Podcasts about Zupan

This week, we look back to our conversation with Dominic Finzo of The Screen Door. ORIGINAL POST: Dominic Finzo from The Screen Door restaurant in Portland joins us to talk about the iconic restaurant's 20th anniversary, which they will commemorate in 2026. Born and raised in Memphis, Tennessee, Dominic's earliest memories are steeped in the comforting rhythm of Southern life—where supper was always on the table, and love was served warm by the hands of his grandparents who raised him. It was in their kitchen that Dominic first felt the magic of food—the way a meal could bring people together and make them feel cared for. That connection lit a fire in him, and from a young age, he knew that cooking was more than just a skill—it was a calling. Dominic sought out mentors and chefs who would help shape his path. His journey took him from Tennessee to Montreal, across Germany, Denmark, and France, then to Maui, and finally to Portland, Oregon. Along the way, he honed his craft in some of the most respected kitchens, mastering techniques and immersing himself in diverse culinary traditions. Yet, no matter how far he traveled or how many flavors he explored, Dominic's heart remained tethered to the soulful food of his Southern roots. When he joined the Screen Door team, it felt like a homecoming—a full-circle moment where he could merge the rich traditions of his upbringing with the bounty of the Pacific Northwest. www.screendoorrestaurant.com @screendoorrestaurant Right at the Fork is made possible by: Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Ob veliki reki na Kitajskem je živel reven ribič z ženo. Nekega dne je v mrežo ujel ribo, ki ni bila navadna in je znala govoriti. Kar se je zgodilo potem, je ribiču prineslo srečo, pa tudi velike preizkušnje. Pravljica pripoveduje o družini, o obljubah in o tem, kaj se zgodi, ko se človek pusti zaslepiti bleščavi.Vir: Kitajske in korejske pravljice, prevedel Jože Zupančič, založba »Lipa« Koper, 1955, bere Nataša Holy

Althea Gray Potter shares her journey of opening Bar Nouveau, a restaurant in St. John's, Portland. She discusses her initial reluctance to open a restaurant, how it all came about, how she financed it along with the support she received from loved ones and the community, and the significance of having a great General Manager, Heather Wallberg and how they met and agreed about the match.  Althea emphasizes the significance of community and connection in the culinary world, and we touch on "authenticity" when it comes to menus, and what that means in 2026.   Fun to hear some of Althea's faves in Portland and even more so, her beloved St. Johns neighborhood.  .   @barnouveaupdx   Right at the Fork is made possible by: Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

We are pleased to have been able to spend time with Judiaann Woo on our  podcast.  Judiaann has her pulse on the food world, which comes from a multi-faceted background and perspective, She shares her journey from a childhood passion for food to her move to New York, where she went from the French Culinary Institute to various high level pastry chef positions, eventually realizing that the kitchen wasn't going to be the place where she would thrive.  She made some adjustments, while also accommodating her relationship in New York, to become a prominent figure in the culinary world before returning to Portland..    Chris and Judiaann discuss her experiences in high-end kitchens, the transition to food consulting and the impact of social media and influencer marketing on the food and travel industry. Ms Woo talks about the importance of authenticity in storytelling and the role of family values --the child of Korean immigrants -- in shaping her career. The discussion also touches on the challenges faced by the restaurant industry during and after the pandemic and the exciting renaissance of Portland's food scene, which has always had Oregon's intense agricultural richness as a foundation for the talent and food enjoyed by many.   Judiaann is a thoughtful, intelligent professional who has had an impact on many businesses and organizations.  A must-listen!   Right at the Fork is made possible by: Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

To se ni zgodilo zdaj, marveč v pradavnih časih.Nekemu korejskemu kmetu se je rodil ob srečni uri sinček. Rasel je ne po dnevih ampak po urah in že s sedmim letom je slovel po vsej deželi s svojo nadarjenostjo. Tudi japonski cesar je zvedel, da zna deček na Koreji brati, pisati, zlagati pesmice in razvozlavati najbolj zamotane uganke. Kako se je zgodba razvila. Izveš v korejski pravljici Vir: Kitajske in korejske pravljice, prevedel Jože Zupančič, založba »Lipa« Koper, 1955, bere Nataša Holy

Here we are again with the awesome and fun Bill Oakley.  Chris and Bill discuss the evolution of The Simpsons and the rise of adult animation, reflecting on how perceptions of cartoons have changed over the years. They delve into Bill's culinary events, emphasizing the importance of audience engagement and the unique opportunity to explore regional dishes without traveling. The discussion shifts to the future of airline food events, highlighting Bill's upcoming event at Loyal Legion at PDX, an innovative approach to recreating iconic airline meals. Sponsorships and collaborations are also explored, particularly with Alaska Airlines, as they discuss the potential for expanding these culinary experiences to other cities. The conversation wraps up with a look at the Portland Steamies and the local food scene, as well as the impact of social media on culinary experiences, emphasizing the shift towards real-life engagement over online interactions.   Right at the Fork is made possible by: Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Gost epizode je dr. Blaž Zupan, profesor računalništva na Fakulteti za računalništvo in informatiko Univerze v Ljubljani ter mednarodno uveljavljen raziskovalec umetne inteligence in strojnega učenja. ============================= V epizodi se dotakneva naslednjih tematik: Vpliv informacijskega presežka Bralne navade in kulturna razmišljanja Osebna pot v tehnologijo in izobraževanje Vloga zgodnjih vplivov pri izbiri poklicne poti Razvoj računalništva in izobraževanja Pomen mentorstva in usmerjanja Izzivi sodobnih izobraževalnih sistemov Prihodnost umetne inteligence in njen vpliv na družbo Potreba po podatkovni pismenosti v izobraževanju Vloga korporacij pri oblikovanju znanja Nevarnosti podatkovnih monopolov Pomen odprtih podatkov in dostopnosti Prihodnost umetne inteligence v Sloveniji Vloga vlade pri tehnološkem napredku Upanje za spremembe v izobraževalnem okolju

