Fall 2024
Clean Food, Messy Life: A food lover’s conscious journey back to self
Review of Clean Food, Messy Life by Jamie Truppi » More ...
Food
Fall 2024
What’s cookin’ with 4-H these days
Teaching kids how to cook has long been a staple of Washington State University Extension’s 4-H programs. » More ...
Fall 2024
Journey to self through food: Q&A with author Jamie Truppi
Jamie Truppi (’00 Liberal Arts) doesn’t sugarcoat. The Idaho nutritionist recently released an unapologetic food-and-marriage memoir and is already contemplating a prequel and a sequel.
Clean Food, Messy Life: A food lover’s conscious journey back to self details her early dating life through divorce via her complicated relationship with and passion for food. Here, she dishes on everything from her writing process, lessons learned, and more.
How did Clean Food, Messy Life come about?
I’ve always been a writer, even … » More …
Fall 2024
Everybody let’s get stone fruits
Stone fruits come in many varieties and make for great fresh eating. But there are lots more uses for these symbolic fruits of summer.
Here’s a roundup of recipes featuring stone fruits. If you try any of them, let us know how they turned out.
Former Washington State University executive chef Jamie Callison offers a recipe for Rainier Cherry Clafoutis in The Crimson Spoon, a cookbook he wrote with Linda Burner Augustine (’83 Home Econ., Honors). It was published in 2013 by WSU Press.
Try this recipe for Ricotta Toast with Plums and Hot Honey from Eating Well.
Former … » More …
Fall 2024
Unique Spokane eats: Q&A with Adriana Janovich
Washington State Magazine associate editor Adriana Janovich has written a book about Spokane restaurants. Unique Eats and Eateries of Spokane, published in spring 2024 by Reedy Press, is part bucket list and part travel guide. The book spotlights the people and stories behind restaurants, bars, and other food-related businesses in Spokane—from A to Zip’s Drive-In.
How did you find your way into food writing and the restaurant world?
I worked as a reporter and editor at newspapers throughout Washington state for two decades. In those roles, I often sought out stories that centered around food traditions, such as making tamales for the holidays … » More …
Summer 2024
Obsessed
Food Network official podcast, hosted by WSU alum Jaymee Sire » More ...
Summer 2024
Mustard
The particular tart and tangy, potent and pungent flavor of mustard adds so much to food. » More ...
Summer 2024
Mustard recipes
These two vinaigrettes feature Dijon-style mustard and come from The Crimson Spoon by former Washington State University executive chef Jamie Callison and Linda Burner Augustine (’83 Home Econ., Honors). The cookbook was published in 2013 by WSU Press.
Read more about mustard.
Balsamic Vinaigrette
¼ cup balsamic vinegar
2 teaspoons finely diced shallots
½ teaspoon finely chopped garlic
½ teaspoon Dijon-style mustard
¼ teaspoon finely chopped fresh thyme
½ cup olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Using a food processor, immersion blender or a whisk, blend together vinegar, shallots, garlic, mustard, and thyme. Slowly whisk in olive … » More …
Summer 2024
Cougar Gold: Recipes from readers
Cougar Gold is 75. To celebrate, we’re asking fans of WSU’s famed signature canned cheddar to share their favorite original recipes.
It’s not too late to participate. Send yours to wsm@wsu.edu.
A crab love supreme
My absolute favorite receipt for Cougar Gold is called Crab Supreme. Split a sourdough English muffin and slather on Miracle Whip generously. Layer on gobs of fresh Dungeness crab. Cover with slices of Cougar Gold. Broil in oven until the cheese melts and starts to slightly brown. Heaven is now on your plate and ready to eat! Can’t be beat.
from Rod Swanson (’68 Chem.)
Spring 2024
Chicken eggs
Eggs, heralds of spring, are delicious, full of protein, and one of the top 10 commodities in Washington state. » More ...