Gastronomy

Gastronomy

December issue

ea t, dr ink, ex plore.

Does Resturant Produce Have to be Perfect?

Resturant critic may be changing her mind.

Pikes Place Market: All the Attractions! art, music, and lots of coffee!

This season is all about small plates!

3 recipes for your next holiday party.

Eat local foods that are in season this winter!

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Explore

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Letter from the Editor

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DIY: Party Glasses

5-12

3 Small Plate Recipes

13-16

Create: A Green Holiday

17-18

Eat: Rustic Vegan Almond Pear Galette

19-22

Meet the Crafts People: Of Pikes Place Market

23-28

Explore Seattle

29-30

9 Best Coffee Shops

31-34

Eat Clean and Local

35-38

Pikes Place

39-42

Tips: For Balance During the Holidays

43-46

Does Resturant Produce Have to be Perfect?

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Juice Cleanse!

Gastronomy Publisher Addie Rippin

Editor Eva Dondaro

Copy Editor Kim Coghil

Design Addie Rippin

The art of good food and drink.

Thank you for picking up Gastronomy! This season is all about small plates! Simple, healthy, and perfect for your holiday party.

The magazine is based in Seattle, WA and focuses on a healthy lifestyle. This December issue shares many recipes from small plates to desserts, shares DYI and holiday decoration tips, as well as articles on Seattle’s attractions, Pikes Place Market, and other food inspired topics.

This issue focuses on the love for locally grown food. Knowing what foods are in season and can help you pick out the freshest ingridients when at your local market.

Photography Glennie Rippin

Enjoy,

Contributors Maddie Hetico, Ursala Catts, Sam Trenary

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Gastrology is publsihed 6 times per year by Slidetary Media LLC. Subscriptions are $30 and available at gastrology.com

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On the cover: Blogger Eva Dondero photographs small plate recipes.

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DIY

party glasses 3

I l o v e New Year’s Eve. I have definitely had some years when I didn’t feel that way, but now, it’s

a great excuse to celebrate with your favorite people and just let loose and have a good time. I love thinking back on the past year and all that has happened, and I especially love the feeling of a whole new year stretched out before you like a blank piece of paper waiting to be filled with stories and adventures. I love toasting to that moment when the clock strikes midnight, whether it’s with a glass of champagne or sparkling cider when I was younger, so for today’s DIY I wanted to experiment with some DIY customized champagne flutes! If you’re having a party these would be so much fun to make for your guests – they could even take them home at the end of the night as a memento. Or, hang on to them and use them for special occasions throughout the year! I made two different versions, and I love the extra bit of sparkle they will add to an evening.

What you need: Elmer’s glue, glitter, paint brush, and champagne flute(s).

Using a paint brush apply the glue to the glass where you want it to be covered with glitter. Then simply pour the glitter onto the glue! Give the glass a good shake when you’re finished to get rid of any excess glitter. I sprayed the finished glitter glasses with Shellac Sealer & Finish so that the glitter stays put.

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small plate recipes for your h o l i d a y party!

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Smoky Sesame Avocado Crostini

Author: Jackie of Vegan Yack Attack Recipe type: Appetizer, Holiday, Party Cuisine: Vegan, Vegetarian Prep time: 5 mins Cook time: 6 mins Total time: 11 mins Serves: 12 Creamy avocado paired with roasted sesame seeds, a smoky pepper shake, sprouts and hot sauce make for a fancy-looking crostini that is a quick and delicious appetizer!

Ingredients 1 baguette (sour dough or french will work) 1 tablespoon vegan mayo or coconut oil 1 teaspoon nutritional yeast ¼ teaspoon smoked salt ¼ teaspoon onion powder ⅛ teaspoon smoked paprika ⅛ teaspoon ground chipotle powder Pinch of dulse flakes 2 avocados, cut in half and pitted 2 tablespoons toasted sesame seeds ½ cup pea shoots/sprouts or micro-greens Optional: Sriracha or my favorite Yellowbird Red Jalapeño Sauce, for drizzling Optional: Additional smoked salt for finishing Instructions Warm your grill to medium-low flame (roughly 300F).

Cut twelve ½” thick slices of bread, diagonally, from the baguette. Spread a VERY thin layer of vegan mayo onto each side of the slices, then place on the grill, toasting until there are grill marks (approx. 3 minutes) on each side.

While the bread is toasting, place the nutritional yeast, smoked salt, onion powder, paprika, chipotle, and dulse into a coffee grinder and pulse until evenly combined. Set shake aside.

Taking half of an avocado, cut ¼” wide slices into it widthwise. Once the crostini is grilled, place 2-3 slices of avocado on each piece of bread. Next, divide the sesame seeds between the slices along with the hot sauce, if using.

Top each crostini with a few pea shoots and a pinch of smoky pepper shake. Serve immediately.

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Stone Fruit Bruschetta Orange Cream Crostinis

bowl with the mint. Place in the refrigerator to chill.

Once the cashews are done soaking, drain and rinse Author: Jackie of Vegan Yack them, then place them into a food processor or highAttack speed blender.

