The Crunchiest of All
Granola is a Eugene staple
Granola is a health food and a symbol of the natural foods movement, and the word itself is sometimes used as a mildly derogatory epithet … Continue reading
Chow: Page 19
Packing for the Future
Canned and preserved foods are a good way to prepare for anything
Traditional capitalism teaches bigger is always better. Not so with Lane County-based Sweet Creek Foods. “It isn’t sustainable to grow too large,” Sweet Creek owner and founder Paul Fuller tells EW. “You lose the flavor if you’re trucking everywhere.” Continue reading
Herbal Blend
Mountain Rose Herbs provides herbs for many local businesses
In Eugene, we take comfort in having local stores and markets dedicated to wholesome organic food, from The Kiva and Sundance Natural Foods to Market of Choice. But where do they get their ingredients? For herbs, teas and spices, one top supplier is Mountain Rose Herbs. Mountain Rose Herbs has operated in Eugene since 2010. Along with boasting a total of 3,000 different products, it is rooted in the values of sustainability. Continue reading
Gluten-free Sundial Cafe opens in Eugene
Eat good food without having to worry about a gluten allergy
Eugene’s first all gluten-free restaurant opened this week, and EW dropped by to check it out. Sundial Café is tucked into the corner of 24th and Hilyard just south of the UO campus, next to Sundance Natural Foods — look for the storefront with the red door. Continue reading
Farm to Table
Marche Provisions does local food right
Chef Karl Zenk at Provisions Market Hall Continue reading
Portable Sushi Roll
Sushi burritos are the hot new thing
What do you call a giant sushi roll? A sushi burrito, of course. “It really just made itself,” says Toby Helms, owner of Unami Sushi and Asian Grill in Springfield. “ It doesn’t have a tortilla or anything like that — it’s just a large roll, with our sushi ingredients.” Continue reading
Burgers with a Twist
NorthWest Burgers offers up good eats
Northwest burger with Homemade ranch. Photo by Mohammed Alkhadher Continue reading
The Boba Bandwagon
It might be a fad, but it's a tasty one
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
EMU Rises Again
The renovated EMU has good spots for food
Pizza from Falling Sky Continue reading
Curry and Spice
Crazy Curry is a food cart to look out for
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