Back in late fall, I was lucky enough to spend a rainy day along the Humptulips River with Sonny Davis, owner and fish buyer for Native Harvest, a company that supplies salmon and other seafoods to restaurants in Seattle and Portland. Sonny was trained to fish as a young boy and has parlayed his skill for spotting the best salmon into a business that dovetails with the booming food culture in the Northwest.

I was also lucky enough to turn his story into a profile in Edible Seattle. I’ve been meaning to share it with you here for quite awhile—the next issue is due out any day. If you’re in Seattle and you hurry, you can snag a copy of the January/February issue and read about tribal fishing rights and my day in the rain. (No wonder one of the fishermen teased me. That light rain jacket I bought for travel is more suited for quick sidewalk dashes than a muddy, daylong soaker.)

In the same issue, you can read about one of my favorite local cheese makers, Black Sheep Creamery. Meg and Brad were kind enough to have me out to their farm more than once. I sampled their soft and aged cheeses. I met the sheep and the dogs. I watched Brad creating one of their newest cheeses. In the story, you can see a photo of him literally digging into a batch of it.

And if you missed any of my past stories, some of them are now online! Check out them out here:

De Mars’s Rooster Sauce
Pacific Northwest Kiwi Berries
Provisions Mushroom Farm

More stories are on the way! Subscribe to the magazine right here.