11. Make the sage-infused agave nectar: preheat oven to 350°F. Place sage leaves on a baking sheet and heat in the oven for 6-8 minutes. In a nonreactive pan with a lid or glass jar, mix leaves into agave nectar. Cover and let stand 48 hours. Strain out leaves.
22. Fill a mixing glass with ice. Add tequila, mezcal, sage-infused agave nectar, and bitters. Stir until chilled. Add a tall ice cube to a rocks glass (or stack two square ones to nearly reach the top of the glass). Strain cocktail into glass. Express oil from orange twist over the drink and discard. Garnish with sage leaf (ideally, balance it at top of ice.)
Portland's food carts are infamous, and offer overwhelming choice. If there's something you want to eat in the city, you can find it on a cart. We visited many carts, but we could only film with two, so we went with a couple of carts serving food we've never seen anywhere else: Viking Soul Food and PBJ's.
Jill Cooks Pulled Pork from "Heart of the Artichoke"
CHOW.com Senior Food Editor Jill Santopietro is back to help you make dinner, and she's enlisting the aid of David Tanis's Heart of the Artichoke. On the menu: Slow-Cooked Carne Adovada, with some tips from Jill about how the cookbook helped or hindered her along the way.