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Defying Categorization

Plums. Apricots. Dehydrated limes. Dandelion greens. Rose hips. At Urban Family Brewing in Interbay, a wild array of ingredients make their way into the off-beat beers that are continually rotating through the taps....

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Old Wines, New World

Tanjuli Winery nestles into the Rattlesnake Hills, just above the tiny town of Zillah in eastern Washington. The landscape here is rich — acres of fruit trees roll into rows of wine grapes, with farmstead homes scattered among them. Winemaker Tom Campbell and I pick our way across the graveled paths between vineyard blocks. I see globes of heavy, dark grapes on the vines ahead of us....

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Always Growing

It’s a glorious late-September day on the slopes of Grandview in Washington’s beautiful Yakima Valley. A bright blue sky is streaked with wisps of cloud. Mount Adams and Mount Rainier gleam in the distance, and the hills all around are snuggled under a striped quilt of vineyards and orchards....

Edible Seattle Origin of a Dish

Korean Short Rib Bibimbap with Rachel Yang

“If you are going to break the rules, you better know the rules,” says Rachel Yang, chef owner of Joule, Revel, and Trove restaurants. Rachel and her husband, Seif Chirchi, have risen in Seattle’s culinary scene by, among many things, honoring authentic cuisine through reinvention....

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Catalogical Growing: Seeding is Believing

I am restless behind my windows, and the garden beckons. But January always offers up slate-gray mornings and frosty nights, and though the winter solstice is behind us, I feel boxed in by these short days. As I gaze out at my streetlight-lit garden in the endless eventide, I decide that the only antidote is an armchair getaway. In a time like this, gardening catalogically has to suffice....

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Early to Rise

Before sunrise, nearly every day, brothers Kit and Jesse Schumann are at their new Stone Way bakery, Sea Wolf, elbow-deep in flour. Such is life when you’re a two-person bakery – and a popular one at that. The Schumanns' venture is barely three years old, but it has a cult following, with a legion of fans built by exposure in some of Seattle’s best restaurants....

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Beer and Bivalves

A scant 10 minutes after stepping out of my car in Olympia, I’m already slurping raw oysters. My first stop on a road trip to Washington’s state capital is the Olympia Farmers Market, a year-round affair that bustles with shoppers selecting fresh produce, locally-raised meat, cut flowers, artisanal goods, and local crafts, against a backdrop of live music. The air at the market, situated about a block away from Puget Sound, smells deeply of seaweed and salt — rather like oysters....

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Holidays on the Lamb

The last two months of the year are a time of celebration and giving thanks. Family and friends gather around the holiday table to reconnect and reminisce while enjoying a hearty meal together. When I was growing up, lamb often found its way onto our holiday table. An untraditional meal to many, lamb became our tradition, and to this day, the smell of lamb wafting through the house brings back all those memories of home and comfort....

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Chelan County

Because Stemilt’s wines are naturally fermented — a finicky process that relies on the yeast naturally present on the grapes to ferment the juice — Jaime takes care to sanitize each cork before yanking it from the barrel so as not to compromise the wine inside....

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From Grain to Glass

It’s still early on a recent Saturday night, but nearly all of the tables at Black Label Brewing Co. in downtown Spokane are already full. Of the brewery’s 15 beers listed on a chalkboard above a row of taps, two carry a special designation: insignias identifying them as Palouse Pints....

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Growing Trust

Wine people love to speak of terroir – the influences of soil, climate, and terrain that distinguish grapes from a certain region. It’s what makes a Bordeaux a Bordeaux....

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Seattle’s Serendipity

What you might not realize when buying a perfect cut of Kobe beef or a pint of raw milk from Mohamed Souaiaia's Kenmore wholesale meat shop is that its owner’s path is one of the most unlikely — and fascinating — you may ever hear....

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From Farm to Food Bank

“It’s remarkable, I think, for reasons people don’t understand when they come to the market. They see the fish flying and the flowers and the great food, but what they don’t know about so much is the market’s commitment to serving the downtown community."...

