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...
With a leafcutter home base in your yard, these gentle pollinators will boost your summer fruits and veggies | PNW Magazine VIEW
You can set up a ‘bee flat’ without much cost or effort. Leafcutters are safe around children and pets, and fun to watch.
Washington food and wine producers are used to natural weather variations, but things are growing less predictable.
As governments, tribes, fisheries and farmers look for solutions, decreased snowpack, declining glaciers and increased flooding are expected to put even more pressure on farms,...
The backstory: The story behind ‘Food, innovation and resilience in the face of climate change’ | PNW Magazine
How 4 local food ‘heroes’ nurture Washington’s innovative spirit — and ensure our resiliency
With the right light, seeds and containers, your kitchen can become a greens-growing garden.
As long as you’re cooking, fill your fridge and freezer with your favorite stocks, sauces and dressings | Taste
A little planning beyond that night’s meal will boost productivity in the kitchen, improve flavor and save money.