Features

One of Ballard’s oldest buildings is more likely to still be standing after an earthquake because the owners have undergone a voluntary seismic retrofit with the help of King County.

The two-story building at 5101 Ballard Avenue is known…MORE

By Katy G. Wilkens

I drive by a quince tree on my way to work. One day I am going to stop and say, “Excuse me, I couldn’t help noticing you have ambrosia going to waste in your front yard; can I have your quince?” Quince makes the most…MORE

By Peggy Sturdivant What I love about writing this column is that nine times out of ten what’s underneath the surface facts is a love story. It can be a love story between a neighborhood and a tree, a pet and its owner, a volunteer and a cause,…MORE

If you would like to obtain some well considered financial advice, contact Sarah Cecil 206-938-6017.

Brought to you by Sarah Cecil Financial Advisor with Edwards Jones Investments.

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Sponsored by Sarah Cecil

How much money will you need in retirement? To arrive at an estimate, you should consider various factors, such as where you’ll live, how much you plan to travel, and so on. Not surprisingly, you’ll also need to…MORE

By Pat Cashman

“Louis, I think this is the beginning of a beautiful friendship.” Rick Blaine in Casablanca

“Sincerity---if you can fake that, you’ve got it made.” George Burns

As the election season has finally…MORE

By Chef Jeremy McLachlan

First telltale sign of a great restaurant is the crusty van that pulls up full of hand-foraged mushrooms. Every time I see our mushroom guy pull up at Salty's, I get a pit in my stomach like the first time I asked…MORE

By Chef Jeremy McLachlan

First telltale sign of a great restaurant is the crusty van that pulls up full of hand-foraged mushrooms. Every time I see our mushroom guy pull up at Salty's, I get a pit in my stomach like the first time I asked…MORE

By Kathryn Kingen

I was dining at Salty's on Alki recently and Chef Paolo Carey-diGregorio stopped by my table. He looked at me with wide eyes and a huge grin and said, "Kathy, come back to the kitchen I have something really exciting I…MORE

By Kathryn Kingen

I was dining at Salty's on Alki recently and Chef Paolo Carey-diGregorio stopped by my table. He looked at me with wide eyes and a huge grin and said, "Kathy, come back to the kitchen I have something really exciting I…MORE