This story was originally published in the Jan. 22, 2003 edition of WW, under the title “Yeast of Burden”.
Author: Jim Dixon
Jim Dixon’s DIY Dish: Sweet Potatoes with Apple and Bacon
While sweet potatoes are native to the New World, provide farmers with a cost-efficient crop, have been part of the American diet for hundreds of years, are full of nutrients and taste really good, most of us only eat them covered with marshmallows at…
Jim Dixon’s DIY Dish: Vietnamese-style Shiitake Mushrooms & Pork
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.
Jim Dixon’s DIY Dish: Swedish-Style Caramelized Cabbage
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.
Jim Dixon’s DIY Dish: Reinforced Cauliflower Salad
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.
Jim Dixon’s DIY Dish: Farro all’Uccelletto
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.
Jim Dixon’s DIY Dish: Onions Braised in Red Wine with Prunes
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.
Jim Dixon DIY Dish: Polpettone
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.
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.