For many kids in Seattle, today or tomorrow marks the first day of school. Inspired by the collective groan I thought I heard echo across the city this morning, I want to share some wisdom gained from my school days. You may find it holds water for more than just text-book-burdened texters.
I’m pretty much slathering on sunscreen as I write this. I cannot wait to enjoy that 79 degree weather I keep hearing about, preferably as close to a large floating vessel or bevy of grilled hot dogs as possible.
However, considering the trends of unemployment and cutbacks that define our current historic moment, I do feel compelled to more seriously reflect on the forces behind this holiday. And I feel I should take advantage of my small soapbox to encourage others to do the same.
It’s subtle, but it’s there, that chilly shift in the air, a few leaves starting to fall and thank heavens, racks and rack of sweaters are filling the shops: It’s fall people! (Apologies to you summer bunnies, but this here editor loves her jackets and jeans).
The serene gorgeousness of this photo (thanks, Hayley!) belies the lunacy of the scene the past few weeks here at Seattle mag World Headquarters. In the name of research, your hard-working editors have sampled dozens of local craft beers of late, and then actually eaten the cheese that goes with them. Brings a tear to my eye just to think of it. Imagine: A nibble of nutty Gouda, followed by a sip of brown ale. A blob of goat cheese chased by a swill of porter. A giant wedge of Beecher's cheddar washed down with a citrussy IPA.
The folks at The Perennial Plate are on a foraging kick, similar to our Cook's Adventures: Eat from the Sea piece in the August issue. They just released a new video on their website about three natural ingredients that can be (somewhat) easily found near the ocean on the West Coast: greens, giant clam and - why wasn't this obvious before? - salt.
Jamie Boudreau finally gets to eat his cake.
A Canadian who escaped a far more sober life as a would-be physiotherapist, he has established himself as one of the Northwest's most respected bartenders, with stints at Tini Bigs, Vessel (now defunct), his own cocktail show on the Small Screen Network, and a standing reputation as one of the world's great molecular mixologists. All this, it seems, has been leading to this moment: the imminent opening of his own bar.
We asked readers to share their favorite memories of Bumbershoots past – and their most vivid fantasies of future Bumbershoots. The most outstanding entry on our Facebook would receive a free pair of Platinum Passes to the 2011 festival.
We had a fantastic response – and the editors had great fun reading the posts, so we had to share. Here are the “runners up” (and the winner) from our Bumbershoot giveaway:
My favorite Bumbershoot memory was watching the sign language interpreter try to keep up with the Black Eyed Peas in 2009. –Ally
…the year I worked a friend’s food booth. I had two friends watch my then 8-year-old daughter while I worked. Expecting her to be returned to me at a certain hour, one friend came back empty-handed and told me, "Your daughter is busking to a crowd." She had seen a handmade stuffed rabbit she wanted in the Indie Market, and—having no $$$—she decided to earn it. She told stories until she earned the $28. She was then returned to me, happy and with her new stuffed bunny, and inspired by her experience. –Sue
The glue to any good neighborhood is, of course, its neighborhood bar. Green Lake has The Latona, Phinney Ridge has The Park Pub, South Park would be lost without Loretta's, and the epicenter of Columbia City is Lottie's.
Two Frenchy-French spots open today, one of which is simply frosting on what's already a thoroughly convincing "Little Paris" in Seattle.Surely a croissant taste-test of the luxuriously buttery ones at Inez Patisserie and the flaky ones at the newly opened second location of Belle Epicurean needs to happen.
It’s been a big week around here: Our fall shopping and style-packed September issue has hit the newsstands. In case you missed it, earlier this week, I gave readers a little behind the scenes peek at pulling the issue together –and trying to fit in over 100 local finds–here.
Geez, was it something we said? Right on the heels of our article spotlighting Eric Boutin's groundbreaking work to improve student meals at Seattle Public Schools came news that Boutin was being transferred out of his job as director of nutrition services.