bread lab

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 Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences MOUNT 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.

By Stephanie Strom, The New York Times MOUNT 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.

By Alyssa Patrick, Economic Development MOUNT 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.

By Cathy McKenzie, WSU Mount Vernon MOUNT 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.

By Cathy McKenzie, WSU Mount Vernon MOUNT 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.

By Cathy McKenzie, WSU Mount Vernon MOUNT 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.

By Cathy McKenzie, WSU Mount Vernon MOUNT 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.

By Cathy McKenzie, WSU Mount Vernon MOUNT 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.

  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.