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The first thing anyone says when I bring up Grants Pass is that phrase, “It‘s the Climate!” They either say this with a knowing chuckle, or in a sort of sardonic way that makes me wonder if they actually like the climate at all. I had no idea what the

Where the Rogue Valley is abundant in wonderful wineries, it is also full of wine bars in trendy downtown locations. The wine bars listed below are perfect if you don’t feel like driving into the country for great wine.   The Rogue Grape: Medford’s newest wine bar opened mid-August on

When I was in college, my friends used to do this thing where they’d all go out and each buy a 5th of Gordon’s vodka and a chaser of choice. They’d all come over my place and I’d switch on the music and invite everyone we knew over for a

I got my degree in History. This does a few things for me. 1. It makes me really excited at parties when people bring up things like the Holy Roman Empire (and consequentially I rapidly kill any conversation). 2. Everyone thinks I’m great at trivia since, apparently, a history degree

  It takes a honey bee her entire life to make one-twelfth of a teaspoonful of honey and more than one weekend for people to learn how she does it. But at the 5th Annual Oregon Honey Festival, children and adults alike can buzz around and learn, taste, participate, and

Chef Tony Efstratiadis has crossed many borders during his years spent in American kitchens, from his teen days exploring marijuana infused foods to his cross-cultural offerings at his Ashland Mexican restaurant, Plancha. And with a penchant for heat, he doesn’t plan on stopping, now that the pot’s hit boiling. “My

I used to visit my grandmother every summer, out in the boonies of Idaho. She lived on thirteen acres, took care of three horses and, at one point in her life, regularly carried around a shotgun with the break open as if fearful a water buffalo might stampede through her

Nestled comfortably within a small shopping center in Talent, Oregon is Julek’s Polish Kitchen, a restaurant that has arrived at the crossroads of generations of family recipes and a new sense of GMO-free ingredients. The exterior is neat and non-intrusive, with a handful of outdoor tables and chairs perfect for

The ingredients are simple: Combine water, sugar, and a little deep frying. But the possibilities are infinite.   These four local donut eateries have perfected the classics, while also creating new delicious flavors that becomes coffee’s best friend. Magic Donuts: The donuts were already nearly cleared out for the day

I’ve lived in Ashland for seven years now, and I’ve worked in the service industry for just as long. I get a lot of questions about the area: “Is it always so hot here?” and “Why are there so many people with dreadlocks?” and “Are you an actor at the