In this conversation, Jason French shares his journey of navigating the culinary landscape post-pandemic, reflecting on his experiences in Lake Oswego and the evolution of his career. He discusses the challenges of sustaining a business in the food industry, particularly the shift towards digital platforms and the need for chefs to adapt to changing consumer expectations. Jason emphasizes the importance of purpose in his life and work, revealing how he has been weaving together various income streams while pursuing his passion for cooking and writing. We touch on the changing dynamics of the Portland food scene, the impact of social media on dining choices, and the complexities of running a restaurant in today's economy. In this episode, Jason French shares his journey through the challenges of the pandemic and how it reshaped his culinary philosophy. He reflects on the closure of his restaurant, Ned Ludd, emphasizing the importance of staying true to one's vision in the face of adversity. Jason discusses his transition to Open Kitchen, a venture focused on teaching home cooking and healthy eating, inspired by his wife's dietary needs and his own experiences as a chef and coach. He advocates for a return to simple, nourishing cooking that prioritizes quality ingredients and the joy of sharing meals with loved ones. Throughout the conversation, Jason critiques the modern food landscape, highlighting the overwhelming noise around diets and cooking trends. He encourages listeners to embrace intuitive cooking, emphasizing that food should be about nourishment and enjoyment rather than strict rules. The episode culminates in Jason's insights on how to create a welcoming kitchen environment and the importance of understanding ingredients, ultimately aiming to demystify home cooking and make it accessible to everyone.   Right at the Fork is made possible by: Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Decembra lani je varuhinja pravic gledalcev in poslušalcev RTV Slovenija prejela rekordnih 299 odzivov. Glavni razlog za visoko število odzivov zadnjega meseca v letu je 67 verižnih odzivov uporabnikov spletnega portala rtvslo.si, ki so predlagali ukinitev komentiranja. Na radijske programe se je nanašalo samo pet odzivov. Kakšna priporočila je varuhinje dala za letošnje leto? Kateri so najpogostejši odzivi na tehnične zadeve, kakšne odzive v zadnjem času beleži varuhinja v povezavi z informativnim, razvedrilnim in športnim programom? V sredinem svetovalnem servisu bo na vaša vprašanja odgovarjala Marica Uršič Zupan, varuhinja pravic gledalcev in poslušalcev RTV Slovenija.

Im November 2025 besuchte Hartmut von der Schwulen Welle das Theater des Westens, in dem zu der Zeit u.a. die Musicals „Romeo und Julia – Liebe ist alles“ und „Die Amme“ von Peter Plate und Ulf Leo Sommer gespielt wurden. Dabei führte er Gespräche mit STEFFI IRMEN („Romeo und Julia“ und „Die Amme“), NATHAN JOHNS („Romeo und Julia“), CELINA DOS SANTOS und JOEL ZUPAN („Romeo und Julia“) führte. Ein wenig blickten sie auch auf das neue Musical voraus: „Wir sind am leben“, in dem einige von ihnen auch mit von der Partie sind.Die Interviews könnt Ihr nun als Podcasts nachhören.

Edouardo Jordan's ascent to the top of the Seattle culinary world was a long journey that started in his childhood St. Petersburg kitchen helping his mother, when given the choice of that or cleaning his room.  Edouardo takes us through his high school, college and post college pursuits, one of which was working with the Tampa Bay Devil Rays to becoming a food blogger,  He then decided he could do better than many of the restaurants he reviewed, and he pursued his interest in cooking at the Le Cordon Bleu (Orlando Culinary Academy) and got his first kitchen job in Tampa, Florida.  He worked his way from server to the line, working for Thomas Keller at The French Laundry and Per Se, then to Sitka & Sprice in Seattle. With all of that under his belt, he had the chops to open his own restaurant, Salare, in Seattle at the age of 35.  That platform, showcasing his talent to the world, led to Food and Wine choosing him as Best New Chef in 2016.  Shortly thereafter, Jordan opened JuneBaby, his widely acclaimed ode to Southern cooking.  He generated so much attention that the following year he sounded a louder gong by bringing home TWO James Beard Foundation Awards to Seattle.  One for Best Chef Northwest, and the other for Best New Restaurant nationwide.  He was the first African-American ever to win that award.  Edouardo was the baby of the Seattle culinary scene and beyond.   In 2019, Time Magazine named him one of the USA's 100 Most Influential People.    Then, as Edouardo tells it, all of that was erased in one day.  In June of 2021, The Seattle Times published a story featuring multiple accusations of sexual abuse in the workplace by Jordan. As Jordan points out in his recent YouTube Series chronicling his side this story, The newspaper gave him very little time to respond before it was published, and what happened from then on was something unimaginable -- a long, incredibly hard and frustrating time for Chef Jordan.  He found roadblocks everywhere, especially in the media, where he couldn't tell his side of the story.  Over four years later, Jordan is clawing his way back into the kitchen with the business he started years ago, thefoodwithroots.com.   Edouardo joins us on the podcast to talk about his career's rise, its crash, and how he's been emotionally and socially picking up the pieces in recent years, to what he's doing now in work and life, and how he's found balance and answers since the upheaval.   Right at the Fork is made possible by: Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Z letošnjim letom so nekoliko spremenjeni pogoji za pridobitev varstvenega dodatka za starejše. Sprememba omogoča pridobitev tega dodatka širšemu krogu prejemnikov, predvsem pa je pomembno, da za pridobitev ne bo več potrebno mučno pridobivanje (notarsko overjenih) potrdil o tem, v kolikšni meri se k preživljanju staršev zavezujejo njihovi otroci. Kako pridobivanje dodatka poteka po novem, kako je z vračljivostjo prejete pomoči po smrti prejemnika in kaj v praksi pomeni podaljševanje te pravice po uradni dolžnosti, kar je tudi novost, ki velja z letošnjim letom. Gostja: Špela Zupan, strokovna delavka pri Skupnosti centrov za socialno delo

