Food
Tomatoes
Salsa recipes
Try out some delicious salsa recipes, and learn more about canning and preserving salsa, in this booklet from Pacific Northwest Extension (Washington State University, Oregon State University, and the University of Idaho). Available in English and Spanish.
Download the booklet (English, PDF)
Descargar el libro (Español, PDF)
How to make artisan bread
The techniques and tricks to making naturally leavened breads.
» More ...Billions to be served
Scientists and chefs at the WSU Mount Vernon Research Center’s Bread Lab study local grains and traditional baking techniques to make a better loaf.
» More ...John Barleycorn lives
Barley, around since the dawn of agriculture, has fallen on hard times. Kevin Murphy and Mary Palmer Sullivan are trying to change that.
» More ...Recipe: Serious Pie’s Kale Salad, and more
A kale salad recipe from Chef Tom Douglas, served at Serious Pie in Seattle.
» More ...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 …
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 …
Let food be thy medicine
Back in the ’90s, scientists for two major cancer-research organizations reviewed thousands of studies and saw armies of broccoli, cabbage, Brussels sprouts, onions, tomatoes, garlic, carrots, and citrus fruits turning the tide on various cancers. Then, just a decade later, the same scientists said the evidence had since become “somewhat less impressive.”
It was a classic case of science coming off as, well, fickle. One minute, chocolate and beer are good for you. The next minute, science says “sorry” and snatches them from your hand.
“It goes back and forth,” says Gary Meadows, a Washington State University pharmacy professor with nearly four decades researching nutrition … » More …