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Flour company expands classes to new Bread Lab
September 26, 2016

baking-classMOUNT 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.

Leadership change at WSU Mount Vernon
August 17, 2015

By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences

Kruger web onlyMOUNT VERNON, Wash. – Chad Kruger is the new director for the Washington State University Mount Vernon Northwestern Research and Extension Center (NWREC) as of Aug. 17.

WSU helps Chipotle restaurant develop healthier tortilla
June 29, 2015

By Stephanie Strom, The New York Times

tortilla-by-Ian-C.-Bates-for-New-York-TimesMOUNT VERNON, Wash. – The latest piece of equipment at the Bread Lab, a heavenly smelling corner of the Washington State University campus here, is a tortilla press, a gift from Chipotle Mexican Grill.

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.

April 16: Bread lab inspires chef promoting handmade food
March 20, 2015

By Cathy McKenzie, WSU Mount Vernon

pasta-book-coverMOUNT VERNON, Wash. – James Beard Award-winning chef, restaurateur and cookbook author Marc Vetri will share his culinary insights – and fresh pasta samples – at a free, public book signing at 7 p.m. Thursday, April 16, at the Washington State University Mount Vernon Research Center.

Aug. 21-23: Grain Gathering offers fresh flavors, ideas
August 15, 2014

By Cathy McKenzie, WSU Mount Vernon

grain-gathering-logoMOUNT VERNON, Wash. – Three top cookbook authors will participate in the Grain Gathering Aug. 21-23 at the Washington State University Mount Vernon Research Center, 16650 State Route 536.

Young scientists earn top honors for bread experiment
April 14, 2014

By Cathy McKenzie, WSU Mount Vernon

science-fair-winners-80MOUNT VERNON, Wash. – Two high-school sophomores who reduced gluten strength in bread earned first place in the food sciences category at the Washington State Science and Engineering Fair, held April 4-5 in Bremerton.

San Francisco baker to savor, share Northwest grain flavors
March 19, 2014

By Cathy McKenzie, WSU Mount Vernon

Tartine-cover-120MOUNT VERNON, Wash. – Chad Robertson, award-winning baker and co-owner of San Francisco’s Tartine Bakery and Bar Tartine, will explore new flavors as he tests Northwest-grown whole grains March 27-29 in the bread lab at Washington State University’s Northwestern Washington Research and Extension Center.

Award-winning New York chefs experiment at WSU bread lab
February 4, 2014

By Cathy McKenzie, WSU Mount Vernon

blue-hill-pastry-160MOUNT VERNON, Wash. – Chefs from the 2013 James Beard Most Outstanding Restaurant will experiment and learn this month in the bread lab at the Washington State University Mount Vernon Northwestern Washington Research and Extension Center.

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.