food

In the last couple of years, we've detected a faint buzz about crispy crickets and crunchy mealworms. Companies pedaling scorpion lollipops and peanut butter-and-jelly protein bars made with cricket flour have thrust their wares into our hands and mailboxes.

At least 2,500 years ago, tea, as we know it, was born.

Back then, it was a medicinal concoction blended with herbs, seeds and forest leaves in the mountains of southwest China. Gradually, as manners of processing and drinking tea were refined, it became imbued with artistic, religious, and cultural notes. Under the Tang Dynasty (AD 618–907), the apogee of ancient Chinese prosperity, the drink involved ritual, etiquette and specific utensils. During this period of splendor, the first book dedicated solely to tea was written by Lu Yü.

Ignatius Agon practices his greeting: "OK, good evening ladies and gentlemen. My name is Ignatius and I am going to guide you into the dark."

It's Monday, and the first day of training for a new restaurant opening this month in Kenya. Diners will be served in the dark. They'll have to find their food with their forks and eat it in a pitch black room.

And the waiters are blind.

food delivery
Flickr Photo/Mark Turnauckas (CC-BY-NC-ND)

Marcie Sillman talks to Todd Bishop of Geekwire about their investigation into the practices of the online restaurant delivery service OrderAhead. 

How To Cook A Geoduck

May 18, 2015
Kevin Bartlett of Taylor Shellfish in Seattle shows David George Gordon, the bug chef, how to cook geoduck.
KCTS9/Aileen Imperial

Geoducks (that's pronounced gooey-duck) are a shellfish delicacy, fetching about $30 a pound here in Seattle. But how do you cook these curious creatures? Kevin Bartlett of Taylor Shellfish at Melrose Market in Seattle showed us how. 

Here's the video; we also provide a step-by-step guide with photos below. 

Flickr photo/Jason Walsh (CC BY 2.0)

    

David Hyde talks to seafood economics expert Gunnar Knapp about why Copper River salmon is so expensive.  

Flickr Photo/Seattle.roamer (CC-BY-NC-ND)

Mycologist Paul Stamets calls fungi “the soil magicians of nature.” He says they were the first organisms to come to land 1.3 billion years ago.

Stamets has spent his career searching for ways to learn from nature’s secrets to heal humans and the planet. One focus of his research is Northwest mycelium. 

New Seattle Co-op Is All About Beer

May 14, 2015
Flying Bike Cooperative hopes to open their doors late June.
Courtesy of Erinn Hale

Kim Malcolm talks with Kevin Forhan, head brewer of Seattle's first cooperative brewery, Flying Bike, about making beer with over 1,000 bosses. 

Thoa Nguyen competes on "Beat Bobby Flay."
Courtesy of the Food Network

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.

Puerto Rico used to produce some of the best coffee in the world — but that was more than a century ago.

Today, Puerto Rico's coffee crop is just a fraction of what it was then, and little is exported. But there's a movement on the island to improve quality and rebuild Puerto Rico's coffee industry.

Sheep ranchers, feedlot owners, and processors in states like Colorado, Nebraska and Illinois are banking on America becoming a more diverse place.

Specifically, they want American Muslims to buy more of their lamb.

Fishmonger Andrew Wichmann says cruise ship traffic is great for Seattle but doesn't do much for him directly. They can't bring food onboard. "We wouldn't survive without local clientele."
KUOW Photo/Amy Radil

The cruise ship docked at 7 a.m.

By 8 a.m., Danielle Smith and her family were at Pike Place Market, walking through the stalls. They had 48 hours to enjoy the city before flying home to Atlanta.

Taking Mom Out For Brunch? It's A Feminist Tradition

May 9, 2015

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.

A drive across the Northwest quickly reveals things look really dry everywhere.

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.

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