Recipe type: Appetizer Next, measure out ⅓ C. of Cuisine: American the date soaking water and Prep time: 30 mins Cook time: 8 mins Total time: 38 add it to the blender, along with the drained dates. mins Place the orange juice, Serves: 15 agave nectar and orange zest into the blender, as Summery, sweet crostinis well, and puree until very that are great for any getsmooth. You may need to together, big or small! add more water depending Ingredients on your appliance.

Cashew Cream Put the cashew cream in the ¾ C. Dry Raw Cashews refrigerator to chill. ¼ C. Dates, Pitted Preheat the oven to 350ºF. ⅓ C. Date Soak Water Place the sliced bread onto a 2½ T. Fresh Orange Juice baking sheet (does not need 1 T. Agave Nectar to be oiled).

1 tsp. Orange Zest Bake the bread for 3-4 Bruschetta minutes on each side, take ¾ C. Finely Diced White out of the oven and let cool.

Peach, Pitted If you are serving these ½ C. Finely Diced Sweet at a party, I would wait to Cherries, Pitted assemble them when you 1 T. Fresh Mint, Minced arrive, or else the crostini Assembly 15- ⅜” Slices of a Sourdough may end up soggy.

For assembly, use a spoon to Baguette place a large dollop (approx.

Optional: Agave drizzle 1½ T.) of cashew cream on before serving each crostini.

Instructions Soak the cashew and dates Next, top it with a tablespoon or so of the in separate cups of warm stone fruit bruschetta. If you water for an hour. Or use boiling water to shorten the want this to be more of a mini-dessert, drizzle it with soak time. agave before serving.

While they are soaking, toss the diced peaches and cherries together in a small

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FIG PISTACHIO GOAT CHEESE CROSTINI INGREDIENTS 10 slices baguette Extra virgin olive oil 6 oz goat cheese at room temperature Âź cup shelled pistachios, crushed Âź cup walnut hearts, crushed 2 tbsp molasses, more for later 20 basil leaves, torn, more for garnish pinch salt and pepper 5 ripe mission figs, halved INSTRUCTIONS Preheat the broiler on high and adjust the rack to 6 inches below the element.

Brush the baguette slices with olive oil on both sides.

Arrange the baguette slices on a baking sheet. Broil briefly until the top is golden brown and toasted (about 2-3 minutes). Remove from the oven, but keep the broiler on for later.

In a bowl, combine the goat cheese, crushed pistachios and walnuts, molasses, basil leaves, salt and pepper. Mix well with a spoon until the goat cheese mixture is well combined.

Spread a generous amount of the goat cheese mixture on top of each toasted baguette slice, then top each with a slice of fig.

When cool enough to handle, transfer the goat cheese crostini to a serving platter. Drizzle with molasses and garnish with more fresh basil, if you like. Enjoy warm or at room temperature!

Return the crostini to the oven. Broil for another 3-4 minutes until the goat cheese has melted and browned around the edges. The figs will soften some more and gain a little color. Remove from the oven and turn the broiler off.

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Create

Have the best dressed table!

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A Green Holiday

Christmas table decorations

should be planned with style. The table gathers all family and friends and if you overlook the holiday decor, there is a risk that your table will turn into a crowded chaos and a complete disappointment for hosts and guests. Even if you are not so sure in your culinary skills, fabulous Christmas table decorations can make up for everything. Start with the selection of the tablecloth. Then add accents

with the table runners. Alternatively, you can use bright red place mats made ​​of felt under the plate.

Choose traditional Christmas symbols such as stars, Christmas trees and snowflakes. Fold the napkins in a creative way or choose some cool napkin rings. In the center of the table place a floral arrangement or an arrangement of candles in different sizes. A silver tray with ornaments, garlands, fir branches and cones is also a wonderful centerpiece. There are many ideas for mesh wreaths which can be an adorable decoration for your table. First, select a color combination for your Christmas table decorations. The best is to combine only two colors such as red and green, white and blue or red and gold. If you want to achieve a minimalist look, then you can decorate with gold, silver and white. Add some glitter and enhance the golden and silver luster with fairy lights, candles and mirrors. The mistletoe, fir and holly branches are a beautiful symbol of winter and it will be great if those find a place in your decor. Modern Christmas decorating ideas will guide you and show you the latest decor ideas for this magical holiday.

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Tip! Throw some carrots and radishes into your green center piece. Add an earth toned napkin and tie tool to create a napkin ring.

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Rustic Vegan Almond Pear Galette 17

Spelt Crust:

1 cup spelt flour 6 tbsp coconut oil, solid 1 tbsp apple cider vinegar 1 tbsp maple syrup or liquid sweetener ½ tsp salt Ice water, about 4 tbsp Vegan Almond Paste: ¾ cup super-fine almond meal ½ cup coconut sugar 1 flax egg (1 tbsp flax meal + 2.5 tbsp warm water) 1 tsp almond extract 2 tbsp maple syrup Optional but recommended: 1 tsp rose water Pear layer: Four medium pears, sliced ¼-inch thick Sprinkle of coconut sugar Preheat oven to 375 degrees F and take out a baking sheet.

