López-Alt is a two-time James Beard Award-winner, with all three of his books making it onto The New York Times bestseller list. His latest book, The Wok, currently in bookstores, won him his second James Beard Award this year.

Photo by J. Kenji López-Alt

The solution-minded Warren founded Cougar Mountain Financial, a lender specializing in loans to women and minority-owned businesses at airports. So far, he has financed restaurants at a food court at Los Angeles International Airport, and several retailers at San Francisco International Airport…

Photo by Danielle Barnum

When Dr. Sheila Edwards Lange was appointed chancellor of the University of Washington Tacoma in the fall of 2021, she became the highest-ranking Black administrator in the UW system.

Photo by Ryan Moriarty/UW Tacoma

“I had been back in Seattle for a while,” says Brothers, who grew up in Seattle and went to graduate school at New York University. “There were a lot of changes happening fast. The tech boom, people getting pushed out, gentrification. It was something I didn’t like witnessing.”

Photo by Tom Butcher

Volume in music is like seasoning food. Raise the volume too high and it warps the sound. Overseason the perfect bowl of crispy, warm, golden french fries with too much salt and you might as well be choking down a full salt shaker. The right balance of rhythm and harmony is akin to the balance of salt, fat, and acid in food.

Photo by Jesse Rivera

“When (patients of color) go to the doctor’s office they are interacting with institutionalized issues, especially issues of race, ethnicity, and gender that impact their health care,” Bervell says. “A lot of the problems that are perpetuating bias are systems based. For me, empowering patients comes from education and awareness. That’s why I took to social media in the first place.”

Photo by Taylor Nicole

“It is very personal,” Phillips says of living and advocating for diversity in the Central District. “My parents migrated to Seattle from the South, like the story of so many Black people in Seattle. They came here in the early ‘50s. They lived in the Central District, which was the only place where they could live. Family and friends, we all lived within blocks of each other; 23rd and Union was my stomping ground. It is literally where I grew up.”

For all of its culinary reputation, no Seattle restaurant has ever earned a Michelin star, regarded as the highest praise in the culinary world.
Brady Williams is changing that. In the last year he has brought notable and accomplished chefs and restaurateurs from out of town that have earned Michelin stars.