The sea-loving part of him first pursued a career in marine science. He tagged great white sharks in California, researched ways to improve the sustainability of oyster farms in Scotland, and explored the inner workings of a large shrimp farm in Central America. He soon discovered that his advocacy for the ocean could only go so far in his chosen field, though he never thought he’d launch a seafood snack company.

It’s common this time of year for year-end roundups touting the newest, “best, most exciting” restaurants, but looking ahead to 2024, I want to hone in on a different set of restaurants redefining what it means to eat local in Seattle. 

Though not a wine critic by any means, I’ve had my fair share of wine from all over the world, even geeking out over Vinho Verde for a time, but I had no clue what a pet-nat was. When a glass of sparkling white wine was placed before me, I liked that its bubbles were only mildly flirtatious, keeping me entertained by its delicate effervescence. My first sip reminded me of an apple just before it begins to ripen. 

So often around this time of year, our attention turns to the holiday feast — the giant bird, abundant sides, and numerous pies — such that we forget how everyday meals can be regular opportunities to treat ourselves. Family-owned restaurants are returning to classic recipes and bringing a sense of comfort and ease to our…

The parking garage is under a vitamin shop, across the street from an apartment complex. It’s trash pickup day so the garbage cans are stinky and overflowing. A few crows bounce through puddles in the alley, waiting for me to pass so they can get back to doing whatever it is crows do when no…