Entries by Tamara Belgard

Wine farms – A new trend in grape growing

Facebooktwitterredditpinterestlinkedinmailby feather

by You’re likely familiar with organic farming, and might even know about biodynamic farming, but Stephen Hagen, farmer of Antiquum Farm, does neither. Instead, he practices a technique he calls Grazing-Based Viticulture, incorporating a variety of rotating livestock to help manage his crops and provide nutrients for the vines. The result? Wines with a true […]

How to Eat Your Way Through Portland’s Pine Street Market: From slices of pizza to bibimbap, this is how hit all of Pine Street Market’s stalls in one go

Facebooktwitterredditpinterestlinkedinmailby feather

by In 2016, downtown Portland became home to some of Portland’s biggest names in a sprawling food hall. First conceived as a restaurant incubator of sorts, the Pine Street Market gave new and existing restaurants the opportunity to evolve in a large space with access to new customers and lower rent than a traditional restaurant. […]

Mencia makes its mark in the Columbia Gorge

Facebooktwitterredditpinterestlinkedinmailby feather

by If you’re a fan of Spanish wines, you’re going to love this! And if you’re a fan of wineries that take risks to bring consumers something unique, you’re going to love it even more. Experimentation is at the core of Oregon wine grape growing. After all, it’s what started the Pinot Noir movement in […]

4 Questions with Alex Fullerton of Fullerton Wines

Facebooktwitterredditpinterestlinkedinmailby feather

by The Fullerton family of Portland’s Fullerton Wines believes that great wine speaks profoundly; it’s a universal language transcending any one culture. And as a family that speaks many languages, it’s no surprise that wine has become a favorite language to connect, speak and share with others. After Alex Fullerton graduated from the University of Oregon in […]

Digging up the dirt on Oregon truffles

Facebooktwitterredditpinterestlinkedinmailby feather

by The elusive truffle is like buried treasure. If only we had a map to guide us to them. The pungent yet marvelous aromas the ugly little culinary nuggets emit — mustiness, garlic, earth, sweat — don’t sound or look appealing. But these gems of the kitchen are expensive and highly sought-after for a reason; […]