by Kathryn Gardow | Feb 27, 2021 | Local Food, Sustainable Communities
I was born before trucking in out-of-season foods was the norm. Most of the year our usual nightly dinner veggie was frozen (not canned) beans, peas, or vegetable medley with meat and potatoes and the iceberg lettuce wedge. Mid-winter fresh produce included a plethora...
by Kathryn Gardow | Jun 29, 2019 | Agricultural Economic Development, Healthy Food
June 3rd, the expiration date on the Pepperidge Farm white, rectangular, pre-sliced, loaf of bread on the top shelf at the Washington State University’s (“WSU”) Bread Lab near Mt. Vernon, Washington. It’s my birthday dinner, two days before the...