Liz Crain, food writer, picking dandelions for dandelion wine.
You could spend a lot of time trying to figure out the food scene in Portland yourself by waiting in the rain outside of all 500+ food carts or eating at ever sock-rocking restaurant in town (Gruener, Toro Bravo, Paley’s Place, Pok Pok, Le Pigeon).
Or, you could just call Liz Crain. That’s what I did a few weeks ago (my Q & A is up with her at Zester Daily). She allowed me to pick her brain about the most exciting new developments in Portland’s food culture over the past couple of years.
The most exciting developments, according to Liz:
- Homemade miso
- The cider and fermentation festivals
- The way food cart proprietors have made the leap to brick-and-mortar restaurants
- Pok Pok, Toro Bravo and other RIDICULOUS AWESOME restaurants
- (insert animal or honey-producing insect here) – keeping
Liz’s new book, The Food Lover’s Guide to Portland, is out in its second edition from Hawthorne Books this month. If you want a great guide for your explorations, it’s a necessary addition to your library.