We think we're such hot stuff here in Seattle, but Portland and Vancouver got their Edibles many harvest moons ago. So did Cape Cod, the Twin Cities, and the Iowa River Valley. No matter, the first issue of this new full-color quarterly is finally on the stands (at Metropolitan Markets, PCC, Whole Foods), circulation of 70,000, handsomely produced on recycled, ecologically correct, non-glossy stock. Five bucks a copy, but $28 a year for a subscription.......

(We admit, shamefacedly, to stealing that line, but you would have done it, too, in the same position.) In case you haven't heard, this Saturday the 19th is a day of foodie celebration -- it's the first time you can go buy some Mangalitsa pork raised right here in the U.S., from Wooly Pigs. They'll be at the U-District Farmer's Market from 9am-2pm. If you don't want to cook yourself, it's being served in local......

Spokane's Wooly Pigs is on a mission to bring sustainably-grown Euro-style bacon (and other cuts) to American tables -- and more importantly for us, to Seattle plates. You'll be able to find their first-ever "crop" of Mangalitsa pigs at Lark, Le Gourmand, Sitka & Spruce, Stumbling Goat Bisto, and The Herbfarm. (Probably. If it's your sole reason for visiting, call the restaurant first and make sure they still have some.) The wool may have tipped......

For some reason, though we are committed Capitol Hill brunchers, we had not discovered what wonders Monsoon has going on in their little 19th Ave E hideaway. Behold, the Monsoon brunch menu (pdf)! Last Tuesday night, Eric and Sophie Bahn, the chefs, invited a passel of foodie blogging folk over to try out the brunch menu. You had people like Matthew aka the rootsandgrubs guy, Angela from the Stranger -- and somehow we made the......