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Local Focus – Global Reach

Posted by Mikaela Cowles Judd

I grew up in a meat and potatoes house. Dinners were served in generous protein, starch, and vegetable portions. We had soup from time-to-time, but it was of the chowder and stew variety. Brothy pho and hearty ramen bowls weren’t even on my radar.

Eight years ago that changed. And man, am I happy about it.

I’m incredibly honored to have a piece included in the third issue of GRN TEA Magazine featuring James Beard Nominated Sawyer Seattle — where an anything-goes menu features inspiring comfort food crafted by Chef Mitch Mayers.

From the moment I met Rick Takagi, he was gregarious and incredibly generous. He was not only willing, but excited about answering my photography questions and empowering me to pursue my passion.

Get to know Rick a little better and his top tip for photogs in our fun Q&A!

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