We've got issues.
It’s a common experience. You’re walking down the street, pleasantly enjoying the scenery, when you look down and almost step on the horror of all horrors: a used condom lying on the sidewalk. We all know that condoms are readily available and people use them all the time (even if we don’t want to see the rubbery aftermath at our feet). The problem is that they’re not using them enough or with any kind of consistency. Continue reading
People having sex isn’t “news.” Sex is how our species survives, after all. Sex scandals make the headlines when the sex is had in awkward places, with ill-chosen or inappropriate people, including, as it turns out, one’s own self. That’s when sex makes the pages of not just tabloid news but the rarified newsprint (and websites, for endless sharing) of The Oregonian and The Register-Guard. Continue reading
This being the month when we celebrate the pursuit of Eros, Amor, love in all its forms — oddly appropriated to the name of a saint (Valentine/Valentinus martyred by beheading on Feb. 14, 273 CE) — we want to send some love to two figures whose passionate pursuits add pleasures to our lives. First, let’s welcome the opening of an elegant oasis on Eugene’s urban wine trail: Friday, Feb. 7, will mark the grand opening of Pyrenees Lounge at 946 S. Willamette in the former, now-refurbished Woolworth Building. Continue reading
If there’s one thing that everyone’s got an opinion on, it’s pizza. Folks get downright adamant about the “best” in town. We decided to visit a few of the local favorites for some pizza and put together a little guide to who has what. One thing that is hard to get around is the fact that pizza is amazing. Even mediocre pizza is still pretty damn good. But what sets our entrants apart is in the details. Whether you’re a sauce man or a crust kind of gal, no two slices are quite equal. Continue reading
Walk into Noisette Pastry Kitchen and you know you’re somewhere special. Sun pours through the glass walls and, even in winter, the open kitchen with its bustle and chatter makes the place feel alive and exempt from cold-weather hibernation. Noisette’s menu is visual, with names of dishes written on the parchment paper lining cases of sweet and savory pastries, sandwiches and salads. Continue reading
Reviews on Yelp for the Tiny Tavern range from “Ever wonder what the gateway to hell looks like? Check the men’s bathroom” to “Smells like pee.” The Whiteaker’s classic dive bar suffered from an unfavorable reputation, but in recent months the oldest bar in Eugene has undergone an extraordinary transformation. With new management, the Tiny Tavern is serving exceptionally tasty bar food, offering live music and entertainment throughout the week and is slowly returning to the epicenter of Eugene’s bar scene. Continue reading
Settled where The Bier Stein used to pour pints for locals lies The Cannery, a hip but homey restaurant where owner Mike Wares is “trying to put an honest culinary effort behind pub fare.” The restaurant has 20 beers on tap, a full bar and a menu that boasts homemade food with a true Northwest feel. Continue reading
Eating locally year-round can be intimidating, even to people who are adventurous cooks. Though we have an abundance of farms and produce here in the Northwest, sometimes it can be hard to know what to eat in February when the potatoes have run out. Author Elin England is trying to make that easier. Her first book, Eating Close to Home, is a seasonal guide to what’s available in the Pacific Northwest and what to do with it. Her newest book, Further Adventures in Eating Close to Home, covers beans, grains, nuts and seeds. Continue reading
And you thought "Double D Blond" was eyeroll-worthy. Hop Valley got some bad press when Rebecca Rose of Jezebel wrote about a post from Beervana's Jeff Alworth that claimed the real name of Hop Valley's "Mr. Continue reading