September 2019

A Ballard Couple Strikes the Perfect Work-life Balance in Their Own Backyard

'Like us, so many people work from home these days, and by converting a garage that we didn’t really use except for storage into an office, we’ve really optimized our work-life balance'

MEET AND GREET: Architects Lauren and Kyle Zerbey converted their home's 1910 garage into this stylish studio for their growing design business, with a conference room for meeting clients a shared work space (below)

Jennifer Pinto

Washington State Cheesemaking Is on the Rise

A decade ago, Washington state cheesemakers numbered a mere dozen or so. Now, a group of more than 60 producers are changing what we look for in locally made cheese

BLEATING HEARTS: Lori (left) and Ruth Babcock cuddle up with a few members of the herd on their 21-acre Tieton Farm & Creamery, where they turn their goats’ and sheep’s milk into cheese

Polina Chesnakova

These Seattle Shops Help Locals Get Closer to a Zero-Waste Lifestyle

In a culture that has access to excess, a few Seattle shops are raising the bar on what it means to be sustainable by encouraging customers to embrace—or at least aspire to—waste-free living. Here’s what they offer

Eco Collective sells environmentally-conscious goods for home and personal use

Lauren Alexander

Top of the Class: 50 Best New Seattle Restaurants in 2019

It’s been a boom year for new restaurants. Here, we break down the best 50 (yes, 50!) of the bunch, plus the latest dining trends worth chewing on

Strawberry salad at Sawyer

Chelsea Lin & Naomi Tomky

5 Best New Seattle Lunch Spots in 2019

From old-school burgers to handmade pastas, these lunches are worth the wait

SHAKE IT UP: Two burger joints go classic—in very different ways—with thin patties and American cheese (like on this ShackBurger from Shake Shack)

Naomi Tomky

The Best New Seattle Restaurants in 2019

The city's top spots to try now, for everything from salad to dessert

The best dishes at Homer, from owners Logan Cox and Sarah Knowles, are Mediterranean-inspired, covered in fresh herbs and eaten with fresh-from-the-oven pita

Chelsea Lin & Naomi Tomky