John Tuxill, an ethnobotanist and associate professor at Western Washington University’s Fairhaven College, said local trees struggled to survive the early summer heatwave that sent temperatures soaring above 100 degrees. “Part of what we’re seeing now is the aftermath of that heat dome at the…
It’s slippery, it’s slimy, it’s salty and it’s briny — and it may be the next “it” food. Whidbey Island has a bonafide cornucopia of seaweed along its shores and there are a variety of ways an adventurous eater can try a bite.
Indigenous cultures from all over the world have cooked with…
