Food & Drink Guide 2021: Eating Sustainably

Southeast Portland’s Fermenter Returns With Funky, Briny, Vibrant Vegan Brunch

by Andrew Jankowski

PDX Community Cider: Let No Fruit Go to Waste

by Wm. Steven Humphrey

Q&A: Three of Portland’s Best Vegan Chefs on Fall Flavors and What Sustains Them

by Dalila Thomas Brent

It’s the Portland Mercury’s 2021 Food & Drink Guide: Eating Sustainably!

by Blair Stenvick

Tinned Fish Is Trendy and Delicious—Here’s Where to Get It Sustainably in Portland

by Blair Stenvick

As Climate Change Worsens, Can Portland Restaurant Workers and Owners Hold On?

by Abe Asher

As Oregon's Wine Industry Adapts to Changing Climate, Imbibers May Need to Adapt Too

by Janey Wong

These Chefs of Color Are Decolonizing Portland’s Vegan Food Scene

by Isabella Garcia

Faced With Heat, Smoke, and Ice, Portland’s Urban Farmers Are Resilient to Climate Change

by Alex Zielinski

Previously in Eat and Drink

Eat and Drink Guide Fall 2019

Eat and Drink Guide Spring 2019

Eat and Drink Fall 2018

Eat and Drink Spring 2018

Eat and Drink Guide Fall 2017

Eat and Drink Guide Spring 2017

Eat and Drink Guide Fall 2016

E+D Spring 2016