And the list goes on. Suffice it to say that a deep regard for taste is the common denominator of all these homegrown culinary revolutions. But why is Washington such a hotspot for gourmands, “foodies,” famous chefs and independent brewers and vintners? Probably the biggest single reason is the diversity of fresh found ingredients here.

Consider Washington’s happy culinary circumstances. As a coastal state rich in oyster flats, clam beds and wild salmon runs, fresh seafood is abundant. (Q: How do you know if a fish is fresh? A: It doesn’t smell like fish.) Washington’s extensive farms, orchards and cranberry bogs (it’s true, cranberries grow in bogs) make it easy to find fresh produce in city markets, farmers markets and roadside fruit and vegetable stands throughout the state. All of the essential ingredients needed to make great beer and wine grow here. The state’s temperate rainforests are an abundant source of wild mushrooms, including the legendarily savory chanterelle. Home to several major Pacific Rim seaports, Washington is also a great place to find exotic and delicious ingredients, herbs, spices, teas and packaged foods from all over the world. As a major cultural crossroads, an extraordinary number of highly diverse culinary traditions flourish here and often cross-pollinate in new and delicious ways.

Meanwhile, across the Cascade Range in Wenatchee, “The Apple Capital of the World,” the Washington State Apple Blossom Festival has been a rite of spring and a celebration of the state’s agricultural bounty for nearly a century. And every year in Yakima, the Central Washington State Fair continues the great tradition of the autumn harvest festival.

This is just a small sample of Washington State’s many great agricultural festivals and fairs. But what they—and places like Pike Place Market—have in common is vitality and relevance. These culinary institutions and traditions aren’t about nostalgia; they’re about continuity. And taste, of course.