Winter 2020
New stars on the market shelf
Festive Cosmic Crisp® apples are a hit for eating fresh or cooking. » More ...
Food
Winter 2017
At our table
“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.
Fall 2017
Bounty of the Palouse
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 …
Fall 2014
First Words for Fall 2014
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 …
Summer 2012
Doing good through blending
About three years ago, Monte Regier returned to Seattle from a year working on the hospital ship Anastasis off the coast of Liberia. Suffering from culture shock, remembering friends who go to bed hungry every night, he sat with his friend Martin Barrett over a glass of wine and mused on what a dollar would buy.
And then came the Idea.
“You know, Monte,” said Barrett, “I think this glass of wine could feed a kid for a day.”
One can imagine Regier’s skeptical smile.
“Give me 90 days,” said Barrett.
So Barrett started researching this idea of selling wine to feed kids and convinced … » More …
Summer 2011
Kristine (McClary) Vannoy ’87—The facts of fudge
“I’m easy to spot. I’m six-foot-two,” says Kristine (McClary) Vannoy, as we plan our meeting at an upscale grocery in Seattle. But when she appears, it’s not her height that’s eye-catching, or even her long red hair. It’s the packages of freshly-made fudge that fill her hands.
Vannoy (’87 Comm.) is the founder, owner, and main employee of Fat Cat Fudge, a company that makes three different varieties of fudge sold in 20 grocery stores in the Puget Sound area.
“It’s a fresh fudge,” she says. “It’s not meant to sit on a shelf for six months in a candy … » More …
Summer 2010
Interview with Michael Pollan
Michael Pollan has been a leading voice in the re-evaluation of how we eat and farm. The author of Omnivore’s Dilemma, the book selected for this year’s Common Reading, Pollan visited campus in January to talk with the students who had been discussing his book and present a lecture on “The Sun-Food Agenda.” Washington State Magazine’s Tim Steury interviewed him by phone prior to his visit. The following is an edited version of their conversation:
WSM: There’s been a real sea change in how we think about food in this country. I wonder if you could address what … » More …
Winter 2009
Gallery of vintage food advertisements
Winter 2009
How we eat is what we are
In the 1960s, 24.3 percent of Americans were overweight. Now, over 60 percent of us are. Even though other countries are hot on our heels, we are still the plumpest folk in the world. Does it matter? » More ...
Fall 2003
Tasting Washington
The setting is elegant, the food divine, the wine fine and endless and magnificently diverse. On a Sunday evening in June, the Grand Pennington Ballroom at Spokane’s Davenport Hotel is filled with representatives of more than 60 Washington wineries and 20 area restaurants, caterers, and markets-and hundreds of Washington wine devotees.
Taste Washington has paired samplings of Washington food and wine, much to the gathering’s enjoyment. In the process, the celebrants are supporting Washington State University’s fledgling Viticulture and Enology Program and the School of Hospitality Business Management, as well as the Davenport District Arts Board.
A celebratory note also resonates among the participants who … » More …