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Prepare Your Garden Beds Now for Winter

In late autumn, my gardening thoughts turn not to the seed, but to the ground. The philosopher, poet, and — perhaps most importantly — farmer Wendell Berry often refers to the soil, from which all life springs and returns....

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Tomato Miso Bread With Holly Smith

Winter is a time most chefs hole up in kitchens and begin the joyful process of bread-baking and soup-making. The kitchen’s warmth and fresh aromas thaw our spirits and bring comfort as we settle in for the season....

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A Treasure Trove of Truffles

It’s a chilly February morning, and we are out walking through the woods near Issaquah. A gauzy veil of wintry sunshine hangs like gossamer around the treetops, the forest smells damp and inviting, and Stella and Lidia, two adorably moptopped dogs, scamper through the undergrowth at breakneck speed, so excited and joyful that you can practically see the smiles on their faces....

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The Proof is in the Parsnip

Perhaps you’ve heard the expression, “Fine words butter no parsnips.” In other words, flattery (“buttering up”) is meaningless without the behavior to back it up. A variation of sorts on “Don’t judge a book by its cover,” it's a particularly apt turn of phrase when speaking of parsnips, that humble root vegetable whose gnarled exterior is at odds with its creamy, sweet interior....

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Carmenere

BY ANNE SAMPSON PHOTO BY BARBARA BEITO In every industry, business owners look for a way to stand out from the crowd. In the tech world, you develop the hottest new app – or the gadget to run it. Think Apple Watch. But if you grow wine grapes, you might have better luck with something old, maybe a little obscure. Something like Carmenere. That’s the path Dean Morrison followed at his Walla Walla vineyard, Morrison Lane. A bit of a contrarian, Morrison dedicated his vineyard to lesser-known grapes, like Counoise, Cinsault, and Barbera. He was one of the first in the Northwest to plant Syrah, in 1994, on four acres of his family’s farm. At the time, that grape was considered experimental in...

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A Little Night Wine

An afternoon in Woodinville offers Seattle wine lovers plenty of exposure to Washington's finest vintages. But for a deeper appreciation of the terroir that fuels the flavors, consider a night sleeping in the vineyard. It's one of the most enjoyable ways to get intimate with your favorite wine....

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Hive Mind

Husband-and-wife team Paul and Pat Perkins are the only two employees at Seattle Urban Honey, but their workers number in the millions. At any given moment, their Green Lake backyard is literally buzzing with activity, their industrious crew producing a gentle hum as they y from buckwheat to borage and back to their four colorful hives....

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A Plunge into Pungent Alliums

As pumpkins appear on porches, carved into grins, think about warding off vampires – but not by hanging a necklace of garlic across your shoulders. It would be better to spike some cloves into the ground....

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Fall Roots

Get another crop underground now...

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The Lure of Lummi

"So what is there to do on the island?" I hear a visitor ask the woman in front of me at her driver’s-side window. We’re waiting in line for the tiny, open-air car ferry to transport us to Lummi Island, just a five-minute ride from the small mainland terminal....

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A Very British Picnic

Surprisingly, although the British summer is often non-existent, we Brits have a splendid repertoire of traditional summer foods...

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One Cow Seven Courses

The new 4,000-square-foot Sevenbeef Steak House is an architectural marvel in Seattle's Central District. Floors have geothermal heat; sound-dampening material lines ceiling beams; and natural light pours in from every corner. Yet the real ingenuity is in the supply chain. The plan is to use locally raised, grass-fed, grass-finished beef. That is, the entire cow....

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Sip Into This

Smasne Cellars blends award-winning winemaking with a historic lineage of vineyards to uncork its premium vine-to-cork creations....

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Have it Your Whey

Cherry Valley Dairy churns natural, sustainable, healthy practices into every product it makes....

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GRuB Digs In

Growing food is a vehicle for social change at an Olympia nonprofit....

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Quinoa

Food trends have a way of coming on quick and fizzling out in much the same way...

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Plotting Your Plat

On a nice day soon, I'll get down level with the soil and press my rake handle into it, creating a shallow furrow. Time for seeds to bring the garden back to life. But as I contemplate the future harvest, I focus on the past, too....

