Marcie Sillman talks with Seattle chef Thoa Nguyen about her long and winding path path to successful Seattle restaurateur. Nguyen filmed a segment on Beat Bobby Flay for the Food Network which will be airing May 14.
More than a quarter of American adults will dine out this Mother's Day – and most of them will opt to fete Mom with a breakfast, lunch or brunch out. If this describes your plans, guess what? You're honoring a feminist tradition.
Washington environmental regulators have reversed their decision to allow pesticide spraying on oyster beds after a public outcry about the use of toxic chemicals.
The state Department of Ecology had previously issued a permit to apply a pesticide to areas of Grays Harbor and Willapa Bay where oyster producers want to kill a type of shrimp that burrows into shellfish beds. The shellfish producers say they need to kill the shrimp because it make the ground so soft that their oysters suffocate.
Regardless of our cooking prowess, all of us have undoubtedly spent some time in the kitchen. We all need to eat, and our preferences are intensely personal. Yet food is often overlooked in the biographies of anyone who wasn't a chef or gastronomic icon.
David Baty can remember the first time his son Spencer, then three years old, ate peanuts. He took the peanuts his dad gave him, and then he asked his dad for an ice pack. Spencer put it on his tongue as his cheeks started to get red.
Coffee and tea both landed in the British isles in the 1600s. In fact, java even got a head start of about a decade. And yet, a century later, tea was well on its way to becoming a daily habit for millions of Britons — which it remains to this day.
So how did tea emerge as Britain's hot beverage of choice?
Marcie Sillman speaks with Tobias Aguirre, executive director of FishWise, about a recent AP report detailing slavery in Asian fisheries and what Pacific Northwest shoppers can do to avoid purchasing seafood that may have been caught by slaves.