A grain of salt: The happiness project
By Ammi Midstokke
Reader Columnist
Every year, without fail, the new year arrives. With it’s slow, unstoppable force, like blackberry overgrowth, it creeps over us with suffocating thorny truths and …
By Ammi Midstokke
Reader Columnist
Every year, without fail, the new year arrives. With it’s slow, unstoppable force, like blackberry overgrowth, it creeps over us with suffocating thorny truths and …
By Marcia Pilgeram
Reader Columnist
’Tis the season for time honored traditions, when we set the ladder and reach high into the rafters seeking out the holiday boxes, brimming with …
By Lyndsie Kiebert
Reader Staff
As the Dish at Dover Bay restaurant enters its 10th year in business, owner Gary Peitz and executive chef Eddie Sneva have plenty to celebrate.…
By Brenden Bobby
Reader Columnist
Movies, television and film have given us an idea on what medieval food must have been like: slop and watery gruel for the peasants while …
By Emily Erickson
Reader Columnist
Grocery stores are magical places, with brightly colored goods presented in tantalizing perfection. I often start my shopping in these stores by walking down the …
By Marcia Pilgeram
Reader Columnist
Oh, fall, how I adore your beautiful and bountiful season. It’s a year of abundant harvest, and I must say, I have seen many cups …
By Marcia Pilgeram
Reader Columnist
I have always loved words. And food. I especially love food words, and let me tell you, there is no shortage of lingo in the …
By Reader Staff
Bring your appetite for food and spiritual wellbeing to the 2019 Northwest Yoga Feast, which serves up a wide menu of workshops, presentations, conversations, live music, dance …
By Ammi Midstokke
Reader Columnist
“Are you paleo?” a client asks me as I hand over a cookbook filled mostly with recipes for bacon kale quiche variants. “Nope,” I respond …
By Marcia Pilgeram
Reader Food Columnist
Recently, I unrolled and floured the old, white cotton sheet I use to cover my table for pastry projects. This time, I was making …
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