Emotion is a strange monster. We villainize rage as a bad temper, typecast bouts of extreme sadness as depression, and label boredom as an attention deficit. Yet we also revere heroic vengeance, dramatize traumatic grief and exemplify the…MORE
Features
Pat's view: Hawk's Rock
Fri, 01/09/15
by Pat Cashman
Crummy joke I use at charity auctions---especially those that might feature Seahawks game tickets: “Hey, how many people here in the room actually traveled to New Jersey to see the Hawks in the Super Bowl?” Perhaps a few…MORE
Pat's View: Hawks Rock
Fri, 01/09/15
By Pat Cashman
Crummy joke I use at charity auctions---especially those that might feature Seahawks game tickets: “Hey, how many people here in the room actually traveled to New Jersey to see the Hawks in the Super Bowl?” Perhaps a few…MORE
Supporting Millennial Entrepreneurs
Wed, 01/07/15
By Calvin W. GoingsRegion 10 Administrator U.S. Small Business Administration
Millennials, born between 1980 and the mid-2000s, are the largest generation in the United States, representing one-third of the total U.S. population in 2013.…MORE
Passwords are Proliferating
Tue, 01/06/15
By Georgie Bright Kunkel
In an age of computer hacking and scams it is imperative to keep one’s private information secret. Every site that we visit on line therefore must be entered with a special password. The problem is that we then…MORE
Boy of Cooking: New Year's Breakfast
Tue, 01/06/15
By Nek Nosnibor
Flame was in her big black chair looking at shoes on the internet. I was where I usually am in the morning, behind her in the kitchen, trying to figure out what to make for her for breakfast. The day after New year's Day…MORE
Ballard author writes Pacific Northwest food and adventure guide
Tue, 01/06/15
Ballard author, Karen Gaudette, has published her first book, “Seafood Lover's Pacific Northwest: Restaurants, Markets, Recipes & Traditions.”
Gaudette’s book is a guide that covers the array of seafood restaurants, oyster bars,…MORE
Never trust a skinny chef!
Mon, 01/05/15
by Chef Jeremy McLachlan
Let's not mince words. Never trust a skinny chef! I know I'm overweight like many chefs — we love to cook and we're constantly tasting what we cook. We even eat our mistakes! How else would we know we've made an…MORE
Soup Philosophy: Save your bones!
Mon, 01/05/15
by Kathryn Kingen
What's the matter, Buddy? You say you're tired of holiday stuffing and eating? You say your Christmas outfit is pinching you around the middle, because it's the size you wore last year? You say you've run out of Kleenex…MORE
6 food books to eat up this new year
Mon, 01/05/15
By Katy Wilkens, MS, RD Nutrition and fitness manager, Northwest Kidney Centers
I love to read. I love to garden. I really love to cook. It comes as no surprise then that I love when all my favorite things are combined into a book about…MORE