Nutrition

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A FareStart cook in kitchen whites works a pan on a lit gas range behind a tray of freshly cut rainbow chard.

4 min read

FareStart Cuts Its Culinary Training to Three Months

Casey Long graduated from FareStart's culinary job training program in 2016, cooked at Goldfinch Tavern inside the Four Seasons Seattle, then came back during the pandemic, first as staff. She stayed. When FareStart set out to rebuild the kitchen that trained her, Long helped redraw it, working alongside a team of trainers, chefs and supervisors.

A Pike Place Market highstall row piled with tomatoes, grapes, rhubarb and corn under the market's hanging lamps, shoppers walking the arcade behind it.

3 min read

Lee Family Farm Runs a Pike Place Highstall

Christy and Xiong Lee run a produce highstall in Arcade No. 2 at Pike Place Market, at 1509 Pike Place in Seattle.