Author: EW-staff

New Wine on the Block

Pinot noir grapes abound at Abbelone Vineyard

Drink
Kristian Ferry at Abbelone Vineyard

“Our property used to be Christensen Brothers Ranch, a working rodeo stock ranch for horses,” says Abbelone Vineyard co-owner Angela Ferry. In the routine operations of running the winery, “we find lots of remnants from those days, like horse bits and fencing,” she says.  Ferry, a financial recruiter, and her husband, Kristian Ferry, a surgical oncologist, bought their 34-acre property in 2002.   “We planted our first vines that spring,” Ferry says.  Continue reading →

War Dead 4-28-2016

War Dead

In Afghanistan • 2,349 U.S. troops killed (2,349 last month) • 20,071 U.S. troops wounded in action (20,071) • 1,629 U.S. contractors killed (1,629) • 16,179 civilians killed (updates NA) • $730.8 billion cost of war ($728.2 billion) • $292.4 million cost to Eugene taxpayers ($291.3 million)   Against ISIS • $8.7 billion cost of military action ($8.3 billion last month) • $3.5 million cost to Eugene taxpayers ($3.3 million) Continue reading →

Still Smokin’

EW lights up with legendary stoner, comedian and activist Tommy Chong

Cannabis

If there were a Mount Rushmore of stoners, Bob Marley, Snoop Dogg, Willie Nelson and Tommy Chong would proudly be on display. EW sat down with Grammy Award-winning comedian, activist and stoner legend Tommy Chong this week to discuss his views on cannabis regulation, 6-foot bong rips, his battle with cancer, the unveiling of “Chong’s Choice” and his comedy partner, Cheech Marin, doing too much weed at the wrong time. Continue reading →

Curry and Spice

Crazy Curry is a food cart to look out for

Chow

Padma Prakash worked as a prep cook at the Oregon Electric Station for more than three decades, she says. It was a hard pill to swallow when management changed in 2014 and slashed her pay. Unsure what else to do, Padma Prakash— with help from her youngest son, Jayant Prakash — opened Crazy Curry, the bright yellow Indo-Fijian food cart on the lonely corner of River Road & Thomas Lane. “I’ve eaten a lot of Indian and Fijian food,” Jayant Prakash says. “Nothing compares to my mom’s cooking.” Continue reading →

The Boba Bandwagon

It might be a fad, but it's a tasty one

Chow

Once unheard of, boba tea, or bubble tea, features chewy tapioca, or “boba” balls that patrons slurp down with a wide straw, along with a milky iced tea.  “It started in Taiwan in the 1980s,” says D.I.Y. Tea & Beyond owner Richard Zheng. “Now it’s all over the world.”  Zheng says his shop’s boba tea is a standout because of its brewing process, using a tea espresso machine, and the way they prepare the addictive little boba balls themselves:  Continue reading →