We’re wrapping up the Organic Wine Conference with longtime friends Dan and Kim from Art+Science. Nestled in the heart of rural Yamhill County, they're crafting natural cider, perry, and wine with a deep connection to the land. Using foraged, organic, or biodynamic fruit and allowing the indigenous yeasts to guide their fermentations, Art+Science offers a taste of pure terroir.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/https://givebutter.com/sFE453Art+Sciencehttps://www.artandsciencenw.com/https://www.instagram.com/art_science_cider_wine/

Welcome back, everyone! This week, we're thrilled to see Pam Turner and Rob Townsend share their deep conviction that the love and care they pour into their land don't just stop there—it radiates outward, touching every one of us, from the quality of their offerings to the health of our shared planet and the vibrancy of our community.They'll also explore their belief that crafting exceptional wine is a balance, a thoughtful collaboration where science's precision meets nature. And as if that wasn't enough, we'll touch on their commitment to being Regenerative Organic certified, ensuring that every step they take nurtures the soil and supports a thriving ecosystem. Get ready for an insightful conversation!edible [email protected]://edibleportland.com/https://www.instagram.com/ediblepdx/Ambar Estatehttps://www.ambarestate.com/https://www.instagram.com/ambarestate/https://www.instagram.com/vinovatewineservices/

Filipino cuisine and the incredible Carlo Lamagna are on the menu this week. He's the chef-owner behind Portland's acclaimed Magna Kusina, a James Beard Award finalist, and the new Magna Kainan in Denver. Carlo's journey is a testament to the power of food to connect us, from his childhood memories around the family table to his mission of elevating Filipino flavors nationally. We'll explore how his connection to his heritage fuels his culinary creativity, the challenges and triumphs of opening restaurants during a pandemic, and his vision for the future of Filipino food in America. Join us as Carlo shares his inspiring story, and be sure to check out Magna Kusina here in Portland.

Welcome back to the show, everyone! This week, we have the pleasure of hosting John Boyle, Chief Merchandising and Marketing Officer at Market of Choice. For those unfamiliar, Market of Choice is a cherished, family-owned grocer deeply rooted in the Oregon community. They've earned a reputation for providing exceptional food, being a true partner to local producers, and championing sustainable practices.Today, we'll explore Market of Choice's commitment to quality, from its dedication to sourcing the finest ingredients to its support of regenerative ranching and innovative programs like Last Mile, Mojo, and Amplify. We'll also explore how it strengthens the Oregon food ecosystem and makes a tangible difference in the community.This is a fascinating conversation.edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/Market of Choicehttps://marketofchoice.com/instagram.com/marketofchoice/

Welcome to the show! This week, we're hanging out in one of Portland's coolest parking lots with Lyf Gildersleeve, a second-generation fishmonger and owner of Flying Fish. Lyf is passionate about sustainable seafood, so we discuss the oceans, the challenges facing our fish stocks, and fish and chips—the best in Portland.

Edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx

Flying Fish

https://flyingfishpdx.com/

This week, we will cozy up in McMinnville at Ricochet Wine Co.'s cellars and collaborate space with passionate winemaker and community advocate Eric Berg. We'll explore his unique cellar and collaborative space and discuss the diverse wines he crafts, including Pinot Noir, Gamay Noir, Tempranillo, Pinot Blanc, Grüner Veltliner, and a sparkling Pet-Nat. It's a conversation you won't want to miss!

edible [email protected]://edibleportland.comhttps://www.instagram.com/ediblepdx/Ricochet Wine [email protected](503) 687-49861421 NE Alpha Drive, McMinnville, Oregon 97128

https://www.ricochetwine.com/https://www.instagram.com/ricochetwine

Join us this week as we talk with master fish butcher Jeffery Kim. With nearly 20 years of experience, he's a true expert in processing and aging fish. His passion and respect for his craft is contagious – you won't want to miss it!

Edible Portland

Graham Merkel's passion for food and wine was ignited by a childhood immersed in global travel and his mother's Tuscan culinary school. After honing his culinary skills and bartending expertise, he embarked on a winemaking journey under the tutelage of renowned Oregon winemakers Maggie Harrison and Nate Ready. Drawn to the unique terroir of the Columbia Gorge, he established Buona Notte, crafting Italian-inspired wines. Inspired by the stunning landscape and rich culinary traditions of the Pacific Northwest, Graham strives to create wines that reflect the beauty and spirit of this remarkable place.

Edible Portland

Buona Notte

https://buona-notte.resos.com/booking

https://www.buonanottewines.com/

https://www.instagram.com/buonanottewines

Hey folks, Daniel Green and Yakira Batres from Bauman’s on Oak are joining us this week. They’ll discuss their culinary journey, the art of crafting food and cider, and their shared passion, which makes their collaboration truly special. Do yourselves a favor and move Bauman's to the top of your list of places to try!

Deb and I talk with Kate Payne Brown from Ambar Estate. Join us as we discuss Chardonnay, the 24 vintages, and everything wine-related. Stay tuned for more exciting content throughout the year. Cheers!