Northwest wild mushrooms are in short supply this year. That’s had a big impact on the region’s lucrative mushroom hunting industry. It’s also changed what’s on fall restaurant menus in the Northwest and across the nation.
At Pagliacci Pizza in Seattle this autumn customers are often coming home to their families without the coveted mushroom Primo Pizza. The Northwest’s bleak mushroom crop means sometimes the stores cut back on the number of pies, or don’t have them at all.
CHELAN, Wash. – The apple harvest season is starting to wrap up across the Northwest. Despite record yields, many farmers had trouble getting their time-sensitive crop off the trees because of a short labor supply.
Grower representatives at the meeting said their regions saw a 10 percent to 30 percent labor shortage this season. Several talked of nearly empty labor camps near Wenatchee and Chelan. One said he and two others had to pick a 40-acre orchard themselves despite offering $12 per hour.
Tom Douglas is the chef and restaurateur behind eleven Seattle restaurants including Etta's, Palace Kitchen and the Dahlia Bakery, where you'll find his breads, pastries and other sweet treats. Now he’s giving away his secrets in "The Dahlia Bakery Cookbook: Sweetness In Seattle." We talk to him about the art of making desserts and take your questions about baking delicious treats at home.
CHELAN, Wash. – Moms and dads hoping to pack an apple in their children’s lunches might have to budget a bit more this year. That’s because even though the Northwest has seen a bumper crop in apples, elsewhere there’s a shortage.
The Northwest may have had a great season, but the Midwest and East’s apple crop got pummeled this year. That means there is more demand and increased prices for our region’s fruit, both for fresh eating and for juice and sauce.
It’s been more than two years since King County required chain restaurants to post nutrition information on their menus. The goal was to help customers make healthy choices.
Seattle researchers wanted to see if the regulation has changed the way restaurants market their meals. One change the study found is it seems restaurants are no longer promoting supersized portions or overeating.