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The long-awaited Deadpool movie is a lot of excellent things: Lively! Violent! Cleverish! Ribald! (If you don’t enjoy the occasional — OK, frequent — dick joke, this is probably not the movie for you.) As the title character, Ryan Reynolds is in his element, and he embraces the challenge of being a likable, violent smartass whose face we often can’t even see (it’s a physical role on more than one level). Continue reading
• Weyerhaeuser Company, 744-4600, plans to aerial and ground spray 416.8 acres in the greater Lorane area near Tucker, Crow, Kelly, Farman, Redford and Shaw Creeks with 2,4-D, atrazine, clopyralid, glyphosate, hexazinone, sulfometuron methyl, Crosshair, Foam Buster and/or Grounded. See ODF notification 2016-781-01556, call Brian Peterson at 935-2283 with questions. Continue reading
From a documentary on the emerging queer hip-hop movement to the avant-garde Blue, the 1993 experimental film from Derek Jarman released just months before his death from AIDS complications, the 24th annual Eugene Queer Film Festival offers an array of films expressing the dynamic and diverse queer experience. The fest, which runs Thursday through Saturday, Feb. 4-6, will screen international submissions, art films and queer classics. Continue reading
• M Three Timber Company, 767-3785, plans to aerial and ground spray 66 acres near Muslin Creek with 2,4-D, atrazine, hexazinone, sulfometuron methyl, clopyralid and/or Induce. See ODF notification 2016-781-01311, call Brian Peterson at 953-2283 with questions. Continue reading
Ask around the area of Eugene near the UO campus: “Where can I get a good burrito?” Odds are, the answer will be spoken in reverential tones of cult-like devotion: “Chachi’s.” “You hear sometimes people walking by,” says Chachi’s co-owner and founder Adie Coy, “and they’re chatting with their friends and they’re like, ‘Oh my gosh try this burrito — bulgogi!’ or, ‘They make the best breakfast burrito!’” Continue reading
According to Jorge Navarro, everyone should go to New Orleans at least once. He traveled to the Louisiana hot spot when he turned 40, and soon after, started Café Navarro, which served New Orleans-inspired dishes in Eugene until 2001. “I consider New Orleans-style food to be the real American culinary tradition,” Navarro says, explaining how the city’s famed Creole cuisine incorporates European, African, Native American and other influences, turning them into something new. Continue reading
Chef Josh Welton’s hairy right forearm has a big tattoo of fried eggs and a side of bacon. “I really love breakfast. I’m not kidding,” he laughs, patting flour off his black chef coat. Welton opened Tres Mil Border Cafe a year ago inside 5th Street Market’s food court. On a Sunday morning, he is busy behind the counter, serving up huevos rancheros with thick, house-made corn tortillas and generous spoonsful of sour cream. A reasonable trickle of people stand in line to order breakfast. Continue reading
EW often writes about the new and shiny. Readers and writers alike take interest in stories describing the latest food trends or the most recent restaurants to hit town. But sometimes, there’s value in taking a look back at the restaurants that have stood the test of time. The restaurant business has a high rate of turnover, and a trendy new place might close a month after it opens. Continue reading
Thirty years ago, Abdul-Waheed Wahed was sitting in the Frankfurt airport, waiting for his flight from Germany to Eugene. Wahed, a Kabul native who’d earlier fled the Soviet conflict in Afghanistan, had some time to kill. So, perched at the airport bar in 1986, he had a few drinks. A woman he knew sat down beside him. They shared a whiskey, then a few more. Wahed missed his flight. Continue reading
Settling in with a bowl of gooey macaroni and cheese is pretty much the culinary equivalent of a hug, and it’s not just for kids: It’s popping up on adult menus everywhere. The dish is simple, comforting, nostalgic and oh so American. And it’s versatile — anything can be a topping! In our highly scientific approach, we looked at noodle types (it’s not always macaroni) and quality, cheese and cheese sauce, the presence of breadcrumbs and add-in options, presentation and, generally, if it made our bellies swoon. Continue reading