I have a confession to make. I didn’t always understand what sustainability meant. Okay, I should probably clarify that statement before you write me off as
Content by Toni Shiurba Published December 13, 2017 What is red and glistens in the light? Give up? King salmon, of course! Top of the
Content by Jennifer Furber, photos by Nikki Schroeder published on July 29, 2017 The most successful Pacific salmon fisherman – those who consistently come across
While eating all of our favorite foods – especially during the holidays when, let’s face it, we all eat a bit more than we probably
Last year we interviewed Liz Varvarro, Kitchen Director at the Friday Harbor High School. With National Food Day coming up on October 24, we thought
As we write this, the island is flooded with warm sun, tiny wildflowers dot the hills and fields, and locals seem to float down the
Every time we ride the ferry, we pass by Cannery Landing, the sight of the former Friday Harbor Packing Company. Founded in the late 1800s,
Makes 4 Servings This is a French style sauce preparation using Asian elements. Admittedly, it is a bit fragile and has a propensity to break
Makes 2 Servings Chef Alphonsine and her husband John have been teaching an “enrichment course” at the elementary school in town. They used this recipe
120 Nichols Street
Friday Harbor, WA 98250
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360-378-6330
