1. Head into one of our stores today for a signed copy of Liz Crain’s Food Lover’s Guide to Portland or pre-order a signed edition here.  

     
  2. “Once again Marisa McClellan provides us with a great book on preserving in small batches. With all the farmers’ markets, there is an abundance of unique fruits and vegetables available, yet these delicious home grown items come at a higher price than a supermarket. Marisa book allows you to experiment with smaller quantities so you are not spending a fortune on fruit just to get a couple jars of preserves.Try the grape ketchup. It’s wonderful and will change the way you think and use ketchup.”

    http://powells.us/1qbatbv 

     

  3. How do homesteaders uphold a food standard while traveling?

    "We remember an afternoon we spent at a café on Avenue B on the Lower East Side of Manhattan where we sipped coffee and tapped away at our laptop keyboards. From the corner patio table we noticed the driver of a Sysco truck making a food delivery to a run-down deli. When he was finished, he crossed the street and walked two storefronts further down to deliver the same food to a fancy, expensive health food restaurant. Witnessing this was like having a piano dropped on our heads. We realized that food eaten out is all the same. No matter how it has been dressed up, unless produce is certified organic, it can be assumed to contain pesticides and/or be genetically modified. And conventional meats are heavy with hormones that affect our own. Most of the conventional food we eat comes from a truck like the one we saw that day in New York.

    Our experience that afternoon was one of the mounting reasons that led us to change the way we were living. We started wondering what healthy food really was, and we set a goal to obtain it. Today at our New Mexico homestead, we make cheese from the milk of a local cow named Princess and eat vegetables from our own garden. Wild game comes to us from the nearby open ranges along with wild-crafted plants that we forage for food and medicine. Our kitchen is a reflection of our wish to avoid highly processed foods, additives, preservatives, pesticides, hormones, and GMOs.”

    Wendy Jehanara Tremayne, author of The Good Life Lab, is guest-blogging at Powells.com all week: http://powells.us/14uNuev

     
  4. Starting to really want to go to this dinner party that Yvette van Boven is blogging about over on Powells.com: http://powells.us/14jVm2i

     
  5. "Unwittingly, we have been stripping phytonutrients from our diet since we stopped foraging for wild plants some 10,000 years ago and became farmers.

    These insights have been made possible by new technology that has allowed researchers to compare the phytonutrient content of wild plants with the produce in our supermarkets. The results are startling.

    Wild dandelions, once a springtime treat for Native Americans, have seven times more phytonutrients than spinach, which we consider a ‘superfood.’ A purple potato native to Peru has 28 times more cancer-fighting anthocyanins than common russet potatoes. One species of apple has a staggering 100 times more phytonutrients than the Golden Delicious displayed in our supermarkets.”

    Read more of Jo Robinson’s op-ed in The New York Times here:  http://powells.us/13dven4

    Details on our June 20 event with the author at our Hawthorne store here: http://powells.us/13dxpai

     
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  7. Miner’s Lettuce and Fava Bean Bowl with Faro and Toasted Israeli Couscous

    This tasty seasonal bridge salad is rich, nutty, and protein-packed.

    Serves 2 to 4

    2 cups shelled unpeeled fava beans (about 2 pounds whole pods)
    Salt
    ½ cup Israeli couscous
    ½ cup uncooked farro
    ½ cup shaved red cabbage
    2 large handfuls of fresh miner’s lettuce
    ¼ cup chopped parsley
    2 tablespoons ribboned fresh basil (optional)
    Grape Almond Viniagrette

    Charred Fava Beans with Marigolds, Fresh Plums, and Grilled Fennel

    This salad is beautiful, and the grown-up dressing made from plum sake makes it perfect for early spring entertaining.

    Serves 6

    ½ fresh fennel bulb
    1 pound fava beans
    1 large handful of miner’s lettuce
    1 small handful of marigolds or edible flowers
    1 plum, sliced into ¼-inch wedges
    Dressing

    Makini Howell, owner of Seattle’s Plum Bistro, shared two of her favorite fava bean recipes. Find them here: http://powells.us/12jvlPH

     
  8. foodisthenewrock:

    Chef Eddie Huang is in the latest issue of Rolling Stone. Can we rest our case yet? 

    We’re hosting Eddie Huang tonight at Powell’s City of Books. Hopefully he reps Oregon right and wears the Pendleton while he signs copies of Fresh Off the Boat.

     
  9. "The lows, you know, there are dead rats, or sick patrons, or hateful staff members. There’s all that interpersonal difficulty. And equally, the pleasures are the beautiful human interactions that you have with staff, with customers, with purveyors… Also, I think handling the product itself is very satisfying. I love to, oh, put my hands in the flour bin as I’m scooping out flour. That’s such a sensual pleasure. The sensual pleasures are many."

     - Gabrielle Hamilton, chef at Prune and author of the memoir Blood, Bones and Butter, talking about the highs and lows of running a restaurant. Read the rest of our interview with Gabrielle.