June 2012
Three Summer Reading Musts, All Set in the Northwest
In three new books, local authors emphasize the Northwest sense of place.
The Pacific Northwest is often misunderstood by outsiders—written off as a rainy hinterland populated by fleece-flaunting Earth Firsters, or parodied as a land of hipsters and dot-com millionaires jacked up on espresso. But when descriptions of the local landscape and inhabitants are in the hands of talented writers who live and work here, a truer…
The Ultimate Urban Wilderness Chair
Our hearts go pitty-pat when we behold the tricked-out Wilderness Recliner chair ($60; available at rei.com) by GCI Outdoor. Its profile is low enough to be welcome at outdoor plays and concerts, it reclines for intermission snoozing and has enough pocket space to keep sunscreen, bottle opener and playbill easily at hand. A plus: You…
10 Things We Love About Seattle Summers
Or, ways in which a few hours of sunshine make Seattleites go a little crazy.
1. It’s yet another opportunity to recycle! (Remember that tube of sunscreen you didn’t finish last summer?) 2. Late sunsets mean you can work on your backyard chicken coop until 10 p.m. 3. Lake Washington has a very low incidence of shark attacks. 4. You can now wear your Tevas without socks. (Wait! Hideous winter…
What to Pack for a Deluxe Picnic Dinner
The editors' picks for a perfect al fresco dinner...in Seattle. (We can dream, can't we?)
Appetizers: Dinah’s cheese from Kurtwood Farms ($9/half; $18/whole), served with Columbia City Bakery’s walnut toasts ($4.25) • Mt. Townsend’s Seastack cheese ($12), served with Sardinian flatbread with truffle salt from Macrina ($6.25) Main course: Picnic’s kale and heirloom bean salad with preserved lemon vinaigrette ($7) • DeLaurenti’s Parma sandwich ($5.99) Dessert: Dahlia Bakery’s chocolate truffle…
30 Perfect Summer Nights in Seattle
Your guide to the best summer nightlife, arts and outdoor entertainment our city has to offer.
When it comes to endless summer nights, Seattle has the bragging rights sewn up: Around here, sunlight lingers into end of day (we’ll have 16 hours of daylight on June 21!), making for long, languid evenings that seem to stretch on forever. Sure, our nights are seldom hot—some years, we just settle for dry—but the…
Become an Urban Beekeeper
Ballard Bee Company’s Corky Luster offers advice on how to join the urban-beekeeping movement.
One mild day in spring, on the roof of Ballard’s Bastille Restaurant, a sweet, summery smell pulsed through the air. Was it emanating from the rooftop beehives, or from the beekeeper busily checking on the bees? Corky Luster, owner of urban apiary business Ballard Bee Company, wasn’t wearing cologne. He suggested the smell was probably…
Foodies Afloat
A new kind of moveable feast comes to the San Juan Islands.
Crudités with truffle salt…sweet corn soup with shrimp and jalapeño cornbread…bacon and kale farro with scrambled eggs…white chocolate raspberry cheesecake….It’s hardly what you’d expect to be served while on a sea kayaking trip. But I wasn’t on just any kayaking trip; I was tagging along on the inaugural voyage of a “gourmet” guided kayak trip…
Test-Tube Food
Local lawmakers want to force the labelling of genetically modified foods. Here’s a look at the cons
Hardly a day goes by that genetically modified foods don’t make the news in some form: legal battles over labeling requirements, rumbles in the blogosphere about potential new products, theories about the harm these products might do to people or other species, or a new scientific perspective that becomes ammo in the battle over these…
Distill My Heart: Washington’s New Liquor Laws
Knute Berger’s spirited take on legal moonshine and our state’s changing liquor laws.
When I was an editor at Washington magazine back in the ’80s, I kept a Mason jar of moonshine on my desk, something to share with special visitors. A friend had picked it up somewhere up near Darrington, our state’s little bit o’ Appalachia. That area was settled by many folks from the Carolinas and…
Cooking with Sea Urchin
Lorna yee crafts a meltingly smooth pasta sauce with uni, or sea urchin
What it is: Uni, or sea urchin, is a small creature with a spiny shell. It is the orange roe within the urchin that is edible and considered a delicacy, especially in Japanese cuisine. Uni has a delicate, sweet sea flavor and a meltingly soft texture. It must be served impeccably fresh—uni past its prime…
Pick the Schuhs’ Berries
Mount Vernon’s Schuh Farms is ready for a bountiful berry harvest.
Second-generation farmer Steve Schuh, along with his wife, Susan, has been selling U-pick strawberries for more than 30 years. Now, the Mount Vernon couple has expanded their operation with the help of their daughter, Jennifer, to include a host of summer berries. The berries at Schuh Farms—whether U-pick or picked for you—offer a rainbow array…
Local Takes on the Classic BLT
Aching for some bacon? Try these local takes on the classic sandwich.
DOT’S DELICATESSENDot’s bacon is dry-rubbed and smoked in house, then laid on sourdough slices from Macrina Bakery with heirloom tomatoes (when in season), mixed baby head lettuce and fresh house-made aioli. $7. Fremont, 4262 Fremont Ave. N; 206.687.7446; dotsdelicatessen.com THE SWINERYPerhaps the Swinery’s entry should be called the PBLT, because the chefs use thick, crispy…
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