To make the crust, place spelt flour and salt in a mixing bowl. In a separate small bowl, whisk together the apple cider vinegar and maple syrup.

Scoop the coconut oil into the flour one tablespoon at a time. Pour the apple cider vinegar/ maple syrup mixture over this.

Use a fork or pastry cutter to incorporate the coconut oil and ACV/maple syrup mixture with the flour, mixing and cutting in until the flour resembles wet sand.

Spoon in the ice water, one tablespoon at a time, cutting in with a fork after each tablespoon until the mixture begins to come together (you may

need more or less water).

Turn out the dough onto a floured surface and shape into a ball, Wrap in parchment or plastic wrap and place in the fridge while you make the almond paste.

To make the almond paste, combine all almond paste ingredients in a medium mixing bowl and stir to combine. The consistency should be sticky and clay-like.

Add more maple syrup or water if needed.

Remove dough ball from the fridge. On a piece of parchment paper, roll out the dough to a large circle, about ⅛” thick. Transfer the dough on the parchment to the baking sheet.

Spoon the almond paste into the centre of the flattened dough and use your fingers to spread it evenly, stopping about 2” before the edge of the dough.

Arrange the pear slices in an overlapping circle over the paste, sprinkle with coconut sugar. Fold edges of the dough over the top to cover the edges of the pears. If the dough cracks, you can use a small amount of water to smooth it out.

Place in the oven and bake for 45 minutes to an hour, or until crust is dark golden and pears are bubbling.

Serve with vegan ice cream or coconut whipped cream. Enjoy!

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Meet the Craftspeople

Brothers Ron and Loren Ballard of Ballard Vine Works

What happens to wine barrels when

wineries are finished using them? Brothers Ron and Loren Ballard have come up with an array of creative uses that keep this amazing wood out of landfills: they reclaim the barrels, incorporating metalwork with the luscious naturally wine stained woods for wine racks, wine glass holders, lazy Susans, and more.

After he retired, Loren was searching for a project when a friend asked him to build a wine barrel cabinet. It was an idea that spurned a new business venture, one that Ron later joined.

"I was in Spokane at the time working a corporate job, and I was getting burned out sitting at a desk," Ron says.

Ron moved to Seattle and the two launched the business in 2013, securing a spot in Pike Place Market last fall. Ron and Loren buy barrels from wineries and brokers after they have gone "neutral," meaning there's no more flavor to be extracted from the oak. This happens after about 8 to 10 years.

Wine barrels are a challenge to work with in part because their curves offer no straight angles to work with. Still, the brothers try to incorporate very few outside materials besides the occasional steel flourish; the products are almost entirely reclaimed barrel.

Ron says it's becoming tougher to obtain the barrels, which are popular with brewers,

distillers, and other artists. It often involves quite a hunt and a hustle to procure these treasures. Once the barrels arrive, Ron and Loren do all the work in Loren's backyard. They also do custom work.

"We stand behind our products 100 percent," says Ron, who encourages customers to come back if there is any need for replacement or repair.

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Meet: Sarah Goldenberg Popular Pike Place Market hat maker Sarah Goldenberg hitchhiked her way to Seattle from Washington, DC in 1978, landing in the Emerald City with just $10 worth of dimes in her pocket. But she fell in love with the city, and she’s been here ever since.

As a milliner, or hat maker, Goldenberg crafts each hat by hand, making an array of different sizes and colors to complement just about any face shape out there. She’s largely self-taught, priding herself on her ability to help customers pick out the right style and size for them.

Goldenberg says she started sewing as a way to make extra income while also running a daycare. She started selling mittens at the Fremont Sunday Market in 1990, before expanding her line up to include sweater cuffs, baby buntings and jackets, and later, hats. She opened Lid Wear in Pike Place Market’s craftsmarket in 1995.

“My aunts and my mother were all seamstresses so I knew how to sew,” says

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Goldenberg, who is largely self-taught.

“It was grueling work. Plus I had a baby and was a single parent. I was working morning, noon, and night whenever he was asleep.”

Goldenberg uses a range of fabrics, including velvets, fleece, and a waterproof, breathable fabric for her popular line of rain hats. She also designs classic styles like flat caps and fedoras as well as custom hats. Each hat has an adjustable strap on the inside, a unique signature of her work. Every year, Goldenberg makes treks to LA, Portland, and Canada to seek out fabrics, which she brings back to Seattle to craft her hats.

As one of the longest running vendors in the craftsmarket, Goldenberg is thankful for her customers. “I enjoy my connection with the people,” she says.

“My customers are the people who have formed my business. I get to try my hats on on all these different shapes and sizes and colors and faces and I can design accordingly. It makes all the effort worthwhile.”

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What to do in Seattle

Eagle sculpture at Olympic Sculpture Park Photograph by Richard Cummins, Getty Images

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A R T & M U S I C

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ree each first Thursday, the Seattle Art Museum’s sleek downtown digs recently expanded in 2008 to make more room for its impressive collection of contemporary and modernist works and Native American, African, Asian, and Australian indigenous art. Seniors can also visit free on the first Friday of the month.

