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Most Recent Articles

It’s Hip to Be Square with the Sansaire

Posted by on Dec 22, 2014 in Local Business, New Content | 0 comments

What’s better than having a job where you get to play with food all day? One where you get to use all manner of science to come up with the next cool food prep technique. This is exactly what Modernist Cuisine Director of Applied Research Scott Heimendinger does. He also invented the Sansaire immersion circulator – a must-have for any kitchen geek wanting to learn the art of cooking sous vide.

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Skillet Diner Chef Nick Novello: The Road to Culinary Freedom

Posted by on Dec 19, 2014 in Chef Interviews, New Content, Restaurants | 0 comments

Skillet Diner is a legend now in Seattle. Founded by Josh Henderson out of a stealth Airstream trailer in 2008 – it’s become a staple for comfort food in our fine city. And Chef Nick Novello is here to see that you eat well and that don’t have to wear your ‘emergency pants’ when you get home from dinner.

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The Evolution of the Puget Sound Food Hub

Posted by on Dec 15, 2014 in Farming, Local Business, New Content | 0 comments

Our food system supply chain is broken in the USA. While we can easily get produce and meat from all over the globe, we have a difficult time getting the very same items from small farmers to your local grocery store. Why? Because big business can’t be bothered to help the little guy. Learn about how the Puget Sound Food Hub is solving that problem in Washington state.

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Bean Box – Seattle’s Coffee Roaster Connection

Posted by on Dec 12, 2014 in Local Business, New Content | 0 comments

What do two local software guys who have a passion for coffee and aspire to work in an industry with more tangible, personal impact do?  They create a company focused on bringing coffee roasted right here in Seattle to your home – one box at a time.

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An Impromptu Lunch with Charcuteria Chef Jeffrey Weiss

Posted by on Dec 8, 2014 in New Content | 0 comments

Much ado had been made recently about the resurgence of charcuterie and salumi. But much of the focus is on French and Italian preparations. Chef Jeffrey Weiss’ book Charcuteria: The Soul of Spain shows us what we’ve been missing in the dry cured world and how we can bring these traditional preparations into kitchens worldwide.

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The Indomitable Spirit of Tin Umbrella’s Joya Iverson

Posted by on Dec 5, 2014 in Local Business, New Content | 2 comments

Most people who get hit by cars not once, not twice, but three times in a 6-month span might consider never leaving the house again. Not Tin Umbrella’s Joya Iverson who has overcome incredible personal challenges to open Hillman City’s only cafe and roastery in South Seattle. Learn about her long and winding path to success.

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Tray Kitchen’s Chef Heong Soon Park

Posted by on Dec 1, 2014 in Chef Interviews, New Content | 1 comment

If you are looking for something new to eat, sometimes you have to go to an old school approach first. Chefs who are taking traditional cuisine and reinventing it with a dose of creativity and a focus on quality are the new avant garde; Heong-Soon Park of Seattle’s Chan, Bacco and Tray Kitchen is no exception. Read about his philosophy on food, harmony at work and eating locally.

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The Carnivore’s Dilemma with Chef Sam Crannell

Posted by on Nov 29, 2014 in Carnivore's Dilemma, New Content | 0 comments

In this town peppered with seafood and a multitude of vegetarian options where does one go for their favorite meaty dish?  And we’re not talking about the standard ‘Best Steak’ or ‘Best Burger’ lists here.  We’re on a quest to find offbeat places to eat, the best meat preparations from different cultures and ethnicities in town like Bibimbap, Doro Wat, Carnitas and Bò kho.  It’s the Carnivore’s Dilemma.

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