Don’t use dull blades for your home spring clean up

By Tamara Anne Fowler | CNA Media Team

Daruma (duh-roo-muh): a hollow, round traditional Japanese doll.

Daruma dolls are seen as symbols of perseverance and good luck. When acquired, the figure’s eyes are both blank/ white. An owner will then select a goal or wish and paint in one of the figure’s two eyes to “keep an eye on it.” Once the desired goal is achieved the second eye is filled in.

Daruma is also the name of a local sushi restaurant. It moved recently from 42nd Avenue and Fremont Street to 1640 N.E. Killingsworth St. Owner Andy Diaz, originally a broadcast engineer at NYU Law School, had no food background when he opened it.

He had moved to Seattle in 1991, but returned to New York City in 1999. He didn’t stay long. He missed the West Coast and sought a more affordable city here. “I also wanted clean air and access to good food,” Andy beamed. “It’s wonderful here.”

One night, he fell asleep watching “Jiro Dreams of Sushi.” The next morning, his real estate agent called to tell him Ristretto Roasters was moving. Andy thought, “That would be a great space for a sushi restaurant.”

Although he did not have much experience in sushi, he jumped right in. Andy has always cheered the underdog.

Daruma Sushi has been open for four years. With the move, Daruma went from a 20-seat restaurant to one that is more obliging and contains 40 seats. At the 42nd Avenue location, he would have to turn away parties of more than four or shut the restaurant to accommodate larger groups.

His staff is good at taking initiative and at being creative. He has given each member of his staff a Daruma doll. “To help them stay focused on their objective,” Andy explained.

His current chef, Devin Jacobson, came into his old location wanting to apply as a waitress. He looked at her resume and was impressed by her experience. Devin is in her late 20s and had been preparing sushi for 10 years.

Andy asked his original chef if Devin could be his assistant. Eventually, after the chef moved to Seattle, Devin was running the sushi board.

Andy soon learned that rice is the most important thing in the restaurant. If the rice is not right he cannot open that day. Undercooked or overcooked rice can ruin good fish.

It’s all trial by fire. He recently added cooked food. Andy would like the kitchen staff to continue to evolve, like his menu and the wishes on the Daruma doll.

By Judith A. Ross | CNA Media Team

A well-designed, carefully crafted piece of pottery is a joy to hold – and behold. The perfect mug, for example, will not only comfortably contain your morning brew, it will serve as a small piece of art on your shelf.

Wil Labelle and Manya Wubbold of Side Door Ceramics Gallery aim to create household items that do just that.

The two opened the gallery, located at the corner of 30th Avenue and Alberta Street, in January. The 235-square-foot space is lined with shelves of useful objects made from stoneware or porcelain in colors ranging from blues and greens to creams etched in brown.

A pottery wheel, where Wil and Manya often work during business hours, sits behind the front counter.

Their offerings include – but are not limited to – cups, bowls, serving platters, teapots, candleholders, Chemex-shaped coffee makers, olive oil pourers and salt shakers.

All are designed and priced for everyday use. “Our prices range from $15 for cups, to $50 for bowls, and $70 to $90 for teapots and more complex projects,” Wil pointed out.

Hanging on one wall is his signature item, tall, narrow to-go mugs – each with a generously-sized handle and a cork plug on top.

“I started doing those because I wanted to change people’s perspective about how they embrace a piece of handmade pottery during the day,” he added. “This piece is meant to leave your safe zone, your castle, and go with you in your coach.”

Although Wil has spent the bulk of his career in the pottery business both as a teacher and maker, Manya came to the craft while teaching Spanish at the university level. Last month she was in North Carolina attending the John C. Campbell Folk School, where she took an intensive course in making large works in porcelain.

They met when Manya was Wil’s student at Georgies Ceramic and Clay Co. on Lombard Street. After a few years as Wil’s student, Manya invited him to share a studio on her property. Two years later, upon learning that the gallery space on Alberta was available, the two decided to go in together. They continue to make the bulk of their products at the private studio and view the gallery as a showroom for their work.

“We both saw this as an opportunity to take our work to the next level,” Wil explained. “It was a way for us to showcase functional pottery that is affordable. “There’s no greater accolade than someone saying, ‘I started using your salt shaker, and I love it.’”

Judith is a freelance writer, who relocated from Massachusetts to Portland in 2016.

By Marsha Sandman | CNA Media Team

Concordia resident Geno Hill has a palette for the tasty and the spicy.

His unique “not too hot” chili powder found its origin in his own back yard. Friends and family begged for the leftovers. After he took extra to share with his coworkers at United Parcel Service, they encouraged him to package and sell his chili powder.

Then, five months ago, Geno’s NW Underground Chili Powder was born and introduced on the sidewalks of Concordia and surrounding neighborhoods.

He believes in ”gorilla retail.” You won’t find his product in stores or online. He sets up his display anywhere and just offers tastes to passersby.

You’ll often see him on the Alberta Street sidewalks with a big smile and a case of his chili powders.

“Strange things happen on sidewalks,” Geno reported. His Facebook page bears witness to that statement, with many pictures of satisfied customers. You’ll often find him on Last Thursdays in front of the Alberta Street Gallery.

