Military Life
It takes 10 minutes in the presence of Col. David Kumashiro, out-going commander of McChord Field's 62nd Airlift Wing, to know he's not an egomaniac. Self-deprecating, humble, on the margins of extroversion, Kumashiro prefers to use the "we" than the "me." He also employs the word "team" so often that
Outdoors
If your plan is to stay as far away from the U.S. Open in University Place as you can, but staying home isn't what you want to do either, allow us to suggest a few alternatives: Cars There are a few car-related diversions to grab your fancy between June 15 and June
Outdoors
The U.S. Open will operate two parking lots with free shuttle service back and forth to Chambers Bay, which is better than sitting for three hours on Bridgeport Way inching your way towards the big tournament. Surviving the free lots, however, takes a little inside knowledge. Here's a brief explanation for
News Front
The Ranger Publishing Company has undergone some recent changes that warrant a little explanation. They make sense to us at the newspaper company, and hopefully they have been a welcome sight to our readers. But, first, a brief explanation of our organization. Merritt Benson, then a communications professor at the University
News Front
Everyone knows Jonathan Harris. Case in point. Lt. Col. Anna Sullivan, public affairs officer at McChord's 446th Airlift Wing, sat on a deserted South Pacific island several years ago when a man approached from down the beach. Too awkward not to say something, seeing the two of them were the only
Military Life
Amy Tiemeyer is in the middle of her presidency of the Air Force Association at McChord Field as she also prepares to become president of the Capt. Meriwether Lewis Chapter of the Association of the United States Army next month. She is military liaison for America's Credit Union, and an
Guides
The recipe for Pizza Casa's gravy is literally a closely guarded secret that not even all the chefs are privy to. Thick, heavy and musty, it's evident the sauce stews for long hours (if not days) before topping the thin al dente noodles that are also signature at this Ponders
Guides
No one loses weight dining at Carrs - the portions are truly bigger than our stomachs. But, beyond size, Carrs also delivers on taste, offering pancakes with a nice edge of crispy grease, fluffy with hints of buttermilk. Add a half-dozen links, maybe a couple fried eggs and you'll see
Guides
Frankly, what isn't there to like at Indochine - the hip pan-Asian mecca in downtown Tacoma? A cutting edge leader, bringing finely crafted cuisine to the South Sound, Indochine features one menu item that stands above the rest: the Summer Basil Chicken Salad. But, don't wait for summer to dive
Guides
Beef bulgogi, a Korean dish, consists of thin strips of super-soft beef marinated in a sweet, spicy concoction. Typically the meat is barbequed, though at Lakewood's Obok Restaurant it tastes more like it has been simmered with large pieces of white onion and is heavy on red chili peppers. I
Guides
The thin crust New York-style pies at this popular downtown Olympia locale will be my number one pick when the Weekly Volcano hosts its Tournament of Pizza next March. And I am not alone. Old School packs them in anytime of the day with pizzas loaded with toppings on a
Guides
Meconi's is an extremely popular lunchtime sandwich shop, and for good reason. The Philly cheesesteak features sliced steak, grilled green peppers, onions and mushrooms, topped with mozzarella on a hoagie that's been lightly fried on the grill. Stacked, rich in beef flavors and hot to the touch, hands down, this
Guides
Goat is as Mexican as it gets, especially inside a taco created on the tough streets of Pacific Avenue near East Tacoma. Vuelve A La Vida, Tacoma's most authentic Mexican restaurant, serves a marinated goat taco that puts the olé in your day. The birria (meat stew) tastes mellow and
Guides
In the short rib market, I like Korean style best, and no one does that better than Lakewood's Palace Korean. These babies come out center-of-the-sun hot and crisp, with a silky, sugary sauce that blends nicely with the beef and fat hanging off the bones. I love Palace Korean's side
Guides
The Crown Bar ranks as my favorite hip spot in the South Sound because it delivers on intimacy, an excellent street foods menu and cold beer. I like many items on the menu, but when I want perfection, I dive into a plate of their fried oysters. With just the
Guides
With many taco trucks to choose from in the South Sound area, it's difficult to narrow down which one is best. But, when approached from a single dish perspective, Anjou's on 56th Street in Tacoma stands four wheels above the rest. Anjou's tongue taco literally makes mine water. Served on
Guides
Nothing warms the insides better on a cold, damp Northwest evening than beef in a heavy gravy, and Brix 25 has that going on across the Narrow's in Gig Harbor with their boeuf bourguignon. Though chefs have come and gone at this spot, this menu item remains because of its
Guides
I might like Penang curry because it has a sunny disposition, a creamy, yellow color that's more hopeful than the greens, reds and browns of the other curry types. But, mostly, I adore how Longbeach blends chili peppers, lemongrass, garlic, cumin and more into a savory, heated, creamy sauce that
Guides
Hot Pot is a large, divided metal bowl with spicy oil on one side and mild broth on the other that sits on a burner inset or on top of a table. Plates stacked with raw meats and veggies arrive at the table for a do-it-yourself, fondue-like meal. Tacoma Szechuan
Guides
When I dine on El Gaucho's New York steak with hash browns, my taste buds are transported to the Big Apple, where I'm relaxing after a Broadway show at Sardi's, waving to the Rat Pack while waiting for the train to return me to my home upstate. This classic late
