Day: 23 January 2026
From Rope to Restaurant: The People Behind Mussels
At 3 a.m., while most of Seattle is still asleep, refrigerated trucks roll out toward markets, restaurants, and the airport carrying shellfish that, in many cases, were still in the water the day before. That early-morning departure time is a tell: this is an industry built around clocks, tides, and cold. At Penn Cove on…