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Ronald Holden


Our river that runs forever

Elena Fernandez 

After a long hold on period due to Phd duties The Yummy Bull is rolling again, or I would say, running again… My first post of fall season is about an interesting topic related to Natural resources: the new Yakima Basin Integrated Plan, supported by a ton of local collectives in Eastern Washington and by FORKS association in an event that took place on Monday in Pike Place.

The Yakima Basin Integrated plan is leaded by American Rivers, The Wilderness Society and Trout Unlimited and its objective is to enhace Yakima River water supplies to create a sustainable frame that will permit to manage this precious resource for everybody involved in harmony.

Two of his primary goals are restoring salmon and steelhead populations from under about 25,000 today to 300,000 by improving fish passage into the Yakima Basin’s headwaters and to enhance water storage to make up for a declining snowpack due to climate change.

Yakima Valley´s bounty is really appreciated in Western Washington for local chefs and It has to be preserved for the next generations. Many of the nation’s wine grapes, apples, cherries, , and pears come from the Yakima River Basin, and 1/3 of the hops world production come from here too.

fotos comidaThe Yakima Basin Integrated plan represents perfectly the spirit of FORKS, as a meeting point for the beginning and the end from the food chain, so many times lost and disconnected by the intermediaries. A dialogue that makes perfect sense in a place like Washington where local produce is revered like a treasure.

I not only had the opportunity to learn about this interesting plan but to taste beer from Fremont Brewery, wine from Sous Soul Winery and food from the new restaurant Orfeo just opened by Kevin and Teresa Davies, owners of Steelhed Diner and Blueacre Seafood. Fresh and really good food, especially the smoked cod salad with his beautiful wood flavor.

Ronald Holden, a Seattle veteran food blogger didn´t want to miss this event either. So I was lucky to enjoy his always entertaining conversation. He is preparing an updated version of his book Home Grown Seattle: 101 true tales of local food & drink.buscar and I´m looking forward to read it again.

Get here more info to support the Yakima Basin Integrated Plan


Bloggers Books The Yummy talks

A foodie´s (real) Seattle fairy tale

Elena Fernandez 

In the maremagnum of blog, bloggers, and food bloggers It´s always a luck and a pleasure to meet somebody like Ronald Holden, author of and Home Grown Seattle: 101 true tales of local food & drink.

Not only for his decades of experience and his gigantic knowledge about Seattle´s food scene, but for his beautiful, refined, fun and ironic prose. As a journalist, and as a foreigner I enjoy to read and to learn from really good written articles. Call me classic.

Holder´s book resumes 101 local profiles related with food in some way or another. But you won´t find only chefs and restaurateurs. “You will find farmers, suppliers, wine makers, restaurant builders and even lawyers,” explains Holden, because I wanted to show a whole picture.

As a “Spanish transplant” in the Pacific NW, this books gives me an amazing opportunity to understand why Seattle is becoming more representative in the US food American scene. And I´ve always thought that the best way to fall in love when I place that you should call home for a while is to truly understand it. That´s why you need to really know the people who made Seattle a foodies locavore like Gordon Bowker, creator of Starbucks and Red Hook Brewery, or the Canlis family, as a beginning.

Home Grown Seattle: 101 true tales of local food & drinkis not only written for local foodies. “I would like to create interest in other kind of public too,” says Holder. “American people only spend 10% of their monthly budget in food, much less compared to Europeans, so a book like mine could help them to think more about food and enjoying food”.

Holden is his own publisher, as he can track easier his baby born. Now his book is available on line and on paperback version at but he´ll keep on working with bookshops that believe in independent publishers.

Talking about Seattle restaurants scene, I couldn´t help asking him why Spanish restaurants usually have a failure story in the Emerald city. A few years ago La Taberna del Alabardero closed and now Jason Stratton´s Aragona has been reconverted in Italian after a bumpy road since last January.

“I think they are two reasons. First, people think that Spanish food is like Mexican food, so there is a lot of confusion about that. Second, Spanish food is expensive, and seattlelites prefer spending their money in Italian food, something mucho more familiar for them,” explains the author.

When I ask him about which kind of restaurant are going to be more successful in the near future, he has no doubts “Fish and seafood. And I would love more tapas restaurant. I do really think that tapas concept is really cool so I wish I could see more Spanish restaurants openings soon”.

Ronald Holder libro