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The Rebel Chef

Derek Ronspies isn’t afraid to tell it like it is. The Seattle chef and owner of Le Petit Cochon in Fremont is straight-talking, especially where his restaurant and its nose- to-tail, farm-to-table approach is involved....

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Of Flora and Family

Spokane entrepreneur turns a small-batch yogurt hobby into a cultured business...

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Plant a Radish

I am not a natural gardener. I didn’t grow up with carrots sprouting in the backyard. In fact, I looked with envy at my friends’ raised beds, with fence posts fashioned from driftwood logs and old fishing nets strung to keep the birds out...

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Learning by Taste

It is easy to say that change is too difficult. But South Whidbey dug in — into the soil, that is....

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Baked Lemon, Honey, and Rosemary Cheesecake

At this quiet time of year, when the earth is still sleeping and only a few green shoots remind us that we are about to tumble headlong into the madcap cacophony of spring, the pickings are slim when it comes to seasonal produce. Instead, this luscious baked cheesecake is a celebration of those cupboard ingredients that are so easy to take for granted here in the Pacific Northwest: fresh ricotta cheese from the farmers market, our astonishing local honeys, and new farm eggs -- all imbued with intriguing hints of the rosemary that grows like a weed in our backyards. If you can get Meyer lemons, they would work wonderfully, but ordinary lemons, such as I used here, are more than fine....

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Mt. Townsend Creamery

Mt. Townsend Creamery’s cheeses are transporting. Seastack, a silvery tomme lush with mushroom and citrus notes, could have been pulled from the cellar of a French chateau....

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Sweeter After a Frost

Magenta hues brightened the ribs and veins of this January King cabbage as it experienced increasingly cold winter weather....

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Brrrrrrrrr!

When the temperatures drop, it’s time to turn to comfort menus and heartier dishes....

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Beyond the IPA

Though it may seem a blasphemous omission for a Northwest brewery, you won’t find an IPA at Propolis Brewing in Port Townsend....

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Camping With Julia

“I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.”...

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21 Acres

“When we choose to purchase and eat foods grown locally, seasonally, and organically, we support our local economy and create a livelihood for local family farmers that in many cases have been tending their lands for several generations,”...

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Eat Well, Be Well

“He’s an extraordinary chef and food-service director, but he’s a better human being,” says Glenn. “His passion and sincerity about this is impossible to miss.”...

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Farro for the Cold

Farro is part of a larger wheat family consisting of three ancient varieties: emmer, spelt, and einkorn....

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No Till Farming

Karl Kupers’s twinkling blue eyes, easy grin, and tall lean stature might be expected on a Hollywood set but not in the wheat fields of eastern Washington. But there I was in Ritzville, Washington, with 50 others on the Shepherd’s Grain farm tour, listening to Karl’s rich, energizing voice resonate across the ever-so-gently-swaying golden fields....

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Wild Abandon

Perhaps you’ve admired a perfect head of lettuce in your garden or a friend’s—the spray of burgundy speckles across the rounded whorls of soft green leaves. But have you seen it six months later?...

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Going All In

How many of us have gazed out an office window and wondered whether we should be following our passions? Have you ever asked yourself what might happen if you ditched the nine-to-five job and lived your dream instead?...

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Grain Country Spirits

With wheat growing in their front yard, a new crop of distillers is making their mark on eastern Washington....

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Of Land and Sea

On Lopez Island, diversity is the key for Jones Family Farm...

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Sol to Seed Farm

“I went out there and thought it was amazing,’” Matt says. “Even when I was just doing something mundane.”...

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The Northwest Tea Festival

“Tea is the second most popular beverage in the world,” points out Rosanoff [the first being water]. “It’s changed and adapted to different cultures and that’s what is fun about it—to see Korean tea ceremony and Japanese tea ceremony next to each other.”...

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Sorghum: The Versatile Grain You’ll Fall For

In our kitchen, the cooler months beg for pantry items that are versatile. I often find myself hunkering down a bit more than usual in the winter, as many of us do in Seattle, relying on old standbys like soups and stews, homemade bread, and roasted vegetables....