In this episode of The Digital Executive, host Brian Thomas welcomes Dr. Neja Zupan, global energy master, international speaker, and founder of the Energy Masters Academy. Dr. Zupan shares her powerful personal journey of surviving aggressive, hormone-dependent cancer after being given only a 5% chance to live—choosing an unconventional path focused on nervous system recalibration, emotional release, and energetic alignment. The conversation explores how energy mastery impacts leadership, why burnout stems from internal misalignment, and how conscious entrepreneurs can stop forcing success and begin attracting it. Dr. Zupan explains how energy—not strategy alone—is the true foundation of sustainable health, business growth, and aligned leadership in a world of increasing pressure and change.If you liked what you heard today, please leave us a review - Apple or Spotify. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Schwestern, Unternehmerinnen und Gründerinnen von w3 create. Verena Eugster und Patricia Zupan-Eugster mischen ganz vorne mit, wenn es um Events und Festivals im DACH Raum geht. Sie sind die Köpfe hinter dem Female Future Festival, Frauenlauf, Versus Festival, Business Run, Tomorrow Mind Festival. Doch wie kommen ihnen diese Ideen? Sind sie sich immer einig? Wie treffen sie Entscheidungen, gehen mit Konflikten um und warum sind Kompromisse als Leaderinnen – und als Geschwister – unverzichtbar? Außerdem sprechen wir über Antrieb und Ambitionen: Geht es um höher, schneller, weiter ? Wie trennen sie (oder auch nicht) Business und Familie? Hinweis: Die Podcastfolge ist in Kooperation mit dem ORF Vorarlberg entstanden und wurde dort erstmalig im Jahr 2024 veröffentlicht (Eine Produktion des ORF Landesstudio).

Dominic Finzo from The Screen Door restaurant in Portland joins us to talk about the iconic restaurant's 20th anniversary, which they will commemorate in 2026.   Born and raised in Memphis, Tennessee, Dominic's earliest memories are steeped in the comforting rhythm of Southern life—where supper was always on the table, and love was served warm by the hands of his grandparents who raised him. It was in their kitchen that Dominic first felt the magic of food—the way a meal could bring people together and make them feel cared for. That connection lit a fire in him, and from a young age, he knew that cooking was more than just a skill—it was a calling.   Dominic sought out mentors and chefs who would help shape his path. His journey took him from Tennessee to Montreal, across Germany, Denmark, and France, then to Maui, and finally to Portland, Oregon. Along the way, he honed his craft in some of the most respected kitchens, mastering techniques and immersing himself in diverse culinary traditions. Yet, no matter how far he traveled or how many flavors he explored, Dominic's heart remained tethered to the soulful food of his Southern roots. When he joined the Screen Door team, it felt like a homecoming—a full-circle moment where he could merge the rich traditions of his upbringing with the bounty of the Pacific Northwest. www.screendoorrestaurant.com @screendoorrestaurant   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

What if healing isn't just about treating the body—but about restoring safety, coherence, and energy at every level?In this powerful conversation, I'm joined by Dr. Neja Zupan, a visionary holistic mentor, energy mastery expert, and international speaker who defied a 5% survival prognosis and rose from generational scarcity into full-spectrum vitality and soul-aligned leadership.We explore unconventional cancer healing, the role of the nervous system in recovery, and how unresolved emotional patterns, belief systems, and boundaries can keep the body stuck in survival. Dr. Neja shares how healing requires more than mindset—it demands energetic coherence, forgiveness, emotional release, and safety within the nervous system.In this episode, we dive into:Why the nervous system is the gateway to physical healingHow emotional patterns and belief systems shape the body's ability to recoverThe role of forgiveness and boundaries in restoring vitalityWhat “frequency-first living” really meansHow multidimensional intelligence supports clarity, resilience, and magnetic leadershipWhy healing is not linear—and how to trust your body's wisdomThis conversation is for high-achieving women who've “done all the right things” yet still feel disconnected from their bodies, their energy, or their sense of inner safety. If you've ever wondered why healing feels incomplete—or why your body won't let you push through anymore—this episode will meet you exactly where you are.Connect with Dr. Neja Zupan:highfrequencyenergyformula.comConnect with Kelly:drkellykessler.comSelf-Respect Reset is a guided, body-based experience for women who struggle to set boundaries—not because they don't know what they need, but because it hasn't felt safe to honor it.Inside, you'll learn how to rebuild inner safety, strengthen self-trust, and create boundaries that actually protect your peace—without guilt, over-explaining, or self-abandonment.

We're back with Part 2 of our conversation with Gary Okazaki - aka @GarytheFoodie.  Gary gives us his top 10  (out of the 25) - highlighting the most important/defining restaurants of the first quarter century in Portland.  Chris throws in the restaurants he thinks should have been on the list.  Check out episode #436 to hear 25-11.   They touch on the rise of pop-up restaurants and reflect on the future of Portland's food scene, concluding with thoughts on the lasting impact of these establishments. In this engaging conversation, we explore the evolution of Portland's food scene, highlighting influential restaurants, chefs, and the unique culinary ethos that defines the city. Part of the discussion is the impact of food carts, brunch culture, and the criteria for ranking the century's 25 most influential restaurants.   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Alfred University President Mark Zupan conducted an experiment in one of his recent courses. It entailed removing smartphones and other devices from the classroom and requiring students to participate and interact with each other regarding the course content. In an op-ep for the Democrat and Chronicle, Zupan wrote that students were uneasy at first, but came to embrace the lack of technology. He joins us to talk about the implications. Our guest:Mark Zupan, Ph.D., president of Alfred University---Connections is supported by listeners like you. Head to our donation page to become a WXXI member today, support the show, and help us close the gap created by the rescission of federal funding.---Connections airs every weekday from noon-2 p.m. Join the conversation with questions or comments by phone at 1-844-295-TALK (8255) or 585-263-9994, email, Facebook or Twitter. Connections is also livestreamed on the WXXI News YouTube channel each day. You can watch live or access previous episodes here.---Do you have a story that needs to be shared? Pitch your story to Connections.

