Ep. 17 - Eco-Friendly Charcuterie

Eli Cairo, Owner and Founder of Olympia Provisions, Oregon’s first USDA-approved salumeria, could not be more excited about the work his team is doing to create delicious, traditionally hand-crafted cured meats that utilize the whole animal to reduce waste and support the environment. We chat about how restaurants, farmers, and consumers all play a role in reducing food waste, and the strengths of both the European and American food cultures.

What is Eli's top tip for eating healthfully and supporting your community and environment? Try buying food (especially meat!) directly from farmers at a farmers market. When we buy meat directly from farmers, they receive the biggest percentage of profit. Also, when we buy a whole or part of an animal (ie - 1/4 cow), we learn how to eat the whole animal and reduce waste.

Ep. 16 - Sourdough (lower gluten) Wood Fired Bread

I loved having the opportunity to interview Tissa Stein, owner and founder of Tabor Bread in SE Portland. Tabor Bread daily bakes 100% long-fermented, wood-fired breads using house milled local grains. Tabor Bread values traditional bread baking methods that we discuss on the show, including:

  • Daily, In House Grain Milling: Allows for sourcing from smaller local farms that do not have their own milling operations. Milling the grains fresh daily ensure you are getting the freshest flour with the most flavor and nutrient content.
  • Long fermentation: This starts the process of digesting the bread before you even eat it and reduces gluten content, making Tabor Bread much more tolerable to folks who struggle with gluten sensitivity. Fermentation also enhances the nutrient content of the bread - especially B vitamins.

We also discuss the differences between using wild yeast (through fermentation) and commercial yeast you can buy at the grocery store... the long and the short of it is that these two processes could not be more different!

What are Tissa's top tips for eating healthfully and supporting your community and environment? Give yourself a longer fast period to allow your digestive organs time to rest. Also, just relax - our bodies respond to the influence of food but also to our attitude and perspective on life.

You can find Tabor Bread online here and find directions to their wonderful bakery in SE Portland. You can also follow them on Instagram and Facebook

Ep. 11 - Grass fed burgers for heart - and whole body - health

For today's show I was joined by the fabulous Liam Pelot, CFO of Dick's Kitchen and Dick's Primal Burger. Liam is a wealth of knowledge and demonstrated how seriously Dick's Kitchen takes the health and sourcing of their ingredients. In this episode you'll learn about:

  • The long list of local meat and produce farmer sources that supply Dick's Kitchen.
  • Why rice bran oil is the best compromise for frying oil between nutrition and what customers will order.
  • When push comes to shove, choosing local over organic can provide the same health benefits for a lower cost, and support farmers transitioning to organic.

What does Liam think is the ONE thing you can do to improve your eating or food purchasing habits to benefit their health, the environment, and our community? Switch your red meat purchasing to local, grass fed beef. Your health will be improved by adding healthy fats, proteins, and other nutrients, and you'll support your local economy.

Find Dick's Kitchen (full service) on NW 21st or SE Belmont, and Dick's Primal Burger (order at the counter and be served) in Woodstock. Check out their menu online and follow them on Facebook, Instagram, and Twitter.

Ep. 6 - Gluten Sensitive Sourcing with Matt Kaye from Kayos Ramen

Matt Kaye and his wife Kayoko started Kayo's Ramen a year and a half ago with the goal of serving excellent ramen, with every noodle, paste, and sauce made from scratch, the traditional Japanese way. Matt and I chat about the benefits of sourcing wheat internationally, their intention to cater to vegan, gluten free, and paleo diets, and the importance of eating whole, organic foods.

What does Matt think is the ONE thing you can do to improve your eating or food purchasing habits to benefit their health, the environment, and our community? Buy organic, whole, non-processed foods as much as possible - preferably local.

You can find Kayo's Ramen here and be sure to stop by and try their delicious ramen! 

Congratulations to Matt and Kayoko! Kayo's Ramen was recently awarded Portland Monthly's best ramen in Portland!

Ep. 2 - Creating Calm and Focus at The Broth Bar

In this session of The Portland Eats Podcast, I chat with Tressa Yellig from The Broth Bar by Salt Fire and Time in NE Portland about the importance of cooking education for the community and how broth can bring mental clarity, improved digestion, and boost immunity. 

Go here to buy broth online from The Broth Bar or look up info on their Portland, OR or Olympia, WA locations. You can also find them on Facebook.

If you want to learn a bit more about the conversation Tressa and I had about the limits of food certifications like "organic", check out this blog post.