Results tagged “newyorktimesmagazine”

Booth Gardner, governor of Washington from 1985-1993, is the cover boy of New York Times Magazine this week. You may already know that he's suffering from Parkinson's disease, you may already know that he's campaigning to legalize physician-assisted suicide. But there's more, Daniel Bergner tells us:

Only his current cause keeps [Gardner] much interested in living — this and one other goal: to connect with his son, Doug, whose growing up Gardner missed as he took power in business and politics, and who is repelled by his father’s campaign.

Bergner, who's own father suffers from Parkinson's, interviews father, son, and a host of people both for and against physician-assisted suicide. Worth a read.

If you love Fran's salted caramels, well, you're in good company -- the salted kind make up 75% of Fran's caramel business. How good are they? So good that when the New York Times Magazine did an article on caramel + salt, Fran's is the first non-NYC purveyor they mention:

Leave it to the Americans to take such destruction one step further, by pairing it with chocolate. In 2001, Fran Bigelow, a chocolate maker in Seattle, was looking for a new garnish for her chocolate-covered caramels when she tried some of the gray salt she had been seeing in restaurants. She had to give out lots of free samples to get people to try it. But now, she said, her salted chocolate caramels make up 75 percent of the Fran’s Chocolates caramel franchise. “The salt pushes the flavors forward, giving it more depth,” she told me. Once people experience it, they rarely go back: “When you try plain — I mean chocolate-covered — it just doesn’t awaken your palate.” Other palate-awakening chocolates include the salted caramel-filled thimbles from Sahagun in Portland, Ore., and the salted caramel balls from L’Artisan du Chocolat in London — also their top seller and worth their weight in shipping costs.

If you haven't tried Fran's salted caramels, well, stop by their U Village or Bellevue store and see if you can score a sample. They're scrumptious. (You don't have to take our word for it.)

Like seemingly most people in Seattle, Seattlest is a transplant. From Virginia specifically. This morning we had this article from the New York Times Magazine sent to us [requires registration]. It discusses the difficulty in reaching a consensus on a design for a future expansion of one of the most revered areas on the Grounds of the University of Virginia (Seattlest's alma mater).