Sara Bir offers practical guidelines, and delicious recipes, for foraged fruit | Taste VIEW
The chef and author shares a recipe for Buckwheat Berry Buckle.
Rebekah Denn
Rebekah Denn, two-time winner of the James Beard Award, writes about food for several local and national publications.
Chris Curtis: the heart of the markets | Taste VIEW
By connecting farmers with home cooks, chefs and neighborhoods, the retiring executive director of the Neighborhood Farmers Market Alliance helped all of them thrive.
The author of ‘Feeding the Whole Family’ has expanded her approach, and her audience, along with the whole-food movement | Taste
Cynthia Lair has experienced an evolution of culture and nutrition since first explaining kale in the first edition of her now-classic book.
‘Hating my body remains a waste of time’: Angela Garbes on the science and culture of pregnancy
Seattle author Angela Garbes takes on pregnancy culture in her new book, “Like A Mother: A Feminist Journey Through the Science and Culture of Pregnancy,”...
Alessandra Gordon perfects her own recipe for fluffy Japanese milk bread | Taste VIEW
The Ayako & Family stand at the University District Farmers Market is a modern business, built on memories.
Bellevue couple’s Readers to Eaters book series makes diverse stories about food appetizing to kids | Taste
Philip and June Jo Lee’s publishing company explores where our food comes from, and the impact diets have on our health and the world.
The owner of indi chocolate followed an unexpected path to create enjoyable, and impactful, treats | Taste
Erin Andrews worked in finance before launching a company where she can ‘make something people love and do well for the world at the same...
Seattle’s signature spices aren’t quite as clearly defined as garam masala — but there are contenders | Taste
World Spice Merchants and Tom Douglas Restaurants create regional blends for the way we cook in the Northwest.
Former Seattle writer explores the young, well-intentioned pioneers of ‘Hippie Food’ | Taste VIEW
From the creation of Tofurky to the birth of the organic brown-rice industry, Jonathan Kauffman’s new book looks into an American food revolution.
The University District Food Bank addresses hunger and community | PNW Magazine VIEW
With a rooftop garden, a supermarket setup, more volunteers and more options, it’s a new food bank for a new city.