Editorial
A Puget Sound student holds a slide up to the light to study the muscle tissue sample he cut in a cryostat, Thursday, Aug. 02, 2018, in Weyerhaeuser Hall at the University of Puget Sound. The student has spent the summer in a lab comparing two different groups of mice's muscle tissue in order to help him better understand a particular gene's affect on muscle growth. (University of Puget Sound)
Science Research at the University of Puget Sound
SIDE STRIPES - Side Stripe Shrimp, apple, avocado, cucumber, jalapeño, aioli, lemon, ice berg, chives, on cocktail sauce, prepared by chef Paul Moran.
1909 Kitchen
Chef Paul Moran.
1909 Kitchen.
HALF CHICKEN - wood roasted, extra crispy skin + boneless, leeks, cucumber, béarnaise, smoked mustard, and tarragon.
RASPBERRY - raspberry sorbet, yogurt cloud, crispy meringue, fresh berries, and mint.
The Suffers
Sasquatch Music Festival 2018
Fans jam to PUP.
El Chupacabra Stage.
BUSTED.
Stayin' cool.
Sunset.
Gangs of Youth.
Kenny G goes through a sound check at Jazz Alley
Kenny G | The Man, The Hair, The Sax
ABBA Night at the Swedish Cultural Center
ABBA Night | Behind The Scenes
Setup: Savage Seamless Coral #3, Savage Seamless True Blue #75 (not pictured here) Softlighter as fill, Beauty Dish as key, with Bowens studio flash
Taylor Shellfish | Tide to Table
Jason Ragan, director of clam and oyster farming at Taylor Shellfish, pulls a boat in to the shore to take workers on a tour of their Sammish Bay farms, Thursday, March 22, 2018, near Bellingham. (Sy Bean / Seattle Refined)
Taylor Shellfish Farms employees from around the state ride out on a boat to take a tour of the Samish Bay oyster farms, Thursday, March 22, 2018, near Bellingham.
An employee works on securing oyster flip bags, a technique used to grow oysters that keep them safe and encourages growth by agitating the oysters as the tides change.
Clam tunnels stretch as far as the eye can see in Samish Bay.
(Clockwise) The Kusshi, Fat Bastard, and Kumamoto oysters freshly shucked at Taylor Shellfish Farm's retail shop overlooking Samish Bay.
Jared Oakes, owner of Starvation Alley Farms
Cranberry Harvest | From farm to table
Brady Turner, owner of the restaurant Pickled Fish, scoops up fresh organic cranberries
Young volunteers wade into one of the cranberry bogs
John Oakes, father of Jared Oakes
Brady Turner, owner of the restaurant Pickled Fish
A float boom is used to corral the cranberries at Starvation Alley Farms
Half Chicken at Pickled Fish
Brussels Sprout and Cranberry Salad at Pickled Fish
Cranberry and Prosciutto Salad at Salt Hotel and Pub
Goat Cheese and Cranberry Stuffed Chicken at Salt Hotel and Pub
Port of Ilwaco
Travelers enjoying the sunset over the Pacific Ocean