Category Archives: Food

Candy Canes Bring a Twist to the Holidays

Posted on December 24, 2022 by Jim deMaine

Thanks to Mary M. By Rosie Wolf Williams The red and white candy cane has a long and storied past. But is there a right way to eat one? Dangling from the Christmas tree, tucked into party favors, or bathing … Continue reading →

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Army recipe for SOS in a 1942 Field Manual

Posted on October 31, 2022 by Jim deMaine

From Bob P. perhaps reminding the Skyline vets about Army cuisine

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Food as Medicine: Exploring the intersection between the nutritional sciences, medicine and the culinary arts

Posted on August 31, 2022 by Jim deMaine

This conference is open to the public and has some wonderful outside speakers from Harvard and Tufts, as well as the head chef at Canlis giving cooking demonstrations. The cost is $25 to watch online. Sadly it is all just … Continue reading →

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Farms in Central Washington Boost Their Yield With Solar Energy

Posted on August 1, 2022 by Jim deMaine

Thanks to Pam P. Two greenhouse domes on the Colville Reservation will house the state’s first ‘agrivoltaics’ project, where food and electricity can grow in tandem on small acreage. ‍ Two geodesic domes are being built in Nespelem, 16 miles … Continue reading →

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|The Jewish Deli: An American Tale Told in Pickles and Pastrami

Posted on July 19, 2022 by Jim deMaine

Thanks to Mike C. The Jewish Deli: An American Tale Told in Pickles and Pastrami “I’ll Have What She’s Having,” a traveling exhibit on the Jewish delicatessen, looks back at a vibrant institution fueled by immigration and irresistible food. In … Continue reading →

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A second Ukrainian recipe – Beet and Mushroom Relish

Posted on April 28, 2022 by Jim deMaine

Thanks to Joan C. – from the Skyline Legacy Cookbook ​From an old recipe of a Canadian-Ukrainian family as modified by Lidia Filonowich and Orleen Baugh Ingredients 1 medium onion, finely chopped 2 Tbsp of oil, or more if needed … Continue reading →

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A Ukrainian recipe from our Skyline Legacy Cookbook

Posted on April 27, 2022 by Jim deMaine

Thanks to Joan C. Ukrainian Paska (Easter Bread) from Pamela Peterson’s grandmother Mary Kissel Repokis.  Pam writes, “This is her recipe from the old country.  I’ve made it myself many times and always think of her showing me how.” Ingredients … Continue reading →

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Food art — being creative

Posted on April 14, 2022 by Jim deMaine

Thanks to Sybil-Ann

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National Pi day cookies – baked by a mathematician

Posted on March 12, 2022 by Jim deMaine

Thanks to Hollis W. and the Duke magazine

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Be My Valentine

Posted on February 9, 2022 by Jim deMaine

Making breakfast for someone you love. Thanks to Bob P.

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PCC Community Markets Sets Date for Downtown Seattle Store Opening

Posted on January 18, 2022 by Jim deMaine

Location set to debut Jan. 19 as co-op reaches 100K member milestone. It’s located in Rainier Square at 1320 4th Avenue. (between Union and University). Thanks to Janet H for letting us know. PCC Community Markets has revealed that it … Continue reading →

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Eggs Benedict

Posted on December 26, 2021 by Jim deMaine
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The best deli in Washington State – right nearby

Posted on December 16, 2021 by Jim deMaine

Bob P. says, “Ran across this article today (at Eat This, not That) listing the best delis in each state.  Our local deli George’s was the pick for Washington. I would agree!” George’s Sausage and Delicatessen has been in Seattle … Continue reading →

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Remember the good old days

Posted on November 9, 2021 by Jim deMaine

From a Facebook Friend of Put B.’s in Hawaii.

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Beef Has Issues. This Seattle Steakhouse Agrees.

Posted on October 20, 2021 by Jim deMaine

By Brett Anderson in the New York Times Thanks to Mike C. Published Oct. 19, 2021Updated Oct. 20, 2021, 9:33 a.m. ET SEATTLE — One of the first things you’ll notice about Bateau, a critically acclaimed steakhouse in a city typically associated with seafood, is that it … Continue reading →

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Tasty critters could replace beef! 9 PM tonight on PBS

Posted on October 20, 2021 by Jim deMaine

Thanks to Gordon G. WEDNESDAY, OCTOBER 20, 2021 From crunchy crickets to nutty fly grubs, NOVA takes a tasty look at insect foods and how they could benefit our health and our warming planet. From Thailand to Texas, insect farmers … Continue reading →

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Clever food art

Posted on October 15, 2021 by Jim deMaine

Thanks to Rosemary W.

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Loving Pike Place Market

Posted on October 12, 2021 by Jim deMaine

Thanks to Mary M.

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Skyline Legacy Cookbook featured in the Wall Street Journal

Posted on June 16, 2021 by Jim deMaine

Ed note: I was surprised today to get two inquires via this blog about purchasing the Skyline Legacy Cookbook–from people who’d read about it in the Wall Street Journal. Congratulations to Joan Conlon and all the contributors to the legacy … Continue reading →

Posted in Food | 18 Comments

Opinion: Can you trust doctors to honor your end-of-life wishes? Here’s what to consider.

Posted on June 9, 2021 by Jim deMaine

By STANLEY A. TERMAN, KARL E. STEINBERG in the San Diego Tribune Terman, Ph.D., M.D., is a psychiatrist and bioethicist. He lives in Sausalito. Steinberg, M.D., is a hospice and palliative medicine specialist, bioethicist and nursing home and hospice medical director in Oceanside. The opinions … Continue reading →

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Tuna salad jello

Posted on May 22, 2021 by Jim deMaine

Thanks (I think) to Ann M.

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The Rise of the Climatarian

Posted on May 20, 2021 by Jim deMaine

Thanks to Diana C. By Danielle Braff, May 20, 2021, Updated 1:31 p.m. In the NYT Torben Lonne, a 34-year-old scuba diver in Copenhagen, never eats without considering the carbon footprint and the emission level of the food he’s about to consume. … Continue reading →

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GoPuff

Posted on April 22, 2021 by Jim deMaine

Thanks to Mary M. 📭 Essentials delivered Everyone’s definition of an essential is different. Essentials are different depending on the occasion. One day it might be toilet paper, another day it might be tequila.  Lucky for you, Gopuff recently expanded in Seattle … Continue reading →

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An usual cake for Valentine’s Day?

Posted on February 14, 2021 by Jim deMaine

Thanks to Dorothy W.

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Let’s celebrate Black cooking

Posted on December 11, 2020 by Jim deMaine
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