In Volunteer Park on Capitol Hill, the Seattle Asian Art Museum opens its doors free of charge each first Thursday and, for families, on first Saturdays as well. Its collection features thousands of paintings, pottery, sculptures, and textiles from China, Japan, India, Korea, and more.

Explore the Frye Art Museum’s rotating selection of its large collection of 19th and 20th century German, French, and American paintings and sculptures, including a collection of paintings by Munich-based artists acquired by Charles Frye in the late 19th century. Admission is always free, as is parking, and complimentary tours are available Tuesday through Sunday at 1 p.m. and Saturday, Sunday, and Tuesday at 11:30 a.m.

In renowned architect Steven Holl’s 36,000-square-foot (3,345-square-meter) building, admire art, craft, and design by regional artists at nearby Bellevue Arts Museum’s free first Fridays, from 10 a.m. to 8 p.m.

The Seattle Art Museum’s waterfront Olympic Sculpture Park is a nine-acre (3.6-hectare) industrial-site-turned-green space. Dotted with contemporary works of art by artists such as Richard Serra, Alexander Calder, and Mark di Suvero, the park is set against a spectacular backdrop of Puget Sound and the Cascade Range with a 2,200-foot (671-meter) pedestrian path that leads to a

http://travel.nationalgeographic.com/

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beach. Open daily, free of charge.

Immerse yourself in the huge sound of the Seattle Symphony’s 26-foot (eight-meter) tall, 4,490-pipe Watjen concert organ in Benaroya Hall at one of the symphony’s free recitals, held Mondays at 12:30 p.m. on a bimonthly basis and performed by the symphony’s resident organist Joseph Adam. Or, take a public tour of Benaroya Hall every Tuesday and Friday (and following Watjen concert organ recitals) at noon and 1 p.m. In the not-freebut-great-value department, a new initiative to attract more millennials now offers patrons between the ages of 21 and 30 tickets for $25.

Catch a lunchtime concert at City Hall every first and third Thursday. The series’ Seattlearea performers range in genre from world music to big bands, folk, and jazz.

In July and August over the noon hour, join the downtown office lunch crowd for free public concerts—from classical to rock and

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jazz—in area parks and plazas. Buskers also perform at lunchtime at parks throughout the city, including Freeway Park and Pioneer Square.

Peruse Seattle’s top art galleries for the month’s new exhibits and artists at Pioneer Square’s Gallery Walk. Held from noon till 8 p.m. the first Thursday of the month, except January. Start at Main Street and Occidental.

Independent artists also display their wares in tents at Occidental Park.

While winding through downtown, take notice of pretty glass art displays that embellish several downtown galleries and buildings, such as the U.S. Bank Building at 5th and Pike, the Sheraton Hotel at 6th and Pike, and Benaroya Hall at 3rd and University.

Seattle Art Museum

“The Hammering Man”

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The Olympic Sculpture Park transforms a nineacre industrial site into open and vibrant green space for art.

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Best Coffee Spots in Seattle R oyal

D rummer

Opened in April, this North Ballard newcomer is an ode to Australian culture, which sees the cafe more as a place to socialize than to pound espresso for a busy laptop work session. Australia’s shops tend to serve full-course meals to encourage guests to sit and stay a while, so expect the same at Royal Drummer.

Seattle Meowtropolitan For a marked departure from your average coffee shop experience, head to Wallingford’s Seattle Meowtropolitan, the city’s first (and still only) cat cafe. It opened late last year to much fanfare.

You’ll need advanced reservations to enter the cats’ lair, or you can just sip your coffee in the cafe section and admire the kitties through the windows.

C raftworks

Cof fe e

Craftworks launched on Lower Queen Anne this summer with the aim of being “Seattle’s ultimate coffee bar.” The concept boils down to an educational coffee drinking experience: While you learn about the product, you can order from a rotating menu of coffee from Pacific Northwest micro-roasters, including cold brew and nitro coffee on tap plus a selection of non-caffeinated beverages. Atelier Drome, the architecture firm responsible for a whole slew of sexy restaurants, is behind the cafe design.

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L a M a r zo cco C afe If you’ve ever had an espresso, there’s a good chance your barista poured it from a La Marzocco machine. In April, the 89-year-old manufacturer opened its first ever public cafe and showroom in global radio sensation KEXP’s new home in Seattle Center. The shop features one roaster-in-residence each month and serves a variety of baked goods from The London Plane, while the showroom features an Espresso Lab for home enthusiasts to learn more about the equipment and even take classes. There are even historical archives and vintage machines on display.

M r. W es t C afe B ar Last November, the owners of Madrona’s popular wine bar, Bottlehouse, launched a charming new cafe downtown. It’s called Mr. West, and there’s espresso from multiple roasters, sandwiches and salads, a lengthy wine list, cheese service, and breakfast. The cafe opens at 7 a.m. in the Eighth and Olive Building.

