Tag Archives: Food

The Colored Girls Garden Club Provides Free Food for All in Rainier Beach

by Amanda Ong


“Kindness goes a long way. Every small act of kindness has a ripple effect. Do what you can with what you have, with where you are, and feel blessed doing it,” said Yvette Dinish, founder and executive director of the Colored Girls Garden Club, in an interview with the South Seattle Emerald

Dinish, who grew up in South Seattle, didn’t realize what she was creating when she started the Colored Girls Garden Club. Before the pandemic, Dinish and a friend had been taking a class on soil and water stewardship training, in which they were encouraged to come up with a project after the course. The friend, whom Dinish had known since childhood, coined the name “Colored Girls Garden Club” at the same time Dinish began renting a storefront close to Rainier Beach’s worker-owned restaurant Jude’s. With a spirit of generosity, Dinish called her storefront the “gathering space” and began to use it as a free food pantry every Thursday and Saturday. 

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Good Food Kitchens Helps Fund Chefs Making Free Meals for South End Communities

Supporting local food economies, restaurants, and South Seattle neighbors, this program serves up more than just meals.

by Mark Van Streefkerk


In March 2020, restaurants were in trouble. Seattle was the U.S. epicenter of COVID-19, and a wave of shutdowns called for the immediate temporary closure of restaurants — some of which never reopened. Food scarcity was exacerbated as closures across all industries led to higher rates of unemployment. These disruptions also affected local farmers, many of whom lost half their major market channels instantly with the closures of schools and restaurants. In the South End, however, a handful of like-minded chefs made arguably one of the savviest pandemic pivots in the industry: They started the Seattle Kitchen Collective

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Catching Up With Rainier Beach’s King Donuts

The beloved donut spot serves up ‘magic and excitement’ at its new location in the former Beach Bakery

by Amanda Ong


In September 2022, Rainier Beach landmark King Donuts moved into Beach Bakery’s former location at 7820 Rainier Ave. S. The beloved family business has been a longtime community favorite, easily memorable for its joint operation as a donut shop, laundromat, and teriyaki counter. Though it has been in existence for decades, the Chhuor family has run King Donuts since 2017. Reopening after a break in 2021, the family dropped teriyaki from the menu, and they haven’t had laundry service since 2019. The recent move also solidifies a new direction for King Donuts. 

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Living Well Kent Collaborative’s 70-Acre Commitment to Food Access and Affordable Housing

by Lauryn Bray


Living Well Kent Collaborative (LWKC), a community-driven coalition of residents, nonprofit organizations, businesses, and government leaders united to achieve health equity through policy, systems, and environmental (PSE) change, was recently allotted 70 acres of land from the City of Auburn and Auburn School District. Plans for the 70 acres include community and technology centers, affordable housing, a botanical garden, more land for farming, a food hub, and more. The organization is now tasked with raising enough funds to begin developing the land. 

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Local Grocery Store Workers Protest Kroger-Albertsons Merger

by Ronnie Estoque


Sam Dancy has worked at the QFC in Westwood Village since the store opened in 1991. He is also a shop steward for UFCW 3000 and was involved in advocacy efforts on behalf of the union for grocery store worker hazard pay during the early part of the pandemic. Dancy, alongside other representatives of UFCW 3000 and other unions across various states, is currently protesting the possible merger between Kroger and Albertsons, which was announced last month.

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‘There Should Be Native American Restaurants Everywhere’

Chef Sean Sherman Talks Indigenous Foods and Culinary Revitalization at SPL

by Amanda Ong


This Friday, Nov. 4, Chef Sean Sherman will speak at the Seattle Central Library and online about his work highlighting Indigenous food systems in a modern culinary context. Author of The Sioux Chef’s Indigenous Kitchen, Sherman is CEO and founder of The Sioux Chef and North American Traditional Indigenous Food Systems (NATIFS). Raised in Pine Ridge, South Dakota, Sherman is Oglala Lakota Sioux. The event will take place from 7 p.m. to 8:30 p.m.

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South End Spots to Check Out for Seattle Restaurant Week

by Mark Van Streefkerk


Seattle Restaurant Week (SRW) is the city’s largest biannual dining promotion celebrating our local restaurant industry and diverse culinary communities. Taking place in the spring and fall, SRW typically features over 200 restaurants, pop-ups, food trucks, caterers, and other small food vendors, all with special curated menus, often at varying price points (from $20 all the way up to $65). Menus feature some of their most popular dishes or some best-kept secrets. 

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More Households May Face Hunger as COVID-19 Support Ends, Warn Food Service Providers

by Guy Oron

(This article was originally published on Real Change and has been reprinted under an agreement.)


Over the past six months, community organizations have distributed 15 million pounds of food to community members across the region as part of Public Health – Seattle & King County’s (PHSKC) Food Security Assistance Program (FSAP). The $5.4-million initiative, funded by federal COVID-19 emergency relief money, helped as many as 10,000 people a month, according to Sara Seelmeyer, the senior manager of food security and benefits for United Way of King County.

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Food Equity Fund Supports Intergenerational, Multicultural Food and Farm Projects

by Ronnie Estoque


Last month, the City of Seattle awarded $2.8 million to support community-driven initiatives through the Seattle Department of Neighborhoods’ (DON) Food Equity Fund. Twenty-two community organizations received awards ranging from $75,000 to $150,000 to be used in various ways to offer opportunities to grow culturally relevant food and provide education around the importance of healthy meals. The awardees of this Tier 2 grant (a maximum of $150,000) funding are creating projects that will span from 15 to 24 months.

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