Archive for May, 2014

Vote on park in SLU by tomorrow, 5/30

May 29, 2014  |  Call to Action, Families, PI  |  No Comments

I know that this isn’t in Pioneer Square, but I am very passionate about helping to make downtown more family-friendly in general. A place that is safe and welcoming for children/families is a place that is welcoming for all. Please consider filling out the simple survey (link below):

The city is planning on building a new small park in South Lake Union at Westlake & Lenora.  They’re taking feedback/input via an online survey on what types of features should go in the park.  You can vote on everything from art structures to water features to food vendor options.  This is a great opportunity for downtown families to try to get more kid friendly spaces downtown, so please take just a few minutes to fill out the survey!  (Address and name NOT required)

Tomorrow (May 30th) is the last day for the survey.


Red Bull Soapbox Race is coming to Pioneer Square on August 24th!


Get your team together and apply by May 30th!


Not to be confused with the youth soapbox derby, Red Bull Soapbox Race is a national race for amateur drivers, which is fueled by creativity and competitive fun – not to mention the need for speed. This unique non-motorized racing event challenges both experienced racers and amateurs alike to design and build outrageous, human-powered soapbox dream machines and compete against the clock in a downhill race.

Teams are judged on three criteria: speed, creativity and showmanship. This criteria has inspired a piano, a baby carriage, a rodeo clown, a massive cob of corn, a jail cell and even the Golden Gate Bridge to grace the Soapbox starting blocks.  Since the first Red Bull Soapbox Race took place in Belgium, in 2000, more than 40 Red Bull Soapbox Races have been held around the globe, attracting up to 120,000 spectators for a single event.

Grand Central Bakery has added a new salad menu

May 14, 2014  |  Business, PI  |  1 Comment


Eaters wanting more plants on their plates – and more flexibility – will now be able to find it at Grand Central Bakery, when an array of new salads and side dishes join the classic sandwiches and scratch-made soups customers know and love.

A new menu began April 25, featuring four seasonal salads that may be ordered as sides (get a scoop in a cup with a sandwich or soup) or as full-meal bowls over lightly dressed greens with a roll and butter. The side salads will change every 6-8 weeks, reflecting what’s best in the local harvest. Early spring offerings are:

Tuscan Kale Slaw in a mustardy vinaigrette with toasted sesame and sunflower seeds;

French Potato Salad with fresh herbs, briny oil-cured olives and feta cheese in a red wine vinaigrette;

Spring Chicken Salad featuring roasted Mary’s Organic Chicken and bites of crunchy asparagus, green onion and celery in a sweet-sour honey-mustard dressing; and

Cobb Salad (bowl only): lightly dressed lettuce with crisp bacon, turkey, hard-boiled Quilceda Farm egg, avocado and blue cheese dressing.

“We wanted to offer more plant-based meals,” says Piper Davis, co-owner of the bakery and daughter of its founder. “The more I learn about the food system, the more I know we have to eat less meat but choose better-quality meat, and give people options beyond sandwiches.”

That “better quality meat” in salads, soups and sandwiches is personally vetted by Davis, who seeks out producers who never administer antibiotics and who use humane animal husbandry practices. Davis says the routine use of antibiotics in meat production – and loopholes in labeling laws that make it difficult to discern producers who are truly protecting animal and human health – prompted her to “draw a line in the sand” last year on the beef, poultry and pork served at Grand Central’s seven Portland and three Seattle-
area cafes.

“We made a commitment last year to only purchase meat from producers who have clean, humane, verifiable production methods and full transparency in their supply chains,” she says. “We want to be known as the place that serves high-quality ingredients made into reasonable portions.”

Two new savory snack breads will also be introduced on Friday: a single-serving Seeded Whole-Wheat Flatbread drizzled with olive oil and a sprinkle of fleur de sel, and a savory Cheesy Bread Pudding with bites of roasted seasonal vegetables (first up: roasted kale, chard and raab).

Salad prices will range from $3.50 to $4.50 for a side and $8.50-$10.50 for a full-meal.