Yay Coffee A nchor head C of fee C o Popular wholesale coffee company Anchorhead recently opened its first brick-and-mortar cafe downtown. Try the company’s espresso or its cold brew on draft, and don’t forget the four seasonal coffees available from the poursteady, a robotic pour-over machine. There’s also beer and wine in the evenings. In the morning, look for pastries from Salmon Berry Goods, baked in-house. There’s even a “quaffle” baked to order, which is croissant dough rolled like a cinnamon roll, smashed on a waffle iron, served with maple syrup.

G eneral

Po r p o i s e Co f f e e & Doughnuts Coffee and doughnuts form a beautiful union, and they’re done exquisitely at Renee Erickson’s cheery General Porpoise shop on Capitol Hill. Doughnuts come filled with delights like lemon curd and seasonal jams, washed down with espresso made on a hot pink La Marzocco.

M étier Bike cafe Metier isn’t just for cyclists. It serves coffee from Slate, Elm, Sightglass, and more. And the food aspect of the shop is more than holding its own, with options like massive waffles with toppings like homemade strawberry-balsamic jam and Lummi Island smoked salmon with house kimchi.

U nion C of fee Union Coffee launched in September 2016 in The Stencil building at 2407 E Union St, next to Feed Co. Burgers’ new expansion. Zack Reinig, Molly Moon Neitzel’s partner, runs the bright, Linda Dershang-designed shop, which serves Victrola beans, baked goods, and yogurt bowls from 7 a.m. to 6 p.m.

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Eat clean and local

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at local. Eat what’s in season. Eat organic. Confused by don’t rot during transportation. They may not ripen as effectively as they would in their natural environment and as a result they don’t develop their full flavor.

“Foods lose flavor just as they lose moisture when they are held. Fresh, locally harvested foods have their full, whole flavors intact, which they release to us when we eat them,” explains Susan Herrmann Loomis, owner of On Rue Tatin Cooking School in France and author of numerous cookbooks. “Foods that are chilled and shipped lose flavor at every step of the way — chilling cuts their flavor, transport cuts their flavor, being held in warehouses cuts their flavor.” It’s hard to be enthusiastic about eating five servings a day of flavorless fruits and vegetables and it’s even harder to get your children to be enthusiastic about it. But 16-year-old Jenny Morris from Littleton, CO is a big fan of eating locally grown fruit in season. “I’d stand in line for one of those peaches from the farmers’ market,” she says, referring to the succulent peaches harvested midsummer from Colorado’s western slope.

Variety All Year Long

Many people are surprised to find that a wide variety of crops are harvested in the fall (squash, apples, endive, garlic, grapes, figs, mushrooms) and winter (citrus, kale, radishes, turnips, leeks) in addition to products that we readily associate with the

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summer like sweet peas, corn, peaches, cucumbers, tomatoes, zucchini, and green beans. To find out what’s harvested seasonally in your area, go to www.localharvest.org to find farmers’ markets near you and seasonal produce guides.

Save Nutrients, Save Flavor, and Save Gas Too!

According to Brian Halweil, author of “Eat Here: Homegrown Pleasures in a Global Supermarket,” “If you harvest something early so that it can endure a long distance shipping experience, it’s not going to have the full complement of nutrients it might have had.” In addition, transporting produce sometimes requires irradiation (zapping the produce with a burst of radiation to kill germs) and preservatives (such as wax) to protect the produce which is subsequently refrigerated during the trip. While no definitive study quantifies the impact of these treatments, Halweil says there is good reason to believe that eating local is really the safer option. Loomis

What’s in Season

In December Apples

Lemons

Beets

Oranges

Bok choy

Pears

Broccoli

Persimmons

Brussels sprouts

Pomegranates

Cabbage

Radish

Carrots

Spinach

Cranberries

Sweet potatoes

Dates

Tangerines

Grapefruit

Turnips

Kale

Winter Squash

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shares his concern and adds, “We have become terribly cavalier about quality, flavo-r and texture.” She prefers to buy her produce locally, and preferably from a farmer she knows.

IMBY (In My Backyard), or Not Too Far Because of limited growing seasons in most regions, it’s virtually impossible to eat locally and in season 100 percent of the time. So what’s your best bet?

If possible, grow it and pick it yourself — you’ll know exactly what went into growing those vegetables and you can enjoy them at their peak the day they are harvested. If gardening isn’t your thing,

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visit a local farmers’ market weekly or join a Community Supported Agriculture (CSA) farm, some of whom even deliver the weekly harvest to convenient distribution locations. While it might not always be possible to purchase your seasonal produce locally, the next best thing is to purchase what’s in season somewhere else — and hopefully not too very far away to minimize shipping time and subsequent damage.

So determine what’s in season right now and dig in. You’ll be rewarded with high quality produce, packed with nutrition, at a lower cost. And your taste buds will definitely thank you for it!

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Pikes Place Market

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t’s 8am and Pike Place Market is yawning to life. On the corner of First Avenue and Pike Street, under the watchful clock face of the iconic market sign, a busker diligently tunes his guitar. The staccato rumble of tires over cobblestones punctuates the quiet morning air as box trucks roll down Pike Place to offload their wares: crates of blackberries, bunches of rhubarb, trays of artichokes.

