Stories related to food in Seattle, including Dick Stein and Nancy Leson's weekly commentary Food for Thought.

I was eager to hear all about the fabulous high-end chow I knew Nancy Leson had been scarfing in New York City's hottest dining spots. Instead we took a detour to Jersey. You got a problem wit dat?

Ted S. Warren / AP

The first planeload of fresh Copper River salmon from Alaska arrived Tuesday morning at Sea-Tac Airport where chefs were waiting eagerly.

The Alaska Airlines pilot carried the first 45-pound fish off the plane and handed it to Frank Ragusa of Ocean Beauty Seafoods who gave it a kiss.

Google images

I admit it! That headline has little to do with this segment but I was stumped for something socko about today's avocado green Food for Thought. Then KPLU's All Things Considered host Dave Meyer dropped by...

Seattle Times

Here's how to show an egg who's boss without ever turning on your stove.


Apr 27, 2011
Trace Cooper

You can hear me attempt to pronounce that headline at the end of this Food for Thought. It's the Polish for Bon Appetit, literally "eat well" and we certainly did.


Wouldn't it be great to have chocolate Easter octopuses instead of bunnies?

Just think -- eight legs to bite off  instead of just a couple of measly ears.   But of course we're not talking about dessert today.  Today we're talking about main course holiday eating for  Passover and Easter.

Nancy's crepe-shot

Apr 13, 2011
Seattle Times

What kind of kid prefers crepes to pop tarts for breakfast? 


Northwest milk industry leaders are hustling to allay fears about radiation in their products. The Environmental Protection Agency found small amounts of radiation in a milk sample taken from a Spokane-area dairy last week.

The agency has stepped up its monitoring program earthquake and nuclear plant disasters in Japan. Blair Thompson is the spokesman for the Washington Dairy Products Commission. He says Northwest dairies are concerned about the findings, but there is no immediate risk to residents.

Wit Whiz?

Mar 30, 2011
Nancy Leson

The headlined question can be further refined -- and refined is the word -- to "Light, Tex-Mex, Salsa Con Queso, or Italia?"


One of Washington's oldest and most recognizable wine brands, L’Ecole, is growing up a bit with a new, sleeker label.

L'Ecole is French for "the school" and that's because the winery operates out of a nearly 100-year-old school house. The old label was a child's colorful drawing of the facility. The new label sports a sepia-toned oil painting of the historical school house soon after it was constructed in 1912.


It's a giant veg-out!


And for good eats call his Aunt Vera.

What a great time Nancy and I had hanging out with Pizzarelli and talking about food, food movies and his aunt Vera's cooking -- immortalized in song in this segment.  One of the food movies we discussed, Big Night, about an Italian restaurant in the '50s, features a deliriously over the top multi-course feast prepared for an expected visit from Louis Prima. 


The only difference between John Pizzarelli and a real ham is...


And the winner is...

The power of sour

Feb 23, 2011
Nancy Leson

I like it straight out of the bottle, no ice, no glass.  And with apologies to Fast Eddie Felson, I don't mean JTS Brown bourbon.