The perks of the job. Andrew shows off doughnuts with a personal touch at Portland’s cult favorite, Voodoo Doughnut.
Cricket and meal worm doughnuts are just a few of the varieties available at Voodoo Doughnut.
The tools of the trade at the award-winning Laurelhurst Market.
Preparing to sample an 18-month-old whole-cured hog at Olympic Provisions.
The award-winning charcuterie plate at Olympic Provisions.
Andrew plays around with fresh slices of guanciale, carved fresh from the hog, at Olympic Provisions.
A sampling of the stunning Japanese wagashi, or sweets, made by Yume Confections.
Tsubaki Nerikiri, a Japanese pastry made with sweet bean paste by Yume Confections.
Pig skin and chocolate never smelled so good, as Andrew enjoys a tasting at Xocolatl de David.
Fresh plums from the private backyard home of Bee Local owner Damian Magista.
Bee Local, a company that wants to put beehives in every neighborhood in the city of Portland, shows off its honey to Andrew.
Andrew shares some Salt & Straw ice cream with some pint-sized fans. Salt & Straw incorporates the honey that Damian Magista produces into its ice cream flavors.
Master butcher Jace Hentges breaks down a full Roosevelt elk at Nicky USA, a local company that sells wild game meats.
Braised elk tongue with potato gnocchi courtesy of Lincoln Restaurant chef Jenn Louis.
A 7-lbs. elk liver and other offal ready for prep at Lincoln Restaurant.