Inside the Main Arcade, flower vendors swath bright blooms in butcher paper, setting each arrangement out for display among the sea of bouquets. Produce sellers painstakingly build pyramids of apples and carrots just so, while fishmongers in rubber boots and overalls toss shovelfuls of ice over rows of Dungeness crab and king salmon fillets.At the Virginia Street end of the North Arcade, craft vendors are gathering for the daily 9am roll call to stake their claim on a booth.

A ferry horn echoes up from the waterfront piers below, where morning commuters file off a vessel fresh from Bainbridge Island. Gentle winds skim the surface of Elliott Bay, tingeing the air with the smell of salt water.

It’s the calm before the storm. In another hour or so, the market will be bustling with people, all eager to explore its endless depths.

Tired of price-gouging middlemen, the small group decided to sell their goods directly to consumers. The idea was an instant hit. The farmers sold out before noon that first day, and some three months later the market had grown to encompass 76 produce stalls. Pike Place Market continued to expand until 1922, when the finishing touches were put on the market’s present-day footprint: 11 buildings along the downtown Seattle waterfront.

Come Explore Seatles Heart and Soel

Now one of the oldest continuously operating farmers markets in the country and one of the city’s most popular attractions—10 million people visit each year—Pike Place Market began with eight farmers in August 1907.

The market continued to flourish until World War II, when Executive Order 9066 forced the internment of all Japanese Americans. Twothirds of the market’s vendors were of Japanese descent. Things never quite recovered postwar, and by the 1960s, plans were under way to tear down the market and build skyscrapers in its place. Luckily for today’s patrons, architect and civic activist Victor Steinbrueck led a successful charge to establish a 17-acre historic district in 1971, protecting the market.

Today, Pike Place Market is as much a part of Seattle’s identity as the evergreens, the mountains, and the water. To truly experience the market is to get lost in its nooks and crannies, to wander its maze of arcades and storefronts with eyes wide open, to imagine the decades of buskers, farmers, and fishers who have walked its hallways and narrow lanes. It can be easy to get lost here, but that’s entirely the point—in Pike Place Market, there’s no such thing as a wrong turn.

Pike Place Market sprawls across nine acres,

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meet

original starbucks

The Attractions 37

with 11 buildings and six levels of approximately 500 shops, restaurants, and vendor stalls. It can be a lot to take in, but seeking the highlights is always a good way to go.

layers.

Pike Place Fish Market don colorful high waders as they The original Starbucks—on toss orders to waiting hands Pike Place between Stewart behind the counter. Place and Virginia Streets in the an order to see the seafood Soames-Dunn Building— toss in action, or visit on a draws a line out the door by weekend, when the mongers Start at the famous Public midmorning. Want the sometimes The coffee giant Market Center sign on the inside scoop? throw for show. actually opened corner of First and Pike, which A few steps dates back to 1927 and is away, a narrowits first store in when the first building one of the oldest outdoor 1971 a block northwas demolished. Either staircase neon signs on the West Coast. plastered with on Virginia but way, brave the line to say The gleaming icon is always you ordered a latte from indie-rock moved to this primed for a photo op, but posters leads location in 1975, the cafe that started it head a block east up Pike all, where original logos down to a Street for a selfie on the lessare still on display and visitors gently sloping cobblestone crowded sidewalk. can score exclusive Pike Place street called Post Alley, Market Starbucks swag that’s home of the infamous Gum Just under the sign at the available only at this location.

Wall. The now-54-foot-long entrance to the Main Arcade, attraction got its start when Rachel the Pig, a 550-pound the adjacent Market Theater bronze piggy bank, is always asked patrons to leave their ready to pose for a photo gum outside, which they did— and to collect donations for literally. Today gobs of gum in Pike Place Market’s nonprofit practically every hue coat the social services. Behind the wall, with visitors continuing to prized hog, the “fish guys” of contribute to its many sticky

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Tips for balance durign the holiday

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es, the holidays have arrived and, with it, the all-too-tempting tendency to derail from your otherwise healthy lifestyle routine. But you don’t have to quite let go of what you’ve worked so hard for all year long. Here are a few tips to stay mindful through the coming days and weeks:

By: Rosalia Chann.

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Create a support structure.

Find a partner (if you don’t already have one) to hold you accountable. That person can be a friend, a family member, a co-worker. Make sure it’s someone who is willing to pull his/her own weight and is interested in empowering and experiencing success together.

Plan your workouts around parties and vacations and adhere to them.

Show up for yourself and make sure that you listen to what your own body needs.

For example, if you have a strength workout planned, but you feel like you need to restore that day, then be flexible and give it what it’s asking for.

Be active every day, incorporating 6

moves that you can do anywhere and anytime, along with the general breakdown below.

2-3/wk strength 2-3/wk cardio 1-2/wk restorative (yoga/Pilates)

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Assess the situation.

