New manual by Seattle writer Hsiao-Ching Chou provides an entry to Chinese cooking at home.

A local chef — now retired — once commented that a perfect restaurant would have “no customers and no employees.” A cynical view, perhaps. But it elegantly captures the challenges of running a restaurant. Culinary entrepreneurs have to be so much more than good cooks. 

A new exhibit at Seattle’s Museum of History & Industry called "Edible City: A Delicious Journey" promises to impart delicious information on the history of food in Seattle.