Seattle’s oyster bars, its coffee culture, its pho parlors, its fine wines, didn’t come about by some grand design but as the result of historical accident of geography.
We are singularly fortunate, on the northwest coast of North America: a mild climate, a dormant volcano, a bountiful harvest (apples, cherries, grapes, and grain); waters full of big fish and succulent oysters; a thriving economy; and a hungry, international workforce. How do you feed this city? One fork at a time.
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