In Part 1 of a two-part conversation with Gary Okazaki - aka @GarytheFoodie, Chris and Gary start with 15+2 of Gary's list of the 25 most important/defining restaurants of the first quarter century in Portland.  (The top 10 are next week).   They touch on the rise of pop-up restaurants and reflect on the future of Portland's food scene, concluding with thoughts on the lasting impact of these establishments. In this engaging conversation, we explore the evolution of Portland's food scene, highlighting influential restaurants, chefs, and the unique culinary ethos that defines the city. Part of the discussion is the impact of food carts, brunch culture, and the criteria for ranking the century's 25 most influential restaurants.   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

V zadnji epizodi Radia Ga Ga − Nova generacija v tem letu se bo od nas poslovila božičkova koalicija s predsednikom vlade Robertom Golobom, Urško Klakočar Zupančič, Karlom Erjavcem in drugimi prijatelji vlade na čelu, seveda ne bosta manjkala niti Donald Trump in Ursula von der Layen. Uroš Slak bo gostil župana Jankovića, Magnifica in Martelanca, ki imajo vsak svoj pogled na prepoved trubačev v Ljubljani, Vladimir Prebilič sestavlja program za prihajajoče volitve pod budnim očesom Mira Cerarja, Marcel skupaj z Vesno Milek analizira prihajajoča nova filma o Melaniji in Janezu Janši, Strojani po Ljubljanski borzi prevzemajo še novomeško ortopedijo, vse skupaj pa prekinja gospa Magda, ki je polna ekskluzivnih novic o Luki Dončiću. Vse to, razen tistega, česar ne bo v petek dopoldan na Prvem.

In this conversation, Keoni Wachsmuth, 4th generation owner of Portland's iconic oyster bar, discusses the current success of his oyster bar, the challenges faced by the restaurant industry, and the impact of technology on dining experiences. He reflects on the importance of preserving culinary history and the economic pressures affecting both restaurant owners and employees. The discussion also touches on the historical context of the oyster bar and the changing landscape of Portland's dining scene. In this engaging conversation, Keoni Wachsmuth discusses the intricacies of running Dan and Louis Oyster Bar, touching on the challenges of restaurant management, the importance of community support, and the legacy of his family in the oyster business. The dialogue explores future opportunities, the dynamics of nightlife in Portland, and the significance of creative outlets in personal fulfillment. Keoni emphasizes the need for resilience and adaptability in the face of industry challenges, while also sharing insights on local recommendations for a vibrant night out in Portland.   Keoni's overview of the chronology of events at the Oyster Bar can be found at 1:35:00.   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Chef Brady Stephens, now Executive Chef at Fancy Baby in Portland, was born and raised in Sioux City, IA. He has spent years refining his craft in various kitchens, including stints at Michelin bib gourmands in Spain, and most recently at Jacqueline, St. Jack, OK Emens and Scotch Lodge in Portland. Chef Brady is drawn to a community-forward style of cooking, highlighting the vibrant flavors of locally farmed, preserved, and fermented foods through a creative elaboration of French, Italian, and Spanish Mediterranean cuisines   We talk about his journey and his responsibilities now at Fancy Baby.   https://fancybabypdx.com @fancybabypdx   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Links:info@nejazupan.comwww.nejazupan.comInstagram: @dr.nejazupan.instituteLinkedIn: /drnejazupanHighFrequencyEnergyFormula.comDr. Neja Zupan is a visionary holistic mentor, energy mastery expert, and international speaker guiding high achievers to full-spectrum vitality and soul-aligned success.After being given a 5% chance to survive aggressive cancer, and rising from generational scarcity to become a globally recognized entrepreneur, Dr. Neja embodies the power of High Energyfrequency-firstliving.Her method—rooted in nervous system, facia, lymph recalibration, multidimensional intelligence, and energy mastery—activates clarity, coherence, and magnetic leadership.

We are thrilled to welcome Keoni and Michelle Wachsmuth, the owners of Portland's legendary Dan and Louis Oyster Bar, for a candid two-part conversation starting this week. The Wachsmuth family has run the seafood landmark since 1907, and in this first segment, Keoni and Michelle open up about the immense challenges of keeping one of the city's oldest restaurants afloat in 2025. They discuss everything from the ongoing difficulties facing the downtown area—which they've referred to as the "downtown depression"—to the financial strains of operating a historic, full-service establishment. This is an essential listen for anyone who cherishes Portland history and wants to understand the grit it takes to survive in the current culinary landscape. In Part One, you'll hear the couple's personal perspective on navigating the current economic environment, which, as Michelle has previously stated, has led to a critical lack of funds for the historic restaurant. We dive deep into their strategies for adapting their business in the face of dwindling foot traffic and discuss their extraordinary efforts to give back to the community. Keoni and Michelle's story is one of deep family heritage and an unwavering commitment to a restaurant that is more than a century old, providing a poignant look at the struggles and sacrifices required to maintain a Portland institution. Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Jake Martin began his culinary journey at 15, washing dishes in Northern California before moving sight unseen to Seattle in 1999. There, he taught himself the craft, working his way up through kitchens like Union and Maria Hines' Tilth. He moved to Portland in 2007, eventually running acclaimed restaurants Carlyle and Fenouil. This success was followed by a period of intense personal and professional difficulty, including high-profile restaurant closures, a severe depression, and a series of unfulfilling jobs that left him feeling burnt out and disconnected from the food he wanted to cook. ​After hitting a low point, his partner, Silqet, urged him to stop working for others and create his own vision. With her support and help from the Small Business Development Center, he wrote a business plan and secured a loan to open their new restaurant, Daphne, in Astoria. Today, his focus is hyper-local, sourcing nearly all ingredients from within a 75-mile radius. He champions a philosophy of simplicity, letting high-quality ingredients speak for themselves, and aims to educate the community on the exceptional produce, meats, and seafood their own region provides. www.daphneastoria.com @restaurant.daphne   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

