Eggs are versatile, delicious, and nutritious. Check out some recipes below.
Read more in “Chicken eggs”
Grandma’s Latvian bacon piragi
From Sara Stiebrs (x’02)
Here, Sara shares a recipe passed down from her husband’s Latvian grandmother, Zelma Stiebrs, who came to Washington state in 1949. Seventy-five years later, her Latvian piragi remain a family favorite.
For the dough
2 packages yeast
½ cup warm water
3½ to 4 cups flour
3-plus tablespoons sugar
1 teaspoon cardamom
1 teaspoon salt
½ cup shortening or butter, plus more for greasing bowl and baking sheet
½ cup warm milk
2 eggs (1 for dough, 1 beaten … » More …
It’s turkey time. Check out some facts, tips, and recipes for a favorite holiday bird.
Read about turkeys in the Winter 2023 In Season article, along with former WSU executive chef Jamie Callison’s roast turkey and stuffing recipe.
Value of US production: $5.89 billion
US turkey meat production, ready-to-cook weight: 5.56 billion pounds
Total US production, number of birds: 216.5 million
US consumption: 5.09 billion pounds
US consumption per capita: 15.3 pounds (compared to 8.2 pounds in 1970)
US turkey meat exports: 548 million pounds
US average price for whole frozen turkey hens: $1.23 per pound (compared to 96 cents per pound … » More …
A simple decision about what to order for lunch can have profound effects on others.
“Food is interesting because it touches so many other communities,” says Samantha Noll, an associate professor of bioethics in the School of Politics, Philosophy, and Public Affairs at Washington State University. “When we decide that we’re going to eat that falafel sandwich, or that burger, or that salad, we’re impacting others with that seemingly simple choice.”
(Courtesy WSU School of Politics, … » More …
“After you set the table with your best efforts, let your real pleasure come from looking around the table before breaking bread together and appreciating the similarities in your guests rather than the differences.”
—Maya Angelou, 2011
Breaking bread, banquets, or potlucks—however and wherever we enjoy the delightful experience of sharing a meal, we can tell our stories, cross cultural boundaries, and begin to learn each other’s histories.
The holidays especially give us the opportunity to gather for food and talk, so important when it feels like we live in a time rife with incivility and torn by divisiveness.
Each fall, the WSU Alumni Association’s wildly popular Feast of the Arts dinner series brings together some of the very best aspects of WSU for a can’t-miss evening. These special dinners feature wines from a different Coug winery expertly paired with exquisite food courses by Executive Chef Jamie Callison of the Carson College of Business School of Hospitality Business Management and his talented students.
“I work with my students to craft a menu inspired by WSU-focused fare—like fresh vegetables from the WSU Organic Farm and Wagyu beef from the Premium Beef Program,” Chef Jamie explains. The Feast also incorporates the WSU » More …
As we started assembling this issue, we sought to provide a sweeping view of campus and its environs from architecture to the archives. And then, as it usually happens, a few themes surfaced: anniversaries, hearts and health, and, well, garbage. We discovered subtle ties between the stories, ties that may not be so obvious to the reader, but as we have written, edited, and designed this issue, have lingered in our minds.
First, along with campus maps and Cougar cards, Washington State’s freshmen this month are sharing a book, Garbology: Our Dirty Love Affair with Trash—a selection from the now eight-year-old and widely successful … » More …