News and Features

We do tastings and special events each month! See our latest Newsletter for information on what’s coming, and our Food Features page for previous food articles, recipes, and restaurant recommendations.

March Food Highlights

Delicious Spanish Arroyabe Tuna
Fished by traditional line and hook methods, and cleaned by hand, this exceptional white meat tuna comes to us from the Bay of Biscay in northern Spain. It’s dolphin-free, packed in high-quality Spanish olive oil, lower in mercury than albacore, and the flavor is simply outstanding.

Favorite Restaurants
This month, we’d like to give a nod to the excellent Osteria La Spiga, on Capitol Hill. Run by Pietro and Sabrina Borghesi and Sabrina’s sister, Sachia Tinsley, all from Emilia-Romagna, La Spiga began as a bread shop, which explains why their flatbread piadina is so good. It’s still made by hand and served with meals. The menu is filled with terrific dishes to suit a range of tastes and varying sizes of appetite, and the wine list is deep, varied, and unusual, reflecting the careful choices of Pietro.
1401 Broadway at Union, Reservations recommended,
323-8881. Closed Sun.

March's Health Bite
A new study confirms the benefits of cheese in losing weight and keeping it off. Dieters eating three or more 1.5 to 2 oz. servings of cheese a day lost more weight and, unlike the non-dairy group, did not regain it in the year following their diet. In fact, those subjects who ate the most cheese in the study maintained the greatest weight loss of all. Dr. Rachel Novotny, head of nutrition at the University of Hawaii, said no one is certain why cheese yields greater results than calcium supplements alone... but it's much more tasty