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Fall 2023

Food Science

Roast lamb with mint
Spring 2021

Colleen Taugher cooks lamb

Her go-to preparation features hand-ground anchovy-herb paste.

But don’t worry: the anchovies don’t come across as tasting fishy. They simply add a salty, savory flavor that beautifully blends with the distinctive-tasting lamb meat.

Colleen Taugher, co-owner of the 85-acre Mellifera Farm in Troy, Idaho, and recently retired director for global research and engagement in the Office of International Programs at Washington State University Pullman, typically makes the paste with rosemary.

That’s how she prepared it when she served her farm-raised Iceland lamb to a delegation of 18 student journalists from Albania, Kosovo, Montenegro, North Macedonia, and Serbia. They were visiting WSU in summer 2019 … » More …

Roast lamb with mint
Spring 2021

Lamb and mint recipes

Unlike your grandma’s store-bought neon green mint jelly, scratch-made mint jelly is naturally golden-hued. Make your own at home to pair with lamb and consider these other lamb-and-mint recipes, too.

Roast Rack of Lamb with Fresh Mint Vinaigrette

from Linda Burner Augustine (’83 Home Econ., Honors)

via ayearatthetable.com

Roasting a rack of lamb is easier than you might think. The key is to begin with a high-quality rack of lamb purchased at a reliable meat department or butcher. Most lamb racks have eight bones in them which means eight chops. They are usually “frenched,” and this simply means the meat has been … » More …

Summer 2020

Sweet heat

Betsy Burlingame dries them, pickles them, stuffs them, makes marmalade with them—and more.

The avid WSU Clallam County Master Gardener loves peppers for their flavor-packed punch and has been growing her own in her Sequim greenhouse for years.

Here, she shares some of her go-to pepper recipes.

 

Jalapeño Poppers

4 ounces cream cheese (room temperature)

2 teaspoon minced garlic

1/3 cup minced green onions

3 tablespoon shredded cheddar cheese

1 tablespoon lime juice

12 to 15 fresh jalapeño peppers of equal size

1 egg

1 cup panko … » More …

Spring healthy food. on wooden background
Spring 2020

Go wild for these greens

Whether you forage them yourself or find them at the farmer’s market, wild spring greens pack a nutritious—and flavorful—punch.

Here are a few recipes to go wild for:

nettle

Nettles
Try puréed nettles in soup or pesto.

Croatian blitva, traditional and hearty peasant fare from the Dalmatian Coast, is traditionally made with Swiss chard and potatoes, garlic and olive oil. Why not try subbing one leafy green for another? Try this recipe with nettles. And, for extra flavor, … » More …

Gladys Cooper Jennings
Fall 2018

Being best

A 9-year-old slave girl fanned her young mistress to keep the flies off her while she learned her lessons. Because she picked up enough education to be able to read and write a little, she ended up teaching other slaves and ex-slaves.

Her daughter became a schoolteacher, married to a Presbyterian minister in segregated Columbus, Ohio. The couple passed on the family mantras to their children: “You must get an education to get ahead” and “you must be a credit to our race.”

Their children, the second generation born free, took the advice to heart, attending college and becoming teachers and professionals. One of them, … » More …

Winter 2017

A mother’s microbial gift

Old assumptions about human breast milk are giving way to new thinking about microbes in milk and their role in children’s health and our immune systems.

 

It happened again, most recently at a conference in Prague. After she gave her talk, a scientist came up to Shelley McGuire, a pioneer exploring the microbial communities found in human breast milk, and told her, You don’t know how to take a sample. Your samples must have been contaminated. Human milk is sterile.

McGuire, a professor of human nutrition at Washington State University, knows differently: She’s seen the microbes with her own eyes. But she understands … » More …