Keep Portland Weird

The blog is back! John and I are in Portland, OR going on day three of our Pacific NW tour. I am enjoying our trip to the Pacific NW so much that I felt a new post was warranted. So far, much of our time has revolved around food. Good food. I will regress a little bit and start from the beginning.

We flew into San Fransisco on Easter Sunday and spent some time with my dad. Monday we spent in the city. We had the opportunity to go up to Twin Peaks for some spectacular views of the city. We're talking full panoramic views of the skyline bookended by the pacific on one side and the bay on the other. Awesome. We went to a vegetarian restaurant called Greens. The restaurant is in an area called Fort Mason, an old army base that has been renovated into shops, restaurants and condos, situated on the water overlooking the Golden Gate Bridge. The menu is vegetarian and specializes in local produce. The flavors were outstanding. Even John, the perpetual carnivore, enjoyed it. We could not ask for a nicer evening as we sat and watched the sunset kiss the top of the Golden Gate and then set below the hills.

Yesterday we drove from San Francisco to Portland. We made the trip in a meager 15 hours. The drive was draining but completely worth it. We drove up the 101 along the coast and through the redwoods. The redwood forests are beyond description, dwarfing everything around them. Standing next to them would make any human feel insignificant. I am glad we decided to take the scenic route. We were able to get some awesome shots of the coastline as well.

Portland is simply amazing. All of the advantages of a big city minus the pretentiousness. The vibe of the city is unique and truly warrants it's mantra 'keep Portland weird.' The people have been welcoming, patient. Enthusiastic cheerleaders for their city. And rightly so. We have only been here one day, and already I'm a fan. The city is nestled in a valley surrounded by expansive natural area. When the city was mapped out, there was an unofficial 'line' drawn around the city, limiting sprawl. As a result, you get thoughtful, intelligent design and lay out so developers can get the most bang for their buck. This, I think, gives the city an inviting welcoming feel. Getting around is intuitive and not overwhelming.

This morning we went to Washington Park to the Japanese Gardens and the Rose Garden. The Japanese Gardens were something to see. The gardens evoke a sense of balance and tranquility. The park consists of five separate gardens, each with a distinct concept and purpose. The layout of the garden is meticulous. Each plant was carefully contrived at conception. Each plant is carefully pruned. The highlight of the experience is an incredible view overlooking the city with Mt Hood serving as the backdrop. Sadly, the weather was too foggy today to see Mt Hood but the views were spectacular nonetheless.

Now to talk about the food which, like I mentioned, has really been the center of our time here so far. The imaginary sprawl 'line' that I talked about earlier is a huge part of the Portland food culture. Since growth within city limits, Portland boasts the smallest 'farm to fork' ratio in the country. Meaning, the time it takes fresh produce to reach consumers is the shortest anywhere in the US. As a result, food is fresh and affordable. This afternoon we had lunch at a local food cart, one of the new trends in Portland's food scene due to their low start up costs and wide reach. We had authentic Vietnamese cuisine while sitting at a folding card table on the side of the road. And it was outstanding. Brings a whole new meaning to 'fast food', proving that quick meals can still be healthy. This afternoon, we were on a culinary tour. (See, I told you we have done a lot of eating). Highlights included a boutique chocolate shop called Cacao, specializing in single source chocolate. We sampled dark drinking chocolate. Sinful, really. We went to an oil and vinegar sampling room. I was doubtful at first. Drinking olive oil. Nasty, right? I was proven wrong in the best way. Some of our samples included a strawberry balsamic, that is so savory it is often served over ice cream or pound cake. We also went to a local coffee shop. We went to a tea and spice shop and sampled different salts. One of the highlights was a truffle salt served with avocado. And finally authentic Bosnian cuisine from a street vendor that was divine. With all of this food, I am going to have to run another marathon when I get back!

Tomorrow we go to Seattle to complete our tour of the Pacific NW. Portland has certainly given Seattle a lot to live up to.