Writer Catherine M. Allchin departs our pages with fond memories of food, recipes and the increasingly meaningful connections they forge
Food is an important way of relating to one another, and of sharing our tastes, interests and cultures.
Hannah Jacobsen gets creative — and successful — by baking with the creamiest butter and the freshest fruit VIEW
The owner of Pie Bird Bakeshop learned from the best in New York City, and, lucky us, came back to bake in Seattle.
Cairnspring Mills’ artisanal flour is minimally processed and maximally flavorful VIEW
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.
The nonprofit Organic Seed Alliance sows seeds of hope | Taste VIEW
Executive director Cara Loriz says that by teaching farmers and gardeners how to save seed, they’re also saving our cultural heritage.