There are savory pot pies to go from Tualatin’s 150 year-old family farm, Lee Farms Market & Bakery. Heck, in Myrtle Point, they even sell mini hand-made pies at their local library during their annual Harvest Festival. Whether you look in a restaurant, a farm stand or the grocery store, a quality pie can be found all over the region. Franz Bakery’s hand-held chocolate creme and fruit pies are a taste of childhood. Since 1978, Hermiston-born restaurant chain Shari’s Cafe & Pies ( originally Shari’s Restaurant & Pie Bakery) isn’t just for 24-hour breakfast it was originally a pie spot. March 14 is colloquially known as Pi Day (get it? Pie day) and we in the Northwest have a tendency to take our pie very seriously. How Marionberry became Oregon’s official state pie A major part of its charm, however, is the gorgeous variety of colors and leaf shapes available to farmers and gardeners today, thanks to help from Lane Selman, an Oregon State University prof and founder of the Culinary Breeding Network - a collaborative effort to unite farmers, plant breeders, chefs, and consumers to develop and source cooler, tastier vegetables suited to the Northwest’s temperate climate. Like other members of the daisy family (including lettuce, dandelion, chicory and endive), radicchio can be bitter, but some say that’s part of its charm. In Superabundant’s continued mission of waxing rhapsodic about the joys of winter vegetables, OPB’s Crystal Ligori recently reported on the radicchio revolution sweeping the Northwest. Need a new lettuce? Try radical radicchio Maybe in-vitro bacon fat is the shot in the arm desperately needed by the meat analog industry, still reeling from mass layoffs. Fat is flavor, and there’s no amount of liquid smoke, Bragg’s and coconut oil in the world that can make canned jackfruit taste like pulled pork. As Yasmin Tayag recently wrote for The Atlantic, this new development could move the plant-based needle beyond the novelty of “bleeding” meat analogs and could make vegan bacon that actually chews, smells and tastes like the real thing. Pending FDA approval, this will soon no longer be a problem, thanks to meatless bacon made with lab-grown fat at San Francisco startup Mission Barns. A convincing meatless bacon, on the contrary, has always proven the vegetarian’s white whale. Doughnuts and ramen can be made plant-based with perfectly serviceable results compared to their original versions, leaving conscientious diners wanting for nothing. If one were to create a Venn diagram of the Pacific Northwest diet, the saddest intersection lies between bacon and veganism. Vegans finally have a retort to “but bacon though…” trolling Dubbed Sour Cream, the crab now takes up residence at Oregon’s own Island of Misfit Toys, the Seaside Aquarium. It’s not as rare as albinism - leucism is sometimes seen in urban crows - but it is still a freak occurrence. Leucism isn’t the same genetic mutation as albinism while albinism is a complete lack of pigment, leucism is just a partial loss of pigment (this crab’s eyes are still as black as ink). But the same alabaster carapace that should have made it an easy target for predators is ultimately what saved its life, when the rare crustacean was spared from the fish market in the name of science. When a snow-white Dungeness crab appeared in a local commercial fisherman’s crab pot this winter, it wasn’t just unusual - it was a one in 2 to 3 million occurrence. But what exactly is a Marionberry - and which small Southern Oregon town library sells mini-pies at their annual Harvest Festival? Read on to find out! Small Bites: Ghostly white crab makes local appearance, vegan bacon gets some much-needed help and planting the radicchio revolutionįreshly picked morsels from the Pacific Northwest food universe: There are so many reasons we in the Northwest should be proud of our pie. March 14 is Pi Day, and while there’s a pie for every palate, Oregon is best known for one in particular: Marionberry.
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