Author Archives: lgaylord

About lgaylord

Louisa believes in expanding horizons and learning - anything that broadens our minds beyond the here and now, allowing us to learn from the past and innovate for the future. She is particularly interested new and inventive methods of sustainability: city planning and green buildings, creating new objects from old trash, and ways that nature can provide examples for new materials and construction. She is also curious about new scientific breakthroughs, technology and discoveries, and how they will shape the future of consumerism and marketing. While science is important to advancing society, Louisa believes that music, education, art and culture are equally necessary, especially on a local community level.

May: Vegan Pho Broth

Outside of Vietnam, Seattle is one of the best places to find authentic pho noodle soup. In fact, the world’s largest bowl of pho can be found in the city’s International District! Dating back to the early 1900’s, pho is … Continue reading

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May: Green Goddess Dressing

I needed a quick salad dressing to bring to a dinner party, so I borrowed the dressing that was included in an Edible Seattle recipe for Green Goddess bowls. First published in the New York Times in 1948, the cool, … Continue reading

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April: Cherry Almond-Amaretto Bars

These cherry almond-amaretto bars are ridiculously good and easy to make. The amaretto gives the cherries a little kick (but nothing too strong). Experiment with different flavor combinations of fresh and dried fruit, zest and nuts to create a snack … Continue reading

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April: Grape Cake with Anise and Lemon

Edible Seattle leaves free copies of back issues out for people to take in several places around my neighborhood, including one of our favorite breakfast spots. I’ve picked up a number of different copies along the way, so this probably won’t … Continue reading

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March: Tabbouleh with Pine Nuts and Almonds

The May 2017 issue of Food & Wine magazine was the special travel issue, and featured tons of traditional recipes from around the world and international twists on modern favorites. This fantastic tabbouleh from chef Yousef Hanna was included in … Continue reading

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March: Salmon with Scallion Rice Pilaf

First of all, I love pesto on everything. Second of all, I got a new food processor for Christmas. So it makes perfect sense that the first big cooking project with my new machine would involve some delicious variation of … Continue reading

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The Final Chapter of the Viaduct

The 66-year reign of the Alaskan Way Viaduct has officially come to an end. I can’t say that I’m sad to see it go because it was an ugly, inefficient and unstable piece of Seattle’s infrastructure. But like many other … Continue reading

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