Along with the sprouts, bulbs, and buds of Spring, our event schedule at Fire Brew is blooming this weekend!
As you may have read in a post from earlier this month, we will be at Ag Fest this Saturday and Sunday, April 29th and 30th. It is going to be a wildly fun time, focused on helping families understand where their food comes from and how Oregon benefits from such a rich agricultural bounty! For more info and tickets check out their website!
Also on Saturday, April 29th, you can catch us at both the Hollywood Farmers Market and Bumble Spring Emporium and Plant Sale. The Market is always a blast, absolutely spoiling us all with the freshest produce direct from the farmers! Bumble Spring Emporium, presented by Go Forth Culture, brings out the latest and greatest talent on the garden, wellness, creative, and food scenes of Portland – come experience something new!
On Sunday, April 30th, join us at the PDX Flea + Food! Hosted on the corner of SE 6th and Salmon, this happening flea market always dazzles on the last Sunday of the month. Come celebrate Spring, shop for rare and creative goods, and obviously have a Fire Brew shot with us!
We’ll be busy this weekend serving up the Brew for any and all, and we hope to see your smiling face!
Hi! 🙂 It’s been a bit and we hope everyone had a nice holiday and is feeling energized by the new year! Hopefully, the new year brings a new sense of optimism (fingers crossed!) and new opportunities for all.
We are really excited about Fire Brew! More and more people are getting hooked on the brew’s fiery taste but also the health benefits that come with it. It is so gratifying to see return customers who tell us it’s helped them with their sore joints, digestive issues, sinus infections, etc. We also love the community aspect of the brew….hearing that people drinks shots with their friends, co workers who drink it together to perk up during the mid afternoon slump, families who boost their favorite morning smoothies with it…!
We’ve added some new stores where you can find Fire Brew. If you know of a store where you’d like to see it, shoot us a note and we’ll get on it. Thanks again for being the most awesome, loyal customers.
It’s been a long week. Whether you’re political or not, there’s no denying that what went on with the election this week, and the past two years gearing up for it, was unprecedented. Personally, I am now taking a breath and have my fingers crossed for the best. But, man, I’m exhausted from it.
Luckily, we have Fire Brew that needs attention and keeps us inspired. We love more than anything making a product that heals and brings people comfort. Our aim is to continue doing this work so that we can be part of a bigger picture of health and wellness. Please let us know your experience with our product so we can continue to serve your needs in the best way possible.
In the mean time, here’s some new ways you can find us:
The best part of my job is the people I meet. Really. I love going out and talking about Fire Brew whether I’m directly talking to customers at the Farmers Market or shop owners thinking about carrying the product. Some people have lots of questions before they commit and some get an immediate sense and decide to take a chance on the product right on the spot. Some shops are very manicured and super curated and some are more raw and reflect the local color in which they inhabit. And I love them all for these reasons.
Ian and his shop Deadstock lives in the latter category.
I first met Ian when I went to visit my husband at his office in the Goldsmith building in Chinatown. One day there was nothing in the building lobby and then all a sudden there was a rag-tag set up of a couple of chairs and tables, a counter and an espresso machine…and Ian serving up coffee and good conversation. It was different. He was different. It was almost like hitting up your good friend for a cup of coffee, half expecting it to be for free but then realizing it wasn’t.
After a few trial months, Ian decided to bust a move and actually open a full-fledged store next to the building he started in. And the store has the exact same vibe as the lobby set up! When you walk in, you’re not quite sure what’s going on and almost feel inclined to hop behind the counter yourself and help yourself to a cup of coffee. But then somehow, someone (most of the time Ian) appears to serve it up.
The best part of Deadstock besides the coffee? They clean sneakers too! Seriously! Drop off your favorite, scuffed up pair and for a fee he’ll make them look brand new.
We’re very lucky here at Fire Brew because we get to engage with customers that are in sync with our passion to work with natural remedies, local vendors and consumers on a journey to improve their health. It’s all so personal and being able to interact in a community of true camaraderie is a dream come true for us.
