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Water, Water, Everywhere

Master the art of watering and you’ll be on your way to growing great plants…

In the Raw

Cascadia Creamery’s cave-aging process follows Old World traditions to create cheese with Cascadia terroir.

A Hymn for the Himalayan Blackberry

Invasive though they are, the Himalayan blackberry is juicy with nostalgia.

When Stars Align

Chef Nick Coffey has found a home for his creative, locally-focused cuisine at his new restaurant Ursa Minor on Lopez Island.

Michael & Pat Burns

There’s a New Cod in Town

Blue Star launches a custom-built, humane-harvest longliner unlike any other out there.

Ramen-tic Love

Finding food as a shared language of love.

A Place That Feeds Us

Puget Sound Restoration Fund’s multifaceted work is an important line of defense in the wake of climate change and other human-caused challenges facing our waterways.

Fruits of Their Labor

Freeway Estates Community Orchard ramps up a public eyesore into a community oasis of fresh produce, ag education, and neighborly volunteers.

A commercial fisherman reels in his net, as sockeye dangle off the bow, on the Copper River flats.

Salmon Fever

The Copper River fleet fishes on small vessels called “Bowpickers” so named because the net extends from the bow of the boat where fish are picked out of the net by hand…

Radiant Rye

A staple cereal and bread grain in Northern Europe and Russia is catching on in the States.

Adeste Fidelitas

Fidelitas Winery is all-faithful to Bordeaux grape varieties, modern-craft winemaking techniques, and Washington State’s Red Mountain terroir.

Tacu Tacu con Picante de Conchas

Chef Raymond Southern makes Washington’s native pink scallops sing…

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