In a fun interview, we welcome Amanda Cannon Windquist and justband Judson to the podcast, just after they opened their newest venture in Portland, Sunday Sauce.  We talk about their journey and inspiration for Sunday Sauce, as well as their other restaurant, Normandie..   Amanda and her husband, Judson, met while working in bars in the New York metro area before moving to Portland in the early 2000s, where they now live with their two children. Amanda previously served as the wine director at Q (formerly Veritable Quandary). Her primary venture is Normandie, which she co-founded and opened in 2018. She co-owns the restaurant with Judson and Executive Chef Heather Kintler. Normandie has earned a spot on Portland Monthly's Top 50 Restaurants list and is celebrated for its wine list, which is exclusively focused on women-made wines. The Winquists have since opened a second restaurant together, Sunday Sauce. This new venture was originally conceived as a pop-up event held at Normandie in November 2024 before becoming a permanent establishment. Sunday Sauce marks the second restaurant collaboration between Amanda and Judson.     Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Vabljeni k poslušanju nogometne epizode, v kateri gostimo Tineta Zupana. Osem let je športni direktor Brinja, ki trka na vrata Prve lige, v pokalu pa je presenetljivo izločilo Maribor. Kako ocenjuje organsko rast kluba? Kako realno je igranje med elito? Že vrsto let pa komentira angleški nogomet, ki je po prestopu Benjamina Šeška v Man Utd zdaj še bolj pod lupo pozornosti slovenske javnosti.

This episode is from April of 2025: Joel Gunderson  of Heavenly Creatures, Coopers Hall, Grassa, St. Jack and a host of places, joins us again to talk about how deeply Trump's tariffs would affect the wine and restaurant industries.  Coincidentally, the tariffs were suspended just minutes before we started recording this episode.  But we talk about the stress uncertainty puts on the industry and how things have just begun to bounce back in Portland.  We also touch on what it takes to become one of the most celebrated people in the industry nationwide, and some of the ways his staff approaches hospitality.    Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Alfred University President Mark Zupan says it's a mistake to attack higher education. He writes, “A century ago, it would have been folly to invest in an outdated agricultural economy at the expense of the then-roaring manufacturing sector. It's just as foolhardy today to attempt to resuscitate a manufacturing sector that's been in decline for half a century when knowledge-based services power today's global economy and the labor market is undergoing dramatic changes brought on by advanced technology, artificial intelligence and automation.” We discuss how Zupan sees the future of work and universities' role in that equation. Our guest:Mark Zupan, president of Alfred University---Connections is supported by listeners like you. Head to our donation page to become a WXXI member today, support the show, and help us close the gap created by the rescission of federal funding.---Connections airs every weekday from noon-2 p.m. Join the conversation with questions or comments by phone at 1-844-295-TALK (8255) or 585-263-9994, email, Facebook or Twitter. Connections is also livestreamed on the WXXI News YouTube channel each day. You can watch live or access previous episodes here.---Do you have a story that needs to be shared? Pitch your story to Connections.

In this conversation, Faith Dionne shares her culinary journey from her early influences in Alaska to her experiences in New York and the mountain states, leading to her eventual move to Portland. She discusses her time at Higgins, the challenges of the restaurant industry, and her transition into consumer packaged goods with the creation of Dappled Tonic. Faith reflects on the importance of community, the state of the Portland food scene, and the need to honor culinary legends while also embracing new talent.   https://www.dappledtonic.com/     Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

V tokratnem terminu oddaje Radio Ga Ga – Nova generacija boste lahko prisluhnili posnetku živega nastopa ekipe na letošnjem Avdiofestivalu, ki je potekal v ljubljanski Cukrarni. Pozdravila nas bosta dva utečena voditeljska para, Robert Golob in Urška Klakočar Zupančič na eni ter Janez Janša in Vida Čadonič Špelič na drugi strani radijsko-političnega spektra. Uroš Slak bo z ministrom Hanom, Janom Plestenjakom in Angelco Likovič spregovoril o vladni strategiji poganjanja gospodarstva z jesenskimi porokami, Luka Mesec pa bo predstavil nov glasbeni album Božičnice z modernimi priredbami prazničnih napevov. Kdo bo novi urednik Tarče, kako bo potekal Jankovićev Ljubljanski avtomaraton, kaj so se dogovorili na srečanju Opa Nato!, vse o novem projektu Martina Strela Iz vode v vino in mogoče še kaj v petek dopoldan na Prvem.

Zakaj nam zdravniki za boljše zdravje priporočajo gibanje, spanje in ustrezno prehrano? To ni zgolj floskula, ampak se del odgovora skriva tudi v mitohondrijih, ki so kot nekakšne elektrarne v naših celicah, ki iz hrane proizvajajo energijo za naše telo. A mitohondriji niso ključni le za naše osnovno preživetje, temveč so povezani z različnimi boleznimi in celo s staranjem. Imajo svoj dedni zapis, ki se skoraj izključno prenaša po materi, s čimer so zanimivi tudi za arheologe in forenzike. V njih pa se skriva tudi vzrok, da se je na Zemlji lahko razvilo kompleksno življenje. Gostji: dr. Daša Zupančič, Inštitut za biologijo celice, Medicinska fakulteta v Ljubljani dr. Karin Writzl, Klinični inštitut za genomsko medicino, UKC Ljubljana Brala je Mateja Perpar.  V Xpertizi (od 29:12 naprej) tokrat gostuje doktorski študent podjetništva na Ekonomski fakulteti v Ljubljani Luka Radičević, ki raziskuje področje vlaganja s pozitivnim družbenim učinkom.   !!Ob tem imamo pri Frekvenci X še vabilo za vse ljubitelje pub kvizov: V ponedeljek, 10. novembra 2025, na prvi slovenski dan znanosti, Frekvenca X in Znanost na cesti pripravljamo prav poseben pub kviz. V kavarni Slovenskega etnografskega muzeja bomo ob 19h zagrizli v vprašanja, povezana z znanostjo v Sloveniji. Kdo so bili največji slovenski veleumi, kje segajo Slovenci v sam svetovni vrh znanosti, kaj vse zmoremo in znamo? Na interaktiven način, na povsem poljudni ravni, z zabavnimi eksperimenti, skrivnostnimi gosti in unikatnimi nagradami bo večer kot nalašč za vse radovedne, ki radi trenirate svoje nevrone. Če vas zanima: Zasnujte 4-člansko ekipo, nadenite ji kreativno ime, ki vsaj malo diši po znanosti (v Sloveniji), in se čim prej prijavite! Prijave zbiramo TU do zapolnitve prostih mest. Poglavja: 00:28:59 Xpertiza: Luka Radičević

