Tag: farmers markets

Two new food books on my radar. I’ve become aware of two new Portland food-oriented books—one Portland-centric and one by a Portlander that I’ve been following for a while (since my traditional food scene days). The first is Lost Restaurants of Portland, Oregon by Theresa Griffin Kennedy. The beginning of the blurb goes like this: “Delve into the Rose City’s colorful and sometimes tumultuous past through the memories, meals and recipes that put these bygone restaurants on the map.” Author Kennedy is a native Portlander.

The other book is called Cooking with Whey, by Urban Cheesecraft’s Claudia Lucero, who lives in Portland. The book’s subtitle is, “A Cheesemaker’s Guide to Using Whey in Probiotic Drinks, Savory Dishes, Sweet Treats, and More.” I once knew a guy in Queens—who eventually founded a kombucha company—who would buy gallons and gallons of whey from the Amish for his health needs. A friend once made me a whey soda that was out of this world tasty. Whey is amazing stuff. It deserves a book like this.

Hollyween Market is this Saturday. Head to the Hollywood Farmers Market this Saturday for their Halloween parade. There will be costumes. There will be dogs (most of which will also be in costume). And those (humans) in costume can enter a lottery to win fun market prizes post-parade. Plus, as always, there will be excellent vendors and chances to pick up some great food and products. 4420 NE Hancock Street, Portland

Adios, Fills. Fills, as reported, is closing down its Lake Oswego shop. Their final day of business will be Sunday October 30. They were going to close ion November 23 but persistent staffing issues sped things up. Prior to Sunday, you can visit them 8am to 8pm (Breakfast sando: 8am to 11:30am; Berliner Burger: 11:30am to 8pm). 3955 Mercantile Drive, Lake Oswego

Bakeshop and the Thanksgiving pies that won’t happen. Bakeshop announced in an email newsletter that they will not be making Thanksgiving pies and cheesecakes this year, which they understand will be disappointing to some. Here is their message:

“For the first time in twelve years, we will not be making Thanksgiving pies and cheesecakes. This has been a very difficult decision, especially knowing that many of you count on us for your dessert. But as we began this week short 6 of our 12 staff, I decided to admit defeat for my and my staff’s sanity, and to give you ample time to make alternate arrangements. Obviously this was a very difficult decision to make, as holiday pies have represented one of our largest, if not the largest, revenue streams of the year for Bakeshop — a stream that we depend on to buffer us through slow periods of the year.” 5351 NE Sandy Blvd, Portland