New York Times

New York Times

“We’ll use just about anything from Lopez that comes our way,” said Mr. Coffey, who formerly cooked at Sitka & Spruce and other high-profile Seattle restaurants. “Just last week we grilled cattails brought to us by a woman who was digging up a pond.”

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Bellingham Alive

Bellingham Alive

Check out this article of the series "Second Acts" about one of the co-owners, Susan, who went from being a filmmaker to blueberry farmer in the Skagit Valley.
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Go Skagit

Go Skagit

"That’s one of the things Catherine Anderson, one of the former owners, told me ... and gosh was she right,” Soltes said.
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