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Arts & Life

'The Four Top' Special Episode: Assemblage Symposium


Could the Regenerative Agriculture movement save the planet? How can we empower agricultural workers to build better lives for themselves and their families? And how did an urban winemaker launch two worldwide movements?

'The Four Top': Interview with Nancy Rommelmann


A prominent journalist discusses free speech and food culture. 

The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes


How to make three nonalcoholic cocktails that will have your guests asking for another round. Also, learn some basic tenets of what makes a delicious mixed drink (with or without alcohol).

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Business | NW Life | Nation | Food | News | Sustainability | local

Listen: 'The Four Top' Presented By OPB

Savor the conversation. A roundtable of culinary media insiders discuss today’s hot-button topics in food and beverage culture. Hosted by Katherine Cole.

Arts | Food

Photographing One Of America's Oldest Tofu Shops

Ota Tofu has nourished the Japanese American community in Portland, Ore., for more than 100 years, using a production process that has changed little through the decades.

local | NW Life | Food

'The Four Top': What Is Nattō?

Have you tried the Japanese breakfast food that's as sticky as chewing gum and "smells like stinky feet"? Meet nattō.

local | NW Life | Food | World

'The Four Top': Japanese Cuisine Today

What do Americans get wrong about Japanese flavors? Is it difficult for females to make it as professional Japanese chefs? And is Japanese cuisine bolstered by deep philosophical underpinnings?


'The Four Top' Bonus Episode: Interview With Farideh Sadeghin

How do you make a Boston cream doughnut from scratch? How can snack foods make you a more advanced cook? And how do food-related search results influence what's hot and what's not?


How 1 Small Bag Of Food On A Giant Sculpture Tells A Million Immigrant Tales

The theme of the work in the Vatican's St. Peter's Square is welcoming strangers. "The bag is a metaphor for nourishment ... the idea of bringing something to the table," says artist Timothy Schmalz.

local | Books | Food | News

'The Four Top': Special Episode | Ed Levine | J. Kenji López-Alt

What is it like to risk everything and start up an online culinary publication? In this very special episode, Ed Levine, founder of Serious Eats, is joined in conversation by J. Kenji López-Alt, chief culinary consultant of Serious Eats and "The Food Lab" columnist.

Books | Food

'Last Call' Goes Behind The Scenes At Bars, Giving A Glimpse Of Post-Shift Rituals

Last Call, a new book by author Brad Thomas Parsons examines the rituals behind closing time at dozens of bars around the country. Parsons asks bartenders what their final drink would be.


After WWII, Mutton Fell Out Of Favor In The U.S. Can It Make A Comeback?

Once the stuff of high-end cuisine, mutton consumption tanked thanks to competition from the cattle industry and GIs fed up with rations. Fans say it's time to re-embrace this underappreciated meat.

Entertainment | Arts | Books | Food

Rachael Ray At 50: 'Eat Your Spaghetti!'

The television chef celebrates a milestone with a new book, Rachael Ray 50, that's part cookbook and part memoir. She says she wanted to show that women older than 50 can still be relevant in America.


Cooking With OPB

Recipes, tips and how-to's from around the Northwest.