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On Sept. 28, Falling Sky Pub is launching a battle to the finish line of not-so-epic proportions — 13.1 feet, to be exact. It's bound to be a disastrously funny experience, especially given the fact that they're "encouraging racers to drink beer before and after the race." From the press release: It should take about 2.4 seconds to finish line glory. If you break a sweat you’re doing it wrong! Why? Continue reading
Charlo Greene of Alaska's KTVA quits on live TV after revealing she was the founder of the AK Cannabis Club (which she reported on earlier in the broadcast) and will be working to legalize mariju Continue reading
The female squash bee rises from her nest at dawn, earlier than any honeybee or bumblebee buzzes awake. She leaves her young in a nest tunneled about a foot beneath the ground to attend to her daily tasks of sipping nectar and gathering pollen grains. She only has eyes for golden pumpkin and butternut squash blossoms flush with nectar reaching from sprawling, hairy plants. Continue reading
Hats off to gardeners who grow a fall and winter vegetable garden from seed. You have to get started at the height of summer, when watering and harvesting are at their most demanding. Sowing in situ is often impractical, so starts must be raised under shade cloth or in some cool part of the garden not occupied by summers’s heat-loving crops. Continue reading
September is a subtle month. Its changes creep up without being readily noticed. Daylength shortens most rapidly around the equinoctes. We come to realize that summer is over and fall is practically upon us. It is typically a sunny month, one of the best for hiking in the mountains. Nights can be quite chilly but the absence of mosquitoes makes watching the campfire a treat. Continue reading
It’s time for our annual rendition of “September Song,” ’cause September is wine time. Just as a fr’instance, on Labor Day weekend, almost every Oregon winery/tasting room opens, even many not normally open to the public, and they dress up: music usually, nibbles sometimes, special events of various sorts and, of course, lotsa wine. In case you missed, make a calendar note for next year. Plan a major gig. Get out in the Oregon backcountry, so beautiful, so bountiful, it’ll take your breath away. Continue reading
• Laurelwood Golf Course opened its new restaurant, Laurelwood Bar and Grill, earlier this summer, and now it’s serving up cocktails, thanks to its newly acquired liquor license. The open-to-the-public restaurant is decked out with six new big-screen televisions in preparation for the upcoming football season, and it’s also home to the iconic tables and chairs that once bedecked the old Oregon Electric Station, repurposed to fit Laurelwood’s antique-chic look. Continue reading
For folks who relish both the stewy, fruity tang of the tropics and the spicy stuff that’s served with rice and beans south of the Rio Grande, the cuisine of Costa Rica presents a savory medium. A Central American country bordered by Nicaragua to the north and Panama to the south, Costa Rica touches the Pacific Ocean on one side and the Caribbean on the other, and is therefore uniquely positioned to receive two different but complimentary cultural and culinary influences. Continue reading
The Oregon Electric Station, one of Eugene’s bastions of fine dining since 1977, reopened Aug. 9 under new ownership, and people have taken notice. “We expected to be busy,” General Manager Paolo Ruffi says, “but we have been beyond busy. We’ve been overwhelmed by the reaction of the people.” Continue reading
It’s hard calling to mind the mouth-watering taste of smoked salmon when staring at a scaly, pungent, eyeballs-and-everything fish. But don’t be intimidated — with the help of a smoker, some brine and a little insider information, you can transform your fishy friend into a Northwest delicacy. Continue reading