The Nosh with Rachel Belle newsletter is a biweekly slice of the Pacific Northwest food scene, from the inimitable perspective of the host of The Nosh and Your Last Meal.
Today we’re asking Rachel some questions about the forthcoming newsletter, which will hit inboxes April 9. You can subscribe here.
Q: For people who aren’t already fans of your TV show on Cascade PBS or your James Beard Award-finalist podcast, could you introduce yourself?
Hello, I’m Rachel Belle! I love to read cookbooks in bed, devour dim sum, make matzo ball soup for sick friends, grow heirloom tomatoes specifically for tomato sandwiches and I’m honestly curious about what you ate for breakfast this morning. So, yeah, my life revolves around food. And since you subscribed to this newsletter, I have a feeling yours does too!
This August marks my 20th year in Seattle! I moved here from northern California to work as a reporter for KIRO Newsradio. Over my 15 years at the station, I hosted the popular “Ring My Belle” segment, won an Edward R. Murrow Award for feature reporting and was named “Seattle’s Best FM Radio Personality” by Seattle Weekly.
August also marks my ninth year of hosting and producing my podcast Your Last Meal, where I interview celebrities about their last meals, then invite experts to dig into the history, culture or science of those dishes.
I host The Nosh with Rachel Belle, a food and drink storytelling TV show on Cascade PBS, and my first cookbook, Open Sesame, was published in November!
Q: So what’s this newsletter’s deal? What can subscribers expect?
It will be a mix of food and restaurant news, dispatches from my local culinary explorations, the occasional recipe and a fun, food-centered Q&A with a local notable person. I’m here to inform and entertain you, so if you have a food- or drink-related question (Need a restaurant rec? Have a mystery that needs solving?), send me a note and I just might answer it in a future newsletter! (rachel.belle@cascadepbs.org)
Anyone who signs up for the newsletter now through April 8 will be automatically entered to win a copy of my cookbook, Open Sesame, and a jar of Soom tahini.
Q: Can you give us a sneak peek at what will be in the first issue?
The inaugural newsletter coincides with the kickoff of The Nosh’s second season, and the first two episodes focus on something near and dear to my heart: zero waste in the culinary space. I’ll share some of my favorite zero/low-waste kitchen habits, and there will be a Q&A with Lara Hamilton, owner of Seattle’s fantastic all-cookbook bookstore, Book Larder.
Q: Last but certainly not least in importance, what’s your Dick’s order?
As much as I love a vegetable and the contrast of hot and cold, crunchy and squishy, I will always order the simple, scrawny little cheeseburgers over a lettuce-and-relish-dressed Dick’s Deluxe. One of my favorite parts of a Dick’s or In-N-Out cheeseburger is ... the “cheese paper!” I love to scrape the rubbery bits of melted American cheese off the wrapper with my teeth. I also have a soft spot for Dick’s hand-cut fries, which are often criticized for being too soggy.