Food and Sensory Science

The WSU chefs worked as a team to transform a basket of 25 ingredients into a three-course meal and a buffet platter at a recent American Culinary Federation competition.

PULLMAN, Wash. – Matthew Lasof, executive chef for Washington State University Dining Services at Northside Café, will compete against two other local chefs in the Community Action Center’s Chef’s Challenge at 5 p.m. Sunday, March 26, at the Gladish Community Center.

By Corrie Wilder, Murrow College of Communication

PULLMAN, Wash. – Washington State University research has found that the biological motivation to forage for food has implications for healthy eating interventions.

By Steve Nakata, Administrative Services

PULLMAN, Wash. – Dining Services at Washington State University has partnered with the federal Supplemental Nutrition Assistance Program (SNAP) to make fresh foods more accessible for qualified low-income students and families at The Market.

By Steve Nakata, Student Affairs

PULLMAN, Wash. – Following two years of planning, learning and polishing his cooking skills, Washington State University chef Jason Butcherite has received executive chef certification from the American Culinary Federation.

BURLINGTON, Wash. – Diane Smith and Susie Craig, Washington State University Extension, each earned regional awards recently from a national association for meeting family and community food health and education needs.

MOUNT VERNON, Wash. – King Arthur Flour, America’s oldest flour company, will expand its baking school this fall from New England to Washington State University’s Bread Lab in the Skagit Valley.

By Nella Letizia, WSU Libraries

PULLMAN, Wash. – What better way to enjoy two of life’s greatest pleasures – books and food – than combining them? That’s the premise behind Washington State University Libraries’ inaugural Edible Book Festival on Friday, April 8 – a new offering for WSU Mom’s Weekend.

By Will Ferguson, College of Arts & Sciences

PULLMAN, Wash. – A pregnant woman’s relationship with food isn’t only about what she wants. It’s also about what she doesn’t.

By Seth Truscott, College of Agricultural, Human & Natural Resource Sciences

PULLMAN, Wash. – Jessica Murray, a Washington State University graduate student from Woodland, Wash., used the crunch of quinoa, a popular new superfood, to put an international award-winning twist on a Brazilian snack.