Washington State Magazine
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Tag: Food

18 article(s) found with this tag.

First Words for Fall 2014
Fall 2014

Subtle ties between stories are revealed in the issue, from garbage to art to health sciences to food.

Categories: Fine Arts, Health sciences, Sociology
Tags: Garbage, Food

Doing good through blending
Summer 2012
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...
Categories: Alumni, Social work
Tags: Wine, Philanthropy, Charity, Food

Kristine (McClary) Vannoy ’87—The facts of fudge
Summer 2011
“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 th...
Categories: Culinary Arts, Business, Alumni
Tags: Food, Fudge, Entrepreneurs

Interview with Michael Pollan
Summer 2010
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 be...
Categories: Agriculture, Environmental studies
Tags: Organic foods, Food

How we eat is what we are
Winter 2009
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?
Categories: Food, Economics, Health sciences, Biological sciences
Tags: Obesity, Nutrition, Food, Exercise, Diabetes

Eating well to save the Sound
Summer 2006
The Puget Sound region's 3.8 million population is expected to increase to 5.2 million within the next 15 years. If Puget Sound is to survive that growth, we must change our lives. That, and eat more shellfish.
Categories: Biological sciences, Earth sciences, Food, Health sciences
Tags: Animal behavior, Food, Oysters, Water

Cool,Soothing,Lucrative Mint
Spring 2006
If you drive through Central Washington's mint-growing country in mid-summer, you're likely to be overwhelmed by the scent of mint rising like an exhalation—at once delightful and inescapable—from the surrounding fields. In fact, your senses m...
Categories: Agriculture, Area studies
Tags: Genetically modified foods, Food

Cooking is its own reward
Spring 2006
Betsy Rogers '89 had her eureka moment while sitting in a cooking class. It was 2000, and the Seattle-based public relations specialist had recently lost her job in a downsizing. Instead of jumping back into a new job, she decided to freelance an...
Categories: Alumni, Culinary Arts, Food
Tags: Careers, Food

Operation Chow Hound
Fall 2005
In 1945, the German occupation had Holland on its knees. The Dutch were starving, because the Germans were not supplying them with food. Adelderd Davids of Nijmegen, Holland, six years old at the time, lived in Rotterdam. "It was awful," he recall...
Categories: Military sciences, Alumni
Tags: Humanitarianism, Food

The Tie That Binds
Spring 2005
No matter what you want to blame--predatory pricing, vertical integration, foreign competition, globalization, urban sprawl--the fact of the matter is, rural America is packing it in. At least the rural America of our memory or imagination.
Categories: Agriculture, Economics
Tags: Farmers, Food

The Circle of Life and the Farmer's Daughters
Winter 2004
Determined that, contrary to popular assumption, bread flour could indeed be grown in the Inland Northwest, a few years ago Fred Fleming '73 and Karl Kupers '71 started growing Terra, a new variety of hard red spring wheat developed by Washington ...
Categories: Agriculture, Business
Tags: Sustainability, Wheat, Food

The New Nutrition
Fall 2004
The problem with dietary recommendations is that they haven't been necessarily based on sound science.
Categories: Health sciences
Tags: Nutrition, Food, Heart disease

Tasting Washington
Fall 2003
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 winerie...
Categories: Culinary Arts, Food
Tags: Wine, Food

A place at the table
Fall 2003
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.
Categories: Agriculture
Tags: Food

Tuscan tastes & politics
Fall 2003
What better way could there be to study Italian politics than by eating?
Categories: Political science
Tags: Food, Italy

Genetically modified foods—What's in it for you?
Fall 2002
If you think scientists all agree on genetically modified foods, think again.
Categories: Agriculture
Tags: Genetically modified foods, Food

Keeping our food safe
Fall 2002
If you’re worried that our food supply might be the next target of international terrorists, you probably needn’t be, says Barbara Rasco, associate professor of food science and human nutrition. Rasco’s research centers on bioterrorism and t...
Categories: Agriculture, Health sciences
Tags: Food-borne illness, Food

Better chow
Spring 2002
As anyone who has stir-fried vegetables knows, quickly cooking foods at high temperatures makes for crisper, fresher-tasting foods than using slow-cooking methods.So it is that over the past six years, associate professor of biological systems eng...
Categories: Biological sciences, Engineering
Tags: Food, Cooking