has been brought to Vietnamese Lunar New Year feasts as the diaspora has grown.
No vinegar, no heat. This small Whidbey Island pickle company stands by the age-old method of oak barrel fermentation
Mamancy Tea Brings a Taste of Kenya’s Tea Culture to Beaverton – Portland Monthly
As Oregon Grows, So Does Its Demand For Ethnic Grocery Stores – OPB
The Community Cookbook Is Reborn for a Time of Scarcity and Sharing - The New York Times
To Eat With Grace – Orion magazine
What does it mean to “eat with grace”? The writers whose essays and poems are collected here have many answers, but they all come back to something essential: connection—with each other, with our inner selves, with the earth that sustains us. Whether foraging, baking, or gardening, digging their hands into the soil of their backyards or being seduced by the exotic fruits of a far-off place, these writers praise the sensuous and spiritual ways that our food can nourish us. As Darra Goldstein writes in her foreword, “When we eat good food, we smell and taste the earth, and thereby reconnect with it: this is what it means to eat with grace.”
Contributors: Tamar Adler, Barbara L. Baer, Tamara Dean, Jane Hirshfield, Barbara Kingsolver, Maxine Kumin, Laurie Kutchins, Robin MacArthur, Gary Paul Nabhan, Aimee Nezhukumatathil, Deborah Slicer, Joni Tevis, Katrina Vandenberg, Allison Wallace
Tinned peaches, tahini, sardines: recipes to make the most of your store cupboard | Food | The Guardian
Substitutes for Cooking: Oil, Buttermilk, Heavy Cream and More - The New York Times