Edible Portland

Flour, science, hands, and heart combine to create exceptional bread and pastries. This week on the podcast, we talk with Dillon DeBauche of Little T Baker, one of Portland's most celebrated bakeries, about the craft and passion behind their incredible loaves and pastries. From blending American and European traditions to sourcing the finest ingredients, we explore what makes Little T a Portland institution.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/Little T Bakerhttp://littletbaker.com/https://www.instagram.com/littletbaker/

Welcome back to the Edible Portland podcast! This week, we're so excited to have a special guest joining us: Kate McMillen, the baker and owner of Lauretta Jean's. As many of you know, Lauretta Jean's is a beloved Portland bakery and pie shop that started as a humble stall at the Portland Farmers Market before expanding to a brick-and-mortar location. Deb spoke with Kate about her journey, the inspiration behind her business (which is named after her grandmother), and, of course, all things pie.edible [email protected]://edibleportland.com/https://www.instagram.com/ediblepdx/Lauretta Jean'shttps://www.instagram.com/laurettajeans/https://www.laurettajeans.com/

Welcome to the podcast! You will feel at home as you enter the warmth of Vivienne Culinary Books on Alberta Street. The inviting light, stacks of books and homewares, and charming kitchen table create an atmosphere you won't want to leave. This week, we're joined by Robin Wheelwright, who shares her journey to becoming a passionate book curator and much more.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/Vivienne Culinary Books2724 NE Alberta Street, Portland, ORhttps://www.viviennepdx.com/https://www.instagram.com/vivienneculinarybooks/

Welcome to Edible Portland, the podcast that explores the vibrant culinary scene of our beloved city. This week, we're thrilled to invite you into the world of Tamara Hattar, the culinary force behind the pop-up Euzumeh. We had the pleasure of chatting with Tamara in the charming courtyard of her summer pop-up, where she shared stories of her past—from the profoundly influential Jordanian cooking of her mom, grandma, and aunts to her time in acclaimed kitchens like San Francisco's State Bird Provisions and our own Portland favorite, Ava Gene's. Join us as Tamara dives into what influences her incredible Middle Eastern dishes, all thoughtfully crafted with ingredients sourced directly from local farms here in Oregon.edible [email protected]://edibleportland.com/https://www.instagram.com/ediblepdx/Euzumehhttps://www.euzumeh.com/https://www.instagram.com/euzumeh

Hi Folks, welcome to the show! Have you ever wondered what the future of restaurant leadership looks like? Well, you're about to find out!This week, we're thrilled to have a true innovator in modern culinary leadership joining us: Kasey Mills from the Sesame Collective. Kasey, along with his business partner Laura Amans, isn't just running restaurants; they're redefining what it means to lead in this new age, championing shared responsibility and recognition within their teams.The Sesame Collective is much more than just a restaurant group; it focuses on creating meaningful connections through curated hospitality. Based right here in Portland, Oregon, their locally owned and operated establishments offer a unique blend of Mediterranean-inspired cuisine with a distinctive Pacific Northwest twist. Each of their six locations has its own personality, ensuring a one-of-a-kind dining experience.At its heart, the Sesame Collective firmly believes in the power of food, beverages, and service to unite people. They aim to promote togetherness and build lasting relationships, sincerely believing that sharing a meal can make the world a better place.edible [email protected]://edibleportland.com/https://www.instagram.com/ediblepdx/Sesame Collectivehttps://www.sesamecollective.com/https://www.instagram.com/sesame_collective/

Welcome to the podcast! Today, we're bringing you an incredible conversation with Michael Mathis, co-founder of Commensal Fermentation in Portland, Oregon. Michael, along with his two longtime friends, Morgan and Piotr, built this veteran and minority-owned brewery on a truly special philosophy."Commensal" historically refers to the people you invite to your table—your chosen community. And that's precisely what Michael, with over a decade of brewing experience and a deep scientific background, brings to the craft: a passion for people, time, and place.Commensal Fermentation is all about breaking down barriers in brewing. They aren't afraid to explore any style and want to offer something for everyone. So whether you're a beer connoisseur eager to dive into the "nitty gritty" of specific styles, or you want to enjoy a delicious pint and great conversation, you're at the right table.Get ready to hear from a gentle, passionate, and intelligent man who is committed to making exceptional beer that you can share with the people who matter most. Let's get into it!edible [email protected]://edibleportland.com/https://www.instagram.com/ediblepdx/Commensal Fermentationhttps://cmnsl.co/https://www.instagram.com/cmnsl/

This week, we're joined by Geoff Scott from Helvetia Farms Market at Marion Acres. Nestled in the hills of Hillsboro, Oregon, Helvetia Farms celebrates the best of local, sustainable agriculture, offering everything from fresh produce and pasture-raised meats to regional beer, wine, and artisan goods. We'll also explore the story of Marion Acres, which grew from a small backyard project into a leading source of high-quality, sustainably raised meats.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/https://givebutter.com/sFE453Marion Acreshttps://www.marionacres.com/https://www.marionacres.com/helvetiamarkethttps://www.instagram.com/helvetiamarket/https://www.facebook.com/helvetiafarmmarket

Rob Schultz, vineyard manager for Lemelson Vineyards, has been growing premium, organic wine grapes for nearly 20 years. After growing up in Iowa, he led an exciting life of mysterious adventure before starting his career by picking grapes in Provence and then wine-making school in Catalonia.  After six years of working at some of the best vineyards in California, he moved to Oregon in 2008 and has been working behind the scenes, growing some of the best grapes in the valley.  Passionate about organic agriculture, when he’s not farming grapes, he’s either parenting his children or shepherding his flock of postmodern sheep on their family homestead in the coast range.Edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/https://givebutter.com/sFE453Lemelson Vineyards12020 NE Stag Hollow RdCarlton, OR 97111(503) 852-6619https://www.lemelsonvineyards.com/https://www.instagram.com/lemelsonwinery/

Naked Grazing has honed our skills grazing in Colorado, California, and Oregon, as well as wine country and range lands. We primarily focus our efforts on vineyard grazing between harvest and bud break. The industry is finding that incorporating grazing into vineyard management practices can be an ideal solution for transitioning to no-till, organic, regenerative, biodynamic, and ecologically focused vineyard management practices. The ecological benefits are considerable, but the animals are great for team morale, public relations, and increasing tasting room traffic. Research and individual evidence support the benefits of grazing on the vine.Our scope of work also includes remedial conservation grazing for wetlands, riparian areas and oak savannah, noxious weeds, and fire fuel mitigation.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/https://givebutter.com/sFE453Naked Grazinghttps://www.nakedgrazing.com/

Dai Crisp has professionally managed vineyards for over 34 years using organic farming methods. No Herbicides, no systemic fungicides, OMRI-approved materials, and plant nutrition. I run a crew of over 14 people in the vineyard. Temperance Hill and Wren vineyards are Certified Organic and Salmon Safe. Logsden Ridge Vineyard (Rudolfo) is also certified organic. I sell fruit to more than 20 winemakers, farming just over 115 acres of vineyards. I am interested in producing winegrapes of the highest quality that are used to make expressive vineyard designate wines using natural methods.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/https://givebutter.com/sFE453Dai Crisphttps://lumoswine.com/https://www.instagram.com/lumoswine/https://www.temperancehillvineyard.com/