Environment Cascadia needs cleaner fuels to trim carbon emissions by 2030 Cascadia needs cleaner fuels to start decarbonizing heavy vehicles and industry. That means pushing biofuels to the max, and more. by Peter Fairley / April 30, 2021
Culture Why do Turkish kebabs star at a restaurant called 'The Berliner'? Victor Twu, owner of The Berliner by Hugo Kugiya / January 20, 2011
Culture Dick's: Timelessness is the magic Dick's is a family operation. Left to Right: Jim Spady, Walt Spady, founder Dick Spady, and John Spady. by Hugo Kugiya / December 9, 2010
Culture Beecher's New York store: not a Seattle clone The cafe at Beecher's New York. by Hugo Kugiya / July 28, 2011
Culture Why has the all-night dining scene shrunk as Seattle has grown? Randy's Restaurant at 2 a.m. recently by Hugo Kugiya / November 4, 2010
Culture Coconut juice makes itself at home in Seattle Boxes of produce at Samway by Hugo Kugiya / October 21, 2010
Culture A Thai restaurant that actually stands apart from the crowd Thai Palms restaurant by Hugo Kugiya / October 14, 2010
Equity McGinn's budget: heavy lifting in troubled times Mayor Mike McGinn by Hugo Kugiya / September 30, 2010
Culture Sea Salt: a 'modern' food that takes us back to early times Eating on the Edge: Like artisan cheese and the locavore movement, sea salt is back-to-nature food. In this case, that means it's raked from evaporated saltwater ponds, for starters. by Hugo Kugiya / September 2, 2010
Culture With Thai restaurants everywhere, why are authentic 'boat noodles' so hard to find? Noodles or nails, take your pick. Noodle Boat restaurant sits in a strip mall in Issaquah. by Hugo Kugiya / March 17, 2011