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Helsing Junction Farm

The mission is simple: grow the most beneficial food possible — food that is integral to a healthy farming system, good for human health, full of flavor, and available to a wide range of people. Since Ujcic (pronounced you-jick) and Salafsky founded Helsing Junction in 1992 it has grown from five farmed acres to almost a hundred, and from 75 community supported agriculture (CSA) subscribers to more than a thousand, spanning from Lynnwood to Portland and out to the coast....

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Reinventing the Beer Wheel

Jason Yerger started brewing beer out of desperation. When he was diagnosed with a gluten intolerance in 2007, the craft beer lover struggled to find anything on the market worth drinking....

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Life at the Table

Ashley Rodriguez expected to fall in love with Italy. As an art student at Seattle Pacific University, she signed up to study abroad hoping to revel in a country steeped in art history. But it was the culture’s gastronomic influence—the gelato, the carbonara, the conversation, and long meals—that left a lasting mark. There was “something magic” that happened around the table in Italy....

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Bites and Beers in Bellingham

I know locals who complain that Bellingham can’t keep an upscale restaurant alive. At one time there were several fine dining destinations, like Nimbus, Flats and Tivoli. In recent years those businesses have dwindled and in their place has come a Portland-like plethora of brewpubs, sandwich shops, and food trucks that seems to fit the town's casual approach....

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Black Sheep Creamery

Early afternoon sunlight bounces off the white walls of the cheesemaking room at Black Sheep Creamery, making stacks of plastic buckets and the painted white cheese press glow....

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Making Big Gin

Tucked away in a quiet corner of Ballard, Captive Spirits is one of a growing number of producers in the Northwest focused on spirits....

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Sweet Dreams and Chocolate Cake

In Hot Cakes’ Ballard kitchen, the day starts and ends with cookies—salted peanut butter, s’mores, snickerdoodles, and perhaps the city’s best chocolate chip....

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Bring on the Kiwi Berries

Every year Burnt Ridge, Dolan’s fruit- and nut-growing operation located east of Chehalis, harvests thousands of pounds of hardy kiwifruits from 200 cultivated vines—grown on trellises, not in the forest canopy. The wooden and wire bracing groans beneath the weight of the grape-sized, fuzzless fruits....

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Bellewood Acres Distillery

“We bought 30 acres of perfect soil in a perfect setting with our three perfect farm hands—our children,”...

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The Mother of All Condiments

This past fall I had the great fortune of teaching a quarter-long class on preserving to an eager audience of health-minded, highly educated individuals at Bastyr University. Using the prolific campus garden and taking cues from local farms, I built a thirteen-week course based solely on what was seasonally available to put up for the pantry. ...

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Washington Rose’

How France’s Favorite Seasonal Wine Won Washington Over...

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Apple Chutney/ Pumpkin Butter

In late fall, gardens heave a near audible final breath and give up the last of their fruits. Fields turn fragrant with the pungent smell from fermenting fallen fruit and the last of anything sweet is gathered from bare tree branches or browning vines....

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Elderflower Syrup and Pickled Maple Blossoms

Last summer on the highway home from a long weekend at Lake Chelan, I pulled my car across three lanes of traffic when I spotted a tall slender tree hunched over by the weight of its small blue berries. I had noticed the same trees on the way out to the lake, but wasn't sure they were what I thought they were – elderberries....

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The Back Story on Yeast

To the uninitiated, a sourdough starter sounds like a lousy co-pilot—it's a soupy mixture of flour and water, about the color and consistency of a melted milkshake. But to see it only for its parts is to miss the beauty of the whole....

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Fran’s Chocolates

When Dylan Bigelow was twelve years old, he got his first job working for his mom. She founded Fran's Chocolates in 1982 and he helped out, doing a variety of odd jobs: putting candies in the little paper cups, wrapping up packages, or doing the dishes. That last job was a good one, because it included licking out the bowls....

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Sunshine Roach

I first met Sunshine Roach at the Queen Anne Farmers Market. I was just finishing a chef demo of zucchini fritters and she was loitering by the front of my table, quietly observing me. I asked if she'd like to try a zucchini fritter that had already cooled on the plate, or wait for a hot, perfect batch that was still frying. She didn't hesitate to answer, "I'll wait." Girl after my own heart, I thought....

