Skip to main content Skip to navigation

Food

Fall 2008

Reconsidering the oyster

FOR AN OYSTER LOVER, speeding down the Willapa River in an open boat toward Willapa Bay and its oyster beds must be like approaching the Celestial City. Even if it is cold for May, and gray, and spitting rain, everyone in the boat is smiling beatifically.

Approximately 15 percent of the oysters consumed in the United States come from Willapa Bay, just north of the mouth of the Columbia River. Ten thousand acres of the bay are devoted to oyster farming. Coast Seafood, whose CFO Kay Cogan ’79 and operations manager Tim Morris are escorting me to oyster heaven, is the largest oyster producer in … » More …

Spring 2006

Eat more garlic

If there’s just one thing you plant in your garden, make it garlic.

For one thing, it’s extraordinarily easy to grow. Plant it around Columbus Day. Cover it with mulch. Or don’t. Water it now and then when it starts growing again in the spring. And that’s about it.

You can start eating it at any stage, though obviously you don’t want to eat it all up before it develops heads. Thus, you need to plant a lot. You can chop the young shoots and add to a stir-fry. Pull the developing young heads and slice, using it for a mild flavoring. In early summer, … » More …