How Northwest Shoppers Can Avoid 'Slavery Seafood' Marcie Sillman speaks with Tobias Aguirre, executive director of FishWise, about a recent AP report detailing slavery in Asian fisheries and what... Posey Gruener
Attention Northwest Farmers: You May Be Able To Sell That Apple For More In China Ross Reynolds talks with Kristi Heim, executive director of Washington State's China Relations Council, about local exports to China and the growing... Hannah Burn
How One Attorney Has Been Keeping Food Safe For 20 Years Marcie Sillman talks with food safety attorney Bill Marler about his lasting impact on food safety after he got his start in the E-coli outbreak of 1993. Ann Kane
Seattle's Elysian Brewing Sold To Anheuser-Busch Elysian Brewing of Seattle – and of deliciously hoppy IPAs – is being sold to Anheuser-Busch, the big beer company headquartered in St. Louis. ... Isolde Raftery
Costco And United Farm Workers Union To Label Worker-Friendly Food Marcie Sillman talks with Erik Nicholson, vice president of the United Farm Workers Union, about the Equitable Food Initiative, a new labeling system to... Matthew Streib
Fasten Your Beard Diaper, It's Time To Review This Week's News It's not every week we get the chance to say "beard diaper" on the radio (it has to do with a story about ice cream and facial hair). Also making news... Bill Radke
Jews, Chinese Food And Christmas: A Love Story Marcie Sillman talks with Hanna Raskin, former food critic for the Seattle Weekly, about the historical reasons why American Jews traditionally eat... Matthew Streib
Advice From A Baker: Making A Good Pie Crust Should Be 'Sensual' Marcie Sillman and Kate Lebo, baker and author of "Pie School: Lessons in Fruit, Flour And Butter," discuss the best way to make a pie crust. Marcie Sillman
Toss The Turkey For A More Northwest Approach To Thanksgiving Ross Reynolds talks with Lynne Rossetto Kasper, host of The Splendid Table, about Pacific Northwest-inspired seafood alternatives to the traditional... Matthew Streib
Thanksgiving Tamales? Biryani Stuffing? Immigrant Cooks Say 'Why Not?' The Thanksgiving menu might seem static, but it's changed a lot over the years. The Pilgrims brought eel. The Wampanoag brought venison. Caribbean cooks... Posey Gruener
