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Forty years after of the fall of Saigon, a look back at the unprecedented efforts led by Gov. Evans to welcome refugees to the state of Washington. (Thanh Tan and Danny Gawlowski / The Seattle Times)
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<img class="teaser " src="https://static.seattletimes.com/wp-content/uploads/2020/12/1509317113_6216440658001_6215806726001-vs-300x192.jpg" alt="2020 was a year of isolation and distancing – yet its events brought us together. From the COVID-19 pandemic to a summer of protests for racial justice, allow our video journalists to transport you through this historic year. (Seattle Times staff)" />
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<img class="teaser " src="https://static.seattletimes.com/wp-content/uploads/2018/01/1509317113_5640411838001_5639931820001-vs-300x192.jpg" alt="Camille Jassny has pursued art while also living with low vision since the age of three. "I want to make sure that people realize that, being blind, you don't have to stay away from art," Camille says. (Ramon Dompor / The Seattle Times)" />
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'Figuring History' at Seattle Art Museum
(2:35)
<img class="teaser " src="https://static.seattletimes.com/wp-content/uploads/2018/03/1509317113_5743568013001_5743562151001-vs-300x192.jpg" alt="Mollie Bryan is an artist, curator and organizer of light art and electronic music events in Seattle. From her gallery to natural spaces she creates a space for art that intersects with technology. (Bettina Hansen / The Seattle Times)" />
Making Art with Light
(3:10)
<img class="teaser " src="https://static.seattletimes.com/wp-content/uploads/2018/06/1509317113_5799046788001_5799036479001-vs-300x192.jpg" alt=""History matters because it shows our values," says Jeffrey Coopersmith, a Seattle attorney who has collected historical artifacts for the past four decades. (Corinne Chin / The Seattle Times)" />
Artifacts of Injustice
(2:38)
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Food & Drink Videos
<img class="teaser " src="https://static.seattletimes.com/wp-content/uploads/2018/10/1509317113_5849671844001_5849623308001-vs-300x192.jpg" alt="Linda Miller Nicholson, who has nearly 200,000 followers on her Salty Seattle Instagram feed, began making colorful pasta to persuade her son eat to more vegetables. (Erika Schultz and Corinne Chin / The Seattle Times)" />
Exploring new pasta-bilities with Salty Seattle
(2:08)
<img class="teaser " src="https://static.seattletimes.com/wp-content/uploads/2018/06/1509317113_5213479103001_5213172995001-vs-300x192.jpg" alt="From biáng biáng noodles to brûléed sandwiches, chefs are pushing the envelope with affordable food at Xi'an Noodles, Dino's Tomato Pie, Peloton, Sixth Avenue Eats, Saboteur Bakery and Little Uncle. (Johnny Andrews & Corinne Chin / The Seattle Times)" />
A mosaic of cheap eats across Seattle
(2:24)
<img class="teaser " src="https://static.seattletimes.com/wp-content/uploads/2018/06/1509317113_5137158292001_5136382721001-vs-300x192.jpg" alt="Sabrina Lueck, Oscar Galvan and Andrew Januik are just some of the young, talented vintners who are evolving Washington’s wine industry. (Johnny Andrews & Katie G. Cotterill / The Seattle Times)" />
Young faces emerge in local wine industry
(5:33)
<img class="teaser " src="https://static.seattletimes.com/wp-content/uploads/2018/06/1509317113_4518892004001_20150930-chin-renee-erickson-still-300x192.jpg" alt="Renee Erickson, owner of Seattle restaurants including The Walrus and The Carpenter, reflects on how her Pacific Northwest roots have influenced her food philosophy as she pulls up Dungeness crab from Shilshole Bay. (Corinne Chin / The Seattle Times)" />
Chef Renee Erickson of The Walrus and The Carpenter
(2:44)
<img class="teaser " src="https://static.seattletimes.com/wp-content/uploads/2018/06/1509317113_4630692157001_PAC-buckwheat-LOK4-still-300x192.jpg" alt="Mutsuko Soma makes fresh soba noodles at her Wallingford restaurant Miyabi 45th. Watch the chef knead, roll and slice the buckwheat dough like clay. (John Lok and Corinne Chin / The Seattle Times)" />
Handmade buckwheat soba noodles at Miyabi 45th
(2:09)
<img class="teaser " src="https://static.seattletimes.com/wp-content/uploads/2018/06/1509317113_4886431440001_4886419817001-vs-300x192.jpg" alt="Seattle food writer Leora Bloom demonstrates how to make pakora, an Indian fried snack food. Bloom explains that, by using a lighter batter, you can make pakora better than what you can order at a restaurant. (Erika Schultz / The Seattle Times)" />
Making pakora at home
(2:03)
<img class="teaser " src="https://static.seattletimes.com/wp-content/uploads/2018/06/1509317113_4739830061001_20150202-lambert-pho-20150204-300x192.jpg" alt="Four pounds of noodles. Four pounds of meat. Four liters of broth. Can four challengers beat the Dong Thap Noodles Pho Super Bowl Challenge in 90 minutes? (Ken Lambert and Corinne Chin / The Seattle Times)" />
Dong Thap's Super Bowl Pho Challenge
(2:30)
<img class="teaser " src="https://static.seattletimes.com/wp-content/uploads/2018/06/1509317113_4558345826001_20151028-chin-rachel-yang-still-300x192.jpg" alt="Rachel Yang and Seif Chirchi still cook in the open kitchens of their restaurants Joule, Trove and Revel. Many cultures are reflected and, Yang says, "as a cook, what's more fun than to do something like that?" (Corinne Chin / The Seattle Times)" />
Making kimchi with chefs Rachel Yang and Seif Chirchi
(3:14)
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