“When I get introduced to people for the first time and I tell them I make Cougar Gold cheese, they don’t believe me,” says Sarah Beale, head cheesemaker at WSU Creamery. “It’s kind of fun. Especially locally, everyone knows Cougar Gold.”
Beale has managed WSU’s day-to-day cheese-making operations for three years. One of the most difficult parts of the job: training and scheduling the approximately 40 student employees.
“Scheduling is crazy,” Beale says. “If we’re doing a double-batch day, a cheesemaker and pasteurizer need to be here by 3:45 a.m. on Mondays and 4:45 a.m. Tuesdays and Wednesdays. The rest come in … » More …
Cabbage isn’t the most glamorous ingredient. Here are some recipes to help change that perception.
Read more about cabbage.
Mango Cabbage Slaw
by WSU executive chef Jamie Callison, from the 2013 cookbook The Crimson Spoon
Photo detail by E.J. Armstrong
2 cups thinly sliced green cabbage
1 cup thinly sliced mango
2 tablespoons finely chopped fresh cilantro
2 tablespoons pickled ginger liquid
1 tablespoon rice wine vinegar
1½ teaspoons lime juice
… » More …
Coffee is both simple—just ground beans and hot water—and complex, with hundreds of volatile compounds that give each roast its unique flavor. Really good coffee is something special, even sublime. And, with so many of us spending more time at home during the persisting novel coronavirus pandemic, a cup of hot, delicious coffee seems especially comforting.
When preparing your favorite style of coffee, here are several points to consider.
The cup—Size and shape do matter. Big wide-rimmed mugs hold a lot, but also cool coffee quickly. Porcelain and ceramic surfaces influence the temperature and taste of the coffee. Both are neutral so you … » More …
Stephanie Smith is a statewide consumer food safety specialist at Washington State University. She performs food safety research, writes a monthly food safety column in the Moscow-Pullman Daily News, and provides technical support and training for WSU’s food safety specialists in more than thirty counties statewide. She also provides technical expertise and training to retail food businesses and workers, and very small food processors and growers.
How has the pandemic impacted WSU’s county-based food specialists?
The county offices have been mostly shut down because of the pandemic. They’re still returning calls and emails, trying to do what they can. In general, there … » More …
Her go-to preparation features hand-ground anchovy-herb paste.
But don’t worry: the anchovies don’t come across as tasting fishy. They simply add a salty, savory flavor that beautifully blends with the distinctive-tasting lamb meat.
Colleen Taugher, co-owner of the 85-acre Mellifera Farm in Troy, Idaho, and recently retired director for global research and engagement in the Office of International Programs at Washington State University Pullman, typically makes the paste with rosemary.
That’s how she prepared it when she served her farm-raised Iceland lamb to a delegation of 18 student journalists from Albania, Kosovo, Montenegro, North Macedonia, and Serbia. They were visiting WSU in summer 2019 … » More …
Unlike your grandma’s store-bought neon green mint jelly, scratch-made mint jelly is naturally golden-hued. Make your own at home to pair with lamb and consider these other lamb-and-mint recipes, too.
Roast Rack of Lamb with Fresh Mint Vinaigrette
from Linda Burner Augustine (’83 Home Econ., Honors)
Roasting a rack of lamb is easier than you might think. The key is to begin with a high-quality rack of lamb purchased at a reliable meat department or butcher. Most lamb racks have eight bones in them which means eight chops. They are usually “frenched,” and this simply means the meat has been … » More …