edible Portland pdx

05/19/2025

Hey there! We're excited to share a glimpse into the inspiring stories and conversations we've captured recently. As we gear up for our Summer issue, we're also opening doors for businesses and brands to connect with our engaged audience.
With our seasoned team's expertise in documentary filmmaking, photography, styling, and deep roots in the food, wine, and lifestyle spheres, we offer unique opportunities to tell your story. Whether it's through impactful advertisements in our magazine, engaging sponsored content on our growing YouTube channel, or bespoke branded video productions, we can help you reach your community.
Ready to collaborate and amplify your message? Reach out to us at hello@edibleportland or follow the links in our bio to explore partnership possibilities. Let's create something amazing together!

04/12/2025

Field Notes No.33 -

Spring in Oregon brings a vibrant array of seasonal produce, from tender asparagus and sweet peas to wild mushrooms and rhubarb, all bursting with fresh flavor after the winter thaw. Local farmers’ markets buzz with early berries and delicate greens, setting the stage for chefs and home cooks alik...

04/03/2025

Brighten up your week with our zesty Lemon and Ginger cheesecake! ✨ You might've spotted this beauty on the cover of our spring edition, and now you can bake it yourself. The recipe is waiting for you below.

Lemon and Ginger Cheesecake

Ingredients
1 cup shortbread crumbs
¼ cup ground toasted almonds
80g/3oz butter, melted
750g/1.65 lbs cream Cheese, softened
1⅓ cups caster sugar
4 eggs, lightly beaten
300ml/10 fl oz sour cream
2 tablespoons of lemon juice
⅓ cup preserved ginger pieces, very thinly sliced
1 cup sugar
½ cup water
2 lemons, thinly sliced
Cream, for serving

Method
Combine the biscuit crumbs, almonds, and butter. Press into the base of a greased and lined 24-cm springform pan. Wrap the base and sides of the pan in a double layer of foil and chill.
Beat the cream cheese and caster sugar with an electric mixer until smooth. Mix in the eggs. Stir in the sour cream, lemon juice, and ginger. Pour the filling over the prepared base. Place in a baking dish and pour boiling water into the dish to come halfway up the side of the cheesecake pan.
Bake the cheesecake in a moderately slow oven at 160°C/325˚F for 55-60 minutes or until just set. Cool in the oven with the door ajar for 1 hour, then chill.

Combine the sugar and water in a small saucepan and stir until the sugar has dissolved. Bring to a boil and boil for 5 minutes without coloring. Add the lemon slices, reduce the heat, and simmer for 5 minutes or until tender. Remove the lemon from the syrup and allow both to cool to room temperature.

Decorate the cheesecake with lemon slices.

Slice and serve with a drizzle of lemon syrup and cream if desired.

03/31/2025

Hi Folks. We are conducting a crowdfunding campaign, and I hope you will consider donating to help us keep growing!

Help Edible Portland Grow

03/27/2025

https://mailchi.mp/086f5f82b9d5/field-notes-no32

We have launched a donation campaign to see not just the continuation of ediblePORTLAND print edition, but our digital and documentary platforms as well. Bringing the stories to life, on and off the page.

03/20/2025

It has never been more important to share stories and support the community—from dedicated growers and meticulous wine and beer makers to innovative chefs and vibrant market vendors. Edible Portland is committed to doing just that by bringing these vital narratives to you. To ensure we continue to shine a light on these essential voices and support our local food and beverage ecosystem, please follow the links in our bio to donate. Your contribution directly fuels our ability to keep these stories alive and thriving.

https://givebutter.com/sFE453

03/12/2025

Field Notes #31 -

Edible Portland magazine is completely free and available at many locations around town, in the Gorge, and on Oregon's northern coast. Its income is from advertising, subscriptions, and events. We are a voice for those leading the way to sustainable, nutritious food consumption to reduce our relianc...

03/06/2025

Cover idea celebrating 1yr of amazing people, places, food, community and friends. As we look to level up this publication to bring even more regular content to you about the things that matter most to our community, we can’t say THANK YOU enough.

A very warm and whole hearted THANK YOU to those donating to our mission and supporting our cause.

We appreciate you deeply and for your generous support through our campaign. Your actions are so deeply touching. As are the actions from “Anonymous” contributors, we value you and your integrity incredibly.

If you wish to support us as we take on the challenges of print publication and challenges facing our community at large, fund the link in our bio. Or, just give us a shout [email protected]

Bees& Water Y’all

02/13/2025

Was introduced to this beautiful and amazing little shop yesterday. With beautiful amazing people and seriously awesome coffee drinks paired with delicious food. Thank You and Thank You .ko__

02/06/2025

Join us this week as we talk with master fish butcher Jeffery Kim. With nearly 20 years of experience, he's a true expert in processing and aging fish. His passion and respect for his craft is contagious – you won't want to miss it!