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Julia Wayne

Writer, Editor, Brand Strategist

Seattle, Washington

Julia Wayne

Usually hungry, always interested

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A Healthy Pour: Taking booze out of the bar industry

There’s something about being a bartender that’s so appealing, they make movies about it. But there can also be a dark side that industry vets are starting to talk about more openly — and that have led them to make changes to their lifestyles, in numbers beyond what anyone may have guessed. These days, there are tons of sober folks slinging drinks and running restaurants, making choices to stay alive and stay in the industry. A lot of people get into the food and beverage industry equipped with energy and excitement and, while many stay in it for a long while, some don’t make it back out. The hours are long and late, there’s no standard for employers to offer employees healthcare, and the benefits are often limited to just a shift drink after a long night. The shift drink kicks off the social whirlwind that comes with drinking to unwind with coworkers after work, the culture of celebrating a job well done and getting through the chaos together. And when that all combines — stressful working conditions, no time to recuperate and mornings spent recovering from the night before — many people in the food and beverage trade burn out. For some, that means quitting the industry. But for so many people in the industry today, it means quitting drinking.
Sip Northwest Link to Story
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Best of the Northwest 2018: Spirits Tasting Notes, Immersive Bar Experiences, Cocktail Mixers, Distilleries to Visit, and Spirits & Cocktail Influencers

Best of the Northwest 2018: Spirits Tasting Notes, Immersive Bar Experiences, Cocktail Mixers, Distilleries to Visit, and Spirits & Cocktail Influencers
Sip Northwest Link to Story
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How Seattle Chefs Adapt Signature Dishes for a Stadium Crowd

When you think of stadium food, what comes to mind? Peanuts and Cracker Jack, obviously. Hot dogs, too. And high prices for low-quality food, perhaps. That was the case at the Kingdome, where a lack of food options turned a stop at nearby Mac’s Smokehouse for a BBQ brisket sandwich into a tradition for my dad and me.
Seattle Weekly Link to Story
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Surprise and Delight at Bookstore Bar

The menu at Bookstore Bar in Downtown Seattle reads, well, a bit underwhelming: burger, turkey BLT, Northwest chowder, clam dip. It sounds fine, but certainly nothing to write an article about. It would make sense, considering that before this recent visit, I had only eaten there twice in its entire existence.
SIP Northwest Link to Story
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Brendan McGill Opens New Pizzeria on Bainbridge Island, Proves He Cannot Be Stopped

Making crispy, blister-crusted pizza is nothing new in Seattle. I'd even make the claim that "chef-driven" pizza isn't remarkably groundbreaking, with Ethan Stowell delivering plenty of pies across his restaurants, as well as the recent opening of John Sundstrom's Southpaw rounding out the list. But when chef Brendan McGill opened Bruciato on Bainbridge Island at the end of January, it's possible that Seattle's best pizza finally arrived.
Thrillist Link to Story
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How 'The Bachelor' Contestants Do Breakfast

When you think of The Bachelor and its rose-colored off-shoots, you probably imagine a world where white wine flows like a waterfall of way-too-early declarations of love. And, well, you would be right, though the food and alcohol situation on the show are much more nuanced than just the uneaten entrees abandoned during dates and glasses clinking at all hours.
Extra Crispy Link to Story
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Even Scandinavian Chefs Think a Little Overcooked Meat Beats Perfection

When cooking a steak, the sous vide scientists say that an even temperature throughout is a sign of perfection. From outside to inside, the palindrome of same-tempered, same-textured flesh easily and predictably offers a medium-rare 130-degree doneness. A quick sear gives color to the outside, but gone is the gray bit of just-overcooked meat that greets a steak, or the slightly under center found after pulling the steak off the grill or out of the oven when its cook guesses it’s time.
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What’s Next for H1-B and All Work Visas Under Trump?

Disclaimer: The information included in this article is not meant as a substitute for obtaining legal advice from a qualified attorney on behalf of your individual circumstances. Ever since Donald Trump was inaugurated as the President of the United States of America on January 20, 2017, the rights of immigrants and foreign-born individuals have been called into question — and any insight into what could happen next is hazy at best, and changes by the day.
Hired.com Link to Story
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At Hogstone’s Wood Oven, Chef Jay Blackinton Does Farm-to-Table Right

First there was a farm. The restaurant came much later, almost as an afterthought. Jay Blackinton moved to Orcas Island partly to raise animals, partly to farm. There he met farmer John Steward (an aptronym if ever there was one), who welcomed Blackinton onto Maple Rock Farm and taught him how to tend the land.
Seattle Weekly Link to Story
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'Top Chef' Season 14 Premiere Recap: Newcomers Face Off Against Veterans; One Contestant Goes Home

Welcome back, food fans. Top Chef's Thursday, December 1, season 14 premiere took place in Charleston, South Carolina, with eight new chefs and eight returning veterans facing off in the best (according to host Padma Lakshmi) cooking competition on television. Will a seasoned chef take away the title from a hungry newbie, or will the fresh meat come out on top?
Us Weekly Link to Story
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Latin Grace at Seattle’s Gracia

Once known for its dive bars and community of aging Scandinavians, Seattle’s Ballard neighborhood has somehow turned into a mini mecca of Mexican food. The arrival of Chef Chester Gerl’s Gracia in February cemented the fact, with the restaurant also bringing some of the best dishes to the area. Formerly chef at Matt’s in the Market, Gerl moved to New York City years ago, where he helped open a Mexican restaurant in the East Village, but came back to Seattle with the new concept.
SIP Northwest Link to Story
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Korochka Tavern: the place for pints, pelmeni and potatoes

On Lake City Way lives a haven for beer and Russian snacks, served at a great price by friendly staff.
The Seattle Times Link to Story

About

Julia Wayne

A Seattle native, Julia Wayne writes about local food and dining destinations. She has a tendency to dive down the rabbit hole in pursuit of a good story, and always comes out with something worth telling.

When she's not sitting down to explore a new menu or reading up on food history, she can be found learning the delicate art of cooking dosa, practicing her dumpling folding techniques, or seeking out the best method to make a fluffy, flavorful tortilla.

A long time bartender, she has switched sides of the stick, though she continues the noble pursuit of getting to the bottom of what's in the glass. Local beer and spirits are particular passions, and getting caught up in the vines while learning about wine-growing traditions is her idea of a perfect day.

Her work has appeared in Sip Northwest, Munchies, Cidercraft, AllRecipes Dish, Eater Seattle, Seattle magazine, Edible Seattle, The Stranger, Seattle Weekly, Stackedd Magazine, Sportspress Northwest, Inside Right Wrist, and more.