Ibrahim Hamide
Written by Gracie Schatz in August of 2020 Previously published in the Register Guard as a part of the "From Scratch" Series I first saw Ibrahim Hamide at Chef’s Night…
Zucchini – The Unsung Hero of the Garden
If you've ever grown zucchini in your garden, you may be familiar with the Zucchini Dilemma. The plant is prolific, and it is quite easy to pass the initial celebratory…
Farro – A grain for the ages
Farro, also known as Emmer is a heritage wheat varietal grown in the mountainous region of Tuscany, which is where I was first introduced to it. At Bagnaia, a commune…
Apple Honey Upside Down Cake
Apples and honey are a combination I've enjoyed my entire life. It is the symbolic food traditionally consumed during Rosh Hashana -the Jewish New Year. This combination of ingredients is…
Houda Miled
Houda's Tunisian Stew and the beauty of immigration By Gracie Schatz I met Houda in a ceramics class and immediately connected with her over the subject of food. Houda and…
Mikey Lawrence of Black Wolf Supper Club
Cooking from Scratch with Mikey Lawrence “When I am stressed out, I make green curry,” says Mikey Lawrence, co-owner of Black Wolf Supper Club. Now is one of those times.…
Robin Brown – Wood
Robin Brown-Wood moved to Eugene, Oregon with her husband 23 years ago. “The first thing I do when I move to a new town is find a hairdresser. Then I…
Tamisha Heacox-Jackson
Though I had met Tamisha while working at Newman’s Fish Market and was immediately drawn to her thick British accent and contagious enthusiasm, I did not know how very fortunate…