On Seattle, food, and magic.

The same engine that seems to attract so many serial killers to the Pacific Northwest has attracted an extraordinarily high number of talented cooks, like these little producers. Rogue bakers. Cheesemakers. It’s one of the most exciting, if not the most exciting areas of the country to eat. – Anthony Bourdain on Seattle’s food scene.

Why is that? What is the history, context, and inspiration that converged to elicit this magic around food? Why Seattle and not Baltimore or Denver or LA or Philadelphia or Oklahoma City? Or for god’s sake, New York? What is it about this beautiful city I call home that makes the found so goddamn good?

I’m going to answer that by writing a book about the history of food in Seattle, documenting my research here.