Associate Editor

Benjamin Tepler edits Portland Monthly’s Eat & Drink section, manages the Eat Beat blog, and writes across various departments, with a peculiar interest in Oregon-based entrepreneurial success stories, like Jacobsen Salt, Steven Smith Tea, and Kinfolk magazine

The New York native and Oberlin College graduate joined Portland Monthly in 2010, equipped with a culinary degree and a failed career in marine biology. To counter-balance his high-caloric diet, Benjamin spends his free time running, hiking, and climbing up Oregon’s various peaks. 

RECIPE

Think Avocado Toast Is Good? Try This Springtime Fava Bean Bruschetta.

Urban Gleaner Tracy Oseran shares her simple recipe for the fleeting green treat.

03/23/2012 By Benjamin Tepler

IN THE KITCHEN

Video: In the Kitchen with Tracy Oseran

Watch Urban Gleaners founder Tracy Oseran walk us through her simple and delicious recipe for a seasonal fava bean bruschetta.

03/23/2012 By Benjamin Tepler

BREAKING FOOD NEWS

Tommy Habetz’s Sunday Supper

Tommy Habetz gives us a sneak peak at his new “Jr. Executive Lounge”

03/21/2012 By Benjamin Tepler

EAT THIS NOW

Kinder Eggs, the Portland way

Pix’s handcrafted “Kinder Eggs” are a sweet gastronome treat.

03/21/2012 By Benjamin Tepler

FIRST IMPRESSIONS

Bollywood Theater

Indian street food breaks ground on NE Alberta

03/14/2012 By Benjamin Tepler

EAT HERE NOW

Skin & Bones Brunch

East Burnside’s under-the-radar bistro serves up a superb, no-wait brunch.

03/07/2012 By Benjamin Tepler

BREAKING FOOD NEWS

A Class Act Grows

Kevin Gibson, Tim Healea, and Jerry Huisinga host dinners at the Robert Reynolds Chef Studio.

03/07/2012 By Benjamin Tepler

FIRST IMPRESSIONS

Robo Taco

A fun-loving taqueria joins Portland’s growing artisan taco movement

02/29/2012 By Benjamin Tepler

EAT HERE NOW

Introducing: Tanuki

Chef Janis Martin's newest location on SE Stark raises the bar on Japanese bar food.

02/23/2012 By Benjamin Tepler

Rise & Dine!

Portland’s Best Biscuits

We've got a bounty of biscuits that don't need gravy to make 'em special.

02/23/2012 Edited by Rachel Ritchie and Karen Brooks By Benjamin Tepler

Rise & Dine!

Portland's Best Breakfast Sandwiches

The trusty breakfast sandwich has evolved from an on-the-go necessity to a morning meal worth savoring slowly. Here are five winning combos.

02/23/2012 By Kasey Cordell, Rachel Ritchie, and Benjamin Tepler Edited by Karen Brooks Illustrations by Dan Gay

BREAKING FOOD NEWS

New Details on Bamboo Sushi NW

Bamboo Sushi NW will open in May with fresh takes on raw seafood. We caught up with owner Kristofer Lofgren for all the details.

02/22/2012 By Benjamin Tepler

BREAKING FOOD NEWS

Riffle NW Hooks Pearl District Space

East Coast transplant Ken Norris finds a home at last for his “catch-inspired” seafood vision.

02/22/2012 By Benjamin Tepler

RECIPE

Make Meat Cheese Bread's Spring-Happy Grilled Asparagus Sandwich

The lunchtime mainstay showcases the season's first stalks.

02/17/2012 By Benjamin Tepler

VIDEO

In the Kitchen with John Stewart

The man from Meat Cheese Bread demonstrates his artistry in a very special spring sandwich.

02/17/2012 Edited by Benjamin Tepler

EAT THIS NOW

Fried Chicken Skin Salad at Aviary

Aviary’s rebuilt menu packs bold new international flavors, and perfects old standbys, like the fried chicken skin salad.

02/15/2012 By Benjamin Tepler

EAT HERE NOW

Cult Favorite Chefs Staging 10-seat Dinners

Podhah’s Rodney Muirhead and food-cart star Nong are among the cast of chefs lined up for an intimate dinner series at Robert Reynolds Chef Studio.

02/08/2012 By Benjamin Tepler

BREAKING FOOD NEWS

Nong’s Khao Man Gai Expands East

The queen of carts crosses the river with a new takeout space.

02/08/2012 By Benjamin Tepler

FOOD AND DRINK EVENTS

Souped Up

Culinary share space, KitchenCru, runs hearty, affordable soup lunches through March.

02/08/2012 By Benjamin Tepler

BREAKING FOOD NEWS

The Ice Cream Collective

Salt & Straw teams up with five Portland restaurants to churn out their own unique flavors.

02/01/2012 By Benjamin Tepler