Rebekah “Bekah” Marten likes to bring her worm bin to school for her lesson on composting.
Elementary students have the option to hold a worm or two, or just watch the worms to see what they do.
Same goes for roly-polies, or potato or pill bugs, formally known asarmadillidiidaeor woodlice, terrestrial crustaceans that resemble pill millipedes, oroniscomorpha, which also have the ability to roll up into little balls.
“There were kids who had never seen one before, never held one before,” Marten says.
She’s carried moss-covered logs to school, so children can easily hunt for insects within the partially decomposed wood and small, flowerless plants. … » More …
Sautéed swiss chard, tender braised short rib, and Cougar Gold polenta. Tuscan grilled chicken with seasonal heirloom tomatoes, artichoke hearts, lentils, capers, and fresh herbs. Bacon seared Caesar salad with tomato jam toast and avocado Caesar dressing. These are dishes one would expect to find at a fine-dining restaurant, not a dining center at Washington State University.
Your memories of eating campus food, wherever you went to college, might consist of standing in long cafeteria lines where servers plopped their latest mystery food creation on your plate. It’s a totally different and much better experience than many of us remember.
Chimacum Corner is more than just the busiest intersection in Jefferson County. It’s a yellow-walled farmstand where tomatillos from Finnriver Farm meet Roma tomatoes from SpringRain and where bread from Pane D’Amore bakery can find Cape Cleare tuna or cheese from Mt. Townsend Creamery. And it’s where locals can find the ever-growing bounty of the local farms and fisheries.
The market is just two years old. And with the motto “Eat your food from here” it grew out of a need for the small-scale producers in the region to reach customers outside the farmers’ markets. Rather than one day a week at the farmers’ market … » More …