In this conversation, Chris and Jeff Shinrock discuss the inception and mission of Bridge 13, a new initiative aimed at redirecting food waste to local community organizations. Jeff shares insights into the challenges of food scarcity, the importance of building trust within the food industry, and the operational strategies employed by Bridge 13 to facilitate food redistribution.   The discussion also touches on the metrics for success, community engagement, and future aspirations for expanding the initiative beyond Portland.   https://bridge13.webflow.io/   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

The Portland food community mourns the news of the sudden passing of one of its long-time brightest stars, Justin Woodward.  He passed away. losing a long battle with alcoholism, on Oct 2nd, in California.  He was best known for his work in the kitchens of Castagna and OK Omens in Portland.   This episode is a replay from our time with Justin and dear friend Gary Okazaki in 2016 when he was only one of two James Beard nominees from the Pacific Northwest. Find a story of his life by Brooke-Jackson Glidden of Portland Monthly, here: https://www.pdxmonthly.com/eat-and-drink/2025/10/justin-woodward-chef-obituary-castagna   And Justin's obituary here: https://www.dignitymemorial.com/obituaries/oceanside-ca/justin-woodward-12545297   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Izrael je z Googlom podpisal 45 milijonov dolarjev težko pogodbo za propagandno kampanjo, TikTok mladoletnikom ponuja drugačne vsebine glede na spol, Instagram kot zajtrk razume le estetsko dovršene obroke s precenjenimi sestavinami. Kakšna so družbena omrežja v času vojn, populizmov in marketinga? Lahko govorimo o nevarnih, nepoštenih in stereotipnih računalniških algoritmih? Dr. Blaž Zupan, redni profesor na Fakulteti za računalništvo in informatiko, pravi, da besedo algoritem uporabljamo napačno in da bi odgovornost morala prevzeti vodstva tehnoloških korporacij, ki jim je mar le za kapital. Zapiski: Odbit Discord Oglasite se lahko na odbita@rtvslo.si How TikTok harms boys and girls differently – video Google under fire for $45m deal with Netanyahu’s office to spread Gaza genocide propaganda What happened when I let algorithms run my life for a week The Neuroscience of Social Media: How Algorithms Hijack Your Brain 13. oktobra 2025 ljubitelji avdia vabljeni na Avdiofestival v ljubljansko Cukrarno. Podkasti v živo, debate, predavanja, delavnice in koncert. Več kot 100 novinarjev, podkasterjev, urednikov, producentov, glasbenikov, režiserjev, voditeljev, tonskih mojstrov in drugih ustvarjalcev se bo zvrstilo na štirih prizoriščih. Program v celoti in brezplačne vstopnice na POVEZAVI.

This week's episode is an encore presentation of our conversation with Tyler Malek of Salt & Straw from January, where we discussed the expansion of Portland's favorite ice cream shop. And don't forget to check our our news partner and sponsor, DU/ER!  Be sure to visit  www.shopduer.com/fork and receive 15% off your first purchase! ORIGINAL POST: Tyler Malek is the Chef and co-owner of one of Portland's now most iconic brands and restaurants, Salt & Straw.  Now with locations cornering the continental US, Tyler and his cousin Kim have made some serious noise in the ice cream world. In this episode, Tyler talks about the longshot pitch to Disneyland to be their official ice cream vendor, and how quickly the folks at Disney decided they wanted Portland's Salt & Straw vibe over some of the big, more well-known ice cream brands, like Ben & Jerry's.   Tyler talks about the process of building the store and all that was involved with that with the input from Disney. Also, Tyler talks about the business of building and using the Salt & Straw brand to its advantage, and what that has meant for growth.  We cover sampling, flavors, staffing, as well as some of the places Tyler loves to go in Portland right now. This is our third interview with Tyler and that's because he's one of the good guys who has represented the Portland psyche so well.   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Ekipa oddaje Radio Ga Ga − Nova generacija se bo tokrat zbudila že ob šestih zjutraj, da bo lahko v živo navzoča ob hišni preiskavi na domu Aleša Hojsa. Izvedeli bomo, kaj mu je po telefonu svetoval Kangler, koga vse bo izločil Matoz in kaj je Janez skril v zaprto kuverto. Na terenu bosta postopek vodili Urška Klakočar Zupančič in Lena Grgurovič, sodelovali pa bodo vsi strokovni kadri s specialnim policijskim oslom Rožmarinom na čelu. Kaj je treba postreči med hišno preiskavo, nam bo izdal župan Janković, zakaj je preiskava lahko tudi priložnost Aljoše Bagole, kaj pa v resnici počne Kakavaški klan, pa morda izveste tudi v petek dopoldan na Prvem.

