Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business, Wellspent Market.
Author: Jim Dixon
Jim Dixon’s DIY Dish: Sicilian-Style Smothered Broccoli
Jim Dixon wrote about food for Willamette Week for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business, Wellspent Market.
Jim Dixon’s DIY Dish: Sautéed Cabbage, Apple and Red Onion
Jim Dixon wrote about food for Willamette Week for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business, Wellspent Market.
Jim Dixon’s DIY Dish: Cabbage, Pork & Ramen Modanyaki
Jim Dixon wrote about food for Willamette Week for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business, Wellspent Market.
Jim Dixon’s DIY Dish: Shredded Brussels Sprouts With Vinegar and Honey
Jim Dixon wrote about food for Willamette Week for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business, Wellspent Market.