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Though perhaps not the salmon nigiri you’ll rave to your friends about or the most amazing Cali roll you’ve ever had, 541 Sushi Bar’s conveyer belt-style fare really isn’t half bad — especially at a consistent $2 a plate. And the restaurant, which opened Dec. 10, doesn’t aim to be fine dining, anyway. Owner Wookyn Lee would be the first to tell you this. Continue reading
• Want fresh-ground hazelnuts mixed with chocolate? Head over to South Willamette's Market of Choice bulk section — they’ve struck gold with a make-your-own-Nutella contraption. Just resist the temptation to position your mouth under the spigot and pull the lever. Continue reading
Do birds return to the same nest year after year? All winter, when the deciduous trees are bare, I look at clots of debris high in their branches and try to pick out which are just clumps of leaves and which are nests. The obstacle to solving this puzzle is that the old nests are obscured by leaves by the time birds might come back. The trees leaf out before most birds begin nesting. It’s hard to tell if the nests are used again. Continue reading
Kris Jacobson of Umami Truffle Dogs displays dog-harvested truffles. Photo courtesy Jeff Kastner Continue reading
Jim watson of Friends of civic stadium stands beneath the stadium’s wooden beams. Photo by Trask Bedortha. Continue reading
Crossing 20th Avenue and heading south on Willamette, the back walls of Civic Stadium seem to rise from the east side of the street. Most who pass it on their daily commute probably no longer notice; others might deem it a ramshackle eyesore. Or as Greg Ausland, of the Eugene Civic Alliance, puts it: “Right now, it looks like a beached whale.” Continue reading
Trimming weed at a eugene dispensary. Photos by Todd Cooper. Continue reading
WildCraft Cider Works and Mame put together a great Sushi and Cider dinner last night. Here is a little look. Continue reading
Lately, press releases from the Oregon Liquor Control Commission are a deluge of marijuana updates. In February, however, the commission announced that 2014 was a record-breaking year for spirits sales, raking in $531.6 million. Of that total, $68 million came from products distilled in Oregon. Continue reading
We March into spring with a twice-told tale: Last month, we revisited merlot, great wine brought low by shabby winemaking and shifty marketing, then revived at its nadir, to become, again, yummy quaff. This month, the white side, same tale: Riesling is one of the world’s great grapes. The white wines made from Riesling grapes vary widely, from bone dry to heavenly sweet, yielding wines adaptable to dinner courses from aperitifs to desserts. Continue reading