The day the bison herd swam across the river says it all.
About 80 of the legendary mammals, known for hardiness and stubbornness, decided to cross the half-mile wide Pend Oreille River in 1994—bulls, cows, and even calves—and all survived the crossing, recalls Ray Entz, natural resources director of the Kalispel Tribe of Indians in northeast Washington.
That same rugged strength of the wooly North American bovines—whether you call them bison or buffalo—helped the entire resilient species survive. Although bison are now the national mammal of the United States, they once balanced on the cliff of extinction … » More …
For millennia, bread baking has been more craft than science. Even the current trend in artisan bread rejects much of what modern science has wrought: the advances of manufactured yeast, dough conditioners, added preservatives and the overall industrialization of wheat and bread production.
“The bread zeitgeist is about being ancient, primitive, natural, and pretty much anything but modern,” writes Nathan Myhrvold in his recent 2,642-page … » More …
Huckleberries work in many ways that really showcase the Northwest iconic wild berry in dishes. Check out a couple of recipes below from the Wild Huckleberry website. You can find more recipes at the Marx Foods website.
Pan-Seared Salmon with Huckleberry Sauce
4 salmon fillets2 tablespoons olive oilSalt and pepper1/3 cup of water1 cup fresh huckleberries1 tablespoon of sugar1 lemon, juiced¼ cup fresh basil, finely chopped
Heat skillet over high heat. Add olive oil. Salt and pepper both sides of salmon fillets. When pan is hot add fillets, skin side down. Sear for approximately 4 minutes per side. … » More …
One day in a drift boat along Henry’s Fork in eastern Idaho, Kyle Smith ’07 felt the lure of the trout, fly fishing for a signature fish of the West.
“The Henry’s Fork is just about as legendary as it gets among trout fishermen,” says Smith. “I remember casting Renegades, my favorite dry fly for trout, and catching five or six rainbows in a row.”
Smith’s trip cemented itself in his memory and led him to a career in trout conservation with Trout Unlimited. It’s his unique experience, but it matches the stories of many anglers, stories of steelhead and brook trout, cutthroat and browns, … » More …
Not everyone will love a beet, but it has long been a vegetable of love.
The deep red of a beet and its earthy sweetness speak to some people, who adore the vegetable in all kinds of dishes. Beets have a lot of healthy qualities, too, and even potential chemical uses in solar panels.
That’s not to say beets don’t have detractors. That same earthiness, produced by the substance geosmin, puts off some palates.
The beet—Beta vulgaris, also known as garden beet, blood turnip, beetroot, or red beet—was cultivated in ancient Greece and Rome, but there are stories of beets in the Hanging Gardens of … » More …
Of all the fruit trees, it sometimes seems like the most common backyard resident is the plum. Whether you live in Lynden or Lind, if you don’t have a nearby plum tree, chances are you can find one. A neighbor might even give you a big bag of purple fruit.
Although apples, pears, and cherries dominate the commercial tree fruit of Washington, the state produces the second-most plums in the nation. To be fair, California commands that sector, with 97 percent of the plum market.
That doesn’t diminish the plum as a tasty addition to any homegrown suite of fruit. In fact, Washington … » More …
4 c. plums, seeded 1 c. brown sugar 1 c. sugar ¾ c. apple cider vinegar 1 c. seedless raisins 2 teaspoons salt ⅔ c. chopped Walla Walla sweet onion 1 clove garlic, minced 2 tsp. mustard seeds 3 Tbsp. chopped crystallized ginger ¾ tsp. chili powder
Combine sugar and vinegar in a large saucepan and bring to a boil. When the … » More …
Kids love peas—as long as you don’t make them eat them. (Eating fresh peas out of the garden is different.) The tiny spheres are fun to push around on your plate, and push off your plate, onto the floor, where the dog, faithful friend, eats them happily, thus relieving you of that onerous chore. Peas are hard to get on your fork, again because they’re spheres, which is why you don’t often get them in restaurants. Your waiter doesn’t want to see you struggling with your peas.
Peas are just another fruit. That’s right, your favorite fresh … » More …
large clove garlic, minced (I actually use much more than this, but don’t want to scare people off)
2-3 slices of good thick bacon, chopped
a little Mexican oregano
1 chipotle pepper (canned in adobo sauce)
1 cup pardina lentils
large tomato, chopped, or 8 oz. canned chopped tomato
6 cups water
hard boiled egg
Melt a couple of tablespoons lard over medium heat in medium dutch oven. Cook onions and garlic until translucent, 5-10 minutes. Add bacon and cook for 5 minutes. Add tsp. or so of Mexican oregano and stir. Add mashed up pepper and … » More …