Over the weekend our Seriously Meatless blogger Michael Natkin toured the Pike Place Market in Seattle with food photographer extraordinaire Lou Manna. Check out what Natkin learned about photographing nectarines over on his blog Herbivoracious....
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Phinney Ridge farmers' market. Photographs from Macartisan on Flickr Pike Place Market is one of Seattle's must-visit landmarks, but the 102-year-old icon is not the best place to meet actual farmers. Most of the purveyors sell the same produce you can buy in the supermarket. (Except on Wednesdays and Sundays in the summers when local growers set up shop on the street outside the rambling tourist attraction.) To find the true farm-to-table connection, savvy shoppers know to head to one of the dozens of neighborhood markets that sprout weekly around the city this time of year. It's possible to hit a different neighborhood each day of the week and truly get a flavor for this food-loving community. On Wednesday...
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"Beecher's is a great model for the new urban gastronomy—it reminds us city-dwellers that food comes from somewhere." Photographs courtesy of Beecher's Handmade Cheese Seattle's Pike Place Market delicately straddles two seemingly antithetical modes: down-home city produce market with plenty of local flair, and crowded tourist trap complete with fishmonger hijinks and overpriced hippie regalia. But to paint this place in such broad strokes is to miss the real beauty of it. What it comes down to for me is that for all the spectacle, a lot of the food you can get at Pike Place is really, seriously good. Other than the fishmongers, nowhere in the market is food performance as important to the experience than at Beecher's Handmade...
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I was in Seattle for a funeral—a crappy one—one for an 18-year-old nephew. Went to the potluck and did not eat, headed out to the hotel, and stopped into a new place called the Steelhead Diner just off of 1st Avenue near Pike Place Market. It ruled. Real dungeness crab cake with the big pieces of crab and no visible filler, served with sauce Louis from the '50s, but perfect. A plate of my dad's bresaola, perfectly sliced, dressed with great olive oil and fresh peaches. Wow ... fuck figs....
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Seattle's Pike Place Market is turning 100 this year, and the Seattle P.I. is running a series of articles on the market to celebrate. [via Girlhacker] Photograph from WordRidden on Flickr...
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