Food

Crying and feasting at a Georgian Supra

Tan takes listeners to a Georgian Supra, an ancient feasting tradition that is less about the food and more about making ritualized toasts. The founders of a new company are hosting public Supras every week in Seattle, aiming to help guests make and deepen connections with their neighbors.

Perpetual stew stays on heat for weeks or even years. Is it safe to eat?

Perpetual stew is soup that stays stewing on heat for days, weeks or even years. You might serve out some and keep replenishing the ingredients. It's having a moment on social media, but is it safe?

BONUS: Seattle’s pinball renaissance

Maryland is officially crushing on Orange Crush cocktail

Just in time for summer, Maryland gets an official state cocktail: Orange Crush. Marylanders are already drinking lots of them.

How some chefs work to cut down microplastics in food

Microplastics are getting into our bodies. And how we prepare food could be a big reason why.

Exodus of USDA veterinarians and others drives fears that U.S. farms are at risk

More than a thousand people who worked to keep American agriculture free of pests and disease have left the federal workforce in President Trump's massive government downsizing.

BONUS: Our favorite summer patios

Summer weather has hit Seattle, and that means it's patio time. Friends of Seattle Eats share their pick for the best spot to soak up some Seattle Sun and enjoy food and drink this summer.

Looking to grill more veggies this Memorial Day? Try nopales

NPR's Scott Detrow speaks with food writer Maria Melendez Ayala about nopales, edible cactus plants that are a staple in Mexican cuisine.

The Northwest delicacy you won’t find in stores

Seattle Times food writer Tan Vinh takes a trip to a Washington beach to catch an elusive delicacy: Horse clams. Restaurant owner Chris Cvetkovich shows him the ropes and prepares ceviche from the clams they catch.