rita cipalla

A century ago in Black Diamond, Wash., the freight trains arrived empty twice a day and twice a day they left, loaded with coal. Railroad assistant Amos Ungherini would go down the line each day in a hand-pumped “speeder” to …

The smell of freshly baked bread is arguably one of the world’s most sublime aromas. A British study last year found that the smell of baking bread topped the list of all-time favorite scents, beating out sizzling bacon, freshly mowed …

Giuseppe “Joe” Desimone was a bear of a man, 6 foot 2 inches tall, 300 pounds. He arrived in America in 1897 from Naples at the age of 18 with 50 cents in his pocket. He worked first as a …

The love of words has fueled much of Terry Tazioli’s 40-year career. He’s been a print reporter, newspaper editor, television producer and news assignment editor. He’s also co-author of a New York Times bestseller, “Volcano: The Eruption of Mount St. …

The interplay between light and space fascinates Seattle artist Iole Alessandrini. Her complex site-specific installations use controlled environments to explore these elements, often incorporating custom-built lasers, mirrors and other optics. By adding video, music or computerized sound, she creates an …

The airy, light-filled tasting room at the Northwest Wine Academy would feel right at home in any of Seattle’s swankier neighborhoods. Designed with a distinctly northwest aesthetic, the walls are partially lined with beautiful reclaimed redwood and the tasting counter …

In an industrial area just south of downtown Seattle, under the shadow of CenturyLink Field and down the street from several auto repair shops, sits a small nondescript brick building whose no-frills exterior belies its interior hidden treasures.  Known as …

Perhaps no single architect has had a more profound influence on the buildings and public places that defined 20th-century Seattle than Fred Bassetti. From the Seattle Aquarium to the Henry M. Jackson Federal Building, from Woodland Park Children’s Zoo to …

The list of honorees reads like a who’s who among Seattle’s culinary elite: Armandino Batali of Salumi; food marketer Jon Rowley; Frank Isernio, founder of Isernio’s Sausage; restaurateur Tom Douglas and his wife Jackie Cross; and most recently, Charles and …

Ingredients are like musical notes, says cookbook author Letizia Mattiacci, and cooking is like composing music. The results, when done well, are pure harmony. Recently, Seattle audiences explored the unique culinary harmonies of Umbria with Mattiacci as their guide. Mattiacci, …