Inspired by the podcast, No Such Thing As a Fish, I am here to tell you about four new-to-me things I learned this week in the world of Portland food.
Vegan cheese can be delicious. Vegan cheese has come a long way from the “Tofutti as an only option” days. I’ve decided to decrease my dairy intake, and these days I’m enjoying Treeline’s soft spreadable cashew cheese with scallions on top of crispy rice crackers (purchased at the Hollywood Whole Foods and Trader Joe’s, respectively). Plus, did you know Portland is home to a dedicated vegan cheese shop?
Red Sauce’s Shardell Dues‘ kickass pizza lyfe. She spent a number of years making pizza and managing the kitchen at Apizza Scholls and has worked mostly at pizzerias during her career. Learn more about Shar’s fantastic pizza work and fascinating career on this episode of Portland food podcast, Right at the Fork. Plus, be sure to hit up Red Sauce next Tuesday for their fundraiser for Portland Animal Welfare (PAW)—15% of all sales that day will go towards PAW.
Gravy is opening its second location not far from Bridgetown Bites HQ. Another bit of news I missed while sick—Gravy is comin’ to NE Sandy, just a hop, skip, and a jump from the Hollywood District. I love their veg gravy and biscuits and have personally stood in those seemingly interminable lines up on Mississippi Avenue, so a second location will be a welcome addition to Portland brunching.
On a personal note, I did not get the job. I was a finalist for the Eater Portland editor job. I hadn’t heard from them about their decision, so I took a look and and saw the updated masthead this week. The new editor is Brooke Jackson-Glidden from Salem and I wish her the very best as she takes on this position, and look forward to reading the site under her editorial direction. The application process was a positive experience and I got a lot out of it. I love my freelance career so all is good in the end.