KICKSTARTIN' — Widely acknowledged as the brewer of perhaps Portland's best gluten-free beers, and a GABF gold-medal winner for its Dark Ale, Groundbreaker Brewing wants to get its beers in cans just in time for spring and summer picnic season. The brewpub's beers are currently available on draught or in 22-ounce bottles, but let's face it, bottles don't travel well because they're heavy and breakable. Besides not everyone wants to sip from a 22-ounce bomber at a backyard barbecue. If you want to kick down some cash to help out the cause, click here.
BARN RAISING — Over the weekend, Boondockers Farm, a Slow Food member and chef favorite that specializes in preserving heritage breeds of livestock and heirloom vegetables, suffered a massive fire that destroyed its 125-year-old barn. But young farmers Evan Gregoire and Rachel Kornstein are already making plans to rebuild. According to their Facebook page, they'll put up a new barn that will also serve as a community center for classes. "The only justice that could be done is to replace [the barn] with one twice as functional so students can come and learn about seeds and breeds," they wrote. Insurance will cover some of the rebuilding costs, but they say they'll likely launch a fundraising effort to make up the difference.
ALL BOOKED UP — Langbaan has been flying high the past couple weeks. The not-so-secret Thai supperclub behind Paadee landed in second place on GQ magazine's 25 Best New Restaurants list, was nominated as a semi-finalist in the James Beard Award's best new restaurant category, and earned the first four-star review from Oregonian dining critic Michael Russell. While that's great news for chefs Earl Ninsom and Rassamee Ruaysuntia, it's bad news for the rest of us, as the restaurant is now all booked up through August. Of course, it doesn't help that it's only open three nights a week. If you want to score a table, you'll have to keep an eagle eye on their reservations page, and sign up to be notified when new dates are available.