In June, the space that formerly housed MadArt Studio welcomed a new resident. Xispa (pronounced CHEE-spa), which means “spark” in Catalan, is an art innovation lab, residency, and exhibition space. Founded by curator Lele Barnett and technologist Doug Carmean,...
“I do drink the kool-aid!” Erica Thrash-Sall laughs as she lists reason after reason she’s fallen in love with Horizon House, the First Hill senior-living nonprofit where she serves as CEO. There are the immediately obvious attributes like the...
Moni is liberal. Travis Tripodi is conservative libertarian. Much of what he supports terrifies her… and vice versa. But when Trump returned in 2025, they knew they had to talk. In a new A Braver Way experiment, the two...
The World Cup offered a glimpse of what downtown Seattle can feel like when public spaces are full of life and activity. This August, the Seattle Convention Center (SCC) is building on that momentum.
For several weeks early this summer,...
In the aftermath of the violence at Bite of Seattle, the city’s other food festivals are in unfamiliar territory.
Organizers of the upcoming Panda Fest Seattle want to highlight a few features that may help alleviate concerns about the event’s...
There’s a particular kind of optimism and happiness you feel when a city decides to connect itself to its own future. World-class cities invest in the invisible things that make everything else possible. They make it easier for ideas...
When Frank Marinkovich, M.D., climbs Mount Kilimanjaro this fall, he’ll have a stronger head start than the typical hiker coming from sea level.
That’s because the internal medicine doctor has been spending time with a device called the Metabolic TrainerTM,...
There is a school of thought among the overworked and overscheduled that the most subversive thing a person can do is stop. Put down the phone, close the laptop, and go somewhere that actively resists attempts to stay plugged...
Matt Broussard doesn’t know how to describe his food. The chef’s forthcoming cookbook, Now We’re Cooking, has everything from his grandma’s dolmades—grape leaves stuffed with lamb and rice cooked in duck fat—to cantaloupe gazpacho and seared tuna steaks coated...
From the floatplane, reddish-brown kelp traces the edges of the small islands between Ketchikan and Prince of Wales Island like brushstrokes on the surface of the water. Up close, on a rare 70-degree July day in Alaska, the kelp...
