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ArtSEA: The surprising Seattle connection to ‘The White Lotus’
Plus, local art shows with “opening sequence” vibes and three inventive takes on memoir.
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The Nosh: Salt & Straw transforms ‘rescued food’ into ice cream
The Portland-based chain partners with nonprofits to use still-edible waste like cacao pulp and bruised fruits to create delicious, sustainable sweets.
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ArtSEA: For Earth Month, Seattle artists show us what’s at stake
Plus, avant-garde performance takes local stages, from Cherdonna dancing through absurdity to Eddie Izzard doing Shakespeare.
Culture
Rachel Belle shares her easy, zero-waste kitchen hacks
Fresh scallions for days, a recipe for delicious chips from vegetable scraps, the best reusable kitchen towel and more tricks to reduce your footprint.
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The Nosh: Salt & Straw tackles food waste with its Upcycled Series
The Portland, Oregon-based ice-cream chain uses discarded foods like cacao pulp, spent grains and bruised fruit to make delicious ice cream.