Good Eats! for when you have the time...
Karen Garcia Living Editor
Where does UP Coffee get its food? shop o By Alana Laanui THE BEACON Ever wonder where those cheesy eggs from The Commons come from? Or what about the greens from the new salads at the Pilot House? Well, it turns out that the majority of the food on campus comes from local producers within 100 miles of The Bluff. Bon Appétit supplies the UP community with local produce that not only tastes fresh, but also supports local farmers. The Bon Appétit Management Company stresses its commitment to sustainability and food that is “produced through practices that respect farmers, workers, and animals.” By participating in a “Farm to Fork” program, which connects local farmers to consumers like UP, Bon Appétit allows students to enjoy some of the freshest produce Oregon has to offer. Kirk Mustain, general manager of Bon Appétit on campus, is in charge of making sure that students get access to fresh food and maintains the relationships between local farmers. “I would say 80 to 85 percent (of the food at UP) comes from within 75-100
miles of campus,” Mustain said. “For example, every apple and pear you see in this place is from Hood River.” Bon Appétit uses around 20 local vendors that are mostly based in Northern Oregon and Washington. One of the providers, A&J Orchards, has been located in Hood River for over 100 years and now shares its produce with UP. UP’s menu works in tandem with the schedules of local farmers, adjusting for seasonal changes in order to consistently provide the freshest produce. Mustain notes that working with nature instead of against facilitates a diverse menu and delicious variety. “We work with them and they work with us,” Mustain said. “Now we get hot sheets from the growers which tell us what is coming, and we can plan our menus accordingly.” Mustain believes that when we support local farmers, we end up having a closer relationship with the food we are eating, keeping with Bon Appétit’s holistic commitment to a sustainable community. He said that Bon Appétit first joined forces with local farmers in search of “better” food — food that left one’s taste buds and conscience feeling good. “You know where (local
food) is grown, who the producers are, and how they take care of their animals,” Mustain said. Programs that support local producers, like Farm to Fork, also affect how local businesses are run. Through this program, farmers are paid within 15 days, whereas companies traditionally take twice as long to pay their producers. This means that farmers can then use this money to support their business and make necessary improvements. Mustain admits that a commitment to buying local can be difficult at times, because working with multiple suppliers in order to get all the ingredients UP needs requires extra work — but it’s worth it. Positive outcomes can be felt at every level: The food not only tastes better but also leaves our bodies, the farmers, and the animals in better conditions. So the next time you bite that burger or take a sip of that house-made soup, think of all the local farmers that contributed to your meal. Your food may taste just a little better when you know the difference buying local is making. Contact Staff Writer Alana Laanui at laanui18@up.edu.
Ice Creamiest Although Salt & Straw is the go-to
place for ice cream fans and tourists in PDX , there are lots of other ice cream shops located throughout the city. These places are usually less busy, and each have a unique vibe and assortment of flavors. Luke Loranger • THE BEACON
Fifty Licks
Ruby Jewel
This felt like a traditional 1950s ice cream parlor. The ice cream here is creamier than the others, and has a more subtle taste. The best flavors I tried were the Thai Rice Pudding and Toasted Milk, with the Rice Pudding being the sure winner. Not only was the ice cream quite good, but the building itself was the best of the all ice cream places I’ve seen in Portland. The pricing scheme was a bit odd, with the split scoop costing more than a single scoop. Still, well worth the trek to Southeast.
They delivered thicker ice cream that the other ice cream places visited. The best flavor in their current rotation is Butterscotch with Oatmeal Chocolate Chip Cookies, which has a strong oatmeal flavor. The other flavors I tried included Rip City Hippie, which was too fruity, and Peanut Butter Dream, which had a thick peanut butter base. Although not as popular as Salt & Straw, Ruby Jewel still tends to be very crowded, so it’s best to visit on weekdays.
2021 SE Clinton St. scoops are $3.50
3713 N Mississippi Ave. single scoops are $3.50.
Ebbs and Bean This is the dominant frozen yogurt spot in Portland, and is located in the Lloyd District. The best flavor I tried was Earl Grey Caramel, which had an underlying Earl Grey tea flavor with just a hint of caramel. However, what makes Ebb and Bean like most frozen yogurt places is the variety of toppings which include coconut flakes and bourbon sauce.
1425 NE Broadway St. single scoops are $3.75. The first topping costs $1, additional toppings cost $.50.
crawl
Whether we have been on one or not, we’ve all heard of “Pub Crawls.” For those under 21 or who prefer caffeine to alcohol , there are still ways to indulge. In this coffee shop crawl , I put the espressos and lattes of four North Portland coffee places to the test. Alina Rosenkranz • THE BEACON
No Wave Coffee 7510 N Portsmouth Ave.
This is one of the closest coffee places to campus and it is the cheapest of the four places I went to. I paid $2.50 for an espresso and $4 for a large latte. Both were fine but nothing special, which basically sums up my experience at No Wave Coffee. They exhibit some art, have a small place for kids to play and offer a selection of Odwalla smoothies, fruits, bagels and muffins. They opened about 3 months ago and have potential to improve.
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Cathedral 7530 N Willamette Blvd.
What makes Cathedral special is its very unique and colorful design, which includes many wood elements mixed with antique and modern furniture. I paid $3 for an espresso which came with a small glass of water, like it is supposed to, and $4.25 for a large latte. The latte I had at Cathedral was my personal favorite since it was creamy and sort of sweet (without sugar). They also offer food and pastries — I recommend trying the Banana Bread.
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Arbor Lodge Coffee 1507 N Rosa Parks Way
Arbor Lodge Coffee is seemingly always crowded, but if you can find a spot it’s worth it. I paid $2.75 for an espresso (I could choose from two options) and it came with a small glass of sparkling water. The large latte was $4.25 and came with heart shaped milk froth. Arbor Lodge Coffee also offers sweet and salty food options. They have the best almond croissants I’ve ever had. Wooden tables and a regularly changing art exhibition give this place a typical Portland touch and round up an overall good experience.
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St. John’s Coffee Roasters 7304 N Leavitt Ave.
As the name suggests, St. John’s Coffee Roasters roast their coffee beans themselves. But this is not the only thing that makes this place outstanding. The coffee place also includes a florist, which creates a unique atmosphere. For both the espresso ($2.25) and latte ($4.00) I could choose between a dark and a medium roast. I chose the medium roast for both and liked the espresso I got here the best. Very friendly baristas and some food options that include croissants and bagels added to the overall great experience and convinced me that this is a coffee place everyone ought to try out.
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