Its really nice I like it...........
It's all being healed due to the outpouring of community support:
It is heartbreaking that some people are so vacant of mind and spirit to destroy a garden. We can't look for rational answers because if it were rational, they would not have vandalized the garden. As a gardener myself who relys on my garden as food for the year I am sad when some vegetable or other does't make it because of weather, lack of something. The purposeful destruction of such a positive place leaves me beyond sad.
This is the best idea ever.
I should add that as of yesterday, we've teamed up with the amazing and talented, Blake Von Roekel who will cook up food inspired by the stories. YUM!
Melissa Lion is going to take over THE WORLD!
But first she is going to braid my shiny, shiny hair.
The goat roast sounds promising, but what's the address? oldokie
What about Otto's Sausage Kitchen? Pretty sure they have a number of dry-cured meats in their case that are made on-premises.
Chop Butchery & Charcuterie produces pancetta, guanciale, lardo, and are starting to bring out salamis. Those are considered charcuterie items, I'm I right.
Well, aside from the fact that they are no longer in City Market (replaced by Chop), and as far as I know weren't curing their own meats for retail. I should have actually said "dry-aged" considering there are numerous ways to cure meat. Granted, Viande's excellent pates could fall under the umbrella of "charcuterie" which also covers rillettes (also uncured). But the main concern of the new shop proposed by Tilden is house-cured pork and lamb, for sale over the counter. There are numerous regulatory hoops to jump through in order to build a facility to produce your own dry-aged, cured meats. Of course, those regulations are designed for the Homel's of this world rather than small producers like Tilden et. al.
Given the limitations of my word count, it's a detail that I failed to tease out. Again, I should have used the those two magic words "dry-aged" instead of charcuterie. If you know anyone who is making dry-aged pork or lamb locally for retail, I'd love to know.
For more info:
viande meats, inside of city market, is a "local charcuterie retail shop", no?
There is very high proof of the power. The proof however is only found in the bottle. Something else to add to the list of "why I love Portland".
um, isn't there a vegan restaurant in that same building that's been open over a year? i don't think Lincoln is first, just the lastest. anyone been to Nutshell lately?
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