When the ceviche appetizer comes to the table, it’s as beautiful as a peek into a tide pool brimming with sea life. A bright clamshell opens next to a curling purple octopus tendril; there’s a flash ...
Canned tuna is underrated. Sure, we keep a can or two on hand for the occasional tuna salad sandwich, but most of us don’t stray far from the sandwich for this tasty and versatile protein. Canned tuna ...
Many Americans, ourselves included, begin a new year with a focus on eating healthier, either as a means to lose weight, improve overall health or just to detox from the excesses of the holiday season ...
On these still-hot days, I have close to zero drive to turn on the stove or even follow more than a two-step recipe. In my desire to keep my meals cool and simple, I repeatedly turn to tuna salad.
Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...
Folks, if you care about coastal fishing communities it’s time to put your money where your mouth is. It’s time to eat more local seafood. Not only is the majority of Oregon’s seafood exported ...
Seven years ago, when chefs Mario Batali and David Pasternack opened their New York restaurant Esca, they introduced Manhattan to what they called “crudo” -- Italian-style sliced raw fish. It was ...
ASTORIA, Ore. — One of Oregon’s most valuable seafoods is more popular than ever, but its nickname may fool you: chicken of the aea. It’s albacore tuna, and it is a fish that is grounded in Oregon ...
Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...
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