Portland is never short on new and interesting cuisine. Ranked by the Washington Post as the #1 food city in America, it’s a place you can live in for years and never have to eat at the same place twice. But food in Portland isn’t all about the finest or the most exotic; there is enough variety to go around, serving everything from grilled cheese from a truck to bone broth from a warm mug.
Broth Bar is the culmination of Tressa Yellig’s years spent working in kitchens of all kinds: molecular, community supported, and everything in between. It has become much more than a kitchen, but a place of healing for the community she has fostered in Portland since 2009, and continues to expand and refine as the years go on. We were honored to spend a morning with Tressa at her houseboat bobbing gently on the banks of the Columbia River, and setting sail at sunrise on her ruby red boat, Tabasco.
Tressa began Broth Bar with a mission to offer the healing nutritional support to her community that had saved her life years ago. It is through these traditional foods that she now nourishes a life of generosity in knowledge and health.
What makes Broth Bar unique to Portland’s slew of healthy/organic/seasonal/local cuisine?
We do put a lot into the ingredients, and I think that’s what makes this special. That’s definitely something that I’m passionate about. The sources, the stories. My background was really in writing, but I fell in love with food because of the folklore aspect of food. The stories and the makers of, and everything. Especially traditional food, and what we do there’s so much romance. Science can’t really explain why it is the way it is. Science is not sophisticated enough to catch up with what people have been doing for thousands of years.