Right of the Fork RATF

We flash back to May of 2022 for the Classic episode with Bill Oakley.
 
Bill Oakley is a television writer and producer, maybe best known known for writing for the Simpson's (where he was also the co-show-runner), as well Portlandia and much, much more. For the past 13 years, he has also called Portland home.
In this episode, we talk about him growing up in Maryland, his time at Harvard, working in Hollywood and of course what brought him to Portland.
We also dive into his latest venture, the Steamed Ham Society & Food Discovery Club, which you can learn more about (and sign up for!) here:
https://www.patreon.com/steamedhamssociety
 
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
Oregon Dungeness Crab: www.OregonDungeness.org 
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com 

Out host Chris Angelus takes us on a culinary journey from Astoria to Yachats with his favorite spots to eat, along with a couple of other places to see and go. Chris has over 10 years of experiences to share with listeners.  If you're heading the the northernmost 180 miles of Oregon Coast, this episode is a must! 
Places we cover in this episode include:
 
Astoria (14:30) Cannon Beach (25:30) Manzanitta (30:20 Nehalem/Wheeler (35:45) Rockaway Beach (42:20) Garibaldi (43:20) Tillamook (47:30) Newport (53:10) Yachats (59:40)
 
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
Oregon Dungeness Crab: www.OregonDungeness.org 
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com 

 
We speak with Ben Edmunds - Brewmaster at Breakside Brewery in Portland - where he oversees the company's production brewery and two pub breweries.
We talk about his background, growin up in the mid-west, to what ultimatley inspired him to change careers as a high school teacher and go into brewing.   Under Ben's guidance, Breakside has won many medals at national and international competitions - including 8 World Beer Cup Awards.
Hear the behind the scenes decision making moments that have made Breakside what it is today - including the introduction of a new year-round witbier. Plus - where does Ben eat and drink when he's not at Breakside.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
Oregon Dungeness Crab: www.OregonDungeness.org 
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com 

Our second guest ever, and return guest, joins us again for our Where Are They Now? series.  The former owner of Mi Mero Mole, Zapapizza, Kenny and Zuke's, as well as the curator of one of the original Portland food blogs, joins us to talk about his in depth research into regional Barbacoa in Mexico and the families who have the passion for it, on his way to publishing a book down the road.
Nick also expresses what his motivations would be to give another restaurant a go.  We will hear about some of his favorite Portland area Mexican spots, too. 
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
Oregon Dungeness Crab: www.OregonDungeness.org 
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com 

We're back with a classic episode of Right at the Fork, from November 2021, featuring Anthony Cafiero of Meta Pizza, when we were still trying to figure out the best way to do a podcast from our homes.  
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
Oregon Dungeness Crab: www.OregonDungeness.org 
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com 
It's always a great conversation with Anthony Cafiero, who has a diverse background cooking in Portland. From his early days before Nostrana, to his Tabla Bistro tenure, to Racion, to vegan ice cream and a number of pizza gigs, Chef Anthony recently opened his own place, Meta Pizza in Portland's Brooklyn neighborhood. We talk about that cooking history, what he's learned, and how Meta Pizza came about after his job shifted in Micah Camden's organization during the pandemic.
Find Anthony at @metapizzapdx and make sure to visit metapizzapdx.com to order.
 

Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
Oregon Dungeness Crab: www.OregonDungeness.org 
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com 
It’s been 20 years since Carman returned to her 90-year-old family ranch, transforming the land and business with regenerative practices. Inspiring her collective of nine independent farms and ranches across the Pacific Northwest, Carman Ranch have now been practicing them for decades. As a result of their efforts, the company is now the first to carry the Regenified™ seal on its grass-fed, grass-finished beef as a result of their ecological practices.
 
We discuss some of the challenges and joys of her career, as well as life in Wallowa County.