By Staff Northwest Asian Weekly Amazon.com removed the doormats carrying images of various Hindu deities from its website within 24 hours after Hindus protested last week. #BoycottAmazon soon started trending […]
Seattle restaurateur dies at 48
Walter Kwan, founder of Top Gun Restaurant and O’Asian, died on May 26. The cause of Kwan’s death was an aneurysm.
Turning passion for beauty into business
Friends and former Microsoft employees Ke Chen, 27, and Neima Shahidy, 28, founded Beauty Beyond Borders (3B) in early 2015 while they were doing work unrelated to beauty.
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
Is cannabidiol the next miracle drug? — DeepCell’s Ogilvie is banking on it
An industry or business sector as removed from the public eye as any is the technology innovation achieved through biotech, pharmaceutical, and medical research.
Fork It: Seattle founders serve up new cooking app
Growing up eating frozen foods from Costco and Flamin’ Hot Cheetos wasn’t the lifestyle Ryan Waliany and his wife Serena Wu wanted to continue.
Next up for workers’ rights: secure scheduling
The costs of doing business in Seattle continue to evolve as shown by the City Council’s approval of a phased-in, $15 minimum wage in 2014 and paid sick leave in 2011. This time, the focus is on how employees are scheduled, as well as how they are paid.
Vegan or vegetarian? Questions arise surrounding Chinese restaurant menu
On April 23, patrons of a local Chinese restaurant known for being vegan-friendly were shocked to learn that their beloved eatery may have been using animal-derived products.
Business owner, UW alum gives back to alma mater
This fall, University of Washington students will be able to take classes at the historic Denny Hall, which has been under renovation since last summer.
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.
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