A Safe Bet | Slo Pitch Casino
Whether you’re looking for a 2 a.m. nightcap or a 10 a.m. cup of joe, Slo Pitch Casino is truly the place to be for food, drinks, and all kinds…
Feasting During the Fourth of July: Sustainable Edition
The feasting of Fourth of July has become its own beast, known worldwide. The sheer amount of hamburgers, fruit, potato salads, hot dogs,…
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The Camel’s Watering Hole: Burlington’s Newest Speakeasy | Speakeasy Saloon
Maybe it’s something about reentering the ‘20s, but speakeasies have seen a definite resurgence over the past five to 10 years. Thankfully, history isn’t repeating itself entirely, so we aren’t flocking to these hidden bars and restaurants out of necessity—we’re doing it because they’re so much dang fun. The Speakeasy Saloon in Burlington opened in April 2025, and is the latest restaurant to come from the creators of Railroad Pub & Pizza and Train Wreck Bar &…
Sometimes You Want To Go Where Everybody Knows Your Pie Order | Pie Dive Bar
Last September, La Conner was the latest PNW town to welcome family business Pie Dive Bar into the community. This bar and restaurant combines two great American traditions, defined right in the name. What could make a perfectly imperfect, come-as-you-are dive bar better than the addition…
A Taste of the Mediterranean in the Pacific Northwest | Little Ferraro Kitchen
If you came over to my house for dinner, you’d smell the menu before you ever sat down. The sizzle of garlic in olive…
A Classy Place to Eat Steak With Grace | Cask and Cleaver Steakhouse
I’ve got great news for local bourbon and steak lovers! There’s a new, delicious steakhouse in Mount Vernon—Cask and Cleaver! Bill Constantine, owner of Cask and Cleaver and Il Granaio Italian Restaurant, opened this bourbon-centered steakhouse on Nov. 1, 2025. Constantine found…
Becoming Our Best Selves, One Organic Veggie at a Time | Cosmic Veggies
These days, I’ve found that hope and community are more important than ever, especially considering the current state of our world. Luckily, we’ve got access to a healthy resource in Skagit County that is more reliable and comprehensible than ever. This is Cosmic Veggies, a vegan and gluten-free eatery in downtown Anacortes founded by charismatic, passionate boss-woman Elizabeth Weaver. Around 13 years ago, Weaver was recovering from alcohol and drug use, and wanted to improve her health. Curiosity…
Meals From the Sea, and the Heart | Tide & Taste
If you walk down cozy Commercial Street in Anacortes, also known as “restaurant row,” you’ll see the happy faces of diners entering and exiting the many cafes and restaurants of the beautiful seaside town. Trees, flowers, and outdoor eating…
Boots, Burgers, and Beers: Bringing Community Back | Conway’s Pub and Eatery
After facing some challenging years, an iconic Skagit County staple is making a comeback as a go-to spot for locals…
The Family-Farmed PNW Crop You Don’t Know About | Holmquist Hazelnut Orchards, Washington Hazelnut
We show a lot of appreciation for our agriculture around here, and everyone knows fall means fresh apples and pumpkins. But there’s another fall crop thriving in the PNW that’s delicious, nutritious, and ready for your holiday recipes: hazelnuts! NUTTY NORTHWEST Hazel trees (which are more like shrubs) pollinate in winter, flower and grow throughout spring…
A Delicious Meeting of Tradition and Creativity | Hey Dumplin
Is there anything more comforting than a dumpling? They’re literally little pillows of sustenance, bursting with flavor and draped in a blanket of sauce. Or, at least, the ones at Hey Dumplin are. On a recent visit, we were blessed with no fewer than five plates of tender…
BTC’s Culinary Arts Cafe Is Crushing It | Bellingham Technical College’s Café Culinaire
Twice a year, Bellingham Technical College (BTC) presents the community of Whatcom County with the opportunity to enjoy food made by their own culinary students at Café Culinaire. The cafe was started around 20 years ago by Michael Baldwin, a former chef instructor at BTC. Now, the program is taught by Nicole Carter. Carter has been working at…
New Bistro Opens in Historic Mount Vernon Building | Union Block Bistro
Upon entering the Union Block Bistro, you’re immediately greeted by a friendly face. The Union Block Bistro is homey. The…
