Julie H. Case

Eating and drinking insects never tasted so good.

​How fires near vineyards can affect a wine’s sensory details, imparting smoky aromas and putting the wine at risk

Morels, ramps, and sea beans, oh my!

On rolling green pastures north of Cedar, Nancy and Tim Kelly started a grass-fed beef operation before it was cool.

How to Find Morels: Tips from a Forager

All these people want is a little brown liquid; a few milliliters of bourbon.

Chef Blaine Wetzel has an acid problem...

Could savage soils and dramatic climates be making this the nation’s most distinctive terroir?

​I'm not supposed to tell you these things. Where to find them. How to find them. That the feral world at the edge of our civilization is spilling over with a bounty of edibles ... 

​Discovering Washington’s distinctive oenological taste.

Great pinots, an earthy ethos, and truffle hunting: What’s not to love about the Willamette Valley?

​*According to three of Seattle’s most revered chefs

​Stories written about wine, food, and more for Seattle Met magazine's Oeno Files.

Mastering the recipe for conviviality among wine industry insiders at a New York City wine bar.

​A combination coffee counter and lifestyle shop lead a Port Jervis resurrection.

​Stop the hate on Chards and make it your go to varietal for the summer.

A guide to New York’s distilleries comes to the Web.

​It’s time to fill the cellar with kosher wine.

​Washington’s wine regions are rich in character and characters, so in the equivalent of a many-months-long wine crawl, we went in search of some of the state’s most classic, quixotic, and even iconic places to taste wine. Here, 22 memorable tasting rooms across the state.

​The wine trade makes off with exclusive lots—and deals—in Walla Walla.

​Farm meets fork meets fine wine as a Seattle food club takes on Eastern Washington. 

​Intimate lodging comes of age in Seattle.