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Tradition + innovation = future of good food
April 21, 2015

By Alyssa Patrick, Economic Development

pastaMOUNT VERNON, Wash. – Bringing tradition and innovation together to highlight natural flavors is the future of good food, said award-winning chef Marc Vetri at a lecture in Mount Vernon last week.

Bread lab helps artisan bakers analyze, perfect recipes
November 12, 2013

 

By Cathy McKenzie, WSU Mount Vernon

MOUNT VERNON, Wash. – Artisan bakers from King Arthur Flour will be the first of many from across the United States to add a pinch of technology to their recipes at the new bread laboratory at Washington State University’s Northwestern Washington Research and Extension Center.