Category: Redivia

Father’s: the Guru, the Treasure, the Best Food in Oregon

The Rajneeshee were not the only followers of an Indian guru who opened a restaurant in Oregon. Our other culinary guru was Ciranjavi Roy, who inspired Nelson and April Souza to create a novel upscale restaurant in the sleepy and rather remote seaside resort town of Manzanita, Oregon (1970 population: 261). Opened on June 17,…
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The Cake Plop, the Dozen Dozen Cookies, and the Fire

During my high school years Warrenton, we lived in an old farmhouse on a hill overlooking an expanse of former tidelands—now pastures and shopping malls—at the mouth of the Columbia River. We had no near neighbors, and my younger sister Laural and I were often left to our own devices; both our parents had bizarre…
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Can Allies and Axis Unite? Really, the United Nations?

The United Nations was a huge presence in the 1950s, associated with efforts to establish peace around the world, to feed people, to relocate refugees, to improve health, to advance scientific discoveries. While some Americans viewed the United Nations as a big step toward damaging or destroying their country, for most it was a positive…
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Our Celebrity Chef of 1936

We live in an era of celebrity chefs: colorful characters, often tattooed, who preside over legendary kitchens in food-conscious cities and who concoct startling new recipes involving exotic ingredients and high-tech processes. The men who go BAM! and the women who tout EVOO are household names. It was not always so. Half a century ago,…
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