Fettle, which used to be the Herb Shoppe, has been around since 2005 and they offer resources, education and products focusing on herbal medicine and health. The staff is extremely knowledgable and their botanical medicines are always sourced from places of the highest integrity. Whenever we go in there, we feel calm. And when we leave, we feel revived and on a path to greater vitality than before we went in.
I love when someone turns me on to a great new product. Especially one that I can feel really good about eating and recommending to others. This was the case the other day when my sister in law told me about a new bread. The brand is “Pirate.” Their website is http://piratebread.com/. Though they make 5 kinds of bread, I opted for the Sourdough Rye with Caraway Seeds. I love the ingredients primarily for one reason — I can actually READ them. No weird chemicals or names of ingredients I can’t pronounce — just water, enriched, unbleached flour, rye flour and salt. Thank you Pirate! Why do things need to be so complicated?
I bought the bread at a great natural foods grocery/deli in St. Johns in Portland called Proper Eats (http://www.propereats.org/). They have a decent curated selection of organic products and a sweet cafe in the back that I could hang out in all day long if I lived in the area. But I also found it while perusing the aisles at Food Front Co Op, which is great because St. John’s is a hike from where I live!
Look for it on the shelves! Pirate Bread for the People!
Boke Bowl is one of my favorite lunch spots. I often go there alone or with friends and always enjoy a solid meal there. I try to order other things on the menu (and have from time to time) but I always go back to the Brussel Sprout salad that is over the top delicious. And so nutritious!
The cruciferous family is amply represented here with roasted brussels and cauliflower taking center stage. Citrus slices play a supporting role. Throw a little fish sauce vinaigrette on top (you can make it vegan by omitting the fish sauce by using tamari or ponzu sauce) and it pulls the whole dish together. I probably ate a pound of it last night when I made it at home.
That’s the best part. YOU can make it at home too now because Boke Bowl has released its coveted recipe to the masses in this month’s Portland Monthly. I am including it below.
A few reasons to try this dish besides it being completely delicious. Brussel sprouts and cauliflower lower cholesterol, are anti-inflammatory, are good for your heart, are high in anti oxidants, have been linked to significant reduction in cancer and are amazing for digestion. How you can beat that!?
Here’s the recipe. Enjoy.
3/4 pound brussel sprouts (about 15), some outer leaves removed before slicing into wedges
2 cups diced cauliflower
1 to 2 tablespoons extra virgin olive oil (for roasting veggies)
1 large blood orange (or regular orange), segmented (cut into pieces)
kosher salt and ground black pepper
1/2 cup of fish sauce, 1/4 cup of water, 1/4 cup of rice vinegar, 3 limes, 2 garlic cloves, a thai or serrano chili, raw honey to taste (optional).
Pop the veggies into a hot oven (425 degrees) for about 15 minutes, until golden brown and slightly charred. Remove from oven and set aside to cool.
Peel and slice one large blood orange (over a small bowl to catch drippings). Cut pieces in half and set aside. Squeeze remaining membrane over bowl to release additional juice. Do the same with all the peelings from the orange to gather as much juice as you can. Ideally you’ll want about two tablespoons.
Mix all the ingredients for the dressing together (sub the tamari for the fish sauce if making it vegan). Season with just a touch of kosher salt and ground black pepper, to taste.
Combine roasted veggies, blanched leaves, and blood orange slices. Dress with vinaigrette and serve.
I feel like my job as a nutritionist is not only to discuss the merits of eating well so we can feel our best but also to celebrate the joviality that certain foods elicit unlike any others. To enjoy our relationship with food and feel ok about eating certain things that may not be the healthiest for us, we need to trust ourselves and know that sometimes an honest to goodness taste can give us a greater sense of control than all out deprivation.
So today I introduce pappabubble. What an amazing store this is! I stumbled upon it with my family in Soho when I was in New York this past weekend for the New York marathon. They make the candy right in the shop and it really is a delight for the eyes. When we were there they were making the red candies you see above and it looked like thousands of pieces of brilliant stained glass were on the table. The women there were so nice and explained the process as they were making the candy. So neat!
Needless to say, my kids loved it. The whole experience was totally unique and though we had a few samples, it was mostly the visual experience (‘eye candy’ so to speak) that drew us in and kept us there!