Kevin Yin began receiving inquiries from several University of Washington (UW) students in May about whether an ad offering a 5 percent discount off their tuition was legitimate.
About Tiffany Ran
How exploring career prospects led two Seattle chefs to the kitchen
A vegan propaganda table at a Goldfinger concert was what first drew Filipino chef Kristina Glinoga’s awareness to the issues surrounding industrial meats and animal husbandry.
Officials warn of poisoning associated with illegal shellfish harvesting
By Tiffany Ran Northwest Asian Weekly Go to a restaurant and the clam on your plate can be traced to its source, from the very body of water it was plucked. Washington is among the nation’s leading producers of shellfish, including oysters, clams, and mussels. Such mollusks are filter feeders that pump water through their […]
“Tsukiji Wonderland”
The Tsukiji Fish Market in Tokyo is a tourist attraction for those who come far and wide to see the origins of the world’s sushi from its beginnings.
“The Bacchus Lady”
“Bacchus” follows protagonist sassy So-young through her chaotic, take-no-prisoners life as a prostitute in Korea, at the ripe age of 65, that is.
Sam Choy’s Poke to the Max hits big screen following brick and mortar
The Poke to the Max food trucks that brought the Hawaiian poke by lauded “Godfather of Poke” chef Sam Choy to Seattle’s shores, is now on the big screen and at its new brick and mortar restaurant in Hillman City.
“Death by Design” documentary makes world premiere at Seattle International Film Festival
Sue Williams has worked in China for many years and directed five feature documentaries about China, told through the perspective of its citizens.
Meals on Wheels test drives Asian menu offerings through pilot program
With the fast changing landscape of King County, one of the first questions Adam Porter and the staff at the local Meals on Wheels thought to ask local community organizations was, “How can our program be more relevant to the people you serv
New bill brings cultural competency to food inspection
In the process of opening Dong Thap Noodles, restaurant owner Nick Bui learned about the restrictions applied to storing rice noodles at room temperature. Washington Board of Health regulations prevents rice noodles like those Nick Bui makes fresh from scratch to be stored at room temperature (temperatures ranging between 41 and 135 degrees Fahrenheit) for over four hours, but Bui and other restaurants and rice noodle manufacturers argue that the limited four-hour window is prohibitive and wasteful.
Overlake Hospital surgeon offers complex hernia procedure for postpartum moms
She had her baby five months ago. But a medical condition that can be life-altering makes Jennifer* appear as if she is still six months pregnant. Now, a new procedure is giving new hope to Jennifer and others like her.