Fortunately, for those intending to put an apple-cinnamon dish on the fall menu, the Washington apple harvest begins in mid-August. Don’t confine apple-cinnamon pairings to dessert menus, though. One savory pairing that works well is apples, cinnamon, and foie gras. Unfortunately, just as the apple has historically symbolized sin, foie gras carries a stigma amongst a certain Seattle group. more ›

The limping remnant of the once-mighty P-I has a piece of good news out of Philadelphia, where a local animal rights group says they're going to skip Foie Gras week (starts today, didn't ya know) because "picketing isn't effective." Are you listening, Northwest Animal Rights Network? more ›

The Yukon keta salmon carpaccio comes on a frosty plate, thinly sliced, with fennel and red onion salad, drizzled with lemon oil and smoked sea salt. In the glass, chilled Willamette Valley Vineyards pinot gris. Sublime. more ›

Look, we've been through this before, though not on Capitol Hill. If we hadn't just posted our ode to organ meats, a sonnet to spleen, we probably wouldn't care. But over at Slog, Stranger managing editor (and foodie) Bethany Jean Clement has written a couple of posts about the furor surrounding foie gras. Specifically that John Sundstrom at Lark refuses to cave in to a nutball lunatic fringe called the Northwest Animal Rights Network, NARN for short, unhappy about his menu to the point of picketing the restaurant once a week. The subject of the outrage: Lark serves foie gras. No different than thousands of restaurants around the country, and in the mainstream of European culinary tradition that recognizes foie gras as a delicacy. more ›