This Week @ SEA is a one-stop news resource for openings, closures, and changes at Seattle-Tacoma International Airport (SEA) for airport employees. Have info to share or know somebody who should receive this as an email? Let us know at [email protected]
September 9 - September 16
- Restroom Closure - The restrooms (women's, men's, and family restroom) near Baggage claim 10 is temporarily closed
- Pet Relief Closure - The pet relief area in C concourse will be closed through Sept. 11 for maintenance.
- Kawaii Treats Vending Machine - near gate S10 Kawaii Treats Vending Machine has now re-opened
- Pinehurst Station will open on Sept. 30 - Sound Transit has announced that Pinehurst Station will open for service on Wednesday, Sept. 30. The newest Seattle station will connect communities near NE 130th Street to high-capacity rail rapid transit service, with 1-and 2-Line trains arriving every 4-5 minutes.
- September Live Music Schedule - Check out the lineup of live musicians at SEA airport!
Upgrade SEA Project(s) impacts, dates, locations, and times are subject to change. Read more on the Construction Impacts page and use the Interactive Map with the latest information.
- SEA Underground Controls Replacement
- From September 13 - 17, the South Loop/Blue Line will be closed at night from 11:59 p.m. until the last flight at S Concourse and again from 4 a.m. - 6 a.m. Over-the-ramp bussing will be provided between Gates A20/21 and S1
- North Main Terminal Redevelopment
- Door 33 closed from 6 a.m. - 4:30 p.m., passengers should use door 31
- Parking Garage Elevator Modernization (Ongoing)
- Orange elevators - Currently one of five Orange elevators are out for intermittent upgrades
- Yellow elevators - All five yellow elevators are currently out of service and estimated to return in 2027
- Purple elevators - Two of the five elevators are currently out of service for refurbishment and estimated to return in October
Intersection of Art, Food, and Cruise Ships in Pike Place Market
At the start of 2020, Lendy Hensley and Katy Carroll were running a successful catering business in Seattle that they’d operated for more than a decade. But by April 2020 they had to rethink their whole business model. Pandemic restrictions forced them to let go of their whole crew but they still had a 7,000-square-foot kitchen in South Lake Union to work with. It was time to pivot. “We knew we wanted to keep making food, and we loved the idea of taking what we did in our kitchen and making it into some kind of retail product,” said Hensley, a 25-year catering veteran. Without in-person gatherings, many service industry professionals were pivoting to gift baskets. Hensley and her team created a gift basket with a modern twist — still finding a way to unite people through good food. They spent endless hours in their kitchen revisiting favorite recipes and exploring others’ delicious ideas to develop the tasty treats and savory eats to fill the baskets and curate the perfect bite.
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