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Chef Earl launches Juneteenth celebration infused with cultural barbecue techniques When Chef Earl Frederick was hired to teach at the Tod and Maxine McClaskey Culinary Institute five years ago, [...]

Growing up poor motivated Sanford Jones to pursue a physics degree. Now long retired, his appetite for cuisine has led to a major gift to Clark. By Rhonda Morin From his earliest memories as a [...]

Conversations series event highlights food business in SW Washington   Do you grill a mouth-watering caprese filet mignon or savory lemon Parmesan roasted broccoli? Is there a dish you do so [...]

Culinary professionals agree that food fortifies our community, builds strong relationships Whether it’s snagging those first strawberries of the season at the farmers market, talking tomato [...]

Alumni retrofit shipping containers into trendy food, drink carts   To Alex Mickle ’03 there are few insults worse than “traditional.” You might as well call him a sheep or a bore. It’s not [...]

Read more about the gift that made the remodel possible, the new curriculum that students are clamoring to sign up for and what local business people are saying. We are open – What you can [...]

Alumna’s dream becomes popular downtown business  By Lily Raff McCaulou “If you have a good product and you’re nice and friendly, you shouldn’t lack for business (in Vancouver).” ~ Tierre Benton [...]

This is not a GMO. Soft durum wheat is developed by selective cross-breeding, similar to the way dogs were carefully bred to create an Irish setter. By Lily Raff McCaulou   Jessica Murray [...]

Story by Independent student reporter Steven Cooper Clark has a new eatery on campus that specializes in a variety of sustainable and simple foods such as soups. Nearly three-quarters of [...]