By Staff Northwest Asian Weekly Cheaper street parking is coming back to the International District, including a return to free parking during dinner hours in some areas.
Chinese smog forces cancelled flights
By Louise Watt The Associated Press BEIJING, China (AP) — Thick, off-the-scale smog shrouded eastern China for the second time in about two weeks on Tuesday, Jan. 29 forcing airlines […]
Montana restaurateur recalls harrowing escape from Vietnam
By Tristan Scott The Missoulian COLUMBIA FALLS, Mont. (AP) — Tien Pham Windauer epitomizes the American dream, and somehow, he even manages to make it look easy.
A survivor’s story (plus, cute kids!)
The Layup Drill — a NEW monthly column about APIs in sports By Jason Cruz Northwest Asian Weekly Welcome to the third edition of The Layup Drill! This month, we […]
Where do red envelopes come from?
By Nan Nan Liu Northwest Asian Weekly Firecrackers, feasts, and exhilarating lion dances — Chinese New Year has many interesting traditions. However, one of the most appealing traditions, especially for […]
Which Northwest cities have the most people of Chinese heritage?
By Eric De Place In honor of Chinese New Year, I thought it would be fun to crunch some Census numbers to get a sense of where people of Chinese […]
China’s dragon stamp deemed too ferocious and . . . ugly
BEIJING (AP) — A stamp designed to mark China’s upcoming Year of the Dragon is drawing unusual criticism for its fang-bearing monster.
Chefs and foodies root for ginger’s versatile properties for Lunar New Year
By Michelle Locke For The Associated Press Fresh, dried, candied, or pickled, the rhizome of the plant Zingiber officinale — ginger root to you and me — is a hot […]
Adopted kids become mini-ambassadors come Lunar New Year
By Leanne Italie The Associated Press NEW YORK (AP) — With its fireworks, family reunions, and feasts, Lunar New Year is the longest and most important celebration for millions around […]
A tiger enters the kitchen — Cheryl Lu-Lien Tan shows why she isn’t the typical cookbook author
Journalist Cheryl Lu-Lien Tan stood in front of the wok clutching her Blackberry, admittedly scared that if she diverted from the recipe, she’d make a mistake.