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Portland Blog: This Week in Portland January 19 - January 26 2013


Happy weekend to youse, PDX and welcome to another edition of this Portland Blog.  As I sit here, just ten feet away (and through the window), I have my own Piedmont Audubon society at work in front of my very eyes.  A mature Northern Flicker hangs from a suet feeder he is pert near twice the size of, a male and female Anna's hummingbird fight for ownership of a flowering Oregon Grape and a hanging feeder and then a young, but still bright yellow and beautiful, Western Tanager hops branch to branch. She would normally be trying to keep the hummingbird feeder all to herself  by dive bombing the hummingbirds but she's afraid of the huge Flicker. All of this is happening in my side garden in North Portland and a 100 year Lavender Rhododendron is center stage.


Oregon grape

The Oregon Grape blooms in January and is a wonderful natural food source for hummingbirds.



Powell's Bookstore Picks

We love Powells  Portland Book Review of the Day   Portland eBooks   Powell's Author Interviews


Market Forces: Rob Creighton Garrison on Food

I'm trying really hard to become a fruits-and-veggies guy.


When I was a kid I was all about the meat.  I learned to appreciate that hallowed stack of blood-sludging ingredients known as the cheeseburger, and to relish (heh) the tubular excellosity of a jumbo chili-dog.  Steak and chop nights at der Garrison haus had me seated at the dinner table before everyone else, brandishing a knife in one hammy fist and a fork in the other, like I'd sprung whole and fleshed from a Jimmy Dean ad.


                                                             "Meat's meat and Man's gotta eat!"


I'll admit I didn't say no to the potatoes and pasta sides, but greens?  Commie plot.  I only ate green beans and (shudder!) asparagus under extreme duress, my mother watching every grudging forkful as it meandered, stalled, lurched toward my unwilling mouth, my eyes squeezed shut as if the flavors of the offending soil-grown articles I was being forced to consume could be denied if I couldn't see them.




Even fruit fell short of my standards.  Not sweet enough!  Nothing that fell from a tree couldn't be improved with a spoonful of sugar (and that song just started up in your head, didn't it?  You're welcome!).


Of course I know better now, what with all the clarion calls of peril featured in nearly every medical segment on news programs, and on the covers of magazines in supermarket check-out lines, and on all those pamphlets racked in physicians' waiting rooms that no one ever takes but everyone riffles through after butt-numbness and boredom have sent them in search of distraction.  I get it.  Fiber and complex carbs GOOD, fat and calorie density BAD BAD BAD. So I'm trying to stick mostly to produce and grains, but I ask you, in this modern age, is it so hard to make brussels sprouts taste like pork chops?  And don't give me that Gardenburger business; that charade lasts only until I get a seed stuck in my teeth.


Anyway, my struggles continue but it is getting easier. The hard part is not noticing what's on other people's plates, or those aromas wafting from restaurants as I make my way though town on errands, or the crafty ways grocery stores have of placing items specifically to derail one's discipline. When dining out, ordering a veggie-based dish just seems...weird, akin to the dismay I felt as a child when my family would eat out and I observed elder citizens spooning up oatmeal or cereal as they sat at the next table over. (Who eats cereal in a restaurant? Didn't he know there's corn dogs on the menu? Somebody tell that old guy!)


                                                                Photo:  Portland Farmers Market


The best way to avoid temptation is to buy food where there's nary a deep fryer to be found.  Good thing I live in the Portland area, where farmers markets abound.  And the thing is, the seasons don't even allow for back-sliding or for having to rely on canned, bland stuff.  There are markets that are open year-round.  Because I care for your arteries AND I like to draw attention to home-grown efforts whenever possible, I offer the list below.


Portland Farmers Market runs a winter market at Shemanski Park on Saturdays.


Lloyd Farmers Market is open Tuesdays year-round.


People's Food Co-op has the People's Farmers' Market every Wednesday year-round.


A bit further afield but well worth the short trip are the Windance Open Air Markets, which offer local grub and jewelry and art!


It's a sunny, nippy day. Bundle up and go find some healthy nomz. Chow*, Bella!


(* Yes, I know how to spell 'ciao'.)




The Portland Video of the Week

Ok, how does this happen?


The Portland Photo of the Week

The Portland Photo of the Week is by Julie Lynn Kelly who shares a splendid shot of downtown Portland from underneath the Hawthorne Bridge. We love the mirror image of the cityscape. Thanks, Julie!

Under the Hawthorne Bridge

Our Portland Photo of the Week winner gets a $20 gift certificate to a local Portland business of our choosing. This week, the local Portland business we are recognizing is Coava Coffee Roasters.

About Coava Coffee Roasters:  Coava is a family of hardworking people who are passionate about excellent coffee. We source, roast and brew the best single origin coffees in the world. What began as a dream has evolved into a roastery unlike any other.

Coava began in a garage in North Portland, where Matt Higgins roasted coffees with total precision. Because Matt had worked in the industry for a decade, he knew Coava couldn’t roast exceptional coffee without sourcing from the best farmers in the world. Today we are proud to feature single origin coffees from meticulous, hard-working farmers who take risks to work exclusively with us.

Our name, Coava, was inspired by Englishman William Biddulph, who traveled to Turkey in the 1600s and discovered that “coava” was a term for unroasted coffee, a word previously unknown in the Western world. Raw coffee is at the heart of what we do. We strive to create beautiful roast profiles based on the inherent qualities of each unroasted coffee. That’s why we only roast single origins, focusing on quality, intensity and balance in the cup.

As a result, Coava is known for roasting some of the highest scoring coffees in the world, a craft we humbly practice in our roastery in Portland, Oregon. 


humbly made


Featured Portland Events this Week

Here's the latest roundup of our featured Portland events for you to enjoy!  Mark your calendars and feel free to add your own!



Just Listed!

By Ross Seligman

118 NW KING AVE Portland, OR 97210 - NW District - $209,000

Click image to see full listing



Visit our website where you can contact us and search all Portland metro area homes for sale and real estate from the RMLS, including neighborhood and school information:


Did you know there are nearly 100 unique Portland neighborhoods? 

Read and learn all about these interesting urban communities.


Tualatin River National Wildlife Refuge

Tualatin River National Wildlife Refuge - Michael Barton


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