Nordia House of Southwest Portland

Inside the Nordia House of Southwest Portland, a cultural center, showcasing all things Danish, Icelandic, Finnish, Norwegian and Swedish. written by Cathy Carroll | photography by Carly Diaz Chefs who strive to create the authentic cuisine of faraway places must frequently rely on what they’ve learned from family, travels and research. At Broder Söder, however, chef James Drinkward works in a microcosm inside the Nordia House of Southwest Portland, a cultural center which opened in 2015. Here, he’s merely a Thor’s hammer throw from experts on all things Danish, Icelandic, Finnish, Norwegian and Swedish. “The people at Nordia House are influential,” said Drinkward, who grew up in Southwest Portland. “I get lots of interesting feedback, such as, ‘My grandma made it this way.’ Scandinavians tend to be pretty direct, so they’ll tell you what they think.” Not your grandfather’s Sons of Norway lodge, Nordia House exemplifies contemporary Nordic design inspired…

Beerlandia: How to Cellar Beer That is Exceptional

Wondering how best to cellar beer? There are five simple rules to follow. written by Jeremy Storton | illustrated by Allison Bye As legend has it, British lords would age a batch of barley wine made when a baby was born, then drink it when the lad turned 18. These days, we know fresh is best, but there is still a time and place for something old and something brewed. Cellaring a beer has five simple rules. 1. Keep bottles upright to allow yeast to settle and to minimize surface area oxidation. 2. Keep bottles away from sun and fluorescent light, which will create off flavors reminiscent of skunk or propane. 3. Keep bottles at a steady, even temperature, around 50 degrees, to allow good flavors to evolve and harsh ones to mellow. 4. Stronger beers can store longer, but plan on saving the beer up to five years, unless advised…

A Modest and Chic Portland Home

Modest chic Portland home with texture and bright pops of color written by Melissa Dalton | photos by Built Photo Not all kitchens need the pomp and circumstance of showy stoves and flashy range hoods. Take the one in this custom home in Southeast Portland—it’s all about the subtle details. Sunlight pours through a full-height window which is perfectly aligned to brighten the center aisle on the city’s grayest days. White quartz counters wrap white oak cabinet fronts, revealing a neat shadow gap where the stone and wood meet. Yet behind those cabinet doors are boxes from IKEA’s Sektion line. Such an unfussy approach was deliberate on the homeowners’ part. “They wanted a fairly modest and compact house,” said architect Jeff Stern of In Situ Architecture, who worked with JRA Green Building to complete the home in 2017. “They weren’t looking for anything very formal.” Stern started the design process…

A Modern Traditional Tetherow Home

A modern traditional Tetherow home detailing of modernism, with a few rustic and industrial accents thrown in written by Melissa Dalton | photos by Heaven McArthur for Timberline Construction of Bend When building a brand-new house, the options can seem endless, which sometimes leads to “analysis paralysis” in certain clients. The owners of this recent build in Bend’s Tetherow development avoided indecision by identifying what they didn’t want first. “Especially in Tetherow, a lot of the houses are super modern, but they didn’t want a super contemporary home,” said Bend-based interior designer Lucy Roland of Harper House Design. In 2015, Roland joined Timberline Construction and Tebbs Design Group to guide the owners, a couple in the brewery business, through the design and build process. “[The wife] definitely errs on the side of more traditional,” Roland said. “So, they wanted something that can bridge the gap between modern and traditional.” On the…

Eats of Eden by Tabitha Blankenbiller

For the Love of Food: Tabitha Blankenbiller’s new book is a “foodoir” interview by Cara Strickland Originally from the Mount Rainier foothills, Tabitha Blankenbiller moved to Oregon for college, and now it’s home. Her recent book, Eats of Eden, celebrates the way food intersects with the rest of her creativity and life, and celebrates the bounty of our region.   Tell me about your book. Eats of Eden is a book about food and writing and how those two passions feed and distract from one another. I found that working on an art form takes so much concentration and energy— sometimes it’s going really well and sometimes it’s not. It’s really helpful to have some other form of expression as an outlet for when you’re feeling frustrated, tired or uninspired. For me, that art form was cooking, and has always been. Creating and loving food has always been a huge…

Foraging for Dinner in Western Oregon

Foraging for dinner in Western Oregon written by Felisa Rogers With its sheltered coves and temperate rainforests, western Oregon is a foragers’ paradise. Fall and spring get the most press, but winter is the best time of year to forage for mussels, and several varieties of local mushrooms are hardy enough to withstand frosty nights. The enterprising scavenger can put food on the table all year—provided you don’t mind getting up early and getting wet. On a cold November morning, I woke up at dawn to drive to the coast. My mission? Combat the winter blues by foraging for dinner. Armed with pliers, a utility knife, gloves, a bucket and my shell sh foraging permit ($10 for residents, good for a year), I parked at Seal Rock, south of Newport. To make access easier, I’d planned my expedition for a minus tide, which occur a few times a month. The…

Old Blue Raw Honey Behind the Scenes

Nectar of the Gods: Old Blue Raw Honey comes in many (nuanced) flavors written by Sophia McDonald | photography by Bill Purcell The jars of thick liquid sitting on Old Blue Raw Honey’s table at the Corvallis Farmers Market ranged in color from spun gold to dark amber. As customers picked them up, company co-owner Camille Storch explained the hand-printed notes on the labels. Storch and her husband, Henry, who has been keeping bees for about twelve years, pay careful attention to the nectar source available to each of their hives. Instead of mixing everything together when they bottle the honey, they keep each hive’s products separate so they can tell customers where the sweet liquid came from and what the bees were eating. Why go to all this trouble? Just as an animal’s diet affects the flavor of its meat or soil influences a wine’s terroir, a bee’s food…

Home Is Where Oregon Is

Home Is Where Oregon Is written by Maiah Miller The love I feel for Oregon grows in my life much like the native pine tree. I have a delicate version inked on my wrist as a constant reminder of the Pacific Northwest, and each flash of the boughs peeking from my sleeve reminds me of home. As a military spouse, I move often, seemingly farther away from my birthplace of Eugene with each duty station. I carry this love for my home state like a security blanket. It is something I can reach for and cling to in times of homesickness. Oregon invades my thoughts when daydreaming, like the fog along the coast. I find ways to weave my love of the state into my life, even when I’m physically far from the valley I grew up in. When I first left the state to move with my twin to…

Alysia Kezerian of Wheelies Around the World

Wheelies Around the World: Alysia Kezerian may use a wheelchair, but that’s not stopping her travels written by Mackenzie Wilson If The Little Engine That Could was a person, it would be Alysia Kezerian. The 24-year-old, from Danville, California, hasn’t let anything get in the way of her seeing the world, not even a devastating injury. In 2015, Kezerian, then a student at the University of Oregon, was paralyzed from a fall at Smith Rock State Park near Terrebonne. She was bouldering up a 10-foot rock face and on the way back down, a section of the rock broke off, sending her to the ground. Adrenaline dulled her initial understanding of whether she was hurt. “I thought, oh I didn’t hit my head, I’m fine,” Kezerian said. “ Then I tried to move my legs and I couldn’t.” It took rescue crews seven hours to get Kezerian out of the…