Food for Thought

Longtime Farm to Fork partners David and Nancy Brown hosted students from George Fox University and their Bon Appétit team for a special visit to Mustard Seed Farms.

Bon Appétiters from Fred Hutchinson Cancer Research Center enjoyed a day on the water with their Farm to Fork partners from Lummi Island Wild.

A delightful blend of veggies makes for a zippy, plant-based, brightly-hued soup.

Every year I overdo it during the holidays and feel burned out on food and people. How can I avoid it this holiday season?

These easy homemade flourless cookies are reminiscent of the holidays and can easily be gifted to family, friends, teachers, or even neighbors. The cinnamon and ginger paired with almond meal make for an intense holiday cookie. 

The White Violet Center not only supplies produce to Bon Appétiters at Rose-Hulman Institute of Technology and local partners, it is also an education center for organic agriculture and social advocacy resources.

Served hot off the stove for dinner or enjoyed cold the next day, this dish is a real winner. The butternut squash delivers a healthy dose of fiber and antioxidants while the wild rice and hazelnuts lend a delightful chewy and nutty texture.

How much protein do I actually need — is more better?