Ronald Holden is a regular Crosscut contributor. His new book, published this month, is titled “HOME GROWN Seattle: 101 True Tales of Local Food & Drink." (Belltown Media. $17.95).
Neo-prohibitionists, entrenched government workers, and probably tea-partiers will fight the giant wholesaler as its employees collect initiative signatures.
A onetime martial arts instructor moves his cheesesteak specialty from a sidewalk cart to a walk-up window at Belltown Billiards, to the delight of late-night club-hoppers.
Chef Ethan Stowell, second from right, with his family: Angela Stowell and PNB's Francia Russell and Kent Stowell, at the November 2007 opening of How to Cook a Wolf.