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Most likely, you’ve been invited to at least a few holiday events. Upon arrival to the party, assess the food and beverages and go for the healthiest offerings. This will help minimize over-indulgence.

Prep and incorporate healthy snacks into your daily routine.

Stick to nutrient-dense, live foods as much as possible and prep when your willpower is high. This will help balance out the goodies in between parties.

Example: Take a few hours to prep meals/ fresh veggies for the week in advance and make it your only option.

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Hydrate in between alcoholic

beverages, and skip that last drink.

Those empty calories will add up quickly. My secret: I love to drink Pellegrino topped off with fresh lemon or lime.

That way, no one really knows if I’m drinking or not, and I stay hydrated!

Involving yourself with many groups of people can be exhausting. Take time to recharge by taking ownership of your physical space, meditation and rest/sleep.

This is a time for celebrating with your family, friends and loved ones. Do your best to stay balanced with the help of your support system, and don’t beat yourself up for enjoying a bit of fun and healthy indulgence.

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Create ‘me’ time.

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Does Restaurant Produce Have to Be Perfect?

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A restaurant critic may be changing her mind.

By Kathryn Robinson

It was the last sweet moments of peach season in the Northwest, so on my first visit to Butcher’s Table I eagerly ordered the pork-with-smoky grits dish which featured them. It was a solid preparation elevated considerably by the lush fruit, which was served at the height of its ripeness, bursting with juice.

And most of the slices were bruised.

The question arose: Was I supposed to care? Obviously, visual presentation is one traditional point on a restaurant critic’s rubric. But seeing as how my companion and I jousted forks for the last slice, the peaches more than scored on what I consider the more critical standards of flavor and texture.

It got me wondering if visual perfection should still hold the significance it once

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did before we became aware of the global food waste crisis and before we came to understand organics. Most food-savvy consumers know that organic produce is very often the highest quality produce, grown without pesticides and thus often sweeter and more nutritious—and more blemished and scarred—than produce grown with them. Making use of all fruit, not just pretty fruit, represents a more sustainable stewardship of the earth’s resources. Does all this invest ugly produce with more cachet?

I called Butcher’s Table owner Kurt Beecher Dammeier—a restaurateur known for his dedication to freshness and seasonality. “I’d say my base style is pretty rustic,” he said.

“I don’t peel carrots; they have a delicious bitterness. I love using stems, like chard or pickled fennel stems. I think that traditional higher-end cuisine filters out stuff that’s

The Bar Ferdinand

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“We don’t have any directive not to discard bruised peaches, but it’s certainly not something I’m embarrassed about.”

“We do eat with our eyes”

really flavorful and nutritious. We don’t have any directive not to discard bruised peaches, but it’s certainly not something I’m embarrassed about.”

said—he applauds the popular drift away from “beautiful, shiny, waxed-up” display fruit in favor of fruit that tastes like fruit’s supposed to taste.

Certain Seattle chefs have made a brand of the stems-and-all ethos; I’m thinking of Matt Dillon, who creates dishes like a roasted chicken on yogurt I savored at Upper Bar Ferdinand, which was pocked with turnips whose stems and ragged greens rose up off the plate the way they might have looked growing in a garden.

Restaurant criticism is not a static enterprise; it can and should evolve with an evolving culture. And so the question: Should critical standards around visual presentation change as “ugly food” becomes more culturally central?

Bruises, the prolific restaurateur Tom Douglas reminded me, reveal fruit that’s ripe. And though he says he’d have probably turned a bruised peach into a sambal or a vinaigrette—“We do eat with our eyes,” he

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Cold-Pressed Juice: 5 Facts You Should Know

By Amanda Scriver

If you haven’t heard, cold-pressed juice is the next biggest

trend for this year. With everyone from health fanatics to trendy food snobs hopping on the juice train for its apparent benefits, some people are scratching their heads and wondering, “what exactly is cold-pressed juice?”

Here’s how it works: a hydraulic press crushes and then presses the fruit and vegetables. Then the juice is bottled, sealed and put in a large chamber, which fills with water and applies a crushing amount of pressure to inactivate pathogens. Just as the name suggests, the pressed fruits and vegetables extract the maximum amount of nectar from the pulp and fiber, leaving the rawest form of juice available.

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While it makes sense that a cold-pressed juice would be healthier than conventional juice bought at convenience or grocery stores, it still seems like not everyone knows the cold, hard facts about cold-pressed juice. I did some exploring at three different coldpress juice bars, located in Toronto, Ontario, Canada to ask them to set apart fact from fiction.

What’s the big difference between pasteurized and cold-pressed

juices? ”A lot, actually. Most conventional storebought juices take six to 12 months from ‘juicing’ to pasteurization, then storage,” Aly Shoom, Chief Nutritionist of Smash Juice Bar shares with me. “Pasteurization is a process whereby something destined for human consumption (like juice, for example) is brought to a very high temperature for a short period of time, and then immediately cooled down. During this process, chemicals are applied to all produce being used in a juice to ensure bacteria does not form during packaging. This heat is used to eliminate harmful bacteria but also removes several good bacterias in the process.”

