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Wild salmon thrive in the clean waters provided by buffer zones.rev

Raise a glass to Salmon-Safe certified growers

Story by Lauren Adam It’s a classic scene in the …

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Voluptuous Viognier

With delightful fruit flavors and beautiful aromas, viognier is an …

Edible Seattle. Bhutanese refugees garden

Namaste Community Garden

In South King County, Bhutanese refugees garden again for the first time since fleeing their homes, some two decades ago.

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Whistling Train Farm

Shelley Pasco’s all-organic Whistling Train Farm in Kent has been …

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Altruistic Aim

Jeffrey Vance, executive chef of both No Anchor and Navy Strength in Belltown, seemed pleasantly surprised when I suggested we meet early on a Friday morning. Most chefs prefer to catch up on sleep in the early-morning hours, but not Jeffrey — not lately.

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An immigrant history of Pike Place Market

In the face of relentless adversity, Seattle’s Japanese farmers planted today’s culture at the Pike Place Market.

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Against the Grain

Innovative Farmstrong Brewing Company offers pure Skagit Valley on tap. …

Edible Seattle Gardening

Down to Earth

Soil-building is a marathon, not a sprint. Story by Josh …

Mozzarella

The King of Mozzarella

The King of Mozzarella
Cheese is an art at King’s Mozzarella, where Costas Romero handmakes it the old-fashioned way.

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Building a Better Fish Trap

The Columbia River’s once-epic salmon runs are in trouble. The solution could lie in the revival of a millennia-old method of fishing called a fish trap.

Pay It Forward

Conscious Eatery, Seattle’s philanthropic sandwich shop, started with a simple idea: give a meal for every meal sold.

Hub Club

The Puget Sound Food Hub is a win-win connector for small growers and large consumers.

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