knute berger
Grey Matters: Why Seattle is an All-inclusive Base Camp
Seattle is a climber’s town, but some of us prefer the comforts of base camp to the rigors of mounta
Years ago, my photograph appeared in Seattle Weekly as part of a spoof on mountain climbing. I posed in a parking lot in SoDo with an ice ax, standing in front of a building with a picture of Mount Rainier painted on the wall. Let’s just say I am not exactly the embodiment of physical…
Grey Matters: Life After the Jetsons
Seattle Center was born in the Space Age, but as it approaches its 50th anniversary, the issues are
There’s nothing so antique as the future. Seattle Center embodies that. The site of the Century 21 Exposition in 1962, it remains a Space Age fly caught in amber. There are few old world’s fair sites as intact as ours. The Space Needle, the monorail, the “space gothic” arches of the Science Center, all now…
Grey Matters: Outside Influence
Nothing like a good ‘beach baptism’ to show Seattle’s next generation the fragile, precious beauty o
The tide is out, revealing a great seaweed-matted mud flat. Gulls are scattered on it like huge, mobile, white-feathered clamshells. They strut at the water’s edge, looking for stragglers and snacks the receding tide has left behind. A few come too close to a great blue heron, which flaps its wings, driving them off as…
Grey Matters: Built to Spill
Knute Berger is looking for a warm, dry place to celebrate Seattle's can't-do spirit
Built to SpillSummer thrives as a testament to the can-do spirit of the people of Seattle. For the first time in 90 years (except for an understandable hiatus during World War II), we were about to face a summer without a July 4 public fireworks display. There was no one to pay for it in…
The Foodie’s Blind Spot
Seattle mag food editor Allison Austin Scheff reconciles her struggle with eating only sustainable,
In January, seattle magazine’s Grey Matters columnist Knute Berger aired our dirty teriyaki-loving laundry all over the front page of The New York Times food section, when he was quoted in an article on Seattle’s love of teriyaki thusly: “Seattle likes to talk about local foods, about ridiculous things like fiddlehead coulis. Seattle yuppies love…
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