Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff.
I'm a compassionate person, so if a product is 15 percent more than what I typically pay, and I see the purpose, I'll foster that kind of sustainability for the farmers/fishers.
I love being able to help promote Seattle to travelers worldwide.
Salsa verde is delicious with trout or most any fish.
Cooks are an undervalued, awesome profession.
I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year.
Thanks to the abundance of shellfish in Puget Sound, Washington State is the largest oyster producer in the country.
I don't know too many kids who ask to weed the garden.