A Worry-Free Way to Wet Your Whistle | Beverages by Boel
“I know we give people the gift of time, because we’re experts in putting together the beverage part of people’s special events,” says Boel Laxfoss, owner and operator of Beverages by Boel. Through her beverage catering company, Boel not only provides custom…
Mixing Family and Business for Delicious Results | Hedlin’s Family Farm
Farming, specifically on the La Conner land his family has owned for four generations, has always been in Kai Ottesen’s blood. But that doesn’t mean he always planned on being a farmer. “I’d just graduated with a degree in English…
The Salmon Is Just So Good | Lummi Island Wild
Confession time: I didn’t always like fish. Being born in cattle country, I didn’t consider fish to be much worth eating and couldn’t understand the residents of the PNW’s obsession with eating seafood—most notably salmon. But after 38 years in Washington State I get it. Salmon is amazing. It feeds everyone from hungry teenagers to orca. It truly is the buffalo of the sea. So what makes a good salmon? According to Ian Kirouac of Lummi Island Wild, it’s the…
Breakfast of Champions | Sweet Bay Cafe
“I’m not gonna try to revolutionize breakfast,” begins Troy Krajewski, full-time chef and co-owner of Sweet Bay Cafe. “I don’t know that you truly can.” Krajewski…
A Scrappy Small Business Becomes a Bellingham Institution | Saltadena Bakery
Whatcom residents have been calling on Nancy Stuart for creative celebration cakes and delicious piles of scraps and frosting—the beloved Lil’ Scrappies—since December…
“Real Spices. Global Flavors. Endless Possibilities.” | Mr. Frank’s Kitchen at Cayman Cookout
CEO & founder of Mr. Frank’s Kitchen Lisa Postl Russell has always known the value of her products. She’s proud of the legacy she’s built and the six seasoning blends that have sprung from her recreation…
“Bringing Joyful Bites to Lynden” | Graze and Gather Charcuterie and Bistro
Among the new businesses Lynden Commons has brought to town is Graze and Gather Charcuterie and Bistro, run by local mother-daughter team Lydia Faber and Kristina Wendt. Faber always enjoyed cooking, especially gravitating toward ‘graze tables’—essentially a giant charcuterie board—which she made for friends and family. Wendt encouraged her mother…
A Deliciously Creative Pairing | Sweet Art
Down on Railroad Avenue in Bellingham, there’s an unassuming little shop—so little you might miss it if you blink while driving by. But Sweet Art, a chocolate shop and art gallery owned by Vivian and Jerry Hruska, doesn’t rely on high visibility. “We have a good customer [base],”…
A Community Cornerstone | ROAM Coffee + Beer
Jutting out at an acute angle on the corner of Broadway and Elm Street, where Bellingham’s Columbia, Lettered Streets, and Cornwall Park neighborhoods meet, is a charming, pitch-roofed black and white building. It’s an oasis in both the geographic and figurative senses: ROAM Coffee + Beer offers all comers not only excellent coffee and a range of tasty food, but also beer, cider, sake, and wine. Owners Colleen and Chad…
The Skagit Valley Dumpling Queen
ACROSS CULTURES, BORDERS, languages, and histories, there are certain food traditions that seem universal. One such tradition—broadly that of a cooked dough wrapped around a filling—can be found everywhere from…
Hot Sauces and Heritage Journeys with Buu Chan
Beyond the grocery store aisles, discerning shoppers can find a rotating selection of fresh kimchi (a popular traditional Korean side dish made with salted and fermented vegetables) from Buu Chan— a local food business that specializes in authentic and fusion Asian sauces, seasonings, and side dishes— produced and sold right here in Bellingham. Rika Wong, owner and operator of Buu Chan, LLC, has been working professionally in the food industry since she graduated from Western Washington University in 2015….
Valuing People Always: Hilda’s Farm
One of the first things people often ask Hilda Sandoval when they find out that she is a farmer is why she, as a woman with a college degree, would choose to do such a difficult and physically demanding job. Her answer is always the same: “Because I like it.” Of course, like the roots of her own produce, Hilda’s story goes deeper than that. On her table at the Bellingham…