Penned by René Redzepi, chef and co-owner of Noma, and David Zilber, head of the restaurant’s fermentation program, The Noma Guide to Fermentation is a book as beautiful as it is informative. Fermenting is a vital part of the culinary world and continues to grow because of its health benefits and complex flavors. Using more than 500 step-by-step recipes and illustrations, the pair give readers exclusive insight …
We’ve admired Susan Easton’s work at From the Road for many years, following her exotic travels and stories of the artisans she works with to create items of exquisite quality, craft and soul. Sustainably made using all-natural methods by skilled artisans around the world, Easton empowers individuals and villages by paying market rate for their beautiful work. For our 2016 Omakase, we worked with Easton …
With all the international attention Portland, Oregon has garnered in recent years, it seems to be changing even more each year. That is to say, it’s becoming even more Portland-y. Southeast Portland is rapidly becoming populated with artisanal food industries like local honey producers, salt makers, coffee roasters, breweries and distilleries. The latest to join the movement is Ancient Heritage Dairy. Through the dairy’s tall …
