CEO and co-founder Kevin Morse hopes to help rebuild the local food system with a revolutionary business that also strengthens communities.
On a mission to fix our food system, Niels Brisbane tests recipes at the Canlis Research Kitchen at The Bread Lab VIEW
The former sous chef experiments with varieties of wheat, barley, buckwheat and other grains in pastas; pizzas; and, of course, breads.
Meals at Stowel Lake Farm celebrate its organic vegetable garden, and its intergenerational community VIEW
Chef Haidee Hart shares her recipe for Winter Fennel, Apple and Cabbage Salad.
Lark’s location has changed. What hasn’t is the restaurant’s commitment to thoughtfully sourced, farm-fresh food on small plates. VIEW
Lark opened on Capitol Hill in 2003, focusing on small plates and farm-fresh, creative food. In 2014, the restaurant’s owners moved into a renovated 1917...
Packed with flavor and prettily potted, the traditional Alsatian stew baeckeoffe is rich wintertime comfort VIEW
French restaurant RN74 elevates a version of pot roast with this magical pot of gold.
A spirited partnership with Woodinville Whiskey Co. saved the day (and then some) at a struggling family farm VIEW
Arnie and Phyllis Omlin’s grain-growing gamble has ‘been a game-changer,’ says Arnie, with new crops, new friendships and award-winning liquor.
Executive director Cara Loriz says that by teaching farmers and gardeners how to save seed, they’re also saving our cultural heritage.
After an epic comeback, the local, versatile rockfish has become a restaurant rock star | Taste VIEW
Eric Donnelly, chef/owner of RockCreek Seafood & Spirits and FlintCreek Cattle Co., is a big fan; here’s his recipe for Rockfish Provencale and all the...
Epazote is hard to find fresh in the Northwest, but you can stock up at farmers markets this summer | Taste
With a flavor that mixes citrus and mint (and a scent that’s not as appealing), this elusive herb is an essential ingredient in many Latin...