17 article(s) found with this tag.
Doing good through blending
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
“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
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
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
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
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
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
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
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
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
The problem with dietary recommendations is that they haven't been necessarily based on sound science.
Categories: Health sciences
Tags: Nutrition, Food, Heart disease
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
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.
Tuscan tastes & politics
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?
If you think scientists all agree on genetically modified foods, think again.
Tags: Genetically modified foods, Food
Keeping our food safe
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
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