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Spring 2023

Food

Squash soup in a bowl
Fall 2022

Latah squash recipes

Latah squash is a Kirkland family treasure. The heirloom variety has been passed down for several generations.

Now, thanks to the efforts of Brad Jaeckel, manager of Eggert Family Organic Farm at Washington State University Pullman, seeds of the beloved cucurbit are available to gardening enthusiasts and farmers through a regional cooperative. Or, if you’re lucky enough to live on or near the Palouse, buy the whole fruit in person at Eggert Family Organic Farm or Affinity Farm in Moscow, Idaho, which also cultivates the rich, dense squash with bright orange as well as its seeds.

Joanne and Larry Kirkland are self-described … » More …

Summer 2022

Strawberry recipes

Put sweet and succulent Pacific Northwest strawberries—especially Washington State University-developed varieties—on your table this summer.

Here are some ways to use them from Jamie Callison, executive chef at WSU’s School of Hospitality Business Management at Carson College of Business, and Linda Burner Augustine (’83 Home Econ., Honors), author of the  A Year at the Table  food blog. Both also authored 2013’s The Crimson Spoon cookbook from WSU Press.

 

Strawberry Shortcakes

From Jamie Callison

Sliced strawberries and whipped cream on biscuit

For the … » More …

Spring 2022

The cheesemaker

“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 …

pizza
Spring 2022

Fast food faves

Every Coug likely has memories of eating with friends in college days. Many a meaningful, or just amusing, conversation has been a side dish for fast food on campus,

From cafés near residence halls to the food court in the CUB, there have been plenty of options for grabbing a quick bite over the years.

Here are some of the favorite places to eat at Washington State University, from the past to today…

 

From the earliest days of Washington State, many residence halls and Greek houses had shared meals and more formal dining. Students, faculty, and staff still wanted to gather on campus outside … » More …

Asparagus stalks roasted with pepper
Spring 2022

Asparagus recipes

This spring, serve roasted asparagus as a side, accompanying lamb or salmon.

Or combine it with a protein like chicken, other veggies, and grains such as orzo or penne pasta, farro or quinoa to make a hearty bowl such as the Springtime Asparagus, Arugula, and Chicken Bowl described below.

Here, Jamie Callison, executive chef at Washington State University’s School of Hospitality Business Management at Carson College, and his co-author of The Crimson Spoon, Linda Burner Augustine (’83 Home Econ., Honors), share recipes spotlighting this quintessential spring ingredient. So does Betsy Rogers (’89 Comm.), who owns and operates Ovens to Betsy, a … » More …