Judith Stokes

Tip of the Hat WORDS Byron Beck   PHOTOGRAPHY Tim Sugden Download PDF Here. At the intersection of North Interstate Avenue and Argyle Street, a towering statue of Paul Bunyan, created in 1959 for Oregon’s big centennial celebration, welcomes locals and visitors alike to North Portland’s bustling Kenton District.  Earlier this year another legend, native… Continue reading Judith Stokes

John Paulk

Sophistication Wrapped in Humility WORDS Robert Moreau | Photography Tim Sugden Attending an event catered by Chef John Paulk owner of Mezzaluna Fine Catering is a culinary experience like no other. From his exquisitely stunning food to the elaborate multi-tiered, fully-lit displays with which it’s presented, every last detail is elegant and well-thought-out to perfection.… Continue reading John Paulk


A Gastronomic Festival – Spain in Portland WORDS Byron Beck | PHOTOGRAPHY Steven Shomler Two of the busiest people on the local restaurant scene, renowned chef John Gorham and his business and life partner Renee, share many ideas with each other throughout each and every day. One of those ideas that kept popping to the… Continue reading La RUTA PDX

Ed Bert

World Cup Coffee & Tea WORDS Justin Fields | PHOTOGRAPHY Tim Sugden Thirteen years ago, Roastmaster and Green Coffee Buyer Ed Bert discovered his passion for coffee in the remote jungles and farms of Papua New Guinea. It was there that he decided to eschew his training as an engineer, and start over in an… Continue reading Ed Bert

Circa 33

Going Back in Time for the New Year written by Tanis Logan-Morris | photographed by Tim Sugden After an evening out at Circa 33, I abandoned my original New Year’s plans because what I felt needed to happen was me, dressed as a flapper, going out to this Prohibition Era bar with some fabulous flapper… Continue reading Circa 33

FuLai Wong

Olympain of Chinese Food written by Courtney Tait | photographed by Tim Sugden Most mornings, FuLai Wong can be found in the seafood markets of the Jade District, hand-picking live lobsters. As the executive chef of Wong’s King Seafood — a banquet-style eatery named one of the top 100 Chinese restaurants in the U.S. by… Continue reading FuLai Wong