food

Owner Sean Jen calls out an order for a Pig LeBaoski. (Photo by Joy Chu)

by -
0

Don't have time to travel to Taiwan to visit a night market? Check out 'It's Bao Time,' a food truck inspired by the night market experience.

by -
6

Seattle-based MarketShare wants to boost the culinary scene by helping immigrant and refugee food entrepreneurs get their businesses off the ground.

by -
1

Terrell Jackson, grandson of the original owners of Catfish Corner, is selling his family’s legendary fried catfish, hush puppies, fries, and tartar sauce out of a tent near the Rainier Beach Link light rail station.

by -
0

At SeaTac Produce in Tukwila, Amira Abdulle cheerily greets customers along with her sons, who help to warm sambusas sold in the front case...

by -
0

With popular media influencing U.S. perceptions of El Salvador, it's easy to forget the progressive democratic changes that are underway.

Two children play around Chaharshanbeh Suri bonfires, a Nowruz opening ceremony the author grew up with. (Photo by Lucinda Homa Gray)

by -
0

Ancient Nowruz traditions celebrated around the world make a big splash in Seattle.

Solomon Dubie is raising money to turn his Rainier Mini Mart into a cafe that will serve Ethiopian-style coffee.

by -
0

“This was one of the first forms of brewed coffee ever, ever. That’s amazing to me,” says Rainier business owner Solomon Dubie.

Black olives ripening in Spain (Photo from Wikipedia)

by -
2

Gas may be cheap, but prices for a much tastier oil are about to go through the roof.

by -
0

No longer do Bellevue residents and workers have to wait for Fridays to enjoy food truck goodness. Downtown Bellevue's food truck pod is now open five days a week.

The Cauliflower and Wild Mushroom Kugel served at the "A Monday Night in Winter" pop up restaurant. Sisters Anna and Molly Goren, Seattleites who organized the event, hope it will help bring more Jewish food choices to the area. (Photo by Lindsey Wasson / The Seattle Times)

by -
0

Seattle's Jewish community is growing fast developing a taste for traditional Ashkenazi cuisine.

Bird flu export ban Washington and Oregon.

by -
2

Bans of U.S. poultry are a big blow to farmers, but not a health risk for consumers.

by -
0

Do you know what is a #Jian Bing? Are you interested in making one? Do you notice that @BingofFire is the only #foodcart in #Seattle that sell Chinese crepe?

by -
0

It's not a coincidence that some of the most popular Chinese restaurants in the Seattle area are Taiwanese.

Migrant farm workers in the tomato fields of Immokalee, Fla., where advocacy led to a Fair Food agreement with major food chains. (Still from FoodChainsFilm.com)

by -
4

Connecting the field to the grocery store proved to be the best means to achieve labor gains for migrant farmworkers.

Tarik Abdullah at a pop-up dinner in Hillman City featuring live DJs. (Photo courtesy of Tarik Abdullah)

by -
3

Meet some of the best international food entrepreneurs who got their start this year.

A rule card displayed at the Cat Attic cat café in Korea. Cafes commonly employ rules such as not picking up sleeping or visibly agitated cats. (Photo courtesy of Karla Orozco)

by -
0

Two young Seattle entrepreneurs are raising funds to open 'the Meowtropolitan' — Seattle's first cat cafe.

Chef Shota Nakajima makes a 30-minute, daikon festooned masterpiece at Seattle’s inaugural “Itadakimasu” Day celebration in Pioneer Square. (Photo by Suzi Pratt)

by -
0

Seattle chefs Shota Nakajima of Kappo Kitchen and Aaron Pate of Shiro’s Sushi went head-to-head at a cook-off on Dec. 11 at The Kitchen by Delicatus in Pioneer Square.

(Photo from National Archives)

by -
1

Is the solution to feeding a growing global population sitting right there on our plates?

YouthCAN participants cook Korean food for elders at the International Community Health Services during the Summer 2014 culinary arts session. (Photo by Minh Nguyen)

by -
0

Over the last decade, the YouthCAN program of the Wing Luke Museum of the Asian Pacific American Experience (The Wing) has been offering opportunities to 15-to-19-year-olds of Asian Pacific Islander heritage to engage in their communities and find their true voices through explorations in art.

by -
0

An innovative program in Tukwila is honing the culinary skills of new immigrants and helping them shine in American kitchens.

Mulugeta Abate, chef at Lovage restaurant on 1st Avenue. (Video still by Aida Solomon)

by -
7

The second installment of Globalist Apprentice Aida Solomon's series "I AM ETHIOPIA" profiles a Seattle chef who's redefining his culture's cuisine.