Geno’s NW Underground Chili Powder also offers free delivery in Portland and Vancouver, as well as free shipping within the US.

Geno says he’s a “tasty” rather than a “foodie.” He believes it’s all about taste, which should enhance flavor rather than cover it up. “My chili makes endorphins jump, is an aphrodisiac, clears the nasal passages and wakes you up,” he said.

He uses African chilies and offers 11 flavors, including raspberry, strawberry and mango. Each is packaged in an aluminum screw top tin that fits conveniently in pocket, purse, or on kitchen shelf – ready to sprinkle on a variety of foods.

He is especially proud of his chili powder in the perfect Bloody Mary.

If you don’t find him on the sidewalks of Alberta Street, reach Geno at 503.477.0533 or StaySpicy503@gmail.com.

After living east, south, north and west, Marsha is home at last. And she wants to hear your story. Contact her at MarshaJSandman@gmail.com.

By Rob Rogers | CNA Media Team

Walking along 42nd Avenue, Los Pepitos Locos’ vibrant red storefront catches your eye.

Peek inside and you will find head chef and owner Jose Verde fastidiously prepping and preparing generous portions of international dishes made with farm fresh ingredients featuring courses with Latin American, South American and Central American roots.

The menu invites you to choose anything from burritos, tacos, short ribs, gyros and pupusas filled with savory ingredients like mushrooms or shrimp. Jose wants people to know his cuisine offers far beyond what the exterior sign says: Taqueria.

“It is food that I personally like from all over,” he said. “I’m not limited to one region or country.”

Jose’s pursuit as a chef began 18 years ago when he cooked at a downtown Portland restaurant. He took the entrepreneurial leap five years ago as head chef starting the first Los Pepitos Locos on North Lombard Street. He created his own menu with a collection all of his favorite international foods.

“I make something different,” Jose said, referring to the unique sauces that accompany his dishes. He suggests people try the big burrito with his special habanero sauce.

In his stuffed papusas, Jose includes loroco, a vine with edible flowers native to Central America. This unique ingredient lures customers in to experience a flavor like no other.

Last year the former Roses property on 42nd caught his eye as a potential space for his second restaurant. The physical layout of the building presented an ideal restaurant space, especially the kitchen adjacent to the dining area.

With spring delivering comfortable outdoor dining weather, Jose was excited to open the patio, where a diner can enjoy a margarita or a fruit smoothie along with one of his international dishes.

Seeing the potential of the space along with the vibrant restaurant community sprouting along the street, Jose couldn’t pass up the opportunity to land the location. And he and his partners opened a third Los Pepitos Locos location merely weeks ago at Burnside and northeast 185th Avenue.

Jose attributes his expanding business to his partners, dedicated staff and customers who keep returning to try another unique dish on the menu. “People really like my food,” he pointed out. “It’s fresh and I’m proud of the team that has come together to staff Los Pepitos Locos.”

Rob is an Oregonian who worked in web marketing for years. Now he’s involved in drone aerial photography – when he’s not on his bike.

By Steve Elder | CNA Media Team

They make the tortillas at Taco Pedaler by hand. One at a time.

The philosophy of the taqueria and bar at 5427 N.E. 42nd is to prepare food by hand, using locally sourced ingredients. Taco Pedaler doles out meaty, vegetarian and vegan tacos; quesadillas; rice and beans; salads; chips; and guacamole. Beer, wine and a full bar are on premises.

“We try to shop locally whenever we can,” said owner Melanie McClure. “We get vegetables from local farmers markets, and eggs, chicken, beef and pork from local producers.”

The restaurant is Melanie’s second brick and mortar location in Portland. Since 2015, she’s had a one at 2225 N.E. Broadway. The 42nd Avenue location is just south of Killingsworth, where Pollo Norte was. There’s a Tibetan food cart next door.

Melanie started out in food service by pedaling, literally. Since 2011, she’s had a fleet of three-wheel cargo bikes. Each tricycle has a grill between two wheels in front of where the passenger/cook sits and pedals. Just Google: taco tricycles.

Melanie is from Silverton and – although she attended community colleges in California and Oregon – she had no formal culinary training. She’s worked in food service from Alaska, down the West Coast to Baja, where she crossed the Gulf of California to Mazatlan and traveled overland south to Belize.

“Everywhere we went heading south we saw tricycle food vendors. I figured it might work in Oregon,” she said. Now she has a fleet of five trikes she sends to parties and street fairs. Three came from Mexico. Two were flown to Portland and one came by rail. Melanie has a young child and lives nearby in the Cully neighborhood.

Taco Pedaler’s Concordia location seats about 25 inside, but considerably more outside in the soon-to-be-heated patio. Plans include a fire pit and children’s play area there. Onsite parking is available.

Both Taco Pedalers are open seven days a week from 9 a.m. to 9 p.m. Happy hour is Monday through Friday from 3:30 to 6:30 p.m. “We want to be a neighborhood hangout,” Melanie said. Visit their website at: https://www.tacopedalerpdx.com

Steve Elder, is an inactive lawyer, a developer, activist and old grouch.