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Happy birthday and 108th anniversary to Pike Place Market! On this day in 1907, Seattle shoppers surrounded the first farmers’ wagons on Pike Place to score fresh produce from the surrounding countryside. Thank you, Seattle, for continuing to support your Market through the years. We couldn’t do it without you, or the 500+ amazing and dedicated farmers, craftspeople, merchants, artists and buskers who make this place real.

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Meet the Producer: Sunny Honey

Posted August 13, 2015

Anne Smith is the queen bee behind the beautiful golden jars of raw, unfiltered, local honey at Sunny Honey Company! Anne began her beekeeping journey in Seattle about seven years ago. Once she realized what all the buzz was about, she moved to an organic berry farm in Whatcom County to live the sweet life and to bring nutritious and delicious varieties of honey to locals in Washington.
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Do you have tickets for Friday’s Sunset Supper yet? This annual party raises critical funds for the Market’s social services agencies – AND it’s a ton of fun, with 90 restaurants, wineries, breweries, and distilleries sampling their goods. Ticket information can be found here.

We wanted to let you know about a few changes at the Market on Friday as we set up for the big event. At 10 a.m., the First & Pike entrance will be closed to vehicles. We
suggest driving directly to our parking garage entrance at 1531 Western Avenue. Pedestrian access on the cobblestone street Pike Place will be limited while large tents and a stage are set up. Sidewalks on the west side of Pike Place will remain open until 6 p.m.

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Most visitors to Pike Place Market depart as the craft vendors and farmers and flower sellers pack up for the day. But after sun down, there's still plenty to do at the market, including catching a show the Can Can Kitchen & Cabaret.

This subterranean theater and bar/restaurant feels like vintage Seattle, a throwback to a time when speakeasies and jazz clubs were the norm. You'll find the Can Can in a cave-like space beneath the Corner Market, where, five nights a week, burlesque shows entertain a packed room and, in an impossibly small kitchen, some of the best food in the city is quietly being crafted.

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