city news...
Nov 16,2008
I Give My Heart to Two Tarts
by northwest nola
I tried Two Tarts today. Let me be more specific; I tried two cookies at the Two Tarts Bakery today. I tried the oatmeal peanut butter cream and the s'mores. Holy cats I'm in love. I'm glad that these cookies are rich and little because if they were any less rich, I could eat more than my fair share's worth of their deliciousness. And if they were any bigger I'd probably break into the sugar sweats eating them. Two Tarts started at the Portland Farmer's Market and now has a retail location on NW 23rd. So, now every single time I walk down NW 23rd, which is often since i live right here, I will have to walk by the store, which is a devilish temptation for me. And I will be inevitably haunted by thoughts of oatmeal peanut butter cream cookies swimming in my head. And I will need to stop and get one. And then I'll have to try some other flavor and eventually I'll grow big as a house eating Two Tarts cookies -- or "artisan sweets for the soul," as they say. Devils! Or, Ang
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posted at 10:37 PM
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Oct 16,2008
Spooky Times in Portland
by TeachStreet
There are many ways to have a great time in Portland this Halloween, especially if you're on a budget. Ever thought about learning how to make homemade pumpkin pie ? How about designing your own costume from scratch? Halloween is also a great time to brush up on your arts and crafts skills in preparation for the great holiday season to come. You may want to start with putting together your own haunted flower arrangement . There's no need to fear this year-if you weren't invited to a Halloween bash that is! Luckily for you, there's plenty of spooky and haunting things to do in the Portland area for “el Dia de Los Muertos” (the Day of the Dead). Portland happens to be a vibrant city where the ghosts of the past like to linger and play. There is a lot to do and see before the month is over. Here are some event links for Portla
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posted at 03:50 PM
2 comments
Oct 5,2008
Fall Fun—The Pumpkin Patch on Sauvie Island
by RRS
It’s finally fall in Portland. This weekend definitely felt like it—gray skies; wet roads. Everywhere we trekked we could smell burning fire logs, pumpkins popping up all over—in the grocery stores (right alongside early signs of Christmas decorations- agh!), in patches and on menus across local eateries. Allowing myself to be carried away with the start of fall by a decadent bread-bowl erupting with curried pumpkin soup… I thought of all things fall we didn’t accomplish last year. Starting with Portland’s Corn Maize—which opened in late August and runs through Halloween. Located on Sauvie Island at the Pumpkin Patch it grows more crowded as the days creep closer to our ghoulish holiday. The gigantic maze is five acres and designed to reflect Portland’s bridges, mountains and buildings. The Pumpkin Patch showcases hayrides, a café and produce market as well as an animal barn. Grab
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posted at 09:25 PM
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Sep 26,2008
How to Live More Green
by TeachStreet
Going green has been all the rave the last couple years. Even mentioned in the Oregonian yesterday, Governor Ted Kulongoski has made a push in getting more green jobs, specifically with the electric car industry, in the state of Oregon. It seems like huge corporations are moving to greener office environments, families are turning last night's dinner into tomorrow's compost—everyone is going green. Feeling blue that you are left out of the green? Fear not, TeachStreet is here to educate. " A lot of tree to hug " | Courtesy of: meaduva Skip the meat:
Try going vegetarian one day a week. If you factor in the energy to raise the cattle and transport the meat It takes 2,500 gallons of water to produce one pound of beef. That is 40 times more water than is used to produce one pound of potatoes. Check out The Vegetarian Grill or Pairing Wine & Vegetarian Food Class for some tasty vegetarian recipes. Don’t let i
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Try going vegetarian one day a week. If you factor in the energy to raise the cattle and transport the meat It takes 2,500 gallons of water to produce one pound of beef. That is 40 times more water than is used to produce one pound of potatoes. Check out The Vegetarian Grill or Pairing Wine & Vegetarian Food Class for some tasty vegetarian recipes. Don’t let i
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posted at 03:25 PM
2 comments
Sep 18,2008
How to Grill the Perfect Steak
by TeachStreet
With football season underway, many of us will be firing up the barbecue for tailgating or just to cook up some brats for the game. But what better way to say hello to the football season than with a perfect juicy steak. Things to Consider: Cut Steaks can vary in price from a couple dollars to hundreds of dollars. We are here to help educate you on finding and preparing the perfect steak without breaking the bank. When selecting the perfect steak the two most important factors are the cut and grade. The most common cuts are: Rib eye - Great tasting but not as tender as some of the other cuts of meat New York strip - Very tasty and tender Fillet mignon - Is the leanest and most tender cut but does not have as much flavor Photo: Another Pint Please | Ribeye Friday-Take 483 Things to Consider: Grade The next thing to look for is grade. Grade is determined by the age of the cow and the marbling. The more marbling a steak has the juicer and more
