food
October 13, 2020
Sweet science
Kennewick native Danielle Reed forages for genetic answers after her research finds that processed food is much too sweet for the average human tastebud.
June 26, 2020
When takeout takes you across the world
As restaurants scrambled to serve their customers during quarantine, Archipelago innovated with a fresh take on a Filipino immigrant tradition.
September 3, 2019
Where to find Filipino food in Seattle
From homestyle cooking to pop-ups with fusion flavors, here’s what our city’s Filipino food looks like, tastes like and means to the people who eat it.
September 2, 2019
Arms to table
Northwest ingredients meet Filipino-influenced cuisine at Archipelago, a Seattle restaurant that has earned rave reviews.
March 12, 2019
A tip of the toque is in order
Renee Erickson, ’95, is short-listed for Outstanding Chef at 2019 James Beard Awards.
October 19, 2018
Helping hungry Huskies
An on-campus pantry works to reduce hunger and end the stigma of food insecurity.
April 28, 2018
Heart, soul and ice cream
For 85 years, Husky Deli has warmed hearts in West Seattle with scrumptious sandwiches, house-made ice cream and goodies from the world over.
September 1, 2016
Cultivating peace
Christopher Brown, ’16, a Marine combat veteran, works alongside men and women veterans from all military branches. With them in mind, he co-founded Growing Veterans, a nonprofit farm that grows produce for farmers markets and food banks.
December 1, 2014
Sweet success
A keen eye for design drives Michael and Mark Klebeck's doughnut dynasty.
Soil sage
A chef-turned-professor digs into a new crop — turning recycled waste into better soil, better food and better health.
March 1, 2013
Flair for food
The blog Molly Wizenberg started for fun in the year she spent finishing her M.A. in cultural anthropology has propelled a career as an acclaimed food writer and owner of a bustling restaurant and, most recently, a cocktail bar.
September 1, 2012
USDA report off base
If you fill your shopping cart with healthy foods, it will cost you less than if you purchased highly processed “junk” food full of high fat and sugar content, the U.S. Department of Agriculture says. Not so, says Adam Drewnowski, professor of epidemiology in the UW School of Public Health.
December 1, 2011
Green giant
The Sierra Club honors the UW as the most environmentally minded college in the nation.
September 1, 2010
Food junked
The UW’s Center for Public Health Nutrition got in on the fat-busting act, pioneering new research into the relationship between convenient, cheap food and our nation’s ever-growing waistlines.
September 1, 2008
Market maker
Chris Curtis, ’73, launched a delicious revolution in Seattle 15 years ago, planting the seed that’s grown into the flourishing Neighborhood Farmers Market Alliance with seven markets.
September 1, 2007
Dining on tradition
UW archaeologists are digging up information about the traditional diets of Native Americans, in the hopes of helping their descendants eat better and beat diabetes.