Retail & Services

Welcome to the You Decade. Retailers have a much better understanding of what it takes to get you to open your wallet.

Madeline Haydon is one of thousands of entrepreneurs across the country betting that more healthful, planet-friendly foods and beverages will make them good money. Many are cashing in with tech-like returns, thanks to an ecosystem of investors eager to buy in, consumers ready to try new, “clean” food and food giants hungry for acquisitions.

If you’re under the impression there are more craft breweries in your neighborhood this week than last, you’re not far off.

When the 89th Academy Awards celebration begins on February 26, Roy Price is sure to be in the audience. If early predictions are accurate, he will be anticipating an award or two for "Manchester by the Sea," a film that’s been the smash hit at all four major North American film festivals this season.

The 60-seat restaurant Copine opened in July at the base of the new, mixed-use Ballard Public Lofts, and it is exquisite. From the Tom Kundig-designed open kitchen to the soothing, neutral tones of the furniture, every detail has been carefully curated, down to the tiny fork “stands” that hold ever-changing, innovative amuse-bouches, such as melt-in-your-mouth citrus-cured salmon with roe.

It’s not just a hipster trend or a fad diet. It’s an unfortunate reality that some people simply must adhere to a gluten-free diet to stay healthy.

Need a quick oil change? Maybe a complete tune-up? A year-old startup called Wrench dispatches a certified mechanic to your home or workplace and eliminates the hassle and cost of having to drop off your car at the car dealer or repair shop.

The idea of fashion as artistic expression isn’t exactly new.

Rik Allen, a Rhode Island native, moved to Washington in 1995 to work at Pilchuck Glass School and become a member of the William Morris sculpture team.

Close your eyes and think of crackers. What do you see? Puffy Oyster Crackers? Square Saltines? Round Ritz? Triscuits? Wheat Thins? Goldfish? Paul Pigott would prefer that you see flat, crispy Croccantini — thinner than RyKrisp, sturdier than matzo, hefty enough to swipe through a tub of cream cheese and flavorful enough to complement the Cambozola that’s on special in the cheese cooler at the end of his outstretched arm.