Blog Archives

Anthony Bourdain Interview: Latino Kitchen Workers vs. French chefs, and More Food Talk

ED MURRIETA Originally published in The Tacoma News Tribune, Wednesday, November 3rd, 2004 12:01 AM (PST) My colleagues in the food press like to paint Anthony Bourdain as the Jack Kerouac of the kitchen, an articulate bad boy roaming the seamy

Posted in Chefs, Food Business People, Industry Issues

The Pig That Came to Dinner

BY ED MURRIETA In about 36 hours, one of the little porkers that Cheryl Ouellette raises on her free-range farm in Summit will be served as a pulled-pork special at Primo Grill in Tacoma. But first, dinner must wake up.

Posted in Chefs, Farmers