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Spring 2024

Food

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 …

Johnny m'Boy drink in glass with apple slice
Winter 2021

Apple pie, oh my 

Apple pie is perfect for the Thanksgiving table. Christmas, too. And not just in a tin or on a plate, but in a glass.

Washington State Magazine asked Venise (Drllevich) Cunningham (’10 Hum. Dev.) to share a recipe that highlights one of her company’s seasonal syrups.

She runs Simple Goodness Sisters with her sister, Belinda Kelly. Cunningham is the farmer who grows many of the ingredients used in the sisters’ specialty syrups. Kelly is the mixologist and recipe developer. She created this cocktail to complement Simple Goodness Sisters Apple Pie syrup.

Why not make the apple-slice garnish a Cosmic Crisp®?

… » More …

Pork with cranberry sauce on a plate
Winter 2021

Cranberry recipes

Cranberries complement more than turkey. But this time of year, it’s easy to forget that fact.

In this recipe from Linda Burner Augustine (’83 Home Econ., Honors), cranberry sauce tops roasted pork loin infused with flavorful fennel, rosemary, and orange. The dish originally appeared on her A Year at the Table blog in December 2012.

Of course, you could always make the sauce for your Thanksgiving turkey, too.

Read more about cranberries.

 

Fennel Rosemary Orange Roasted Pork Loin with Cranberry Sauce 

From Linda Burner Augustine 

Fresh rosemary, fennel seeds, and orange zest form a savory herb rub for this pork loin roast, and slivers of garlic randomly poked into the … » More …

Mango cabbage slaw
Fall 2021

Cabbage recipes and links

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

 

Mango cabbage slawPhoto 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 …