Hop to it!

A candy-maker infuses Yakima Valley hops into lollipops to make her signature LolliHops...

Open to Interpretation

Brimmer & Heeltap chef Mike Whisenhunt uses familiar flavors as a springboard into the unknown....

From Farm to Freezer

What started as a simple summer treat for Mandolyn Hume’s children is now a thriving business....

Eating in the Moment

When Dustin Ronspies talks — let alone laughs — the sound comes from a deep place. From his diaphragm, of course, but also from his history, which is as nonlinear and unconventional as the chef himself....

A Drop in the Ocean

St. Jude Tuna has been the work and livelihood of Joe and Joyce Malley since they began marketing it in Seattle around 2000....

Growing a Legacy

A farmer honors the legacies of his parents — one from the farm and the other from Pike Place Market....

Makings of a Renaissance

Jason Stratton pulls a page from an enlightened past to celebrate and savor the short spurt of spring....

Taking Root

Timber City Ginger Beer taps into local seasonal tastes to create zingy drinks with a Northwest twist....

Romancing the Grain

Greg Moring is on his fourth career, but you’d never know it. From the way he bakes bread, you’d think he’d been doing it his entire life. I meet him at his bakery space in Ballard, greeted by the smell of cinnamon and other spices....

Collins Family Orchard

Calvin Collins sports a Seattle Seahawks cap, and his hands are covered in a hard day’s work. He’s been up since five in the morning, caring for his trees, boxing fruit, and loading a large truck to take the produce to the orchard’s warehouse in Magnolia, where it will be stored in a cold room before going out for sale at farmers markets throughout the city....

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....

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....

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....

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....

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....

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....

Of Flora and Family

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

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....

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,”...

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....

Of Land and Sea

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

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....

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....

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....

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....

Bellewood Acres Distillery

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

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....

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....

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....

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.”...

Jonboy Caramels

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

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....

C.B.’s Nuts

The deep, earthy-sweet smell of roasted nuts rushes at me as I open the door to the CB’s Nuts retail store outside of Kingston....

Rachel’s Ginger Beer

Take it from one who's been teetotal for years: tasty non-alcoholic options are few in Seattle bars. That shortage was one of the first things Rachel Marshall noticed when she returned home in 2008, after five years of working in the German resort town of Garmisch-Partenkirchen...

Deluxe Foods

Rebecca Staffel can't contain her glee. "These are so pretty!" she declares, surveying simmering kettles of fleshy pink fruit. Deluxe Foods inaugural batch of Fig Preserves with Star Anise is off to a fragrant, promising start....

Charlie Bodony / Some Like it Hott

Charlie Bodony's spice business began as part experiment, part backyard hobby, and part homage to his Transylvanian heritage. Bodony grows the peppers for his blossoming company, Some Like It Hott, in his Port Townsend backyard. There, in two greenhouses behind the garage, is where the magic starts....

Inside the Theo Chocolate Factory

If you walk into Theo Chocolate at certain times of day, you will find a flock of blue-hairnet-wearing individuals patiently abstaining from the shop's free chocolate samples. Soon, they will be embarking on a tour of the bean-to-bar factory, where they anticipate hoards of samples and, if they're lucky, a chocolate river, complete with a waterfall, surrounded by a garden of sugar buttercups and marshmallow mushrooms....

Bainbridge Organic Distillery

Step through the door to Bainbridge Organic Distillers and the aroma is tantalizing, like bread baking. "That's mash cooking," says Keith Barnes, who owns the distillery with his son Patrick....

Fat Cat Fudge

As with many recipes, it's tough to sort out fudge's myth from historical reality, although it's believed to be both recent and an American original. The earliest printed recipe dates from 1888, in a letter from one Vassar student to another....

Miles Thomas’ Better Bitters

In the past two years, thanks to his boutique line of specialty cocktail condiments, Thomas' nickname is rapidly becoming synonymous with bitters—and not just in Seattle. Across the nation, you can find Scrappy's Bitters at discerning lounges and vendors including Provenance in Chicago; the Cask in San Francisco; and New York City's Cocktail Kingdom....

Curio Confections

University Way is not known for its charm, so it's a happy, slightly magical surprise to discover the little red-and-white-striped house just north of 55th Street. The fairytale building is home to Curio Confections, the brainchild of Maria Friedman....

The Japanese Snickerdoodle

Visits to the Sagamiya bakery were a regular feature of Art Oki's Seattle childhood. At least every other week, Oki and his mother would travel to the popular spot on Main Street in the area known as Japantown. They would step through the glass doors with their usual favorites in mind, only to be tempted by something new....

The Non-Activist Activist

It's not often that you walk in to a sustainably-driven restaurant kitchen and find a handful of chefs and staff prepping for a hot dog tasting—a "dirty dog" tasting, to be exact....

Honey Ridge Farms

We've sipped fermented beverages since Biblical times, when humans first mixed honey, water and yeast with subtle flavorings like herbs or flowers to create mead. Also known as honey wine, this alcoholic beverage remained popular for hundreds of years in England and Northern Europe....