Motivo houses an eclectic inventory of contemporary home accents, alongside fragrant candles, adorable baby gifts, and sleek modern tableware. Freshen interior breezes with the long-lasting smell of a Votivo aromatic candle ($25), which can burn up to 50 hours, filling dwellings with the scents of red currant, black ginger, or lavender chamomile pear. A black-orchid mini dish ($29) provides a stylish depository for easily misplaced house keys and a Botanical Leaf cake server ($58) transforms the undesirable role of birthday-cake cutter into a highly coveted position. For friends who are expecting, Motivo offers a variety of baby gifts, including cashmere-soft Angel Dear blankies ($14) and plush giraffe sound machines ($27) that feature the sleep-promoting sounds of a mother's heartbeat.
Decades ago, brothers Bob and Earl Green founded a business dealing in red meat and seafood on April Fools' Day. Later, on another fateful April 1, they passed the shop to Bob's son and daughter-in-law, and today, more than 50 years since its 1958 opening, B & E Meats and Seafood still cuts, smokes, and marinates prime carnivorous fare at three locations.
Beef raised in Washington and Oregon comes to B & E Meats in three variants: natural, traditional, and grass-fed on the grounds of Harlow Ranch. The staff preps T-bones and tenderloins alongside signature kalbi beef ribs, whose soy, ginger, garlic, and sesame-oil marinade evokes tropical barbecues. Such meticulous seasoning is par for the course—the staffers smoke their beef jerky for up to six hours with alder and cherry-wood chips to preserve rustic flavor, and they cover pork roasts in sea salt before wrapping them in banana leaves. Their smoked candy salmon also boasts a tantalizing mix of sweet and salty notes, and corned beef comes traditionally cured for St. Patrick's Day.
Freezer variety packs tempt those who can’t decide on one meal with 25–100 pounds of cuts and goodies, which include steaks, roasts, ground beef, and bacon. In the interest of convenience, the store provides cooking instructions for many of its popular dishes, as well as game-processing services that package meats by weight.
Under red-and-white striped tents, handwritten signs beckon passersby over to wheeled carts filled with bundles of greens or smooth, symmetrical apples. At Newcastle Fruit & Produce’s open-air market, visitors survey a vast selection of seasonal, locally sourced fruit and vegetables that can include Bartlett pears, red-leaf lettuce, Yakima asparagus, and blueberries. Aside from assembling salad essentials, Newcastle’s team also stocks shrubs, perennials, and potted trees, and cuts pines for Christmas or anti-Arbor Day celebrations.
A charming wooden sign painted with gothic script hangs above Liebchen Delicatessen, hinting at the Old World breads, baked goods, cold cuts, and chocolates found inside. Once through the doors, an even tastier picture forms: salted crusts of golden-brown pretzel rolls peek over rims of paper-lined bakery baskets and glass cases frame stockpiles of fresh Scandinavian and Dutch cheeses, Bavarian liverwurst, and smoked Alpine meats. Guests can pick up party trays laden with ham and emmentaler to take to off-site events, or snack on sandwiches, pickles, and chips on the outdoor patio, which is shaded by a leafy tree that yodels each time the wind blows.
Kim and Jim Oswalt opened Gemini Fish Market to bring the finest fresh, frozen, and live fish and seafood to the tables of their neighbors. At a young age Jim was working in multiple segments of the seafood industry, ranging from commercial smoking to large-scale processing. His lifetime passion for seafood has afforded Gemini Fish Market certain connections, allowing them to procure fresh modern delicacies such as North Atlantic sea scallops, Maine lobster, and premium Hawaiian exotics such as hand-line caught swordfish. They have also enlisted the help of chef Dave Gipson to create specialties such as crab cakes, salmon burgers, and fresh dips and spreads.
Kim and Jim also focus on superior quality, sustainable fisheries, and best-catch methods, which they believe lead to healthier oceans and healthier customers. The passionate pair fills their website with free seafood facts and cooking and preparation tips, as well as recipes such as sea scallops over wilted spinach and Chef Dave’s fish tacos.