OPB | Dec. 05, 2016
Wild, nutritious, delicious and planet-friendly, sea vegetables are the next big thing. So is poke, the Hawaiian cured-fish dish. But at what cost? We consider both, and weigh in on which culinary trends will take fire in 2017.
OPB | Dec. 02, 2016
The Fair-Haired Dumbbell is the first Oregon building to solicit investments from the crowd under new regulations laid out by the JOBS Act, and perhaps the first in the U.S.
OPB | Nov. 25, 2016
Julie Keefe has spent decades photographing seismic events and everyday life in Portland's black community for the Skanner newspaper, as seen in an exhibition at the Oregon Historical Society.
More Arts & Life
Boston's Christmas tree is a thank you gift from Canada for help the city provided a century ago, a reminder not just that it's time to get into the holiday spirit but also what that's really about.
Director Pablo Larraín narrows the focus of his Jackie Kennedy biopic to a handful of days around the JFK assassination, and keeps his camera trained on Natalie Portman's expressive face.
The curtain is falling on twenty years of music and memories as Jimmy Mak’s owner seeks a buyer.
Hillary Lindsey has also crafted hits for Little Big Town and Carrie Underwood.
thor of the noir thriller “Ghostman” dies after an overdose; Colleagues and friends remember his rare gifts for narrative.
'The Four Top': So What About Soylent? | Craft Beer's Dirty Little Secret | Fear The Great White YetiOPB | Nov. 21, 2016 7 a.m. | Portland
We uncover craft beer's dirty little secret and examine the cult phenom that is the Yeti cooler company — but not before sipping Soylent, the embattled Silicon Valley food replacement.
News | NW Life | Land use | local | State of WonderOPB | Nov. 23, 2016 1:13 p.m. | Portland
The architecture firm Snohetta is seeking public input for the new Willamette Falls Riverwalk, plus it recently announced it will design OMSI's central eastside properties.
Butter has a history going back thousands of years, and is a part of cuisines all over the world. It's also been praised for its flavor, and censured for its fat content.
Here & Now's Robin Young caught up with the Peabody- and James Beard Award-winner in Times Square about "Alton Brown Live: Eat Your Science," and his life in food.
Award-winning Portland chef Naomi Pomeroy shares hard-earned know-how in her new cookbook, "Taste & Technique." Try her Pan-Seared Wild Mushrooms with Parsley and Parmesan as a Thanksgiving side.
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OPB | Sept. 12, 2016
Savor the conversation. Every other Monday, a roundtable of culinary media insiders discuss today’s hot-button topics in food and beverage culture. Hosted by Katherine Cole.