Culture
Sweet Bones barbecue: a tasty tribute to good, old-fashioned labor
Eating on the Edge: Outside the Othello Public Market, three former laborers undertake the primal, messy, work-intensive endeavor called barbecue.
Hugo Kugiya
A former national correspondent for The Associated Press and Newsday, freelance writer Hugo Kugiya has written about the Northwest for the Puget Sound Business Journal, The Seattle Times, the Los Ange
Latest work
Culture
Bagel trash-talking: Seattle throws it down
Eating on the Edge: Eltana cafe on Capitol Hill has the perfect formula and new evening hours. Just don't mention Montreal while you're there.
Tech
Cascade Bike Club enters new era sparked by the rider revolution
An insurrection sparked by three people who regularly lead rides comes to fruition today with the seating of a new board.
Culture
The 'McDonald's of the Philippines' opens a rare U.S. outpost here
Eating on the Edge: The fast-food chain Jollibee, ubiquitous in much of Asia, has stores in only five U.S. states, and nowhere else in the western world. So to see what's behind the success of this Filipino favorite (one hint: fried chicken), head to the mall at Southcenter.
Culture
Street food goes upscale, and moves indoors
Eating on the Edge: Seattle restaurant owners looking for new ideas are takin' it to the streets.