Hugo Kugiya
A former national correspondent for The Associated Press and Newsday, freelance writer Hugo Kugiya has written about the Northwest for the Puget Sound Business Journal, The Seattle Times, the Los Ange
Latest work
Ideal Network: social marketing, with a societal purpose
A Seattle startup is tying a deal-of-the-day discount to raising money for good causes. Can the company make money for itself, too?
Rich and peppery pozole is culturally symbolic, and literally heart-warming
Eating on the Edge: This traditional Mexican soup, made with meat and hominy, is served at a handful of Seattle restaurants. But for an authentic rendition with a crowd to match it, head to the heart of Burien.
Ballard: where food trends, not all healthy, gather in Disney-like comfort
Comfort food (don't hold the fat!) is spreading around town. In Ballard, there's a second comfort factor, as well: a line-up of ethnic eateries makes it easy to jump from one national cuisine to the next.
Ballard kimchee factory foments a return to fermentation
Eating on the Edge: Inside Ballard's Firefly Kitchens, Julie O'Brien and Richard Climenhage are making fermented food mainstream.