The Nosh with Rachel Belle

Bored and craving connection during the pandemic, Lanne Rosebrook Stauffer and Jill Lightner created the Little Free Bakery, and they continue to fill a homemade box with freshly baked treats each week. At the Ballard Food Bank, dignity is the name of the game. Clients get to “shop” for their own food, and Rachel visits a free cooking class that teaches folks how to prepare healthy, filling meals.

Host Rachel Belle embarks on a highly caffeinated journey through Seattle's diverse coffee scene, from creative concoctions at a vibrant Vietnamese cafe to the rich tradition of an Ethiopian coffee ceremony. Speaking with Yenvy Pham and Meeraf Mamo, Rachel learns about both the local and global history of this aromatic drink and discovers how these influences are shaping Seattle's coffee culture.

You may have eaten a meal in Seattle’s Chinatown-International District, but how much do you know about the history of the restaurants and neighborhood? Host Rachel Belle sets out on foot with a guide from the Wing Luke Museum to explore the neighborhood’s oldest Chinese restaurant and eat handmade dumplings at its only Thai restaurant, an experience available to anyone who wants to sign up!

In 2024, Seattle was declared America’s #1 pizza city. Uproar ensued. Host Rachel Belle visits two out-of-the-delivery-box pizza chefs to determine what is “Seattle pizza”? Tasting local ingredients, like the Dungeness crab Detroit-style pies at Moto Pizza and traditional Japanese flavors at chef Mutsuko Soma’s Pizzakaya pop-up, Rachel explores this existential question one slice at a time.

Host Rachel Belle travels to Portland to meet Salt & Straw’s Tyler Malek, who’s redefining food waste solutions through a partnership with the nonprofit Urban Gleaners. Together they sift through rescued food, like produce and pastries, to create an upcycled ice cream flavor on the fly. We learn how Urban Gleaners gets discarded, but perfectly good, food to folks in the community who need it most.

Sustainability chef and PBS TV host Joel Gamoran raids Rachel Belle’s home fridge. Together they turn trash-bound food scraps like woody asparagus ends and potato peels into a restaurant-worthy meal. With his zero-waste cooking hacks, Joel proves that the stems, peels and cores we mindlessly throw away can be transformed into gourmet creations. An inspiring and environmental way to save some cash!