The Oregonian in 60 seconds: Egg co-ops, breakfast for dinner and veggie biscuits and gravy

by Marisa McClellan, Posted Apr 8th 2008 @ 1:02PM

Last year a local urban farm added an flock of hens to their land and started a co-op of neighborhood folks in order to have help taking care of the layers. The first year is almost up and it has been a huge success. (As I started reading this article, I realized with a small shock that the featured folks are long-time family friends. I love the smallness of the world some days).
Local restaurants give a gourmet twist to the standard breakfast of bacon and eggs, serving them for dinner, and pairing them frisee or grilled bread for a gorgeous bruschetta.
If you are feeling up for bacon and eggs, why not try your hand at biscuits and gravy? The FoodDay staff offers what they believe to be the best rendition of that class.
We've all heard that nitrates aren't good for us, but we often don't know much more than that. Here's the well-researched story.
In this meat-heavy section, they're offering some ways to shift the balance to lighter, vegetarian fare without losing the classic, comfort food qualities.
Looking for a way to make chicken, that dinnertime standby, a little more interesting? J.M. Hirsch reviews Cook's Illustrated new cookbook devoted to the humble bird.

Filed Under: Newspapers, In Sixty Seconds, Food Politics
Tags: bacon and eggs, BaconAndEggs, biscuits and gravy, BiscuitsAndGravy, egg co-op, EggCo-op, FoodDay, In 60 Seconds, In60Seconds, Oregonian

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Reader comments (Page 1 of 1)

4-10-2008 @10:47PM Sara said... I hate the vegetarian column-- it's always fake meat etc, and in the past has featured fish, shrimp and even sausage. Compare that to produce column which is vegetarian most of the time, if not flat out vegan, and has delicious recipes using fresh ingredients. Why even have the vegetarian column if it's less vegetarian than the other articles?
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