Shoom continues, “Cold-pressed [juice] is much more expensive to make because it doesn’t use heat and has significantly more

vitamins and enzymes. As a result of zeroheat extraction, ‘cold-pressed’ juice preserves valuable enzymes and vitamins for up to three days, which explains why cold-pressed juices have such a short shelf-life.” Typically speaking, a cold-pressed juice can take anywhere from 12-24 hours from sourcing to juicing to bottle.

What’s in a label?

When you’re picking up a juice (cold-pressed or otherwise), the label may be difficult to understand, or just downright deceptive.

Just because a label might contain certain words like “all-natural” or “100% juice” doesn’t necessarily mean its just that. Brooke Lundmark, Head of Nutrition at Greenhouse Juice Co., says, “All-natural is a term that I think people need to lose just because everything in the world is all natural.” Since there have beenn some disputes in the US recently

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regarding the terms all-natural and 100% natural juice, I asked Lundmark what she would How many calories are in that? recommend to customers walking into a juice bar for the first time. “The two most important While cold-pressed juice is super tasty, most things to look for on the label is something that people don’t know that one eight-ounce cup mentions that it is 100% organic,” she says. “Also, of cold-pressed juice can contain twice as be sure to find a listing of the ingredients in the many calories as a cup of raw veggies. Yep, it’s bottle and make sure those “It takes more fresh produce to true. All three juice bars I are the only ingredients in make an eight-ounce cup of juice spoke to did not refute this the bottle. Sometimes juice than it does to eat a big salad. claim, but suggested how bars will not list ingredients people grabbing a juice While it depends on the juice that have been added in should make an informed smaller quantities.” Other that you’re drinking, generally decision on what they are speaking, that is the reason.” handy things to look out for? putting into their body.

A best-before date, as most Karen Parucha, Marketing cold-press juice has a shelf-life of 72 hours, and Manager and Cara, on-site nutritionist for ensure you check with the staff how the juice Village Juicery, talked me through why that should be stored at home (if it’s not on the label was. “It takes more fresh produce to make an already), as most juices must be refrigerated eight-ounce cup of juice than it does to eat a almost immediately after purchase. big salad. While it depends on the juice that Ilich Mejia, courtesy of Greenhouse Juice Co.

you’re drinking, generally speaking, that is the reason.” For many, though, who are walking in without being informed, they are using a coldpressed juice as a meal replacement or a way to cut back on calories.

Aly Shoom from Smash Juice Bar shares, “We recommend (to all our customers) maintaining a balanced diet between eating fruits and vegetables, and drinking them. This way, customers can retain valuable nutrients without replacing one for the other.”

for you.” With a reset program, customers are still able to eat plant-based foods on specific days, giving them more freedom. So if you’re cleansing or resetting your body, it seems like this process can be safe, if handled under the proper supervision of a professional.

So why juice?

Well, it does have a lot of health benefits. With the promises of glowing skin, clearer mindset, greater energy and more, it’s no wonder the juice trend (according to the LA Times) is a $100 million a year business. Drinking juice is the most natural and quickest way to increase your consumption of raw fruit and vegetables.

What’s the deal with juice cleanses?

Aly Shoom of Smash Juice Bar adds, “For many people, eating the right amount of greens is So really, what’s the deal? I have seen so many a struggle: cold-pressed green juice provides of my friends going through juice cleanses a powerful nutrient blast to the bloodstream recently and all I can think is, “Is that safe? in one bottle.” With so many people on the go Aren’t they hungry?” And I sense like I’m not nowadays, picking up a cold-pressed juice is alone in these feels. Brooke Lundmark of a quick and easy way to add more fruits and vegetables into your life while reaping the Greenhouse uice Co., tells me, “There are benefits and rewards so many different ways to cleanse, but juice cleanses are really for allowing your digestive If you don’t mind spending a few extra bucks system to take a break.” She explained to me (cold-pressed juice ain’t cheap, be aware) and you want to pack the most nutrients into your that through a cleanse, juices provide the body with high-quality nutrients it needs, and body as possible, then it might just be time to head on over to your local juice bar and therefore, people undergoing a cleanse will do some more research into what is good for you and your body. Remember: ask questions, gain energy from that speak to their in-house nutritionist and read the label. No two juices are the same!

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However, Cara, the on-site nutritionist from Village Juicery (she goes by simply Cara, by the way), says they rather than offering a cleanse, they offer what they describe as a reset program. “What we’re trying to do is give everyone the opportunity to meet with one of our nutritionists and talk about what your intentions are for a reset program and then, we’ll take into consideration if you’ve done a cleanse before and plan something

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It’s a gin + This is a really flexible non-recipe, recipe. Choose your favorite flavors and garnishes and mix accordingly.

By: Sherrie Castellano | With Food + Love Makes: 1 cocktail

Ingredients gin cold-pressed juice {any and all flavors!} ice garnishes

Instruction Pour an ounce of gin over ice.

Top with {approximately} 3 ounces of juice, and your favorite garnishes.

Enjoy responsibly!

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juice p a r t y

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