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Confetti Travel Cafe
Celebrate travel, culture, connection

Browsing Tag where our food comes from

  • Northwest 2

    Forest to Table: Foraging with Chef Ky Loop

    –Editor’s Note: This article is updated from August 2017.  I caught up again with Chef Ky Loop recently and was excited to hear about his recent ventures.  As ...

    On August 27, 2018 / By Nancy Zaffaro
  • Smithfield DURoC pork
    At the Bar 2

    Focus on Food: Top Quality Smithfield DURoC Pork

    Chefs and restaurant owners today like to mention the efforts made to purvey the best ingredients for their kitchens. They want people to know they source the freshest ...

    On October 19, 2017 / By Nancy Zaffaro
  • culinary art program
    Food & Drink 0

    Albany Oregon’s Culinary Arts Program Trains Tomorrow’s Chefs

    The restaurant industry has never been more diverse and dynamic, and chefs today work in an industry perhaps more creative and chef-driven than ever before.  While formal training ...

    On June 14, 2017 / By Nancy Zaffaro
  • mead market
    At the Bar 0

    Mead: Newest Wine Might Be the World’s Oldest

    Mead, or honey wine, is made by fermenting honey, water, and yeast, and it may very well be the world’s first wine and first alcoholic beverage. Chemical traces ...

    On October 19, 2016 / By Nancy Zaffaro
  • oregon berries
    Food & Drink 2

    Oregon Berries: The Business Behind the Big Flavor

    Oregon is rugged coastline and sandy beaches, sand dunes, timber forests, snow-capped mountains, high desert and dry open ranch land. It’s also the soil-rich flatlands and green valleys ...

    On September 28, 2016 / By Nancy Zaffaro

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