#349 Rodrigo Baena - Favela Brazilian Café

You can't deny positivity that comes from talking to Rodrigo Baena, co-owner and founder of Favela Brazilian Café in Southeast Portland. Rodrigo opened Favela with his wife, Dunya De Souza, in 2019 as a place not just for Brazilian immigrants to gather and celebrate the country's culture, but for everyone and anyone in the community to come together.

Since opening, Rodrigo and Dunya have opened a second location on Belmont, as well as a food truck.

Hear about Rodrigo's journey from Brazil, to England, Italy and India and eventually Portland, and what he utlimatly wants Favela to be in the community.  Plus, where does Rodrigo like to eat when not at Favela. 

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 

RATF Classic: #321 Bryan Deckert - Country Cat at PDX

With news of new restaurants coming to PDX in the next two years, we return to our conversation with Bryan Deckert from one of our favorite places to eat when flying from Portland. The interview comes from August of 2022.

Bryan Deckert has been running the busy Country Cat restaurant at PDX since it first opened its doors.  Along the way it's garnered BEST AIRPORT RESTAURANT honors twice, and is a model for the many new local brands making airport experiences better. 

Bryan talks to us about what goes into running such a busy, quirky operation with different hours and structures, especially through the pandemic.   We also touch on Bryan's earlier days at Pazzo, where he was in charge of making dignitaries, like Michael Jordan and Charles Barkley, happy.

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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 

#348 Adam Evans - Why the Customer is NOT Always Right

Adam Evans recently embarked on a writing career with his first book. "Why The Customer is NOT Always Right" takes a different perspective on dealing with bad customers from his experience of more than 20 years in the hospitality industry as an owner and operator in Florida. He uses his unparalleled access to his group of over 30K quality hospitality employees across Florida to provide staff for all occasions.  He's had lots of experience with all sorts of employees and customers. 

Check out Adam's book on Amazon here.

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 

#347 Gary the Foodie - Best Cheap Meals in Portland

Gary Okazaki, our most prolific and worldly guest, joins Chris to discuss his recent lists of best cheap dishes in Portland.  You'll definitely hear about some places that will be new to you!  As part of this discussion, we talk about the increasingly expensive cost of entry to eat out these days, and yes, you guessed it, TIPPING!  The topic has been in the national news lately, and while we don't solve anything, Chris was glad to know he's not alone in his personal frustration with encountering tip lines to get a donut.  He's not cheap (full disclosure: he's writing this)--he offers a solution.

Gary also reels off his top 5 pizza spots in PDX.  Not really any surprises there, but most importantly, we think, is that the landmarks still hold up after so many new places have opened over the past 7 or 8 years.

Gary is always a fun conversation and can be found at @GarytheFoodie on Instagram.

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 

#346 ​​Dina Ávila​​ - Photographer

Dina Avila, one of Portland's most prolific photographers in the food industry, joins Chris to talk about her craft and her life. 

We talk about her childhood food influences, how misery in Hawaii caused her to move to Portland and take a job at Whole Foods, and how she forayed into full time work as a photographer.  We'll hear what she's reading these days, how the pandemic caused her to rethink her priorities, and where she may be in a few years. 

dinaavila.com @dinaravila 

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 

RATF Classic #313: Bill Oakley - Steamed Ham Society

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 

#345 - Chris Angelus' Northern and Central Oregon Coastal Food Suggestions

Our 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 

#344 Ben Edmunds - Brewmaster @ Breakside Brewery

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, growing up in the mid-west, to what ultimately 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 

#343 Where are They Now? Nick Zukin - Barbacoa Research

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 

RATF Classic: #295 Anthony Cafiero - Meta Pizza

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.

#342 Cory Carman - Carman Ranch

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. 

#341 Tim Novotny - Oregon Dungeness Crab Commission

We celebrate the opening of Oregon Dungeness Crab season with a visit with the Oregon Dungeness Crab Commission's Executive Director, Tim Novotny.  We will talk about what makes dungeness crab so beloved, what some of the challenges are for commercial crab fishermen, good years, bad years, some of Tim's favorite crab dishes and more.

