!–paging_filter–pstrongSANCA/strongbrThey’ve always wanted to join the circus and now even the teeniest of tots can clown around at The School of Acrobatics and New Circus Arts, a nonprofit organization founded in 2004 by Jo Montgomery and Charles “Chuck” Johnson for children of all ages. From “Baby Me” all the way to the Professional Preparatory Program,…

!–paging_filter–pFrom mustaches that wouldn’t look out of place in a Civil War photo to a new love of latch hook, the millennial generation isn’t shy about looking to the past for inspiration today. Bars are no different, with cocktail culture that deploys 1890s techniques in tandem with modern tools and tricks making bar menus more…

!–paging_filter–pJon Scholes likes to say that Seattleites are so blessed with gorgeous scenery that they somehow find themselves settling for subpar public spaces in their downtown core.brbr“Other cities don’t have Puget Sound, the Olympic Mountains, Mount Rainier right in their backyard like we do,” says Scholes, who is vice president of advocacy and economic development…

!–paging_filter–pAs I’ve mentioned here before, my baking skills are somewhat suspect, so I tend to look for easy recipes. Lo and behold, a recipe from Martha Stewart Kids for a simple, unfussy tart dough that can be formed in a muffin tin—right in my wheelhouse! I halved the recipe, since two dozen tarts seemed like…

!–paging_filter–h3A glossary of iced treat terms/h3pstrongIce cream:/strong Typically made with cream, the classic American definition of this dessert requires a minimum of 10 percent milk fat. Premium ice creams usually contain between 13 and 17 percent milk fat. Stirred slowly to integrate flavors, the mixture becomes fluffy with as much as 50 percent air mixed…