Join us in welcoming DU/ER as a new sponsor to the podcast. Visit www.shopduer.com/fork and receive 15% off your first purchase!   Portland Food Adventures events have featured the best of over 250 Oregon restaurants, food carts, coffee shops, wineries, and more.  Then,10 years ago its international travel division began taking food lovers with chefs and artisans to their favorite places overseas, and with that have taken over 200 people to hundreds of food experiences from Austrailia to Europe and even on the Snake River in Oregon. Portland Food Adventures has connected many to wonderful food experiences.   In this episode, Chris Angelus hosts PFA's best patron, Wendy Bumgardner, who has appeared on the podcast before, and has been on the majority of PFA dinners and adventures to discuss the origin behind our host's ventures, and some of the meaningful moments along the way.  This is a 15 year journey centered around the entire Portland Food world. Worth a listen!   For further exploration, an earlier podcast where co-host Cort Johnson interviews Chris about his life leading up to PFA, and beyond. https://rightatthefork.com/shows/2019/5/16/201-chris-angelus-the-interview   portlandfoodadventures.com @portlandfoodadventures.com   DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

V tokratni epizodi oddaje Radio GaGa - Nova generacija končno izvemo kdo je kriv, da so se ustavile tekoče stopnice na katerih sta stala Trump in Melania in kako sta z njuno rešitvijo povezana Serpentinšek in Elon Musk. Robert Golob se je ustavil na pogovoru z Vesno Milek in spregovoril o nekaterih še neznanih posledicah organizacije velike poroke, ter kako bo po novem izgledalo gorsko reševanje, če ga prevzame njegova načrtovalka porok. Marcel bo v studiu gostil Ursulo von der Layen, ki je slovencem prišla ponuditi nekaj orožja in delavnic za sestreljevanje in izvedeli bomo kdo je resnično izkopal velenjskega mamuta. Jure Longyka bo povezoval podelitev nagrad "Zlata Buča", novi in stari obrambni minister Sajovic in Šarec pa bosta povedala vse o novem orožarskem dovozu. Vse to in verjetno še nekaj vročih duetov z Urško Klakočar Zupančič v petek dopoldan na prvem.

It's No. 6 Oregon and No. 3 Penn State with College GameDay in town, a White Out planned, Big Ten bragging rights on the line and playoff implications aplenty.What more could you want?After getting off to a 4-0 start, Oregon's first true test of 2025 is here: an experienced Penn State team, coming off a bye, looking for revenge after its 2024 Big Ten Championship Game loss. It's as big of a road game as Tyson and Justin can remember for the Ducks. They preview the game, give their predictions and catch up on the Mariners in this week's episode of the Traffic Report.For more, listen to this podcast in the player above or find us over on Apple or Spotify.Looking for more Oregon Ducks coverage? Lookout Eugene-Springfield is the new home for Tyson Alger's coverage of University of Oregon athletics.This week's episode of The I-5 Corridor's Traffic Report is supported by Water Avenue's Oregon Ducks Coffee.With a 5 a.m. flight to Pittsburgh on Friday, I'm thankful I have four new roasts of Oregon Ducks Coffee — Fourth Quarter Fuel, Early Bird Blend, Quack Attack Roast and the limited-edition Tie Dye Bag — to get me up and to the airport on time. Roasted by Portland's Water Avenue Coffee, Oregon Ducks Coffee can be found at New Seasons, Market of Choice, Roth's Fresh Market and Zupan's Market and online at oregonduckscoffee.com.Use promo code Corridor10 for 10% off your purchase.The Traffic Report— Tyson Alger, The I-5 Corridor This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.i-5corridor.com

Please join us in welcoming DU/ER as a new sponsor to the podcast. Visit www.shopduer.com/fork and receive 15% off your first purchase! In this engaging conversation, Rose Archer shares her culinary journey from Hawaii to Italy, Germany, and finally to Bend, Oregon. She discusses her experiences working with renowned chefs, including Massimo Bottura, and the challenges and triumphs of establishing her supper club, which has become a beloved community event.   Rose emphasizes the importance of connection and creativity in food, and her upcoming Luscious Bend Food and Wine Experience aims to foster that sense of community on a larger scale.   https://www.lusciousbend.com/   Right at the Fork is supported by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Please join us in welcoming DU/ER as a new sponsor to the podcast. Visit www.shopduer.com/fork and receive 15% off your first purchase!       Chris and Will Preisch discuss Will's return to Portland and his new restaurant, 82 Acres. They explore the farm-to-table philosophy, the challenges of parenting, and Will's culinary journey from his early days in the restaurant business to his current role.   The discussion also touches on the evolving Portland food scene, the importance of community and collaboration, and Will's upcoming Portland Food Adventures trip to Portugal, where he hopes to gain new culinary insights and enjoy cooking with Chef Vitor de Oliveira at Quinta Sao Luiz and in Porto..   https://www.portlandfoodadventures.com/portugal-with-kopke-2026     Right at the Fork is supported by:    DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

We're jumping back to February... and our conversation with Jose Camarena of República. ORIGINAL POST: This is a must-listen.  Chef Jose Camarena, Executive Chef at Portland's highly regarded República, may just be the youngest guest of over 400 on our podcast.  But you wouldn't know it if we hadn't drawn attention to that fact.  At just 24, he's in a position few others are at his age, and it's easy to see how he got as far as he's gotten at such a young age. We talk about his family Sunday dinners, how he became interested in the food industry and how his family lineage of hard work in horse grooming instilled in him the grit to work hard to reach success in a tough industry  We cover some of the places he's worked, who Lalo's Portland mentors have been, including chef Lauro Romero, who passed away two years ago, leaving a huge hole in many hearts. https://www.mexico-forward.com/ @lalocamarena_ @republicapdx @steelportknifeco   Right at the Fork is supported by:  Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

