Washington State Magazine

Fall 2003

Fall 2003

In This Issue...


A Place at the Table :: American farmers claim less than 10 percent of what we spend on food. A growing number are going after their fair share—and we consumers stand to benefit.

From Dirt to Dinner Table :: Chuck Eggert '71 likes to do the right thing. He also likes good food. He has combined those likes into a natural foods empire.

Happy Cows, Contented Ranchers :: Joel Huesby sees himself as conducting a harmonious symphony of life that includes soil, plants, animals, and people. His steaks taste great, too.

Tuscan Tastes & Politics :: What better way could there be to study Italian politics than by eating?

Street Vet :: Every other weekend, Stan Coe '55 turns the dayroom of Seattle's Union Gospel Mission into a veterinary clinic.

Field Notes

Classical Turkey :: Much of what we think of as ancient Greece lay in fact within the modern borders of Turkey. by Paul Brians


{ WEB EXCLUSIVE–Gallery: Wings to fly A WSU dancer takes flight. Photography by Robert Hubner. }


:: PERSPECTIVE:The first casualty

:: SEASON|SPORTS:Dick Bennett's mantra


Cover: Pat Cosner, son of Cheryl '85 and Robert Cosner x'74, readies the family table. Read the story. Photograph by Laurence Chen.

Taste Washington at Spokane's Davenport Hotel.


Taste Washington at Spokane's Davenport Hotel.

Tasting Washington

by | © Washington State University

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 have learned that, due to successful lobbying by the Washington Wine Commission, the Washington legislature has earmarked nearly $1 million to support the viticulture and enology program. The funding will support two Cooperative Extension positions, one in enology and one in viticulture. It will also provide one-time money for two-and-a-half faculty positions and for renovating a laboratory at WSU Tri-Cities for enological purposes.

Washington ranks second nationally only to California in wine production. Both acreage and reputation have experienced a meteoric rise since WSU's Walt Clore and others convinced Washington farmers that they could indeed grow European vinifera grapes. Washington wine production reached 17 million gallons in 2002, with 240 wineries currently in operation throughout the state.

And in the Grand Pennington Ballroom, a chef from Walla Walla's Whitehouse-Crawford serves me a little pancake topped with Walla Walla Sweets, green peas, and salmon. He is flanked by representatives of Tamarack Cellars, Patit Creek Cellars, and Seven Hills Winery, all of whose merlots are perfect with this treat. From the balcony overlooking the ballroom, Gordon Brothers Winery's Jeff Gordon is extolling the merits of another auction offering, this one donated by Arbor Crest Wine Cellars, and the bidding begins.

This is one of those fortunate places where everyone is smiling-at the gustatory pleasures that fill the ballroom, at the conviviality, and at this very bright spot in Washington's agricultural economy.

Categories: Culinary Arts, Food | Tags: Wine, Food

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