From cultivating her own passion to educating the public, Caroline Ferguson shares her learning experiences with food as a member of the Fellows Program before saying hello to a new chapter.
Willamette’s small plates station, which operates as a pop-up of sorts every Thursday afternoon, is about as far from stereotypical cafeteria fare as you can get. Executive Chef André Uribe encourages his team to use the station as an opportunity to experiment and be creative.
Bon Appétit at Seattle University collaborated with the school’s Center for Environmental Justice and Sustainability and the student clubs Just Serve, Health and Wellness Crew, and Food with Spirit to host a second annual Food Day cooking class.
At Whitman College in Walla Walla, WA, a group of students in the Whitman Glean Team are doing their part to get uneaten food out of the field and into the hands of people who need it.
It doesn’t matter if you’re in California, Florida, or Maine. If you buy an organic leek at the grocery store, there’s a good chance it came from a single farm in Washington.
Every cup of coffee that the student baristas at Café Circo, part of Reed College in Portland, OR, serve up has something in common: they were all made from beans roasted by Nicholas DiBacco
The Pacific Northwest’s once-thriving heirloom grain industry has been supplanted by the large-scale monocrops more often grown in the nation’s plains. But an alternative movement is working to bring flavor and nutrition back to the region’s bread.