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.
Retail & Services
When I heard that Amazon.com is now offering tours of its buildings in Seattle, I couldn’t wait to sign up.
A new exhibit at Seattle’s Museum of History & Industry called "Edible City: A Delicious Journey" promises to impart delicious information on the history of food in Seattle.
We all wear clothes. Most of the time, anyway. Some of us are more into making fashion statements than others. And some spend way more than anyone should to gild their forms.
Named for a 16th-century monastery 50 miles west of Venice, San Fermo in Ballard is probably the first new restaurant in a long time that wants to make its name in rustic, homey Italian food.
By putting new twists on old products — using zippers to secure footwear, snap-together panels to build play forts, crowdsourcing to inform design — three of the newest consumer-product companies in the Puget Sound region are creating a buzz around ideas that, in one sense, are hardly new, while, in another, are revolutionary.
There was a time when dogs and cats roamed their neighborhoods freely, reappearing only for meals and to sleep in the backyard. But Snoopy and Puff aren’t in the doghouse anymore. They sleep indoors, in their custom beds.
The Washington distillery industry can provide many stories about how and why people decided to start up their stills.
Ten years ago, Josh Henderson left a sweet gig cooking for photographers on location in Los Angeles to start a food truck in Seattle called Skillet. It did quite well, expanding with help from equity partners into four brick-and-mortar diners and a catering company.
When Paine Field was built in 1936, nearly a decade before Seattle-Tacoma International Airport was completed, the 604-acre, fog-free unpopulated site 23 miles north of Seattle was envisioned as being one of 10 commercial “super airports” around the country.