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The Simple Art of Homemade Tortillas

Cooks who believe in the phrase "easy as pie" will have no problem when Cristina Zurita Ceniceros says that making flour tortillas is as simple as throwing together a pie crust....

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OUR AVAs – Walla Walla

French fur traders settled in eastern Washington 150 years ago, in the region we now call the Palouse. Was it named for the grassland, waving in the breeze like a vast lawn? (In French, your lawn is la pelouse.)...

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The Japanese Confections of Chika Tokara

Number 6208 is a modest white storefront tucked way back on Phinney Avenue. The gate at the sidewalk is draped with fluttering noren, the rectangular entry banners that signal when a Japanese shop is open. The front yard is a large rock garden, with a little maple tree and a wooden rake. The stillness of this place suits what is hidden inside: The rare Japanese confectionary outside of Japan....

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Absinthe makes the heart grow fonder

Yeah, that wormwood—the intensely bitter herb that contains the noxious chemical thujone, widely believed to induce hallucinations and insanity. Wormwood also happens to be the main ingredient in absinthe, the controversial "green fairy" of bohemian Paris that supposedly drove Van Gogh to sever his ear…...

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Madeleine Angevine

Grapes have been grown in the Puget Sound area since 1872, when Lambert Evans planted some on Stretch Island—but they were labrusca, or table grapes....

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Locally Grown Pie

Pie matters. It's dessert, yes, which all by itself is enough to rate of high importance, but pie is also a symbol of just about everything that is good and true....

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The Audacity of Hops

It's an alcoholic beverage, lovingly crafted by lifetime artisans, from the fruit of a vine grown in Eastern Washington. No two batches are the same....

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Ayako and Family Jam

The quality of Gordon’s jam has the power to turn people nostalgic. “People say it reminds them of their grandmother’s jam, or spending time in the countryside picking fruit,” Gordon says. “I love to hear that people enjoy it—that helps keep me going.”...

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Capitol Cider

Julie Tall has a motto, "Don't jump halfway across the ravine." In opening Capitol Cider, Seattle’s first cider-focused pub, in June of 2013, Tall made the jump, and a huge leap of faith as well....

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Rise of the Rhone

The vineyards of Syncline Wine Cellars, where James Mantone grows the Rhone varietal Mourvèdre...

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Jonboy Caramels

If there ever was an edible that embodied the principle of “less is more,” it’s Jonboy Caramels....

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Skagit Malting

Skagit Malting is poised to change craft beer making...

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Spirits in Yakima Valley

Like many Seattleites, most of my previous trips to the Yakima Valley centered on wine tasting. On a recent trip, the goal was no different. Wine tasting was first on our list. But as we soon discovered, the tasting opportunities don’t end with wine....

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Nuts About You- The American Chestnut

In Europe, before the arrival of potatoes and corn from the New World, chestnuts were an essential starch. Chestnuts have been grown since prehistoric times, especially in the hilly, marginally fertile regions of Northern Italy and Southern France, where much of the land is difficult to till and plow....

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DIY Holiday Gifting

Several holiday seasons ago, I decided to stop buying material gifts for family and friends and start making handmade presents....

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Maninis Gluten Free

In March of 2011, Maninis joined Seattle's farmers markets community, selling mixes and pasta and breads at the Broadway and Phinney Ridge markets....

Sangiovese

finding a happy home for the 'blood of Jove'  BY SEAN P. SULLIVAN It is said that wine is the 'nectar of the gods.' If so, no wine could be closer in name and spirit to the heavens than Sangiovese, a grape whose name derives from the Latin sanguis Jovis—the blood of Jove, king of the gods. Sangiovese is unquestionably one of the world's great wine grape varieties. It is the most planted variety in Italy, the grape's homeland,...

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Cool Season Abundance- Succession Planting

At long last, the first tomatoes are on the vine, the beans are coming in bushels, and friends are beginning to ooh and ahh over your burgeoning vegetable beds. So, what are you waiting for? Start planning for winter....