About Tim: Tim Novotny joined the Oregon Dungeness Crab Commission in 2017 as communications manager, with a master’s degree in public relations and more than two decades of experience in journalism and marketing. He has lived in Coos Bay since 1999 and became news director of KCBY-TV in2000, later writing for The World Newspaper in Coos Bay from 2012 through 2015, often reporting on the commercial fishing industry throughout his journalistic career.

Prior to his arrival in Oregon, Tim worked as news director of KKVI-TV in Twin Falls, Idaho, and later was an assistant news producer at WMTV in Madison, Wisconsin. Born and raised in Joliet, Illinois, he later headed west and got his degree from Boise State University.

In December, he became just the third executive director for the commission since 1990 - following Nick Furman (1990-2012), and the recently retired Hugh Link (2012-2022).

He is also a long-suffering Chicago sports fan, happy to reminisce anytime about the glory days of Ditka, Payton, and Jordan.

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 

#340 Where are They Now? Eric Finley - The Buttered Biscuit, formerly of Chop Portland

We catch up with Eric Finley again in the second of our Where Are They Now series. Eric owned Chop Butchery during his Portland years, which ended in 2018.  Eric was previously featured on our podcast in 2014, episode #18.  Eric talks about his reasons for leaving Portland and the journey that landed him and his family in Bentonville, Arkansas.  We also talk about what saved his life, his sobriety, along with what he misses in Portland, and what he doesn't.  We foray into a frank conversation about the food industry, and how it has changed for the worse and for the better.

We really enjoyed talking with Eric, and surely wish to have him on again to share his stories and viewpoints with us again.

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 

RATF Classic: #308 Jonathan Jones - Epilogue Kitchen and Cocktails / 2023 James Beard Foundation Best Chef Northwest Nominee

Upon his Beard nomination for Best Chef NW last year, we were honored to have Jonathan Jones on our podcast. Now that the second JBF nom has come his way, and after moving his Salem restaurant's location, we thought it would be worthwhile to revisit our interview with Chef Jones from March of 2022.

Original Post:

Jonathan Jones of Salem's Epilogue Kitchen and Cocktails makes his first podcast appearance with us just after his recent 2022 James Beard Foundation Best Chef Northwest nomination.    He asked us if we could focus on the positive, and for sure we did that, discussing what the nomination means to him, his paths from southeast Pennsylvania to Wisconsin and Vermont to Oregon to garner such an accolade, along with some of the people who helped inspire and instill in him what it took to be not only a great chef, but a responsible restaurant owner and active citizen.

Jonathan espouses appreciation for all the places he's lived, and especially for those things that make him satisfied with his and his wife's choice to move to Oregon.    We do spend some time on his  activism, partly manifested in encouraging reading with the library maintained at Epilogue, as well as the energy required to put forth to be an active person.  We talk about what he has learned in promoting the interests of the underserved, and what changes he expects in the marathon of spreading understanding of the meaning and need for the Black Lives Matter movement .   

We really enjoyed this talk and hope you supplement listening to this episode with a visit to Epilogue Kitchen and Cocktails in Salem to meet Chef Jonathan in person.

Zupan's Markets: www.Zupans.com
Oregon Dungeness Crab: www.OregonDungeness.org 
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com 

#339 Lisa Schroeder - Mother's Bistro and 2023 Restaurant Challenges

Chef Lisa Schroeder of Mother's Bistro has had a very challenging few years.  The most recent upset was when her bank wouldn't honor refunding the money on checks written to her bank account number under someone else's name, simply because she didn't report the problem soon enough.  This comes on the heels of a tumultuous few years after 23 years in business  In 2018, she went through the process of moving Mother's to its new location not long before the pandemic hit.  Her location, in the middle of downtown where meth use is prolific, isn't the only challenge. She's required in her lease to be open 7 days a week, since her restaurant serves the hotel in the same building.  Lisa talks to us about the outlook for her business in the face of rising costs and new Portland dining and working patterns as well as restaurants as a whole, wherever they may be.

