Food

... and you don't even have to be Polish to make 'em.

RICHLAND, Wash. – Northwest wine grape growers are sure hoping their grapes hurry up. The countdown is on until the first freeze when grapes will lose their leaves and stop ripening. And certain red varietals need more sun-time than others to be ready for the bottle.

I'd teach my kid to cook if I had one.  I  have cats instead and they're not interested.  But if you do have a kid, there are lots of ways to get them to do the cooking.

I sure did.  The ciders, too.  And the gin.  And I'm not much of a drinker.  I am getting better at it, though.

Yeah, I'm daring you to try tofu. If you hate it, it's probably because you've only had it as some horrible hippie concoction like Tofu Chili Surprise or whatever. There's only one way to eat tofu and that's Asian. 

I'd define "kitchen gizmo" as one of those things that you buy on impulse, use a few times and then stash away in the closet – or in Nancy Leson's case – a basement freezer. 

None of us are immune to the lure of the kitchen gizmo, even though I claimed otherwise in this week's Food for Thought. 

Eating a nutritious diet appears to mean spending a bit more on your groceries. That means poor people face an extra challenge trying to eat well, according to a new study of about 1,100 King County residents.

That sturgeon shot out of the water like a Polaris missile late for its appointment with apocalypse.

This was but my second fishing trip in 50 years and I was unsure what to do. "What do I do?" I yelled. 

Two  corn cobs walk into a bar.  They notice a third, shady-looking cob trailing them. First cob turns to his friend and whispers ...

It's not that I envy Nancy Leson for all the fancy restaurants she eats at on the Times' dime. What I really envy is her energy. 

With my wife Calamity Cheryl off riding the range with her saddle bum pals I'm free to run wild in the kitchen.

The 18th century's John Montagu, Fourth Earl of Sandwich gets the credit, but as we now know the sandwich was probably invented no more than five or ten minutes after the appearance of bread.

Call them what you will: wieners, franks, tubesteaks, Fourth of July must-haves. In this reprise of Food for Thought, Seattle Times food writer Nancy Leson and our own Dick Stein discuss (burp!) everybody's favorite dog.

In this Food for Thought I had a lot of fun lording it over Nancy Leson about my garlic garden.

A happy restaurant experience comes from a combination of food,  people and  place.  While all that can come together as a lucky accident, more often it's the result of careful planning.

She was bronzed, glistening and gorgeous beneath the merciless lights and I  knew she could be mine -- all mine -- for a lousy $5.95.  I had just one question. 

History records the nation's first diner as a horse-drawn lunch wagon in 1870s Providence, R.I.

Hope I'm not getting all touchy-eely and making a bass of myself but before I clam up and call for kelp I should point out that if you tuna in to this Food for Thought you'll be herring all about...

I admit it! That headline has little to do with this segment but I was stumped for something socko about today's avocado green Food for Thought. Then KPLU's All Things Considered host Dave Meyer dropped by...

Here's how to show an egg who's boss without ever turning on your stove.