One of Portland's most prominent entrepreneurs, Ron Khormaei, joins us once again on the podcast to discuss the factors that have gone into his successful building of two companies from the ground up in Portland, Finex and Steelport.    We start with a discussion about how his immigration from Iran as a teen shaped his ethics and viewpoints on life and business in the USA.  And Ron points out that local roots are key to the success of both companies, from manufacturing to community involvement.  Speaking of community, one of the unique aspects of Portland culture is that businesses support one another,  To that end, Steelport hosts many demonstrations and tours at its factory, and on the 24th of August will host a Knife Maker showcase, highlighting Portland as the premiere knife-making city in the USA, featuring many other knifemakers from Portland.   We on Right at the Fork are big fans of Steelport's products, but also how well they are connected to our restaurant and food communities.   https://www.steelportknife.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

Dr. Neja Zupan is a visionary holistic mentor, energy mastery expert and international speaker guiding high achievers to full-spectrum vitality and soul-aligned success. After being given a 5% chance to survive aggressive cancer, and rising from generational scarcity to become a globally recognized entrepreneur, Dr. Zupan embodies the power of high energy frequency-first living. Her method—rooted in nervous system, facia, lymph recalibration, multidimensional intelligence and energy mastery—activates clarity, coherence and magnetic leadership.Dr. Zupan is a trailblazer in holistic health and personal empowerment, whose journey overcoming aggressive hormone-dependent ductal cancer has become a source of inspiration for individuals and businesses worldwide. Diagnosed in 2013 with a grim prognosis and only a 5% chance of survival without medical intervention, she chose an unconventional path—rejecting chemotherapy, radiation and hormonal therapy. Instead, she embraced natural healing methods, mindset transformation, and inner resilience, emerging not just as a survivor but a thriving advocate for holistic health.More than a decade cancer-free, Dr. Zupan has translated her profound personal experience into actionable insights for professionals and organizations seeking a deeper understanding of resilience, vitality and well-being. She integrates science, psychology, spirituality and traditional Eastern practices to teach strategies that foster sustainable wellness and prevent burnout. Her expertise inspires high-achievers and leaders to unlock their full potential, maintain high energy levels and create environments where individuals and teams can thrive.Dr. Zupan's message transcends health—it is a blueprint for transformation, showing that resilience, balance and purpose are the foundation of success in business and personal life. In this episode, Dr. Zupan talks about burnout recovery for high-achieving women, how to reclaim vitality through nervous system recalibration, multidimensional intelligence activation and how to access your intuitive and energetic brilliance. One easy tip is to start with laughter!Learn more:info@nejazupan.com www.nejazupan.comInstagram: @dr.nejazupan.institute LinkedIn: /drnejazupan Go to HighFrequencyEnergyFormula.com (for a free gift!)

In the heart of Oregon, Rose Archer has been building quite a culinary brand.  Her Luscious Supper Club events have been selling out for years, and now she embarks on quite an undertaking, highlighting the best of Bend's culinary scene, the Luscious Bend Food and Wine Experience.  We discuss what's in store at that event, on Sept 27, 2025.   Listen to this episode to follow Rose's fascinating story.  Rose grew up the daughter of two hippies in Hawaii.  She learned to cook, and enjoy the attention that came to her when she made great things.  Things weren't easy, but she had ambition.  That drive took her to culinary school in Portland, where she plotted to cook under some of the best chefs in the world.  She went on quite a journey, one that eventually landed her in Los Angeles, Paris and Italy, where she worked under Massimo Bottura at one of the world's greatest restaurants, Osteria Francescana.   We plan on having Rose back for another episode to fill in the blanks on the journey from Italy to Bend.  She's quite remarkable!!  Subscribe to be notified when that episode is released!   Get tickets here to the Luscious Bend Food and Wine Experience:   https://www.lusciousbend.com/tickets   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

On host Chris Angelus' bucket list and perhaps on yours, is an African Safari.  Lynne Gross has been curating trips for years to Africa and has great relationships with guides, restaurants and hotels.  She and Chris met walking doggies at Nehalem Bay State Park a few years ago, and for next year Lynne put together a trip with particular attention to food and luxury for Portland Food Adventures.  If you've ever thought of a safari or are just curious about one, this podcast goes over a lot of the animal behavior, and how safaris work. Bonus: talk about Zanzibar!   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

With news that RingSide Steakhouse is opening back up next week, we wanted to return to our conversation with Executive Chef John Dyss from earlier this year... ORIGINAL POST: This week, we talk to John Dyss, Executive Chef at RingSide Steakhouse. We talk about his upbringing in Northern California, his venture into the food world - and quite possibly his hand in changing pizza forever. We also talk about his upcoming knife demo with Steelport Knife Co. on May 31st. Get more information about the event and how you can attend here. Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

We thought it would be good to have Greg Higgins, one of Portland's most notable and historically important chefs, expand on the letter he wrote to Portland that went viral about the perilous state of his restaurant.  As if the challenges in the restaurant industry aren't heavy enough, downtown businesses are facing a huge loss of tourism dollars, a fraction of office workers, years of a bad reputation, and construction problems, just to mention a few.   The good news is that the public reacted swiftly and positively, and bookings at Higgins swelled and the short term outlook is better. We discuss what must happen in the long term, and the prospects thereof, in this interview.   Want to help?  Book a reservation not only at Higgins, but any Portland restaurant downtown you've been thinking of visiting.  DO IT.     www.higginsportland.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 

A wonderfully summery and tasty podcast with Lauren Wilson, who shares with us her journey from moving to Vermont and uncovering her kryptonite -- an ice cream maker in the restaurant where she worked.  She immediately started making ice cream and found that others loved her flavors.  That led to a move back to Seattle, where she developed a wholesale business, accomplishing getting her product into 30 grocery stores in the area.  That was a tough business model.   She eventually wanted to try opening a scoop shop in Portland, but her plans were scuttled by a thing called a pandemic.  So, now she's in the midst of writing an cream recipe book, for which she's seeking out publishers.   We enjoyed our talk about her journey as well as how childhood memories play into an almost universal love of ice cream.  Plus, some favorite flavors!!!!   Check out Lauren's Insta!   @sweetlosicecream on Instagram     Right at the Fork is supported by:  Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com