Shake Shake Shake: Contemplating Comestibles and Desire
What happens when Post Defiance takes a wild and crazy trip to the heart of funky family dining in Tacoma’s “cool-cats’ zone” called St. Helens? Read more to find out!
Read articleThe Commons on Fire: Comestible Creativity Sparks at Pacific Lutheran University
It’s not the easiest thing to find culinary innovation in Tacoma but that’s not to say it doesn’t exist. In fact, it’s often hiding right under our noses, in unassuming neighborhoods, and in this case, at a school without an actual cooking program: Pacific Lutheran University, located in Tacoma’s Parkland neighborhood, has jumped on the emerging interest in food and has been steadily cultivating and harboring the culinary passion of students and staff alike.
Read articleFresh Produce
Looking for some refreshing summer reading suggestions? Timothy Thomas McNeely shares some literary picks of all sorts to fill your sunny and rainy summer days.
Read articleDon’t be Scared, it’s just a Vegan Bake Sale
It may very well be a fact that the majority of vegans suffer tremendous sweet teeth to the point where they created their own day, World Wide Vegan Bake Sale Day, just to celebrate all treats baked in the vegan way. Or perhaps it’s a devious tactic to win more sympathizers to their cruelty-free agenda. Either way, stop resisting.
Read articleState of the Food Union
The restaurant scene in Tacoma looks a lot like a teenager; but look a little deeper and there you’ll see flashes of maturity and ingenuity swimming amidst its efforts to fit in and avoid rocking the boat amid its peers.
Read articleA Sweet and Hole-some History of Tacoma Doughnuts
I know you are trying to keep your New Year’s resolution, but did you know that Tacoma was once home to “The Doughnut King?” Read this article by staff writer Kate Albert Ward to learn more about the enduring romance between Tacomans and this delectable treat.
Read articleGritty City Food Reviews Stink
Tacoma is so well known for it’s aroma, and Stink is the perfect example of how that aroma is shifting toward a more delightful odor. We’ve traded burnt socks and rotten eggs for aged cheese and cured meats. I think we got the better end of that bargain.
Read articleMake Time to Experience Marrow
It was a relief when, walking into new restaurant Marrow, I felt not like an intruder, but like an appreciated guest.
Read article