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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.

Whole wheat pizza part of sustainability
June 13, 2007

(Photos by Becky Phillips, WSU Today) Imagine a pizza with crust so soft that it almost melts in your mouth. Add to that the fragrance of creamy mozzarella, sizzling red onions and sausage.There’s something new on the menu at the Hillside Café, and it’s a far cry from the tough, chewy products once associated with whole wheat.Brett Line, Dining Services cook lead, prepares whole wheat pizzas at Hillside Cafe.As part of a university-wide initiative promoting environmental sustainability practices, WSU Dining Services has taken great strides in incorporating locally grown meat and produce in all of their campus kitchens. One of the newest additions to … » More …