Tag Archives: Food

Skyway’s Moon Village Bakery Offers Fresh Artisan Bread Delivery to King County

by Alex Garland


Miles Stanberry grew up in the Genesee neighborhood of South Seattle, and it’s where he launched his first business, Clockwork Counter — a café and venue space that also sold baked goods to private clients — in 2016. Four years later, the COVID-19 pandemic caused the loss of all but one wholesale client, Cafe Red, and even they had to shut down for a while. With business hitting a rough patch, a landlord who wouldn’t make necessary repairs, and calls about “clock repair” or “countertop installation,” Stanberry knew he had to make a change. In late May of 2021, he and his partner, Naomi Zandt, rebranded as Moon Village Bakery, an artisan bakery in Skyway.

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With Increasing Inflation, Communities Are Leaning on Local Food Banks

by Elizabeth Turnbull


As talk of inflation and a recession increases, families in South Seattle are continuing to navigate how to feed their families, and food banks in the area have noted an increase in need.

“We are seeing more people coming to our food bank,” Kathy Ulrich, the development director at Rainier Valley Food Bank, told the Emerald. “And you know, we’re seeing folks who have not really needed food assistance before.”

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Lenox Pop-Up Brings Afro-Latin Food to the South End

by Kayla Blau


Ever since Jhonny Reyes arrived in South Seattle from New York City at 5 years old, he felt the distinct lack of Afro-Latin soul food options outside of his abuela’s kitchen. Over 25 years later, Reyes is working to change that with his local food pop-up, Lenox, which can be found every weekend at the Future Primitive Brewing Company in White Center. 

“Most of the Cuban food out here is Cuban sandwiches — and don’t get me wrong, I love Cuban sandwiches — but we don’t have those classic dishes out here like pollo guisado, encebollado, or ropa vieja,” Reyes said. 

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Lara De La Rosa Is Reimagining Entrepreneurship at Lazy Cow Bakery

by Emma Lower


“I love to bake … but I didn’t open the business to be a baker,” says Lara de la Rosa, the 23-year-old head pastry chef at the vegan Lazy Cow Bakery in Fremont. 

Instead, de la Rosa is a theorist putting her vision of a worker-owned, woman- and Latinx-centered world into practice. Lazy Cow doubles as a mutual-aid organization and Latinx cultural center called La Casa del Xoloitzcuintle. Perhaps it’s the vegan raspberry almond croissant she has already offered me, or the red roses on her kitchen table, her anecdotal humor and light laugh, but she has the distinct aesthetic of being fully alive.

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Black & Tan Hall Searches for Chefs for Pop-Up Residency

by Amanda Ong


Black & Tan Hall is launching a pop-up residency for chefs at the new Black & Tan Hall performance venue and community space scheduled to open later this year. Recently they created a survey to gauge interest in the residency from chefs. 

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Chef Melissa Miranda of Musang Nourishes Community Stories Through Food

by Amanda Ong


When Chef Melissa Miranda was younger and working as a sous-chef at French and Italian restaurants, she never thought an upscale Filipino restaurant would be a possibility. Miranda studied sociology; attended culinary school in Florence, Italy; and worked in restaurants in New York City before coming back home to Seattle, where she had the opportunity she never imagined: She founded Musang, an upscale Filipino restaurant that began as a pop-up in 2016 before becoming a full-fledged restaurant in Beacon Hill in 2020. Today, Musang’s success has earned Miranda major notoriety: She’s a James Beard Award semifinalist for best chef, Northwest and Pacific.

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Salima Specialties Reopens in Skyway

by Ronnie Estoque


Salima Specialties brings the flavors of India, Malaysia, Vietnam, and Thailand to its new Skyway location. Serving an impressive halal menu of Southeast Asian cuisine — including satay chicken skewers, banh mi, samosas, soups, and curries — Salima Specialties is one of the few Cham restaurants in the area. Cham people are an ethnic group in Cambodia and Vietnam, tracing their ancestry back to the historic Kingdom of Champa. Fleeing Cambodia’s Khmer Rouge and the Vietnam War, Muslim Cham refugees began to arrive in Seattle in 1978 and have developed a tight-knit community in South Seattle. 

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Intentionalist: Find Us at These BIPOC-Owned Food Trucks

by Jax Kiel

Intentionalist is built on one simple idea: where we spend our money matters. We make it easy to find, learn about, and support small businesses and the diverse people behind them through everyday decisions about where we eat, drink, and shop. #SpendLikeItMatters


Since the late 2000s, food trucks have become increasingly popular across the United States. Mobile food purveyors have created a street food-esque alternative to fast food for the customers looking to walk up, grab their food, and go. 

For some truck owners, their way of doing business is the affordable alternative to opening a brick-and-mortar. For others, their food truck is a way of sharing their passion with the widest, most diverse population they can. 

While there is a plethora of food trucks in the heart of downtown Seattle, don’t forget about the incredible businesses selling food in South Seattle. For those not looking to venture deep into the city, visit one of the food trucks on your doorstep.

You can find these three BIPOC-owned food trucks in and around the Central District and South Seattle, serving fast, easy, and delicious dishes. Keep an eye out on their websites and social media to find out when they’ll be near you next.

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Local Celebrity Chef Fueling Our Children’s Engines With Great Food

by Lola E. Peters


Emme Ribeiro Collins and her family moved to Seattle from Brazil when she was only 6 years old, a first grader. Lunch is the main event of the day in Brazil, and school day lunches were prepared by her grandmother or mother. She remembers them as delicious, filling, and made from scratch. She remembers the care and tenderness put into those meals. 

It was with this memory she first entered the lunchroom at her new Seattle elementary school. Jarred into cultural dissonance by food she didn’t recognize and found unpalatable, served impersonally without any connection to her culture or health needs, she often chose to go without lunch. “Foods I found okay were things like spaghetti, which was homey and comforting … I often chose to go hungry at school and just ate at home.”

Now, in what she calls, “a full-circle moment that is super important to me,” the executive chef of Seattle Public Schools (SPS), and recent winner of the Sept. 10 episode of the cooking show Chopped, Collins is still amazed how poorly our culture feeds our children during their most physically and mentally vulnerable years. She and her boss Aaron Smith, director of Nutrition Services, are teaming together to reimagine how to serve this youthful clientele.

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