On Friday, federal marshals and representatives of the FDA pulled onto the front lawn of Grays Harbor County's Estrella Family Creamery, demanding that the company surrender all its product: artisan, raw milk cheese. A favorite of foodies and high-end restaurants in several states, the cheese's seizure was an emotional event for not only the Estrella family, but local fans who wait in long farmer's market lines and local restaurants that have fallen in love with the cheese. more ›

It was, one of those in attendance at the Paramount noted, a clusterfuck, the annual Seattle Weekly "Voracious Tasting" Food Awards. Maybe everyone was hoping to catch a glimpse of nominally faceless restaurant critic Jason Sheehan (though he's on YouTube here). more ›

It's going to be hog heaven at The Herbfarm next month, when chef Keith Luce (photo far right) launches a new, nose-to-tail dinner menu, Makin' Bacon. It's not about "the other white meat," that bland industrial pork we've come to disdain, but heritage pigs and old-time curing skills. more ›

If you were dining at a gourmet restaurant, would you want to slip out to feed the pigs between courses? And if you did, and it was dark and you couldn't see the pigs, would you stick your hand through the fence with a handful of pig feed? And if a pot-bellied pig bit you in going for the feed you were holding, would you think, "Hey, I've got a lawsuit here?" more ›

At the zenith of the luxury movement in sports: New Yankee Stadium, where the best tickets cost $2,625. Not per season--per game. more ›

John's band, in light of America's financial misfortunes, will be returning to the home-made recording studio to use our economic meltdown as inspiration for new songwriting material.
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Coming up Tuesday is the second annual Seattle Hot Picks. Sponsored by Wine & Spirits Magazine, this event celebrates the June issue’s annual Critics’ Picks—the magazine’s favorite inexpensive wines from around the world. It also honors ten of Seattle’s best young sommeliers and wine experts (all under age 35), who work in area restaurants and wine shops. more ›