Displaying articles 21 - 40 of 105 in total

Q&A

This Probiotic Crusader Wants You to Get Cultured

How OHSU's Dr. Robert Martindale initiated a “probiotic protocol” for every patient receiving antibiotics.

  • By Hannah Wallace
  • Published 07/22/2014

RECIPE

5 Fresh Market-to-Table Recipes

We asked some of Portland’s best chefs, artisans, and farmers to share their favorite recipes for the season's bounty.

  • By Nomad and Benjamin Tepler
  • Published 07/22/2014

RECIPE

Where to Jump on the Michelada Bandwagon

Slay your summer thirst with Mexico's answer to the Bloody Mary at Taqueria Portland, Sunshine Tavern, and ¿Por Que No?

  • By Maya Seaman
  • Published 07/11/2014

BE PREPARED

The Big One: A Northwest Earthquake Survival Guide

The Cascadia Subduction Quake is coming. How bad will it be? Bad. (Maybe the worst natural disaster in US history.) Can we prepare? YES!

  • By Peter Holmstrom, Nomad, and Randy Gragg
  • Published 07/01/2014

BIG PICTURE

The Rise of Park Avenue West

After failed dreams and a family feud, a 30-floor building is set to be Portland's fourth-tallest.

  • By Randy Gragg
  • Published 06/02/2014

EDITORS' NOTE

The Portland Horizon's OTHER Mountain

Our executive editor meditates on the view of Mount St. Helens from her office.

  • By Rachel Ritchie
  • Published 06/02/2014

BIG PICTURE

Tea and Circumstantial Evidence

Once a month, a bunch of nice ladies (and a few gents) gather for Chinese food and civilized banter about violent crime.

  • By Angela Sanders
  • Published 05/01/2014

FEATURE

Reasons to Love Portland

From poetry to poutine, from high tech to high fashion, we celebrate what makes our city the best anywhere.

  • By Laini Taylor, Justin Hocking, Brian Doyle, Rene Denfeld, Greg Young, Lexy Folkes, Peter Holmstrom, Maya Seaman, Molly Woodstock, Marty Patail, Kelly Clarke, Jonathan Frochtzwajg, Carl Abbott, Allison Jones, Benjamin Tepler, Aaron Scott, Rachel Ritchie, Zach Dundas, and Randy Gragg
  • Published 04/25/2014

EAT THIS NOW

5 Favorites from Nuvrei's Macaron Bar

At this take-out temple to almond meal and meringue, Marius Pop's technicolor French treats are drawing a crowd.

  • By Karen Brooks
  • Published 04/02/2014

RECIPE

World Foods' Spring Vegetable Couscous

Portland’s first family of Lebanese cuisine brings their pantry to the Pearl District.

  • By Benjamin Tepler
  • Published 04/02/2014

HABITAT

The Next Generation of Houseplants and Terrariums

Think outside the pot with these new design-savvy houseplant options.

  • By Kate Bryant
  • Published 04/02/2014

PORTLAND BARS

Aviary's Memory-Packed Cocktails

How Ross Hunsinger distills drinking stories into his drinks

  • By Caitlin Feldman
  • Published 04/02/2014

SCIENCE

Explaining Physics With Skateboards

OMSI shreds science with a new interactive exhibit featuring a 7,000-square-foot skate park.

  • By Maya Seaman and Nomad
  • Published 04/02/2014

INTRODUCING

The Sudra's Colorful Vegan Fare

The Ocean goes Indian, by way of New Mexico.

  • By Kelly Clarke
  • Published 03/03/2014

EAT THIS NOW

5 Gluten-Free Pairings at Harvester Brewing’s Gastropub

Chef Neil Davidson wants to change the way you think about wheatless pub fare.

  • By Allison Jones
  • Published 03/03/2014

RECIPE

Biwa's Miso Maestro

Gabe Rosen takes a fermented favorite beyond the soup bowl with three new ways to use the umami-packed ingredient.

  • By Benjamin Tepler
  • Published 03/03/2014

EAT HERE NOW

Power Lunch at Harlow

Refuel with vibrant bowls, salads, and filling plates at Southeast Hawthorne's gluten-free, mostly vegan, organic hot spot.

  • By Kelly Clarke
  • Published 03/03/2014

DISPATCH

Let Us Now Praise Famous Dead Readers

The Personal Libraries Library (Portland’s most unusual literary collection) re-creates bygone bookshelves.

  • By Marco España
  • Published 03/03/2014

FIRST IMPRESSIONS

Introducing Tuscan Food Cart Burrasca

A Florentine native nails Italian classics for a shoestring budget.

  • By Benjamin Tepler
  • Published 02/03/2014

EAT THIS NOW

Dessert at Trifecta Tavern & Bakery

At Ken Forkish's bread-centric Portland hangout, pastry chef Eve Kuttemann gives us three reasons to order some sweets.

  • By Karen Brooks
  • Published 02/03/2014
Displaying articles 21 - 40 of 105 in total