New Seattle doctors learn to prescribe food as medicine You don’t expect to see doctors in a kitchen. Normally you’d find newly minted doctors at Swedish Cherry Hill hospital seeing patients. Instead, a group... Ruby de Luna
Finding Israeli cuisine in Seattle Bill Radke speaks with Michael Solomonov, the James Beard Award-winning chef of Zahav, about Israeli cuisine. Solomonov tells Radke about the cuisine's... Caroline Chamberlain
'Why do you have an all-white wait staff?' (And other questions you should ask at restaurants.) Deborah Wang speaks with Saru Jayaraman, author of "FORKED: A New Standard for American Dining," about why restaurant-goers should ask not only "Is the... Deborah Wang
These coworkers sit down for lunch every day – and they're still productive You probably already know this, but lunch these days is sad. This is especially true when it’s eaten during the workday. Frequently, it’s eaten alone,... Caroline Chamberlain
How the Galloping Gourmet went from hedonist to health nut Bill Radke talks with Graham Kerr about his book "Flash of Silver." Kerr is best known as host of The Galloping Gourmet, a TV cooking show that aired... Andy Hurst
Pedal-powered food rescue takes on Seattle's hills and waste Up to 40 percent of food in the U.S. ends up in landfills. Seattle has been trying to tackle the issue with laws that require composting. But that's not... Matt Martin
Is it a problem when white chefs cook other people’s food? When you go to a restaurant that touts itself as Korean, French, Mexican or Italian—it’s hard to know exactly what that means. And you might... Caroline Chamberlain
Seattle chef cooks other people’s food as a way to introduce his own This week, we explored what it means when a white chef earns a reputation from cooking the food of people of color. Here in Seattle, we met a chef who... Caroline Chamberlain
Pick Up (Carefully) Stinging Nettles In Your Farmers Market Ross Reynolds interviews food writer Sara Dickerman about an early green offering in the farmers market: stinging nettles. They really do sting, but... Ross Reynolds
Washington Universities Feed People, Not Trash Cans Food waste — we all do it. We put that bag of spinach in the back of the fridge and forget about it. We make a casserole big enough to feed an army and... Kate OConnell
