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It’s been a decade since I cooked my first salmon, while living in Alaska — three hefty filets from some Chinook I’d caught and saved, frozen, to impress…
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The chef, columnist, cookbook author and social media sensation just moved to Seattle. Why? Nancy Leson asks that and other questions in this conversation about food, representation and more.
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It’s been a decade since I cooked my first salmon, while living in Alaska — three hefty filets from some Chinook I’d caught and saved, frozen, to impress…
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Nancy Leson asked me how the horseradish got its name. It's not because of its resemblance to a certain part of a horse. And it's not because horses like…
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A month and a half into the school year, the state’s largest district continues to face criticism about food shortages and the kinds of food being served…
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In this episode, Nancy Leson explains the difference between broth and stock. I share some of my stock (or is it broth?) tips, and brag to her that — two…
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This story originally aired May 28, 2016. This week on Sound Effect our theme is “Out of the Darkness,” but KPLU’s Ed Ronco and Ariel Van Cleave found…
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The Lockspot Café is your classic fisherman’s bar, a stone’s throw from Salmon Bay and the Ballard Locks. It’s pretty much the first place Alaskan…
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In ancient Rome, food was a bargaining chip for position for slaves and nobles alike. At the center of Feast Of Sorrow is real-life nobleman Apicius, who inspired the oldest surviving cookbook.
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There are burgers and sushi, and even the salacious eggplant, but where are the dumplings and salad? Creating a more culturally diverse menu of food emoji is harder than you think.