Lisa is one of Portland's most outspoken restaurant owners, and she's always a great interview.

Right at the Fork is supported by:

Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com 

#338 Joel Gunderson - Heavenly Creatures and Coopers Hall

Joel Gunderson comes by RATF to talk about his second venture with Chef Aaron Barnett, Heavenly Creatures. Joel talks how the pandemic has reshaped hospitality, and also resets  Portland back to something that resembles the spirit of 2010, when he and Barnett opened Restaurant St. Jack. Joel reminisces about meeting Aaron while partying and how Aaron encouraged him to familiarize himself with wine so they could open a restaurant together in Portland. Joel has since uncorked wine programs at 11 restaurants in Portland, shaping a storied career that's got many tasty years ahead of him. 

Support Tommy Habetz and his family as he recovers here:
https://www.gofundme.com/f/helping-brookie-and-the-kids 

Right at the Fork is supported by:

Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com 

#337 Where Are They Now? Sarah Hart - Psychotherapist, formerly of Alma Chocolate

We start out 2023, Right at the Fork's 10th season streaming with in-depth interviews with the players in the Portland food scene, with a new series called "Where Are They Now?"  Sarah Hart, formerly of Alma Chocolate, joins us this time as a seasoned Psychotherapist.  She left the business when she sold Alma to Moonstruck Chocolate a few years back.  Sarah was immersed in our food scene with her alluring chocolate shops and retail business, as well as being a fixture at the Portland Farmers Market for years.  She found the business unsustainable after years of toiling away, and decided it was time for something else.  Sarah talks about her childhood in Missouri, years in Portland and what she thinks of the changed landscape now, both food-wise and socio-economically.  We also hear about some of Sarah's favorite haunts.

Sarah's practice can be found here:  https://sarahharttherapy.com/

Two prior interviews with Sarah on Right at the Fork can be found here:   http://rightatthefork.com/shows/tag/Sarah+Hart

Right at the Fork is supported by:

Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com 

#336 Gary Okazaki - Gary the Foodie's 2022 Recap

Our most frequent guest Gary the Foodie joins us to round out a year where he hasn't traveled to other cities as much as he has historically, so we'll hear about his favorite Portland spots and what he's looking forward to going forward.  We will discuss his objectivity toward his friends' restaurants, namely Gregory Gourdet's Kann and Ryan and Elena Roadhouse of Nodoguro.   We move on to Gary's disinterest in traveling and the seemingly scuttled plans to move out of the Portland area.

We'll also break some news to some listeners about Feast Portland.  Spoiler alert!! Baseball talk at the end.

Right at the Fork is supported by:

Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com 

#335 Erik Hernandez - Mise Footwear

We talk to Erik Hernandez, and his journey from Los Angeles and the Far East working on brands like K-Swiss and Adidas to Portland, where he connected with his wife, his former intern, at her Studio Noyes to develop a Portland-based footwear brand, Mise Footwear, geared toward chefs and those who work in kitchens.

We hear Erik talk about how he started out contacting Portland chefs to get their feedback and trust as they began building the brand.  After going into production during the pandemic, Erik and his team had to navigate supply chain issues to get the initial orders on the feet of his first customers.  Among other topics covered are some of the issues around celebrity sports stars endorsements and their input into their branded shoes.

MISE launched preorders in December 2021 and is now shipping in the US via their website misefootwear.com.  

Right at the Fork is supported by:

Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com 

#334 Geoff Latham - Nicky USA - Talks about Salt and Straw's sparking a change in Portland

Geoff Latham of Nicky USA, whose business keeps him in the heart of the Portland food world, talks about the insane tribulations of running a business in the Southeast Industrial District and how business neighbor Salt & Straw's Kim Malek's reasoned and public thoughts of moving the company's headquarters away from Portland finally sparked action from city leaders.  Geoff will take us through what it feels like to worry about employee and family safety while paying taxes in a city that has had no plan to protect its citizens and businesses from intense vandalism and other crimes.

We also hear from Geoff about some of his favorite spots, new and older.

www.nickyusa.com

Right at the Fork is supported by:

Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com