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Beyond Milk

Edaleen Dairy dips into its farm-fresh milk to churn out creamy scoops of moo.

Sweating the Small Stuff

Chris Tran talks about her farm with frenetic passion. The former construction foreman turned urban farmer — and owner of Urban Sanctuary Farm —

Nectarine and Shiso Soup

Chef Bruce Naftaly takes one of late summer’s most beloved sweet stone fruits and gives it an edge.

A Horse of a Different Color

Under drizzling pewter skies, Leila Schneider crouches in the muddy salad field on Hayshaker Farm, harvesting mâche…

In Rare Form

Ceviche, crudo, sashimi – simple preparations make your seafood shine.

True Grits

Low Country Shrimp & Grits is Lisa Dupar’s love letter to her hometown of Charleston, South Carolina.

Tiny but Mighty

Teff, which hails from Ethiopia, is a gluten-free ancient grain that’s mild in flavor and makes a satisfying base for many dishes…

Wines that Sparkle

Sparkling wines carry deep legacies, kept alive by winemakers like Treveri Cellars in the Yakima Valley.

Spirits of San Juan Island

Two retired university professors run the San Juan Island Distillery, devoting their golden years to producing world-class ciders, apple brandy, and gins laced with island-foraged botanicals.

A Capital Idea

With a less-is-more methodology, Lowercase Brewing makes simple, direct beers with a point of view.

Seattle Soul

Chef and caterer Kristi Brown and the story behind her black-eyed pea hummus…

The Gluten Evangelist

Oh, Yeah! farmer Chris Petry fights the gluten-intolerance trend by educating bread lovers about the health benefits of whole grain.

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