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posted at 10:28 AM
1 comments
Aug 20,2008
Fresh From the Farm
by pearlgirl
Good Sam Community Relations, The Horticultural Therapy Program and the Legacy Sustainability program have teamed up to bring you a weekly farm stand every Thursday from 11:00 a.m. to 5:00 p.m.. Now you can buy "fresh from the farm" fruits and vegetables in the Stenzel Healing Garden through the end of harvest this fall. (The garden is behind Good Sam, at what would otherwise be Marshall St. between 22nd and 23rd.) Because this is a local farm (Thompson Farms), availability will be seasonal. This month they are likely to have: raspberries, cherries, apricots, spinach, lettuce (3 types), beans and green onions, corn and fresh peaches. If you have any questions, contact Tom Badrick. Cash and personal checks accepted and WIC and Senior Nutrition Coupons are welcome. Tom BadrickSustainability Coordinator
Legacy Health System
503-413-6066
503-938-8098 (pager)
503-539-8704 (cell)
tbadrick@lhs.org
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posted at 08:54 AM
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Aug 6,2008
Water Bureau's Patience Tested as Brass Thieves Hit Again
by jenniferd
The Water Bureau has been hit again -- hit by brass thieves at one of downtown Portland's beloved fountains - Shemanski, Rebecca at the Well. Thieves stole one of the brass fountain nozzles off of the Shemanski Fountain sometime over the past couple of weeks. As you can imagine, the nozzles are unique in design, (at least in modern terms), so buying off the shelf parts is not an option. Replacing these parts is quite a task; it is necessary to shut off the fountain to remove one of the other two nozzles to have a new replacement nozzle re-cast and poured. The foundry working on this project doesn't do brass castings on a regular basis and they estimate that it will be six weeks before the bureau is able to obtain the replacement nozzle. Once the new nozzle is installed, the fountain will be turned back on. The Shemanski Fountain, tucked quietly into the Park Blocks between SW Salmon and Main, is located in a serene little spot to rest and reflect. It has been part of the City of
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posted at 09:40 AM
3 comments
Jul 15,2008
Kids Cook at the Market - Nuvrei Teaches
by nancy
Maurius Popp of Nuvrei Pastries could teach your child how to make home made ice cream! That pretty much defines 'win win' if you ask me. He'll be at the Portland Farmers Market on July 26th as part of the Kids Cook at the Market program. Here's more info about the program, which goes through August, as well as registration for the classes. How would you like to be served strawberry and hazelnut crepes with hand-whipped cream from a Cory Schreiber-trained chef in your own home? It can happen! This summer from June through August, Kids Cook at the Market will bring Portland's premier chefs to the Market to share their skills with children between the ages of seven and eleven. Chefs including Cory Schreiber, founder of Wildwood and now Oregon's Farm to Schools Program coordinator; Peter Schuh of Giorgio's Restaurant; Karen Lasher of Around the Table; Maurius Popp of Nuvrei; Piper Davis of Grand Central Baking; and Heidi Boyce, founder of Peanut Butter & Ellie's wi
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posted at 05:10 AM
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Jul 6,2008
Season Cycle: Strategic Shopping at the Farmers Market
by pearlgirl
There's a lot of hooplah surrounding the opening of the farmers market—but have you thought about the best way to maximize your experience? Here's a little food for thought for newbies and seasoned veterans alike. The photos were taken at the Ecotrust Farmers Market and the info is from the Portland Farmers Market organization who oversees four urban markets: Ecotrust (NW), Eastbank (SE), PSU (SW) and Downtown (SW). Dress Comfortably
Wear walking shoes and comfortable clothing. The farmers market is open rain or shine, so be prepared for a change in the weather. Wear sunscreen and pack a collapsible umbrella. Bring A Market Tote
Some vendors have bags and boxes, but it's easiest if you bring your own market tote. Look for a reusable tote with a flat bottom and soft handles. Nothing too large—remember that you have to carry it! Machine-washable totes are also a good idea. Methods of Payment
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Wear walking shoes and comfortable clothing. The farmers market is open rain or shine, so be prepared for a change in the weather. Wear sunscreen and pack a collapsible umbrella. Bring A Market Tote
Some vendors have bags and boxes, but it's easiest if you bring your own market tote. Look for a reusable tote with a flat bottom and soft handles. Nothing too large—remember that you have to carry it! Machine-washable totes are also a good idea. Methods of Payment
Read More...
posted at 07:35 PM
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