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Food

Winter greens
Spring 2015

Winter Greens—Beyond the kale

Kale’s culinary star has certainly enjoyed a recent rise. For a long time this basic brassica was a humble, overcooked, nutrient-rich winter green. But now it has become a salad, a crispy chip, and even a baby green.

It features on the plates of vaunted establishments like Seattle’s iconic Canlis where it serves as a support to the grilled swordfish, but it is equally at home at Tom Douglas’s pizza joint Serious Pie—where it is delivered fresh with parmesan, chilies, and pine nuts in a tangy, spicy vinaigrette.

Now it’s time to look beyond the kale to a whole world of winter greens. WSU researchers … » More …

Caviar and sparkling wine
Winter 2014

Holiday sparklers and caviar

Holiday Sparklers

by Hannelore Sudermann

At Karma Vineyards, where grapevines pour down the hillside toward the southern shore of Lake Chelan, a 3,000-square-foot cave holds the next few years’ of sparkling wine.

Three different grapes from the 14 acres of vines go into the bubbly: Chardonnay, Pinot Noir, and Pinot Meunier. They’re treated much the same way they would be in the Champagne region of France, where the complex and labor-intensive method of making sparkling wine was perfected.

“The méthode champenoise is worth the work,” says Julie Pittsinger ’06, who owns Karma with her husband Bret. They opened Karma’s doors in … » More …