March 2006

Good Food Issue 2006

Culinary Love
It was good taste—and karma—at first sight at the inaugural Seattle Farmer-Chef Connection. “Food from nearby farms is inspiring and it comes to us with that something special, called life,” said keynote speaker and chef Deborah Madison. “What is more vital or intimate than food?” by RITZY RYCIAK

Taste Test
Buying organic and local food should start with one premise. That it tastes good. Exactly how executive chef Maria Hines operates at Seattle’s popular Earth and Ocean restaurant. by RITZY RYCIAK

Fundamental Flair
Imagination in cooking doesn’t have to mean fancy. Compliments of Seattle’s Vegfest, here are some delectable twists on old favorites maong vegetarians. by ANDREW MULHOLLAND

Local Food
Our food ‘mentor’ and dining critic Nora West visits Lola, another delicious and conscious eating restaurant from inspiring chef Tom Douglas. by NORA WEST

Back Words
Our Back Words author this month was born a vegan. She has savored her entire life without meatballs—and with compassion. by JOLIA SIDONA EINSTEIN



Working 9 to Alive
Take a look inside three Seattle businesses that make the job fun—and show how workplace relationships can soar. CC sends congratulatory memos to Parsons Public Relations, Studio 904 and Group Health by HEATHER NORDELL

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