1889 August | September 2018

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LOCAL LOVE WASHINGTON’S FOOD SCENE IS A CELEBRATION OF LOCAL FLAVORS written by Corinne Whiting 52 1889 WASHINGTON’S MAGAZINE AUGUST | SEPTEMBER 2018
WHEN IT COMES TO SOURCING INGREDIENTS IN WASHINGTON, GOING LOCAL SEEMS NON-NEGOTIABLE. THANKS TO THE REGION’S RICH TERRAIN, TEMPERATE CLIMATE AND NETWORK OF TALENTED FARMERS, GROWERS AND FISHERMEN, RICHES ABOUND WHETHER WE’RE TALKING HOPS FOR BEER (THE STATE GROWS NEARLY 80 PERCENT OF THE COUNTRY’S SUPPLY) OR SEASONAL FAVORITES FROM CHERRIES AND APPLES TO WALLA WALLA SWEET ONIONS. Some products, however, fly under the radar. Washington, for example, is the highest blueberryproducing state in the country, having yielded about 120 million pounds in 2016. Washington asparagus, which comes in several varieties and is one of the first products to arrive each spring, supported the local economy in 2017 by bringing in $45 million. Sara Morris, president of The Beecher’s Foundation, launched by creative food company Sugar Mountain (famous for its award-winning Beecher’s Handmade Cheese), said food grown here proves so remarkable for many of the reasons the region is also home to countless entrepreneurs and tech pioneers. “There’s something in the water,” she said. “This region attracts a certain profile, and the rest of us get to benefit from that.” “Washington’s climate is ideal for organic production because there aren’t too many insect pests,” said Susan Ujcic, co-founder of Helsing Junction Farms (located outside of Olympia) with Anna Salafsky. “We also have a long growing season and summers that usually aren’t too hot.” In the educational yet approachable workshops Beecher’s Foundation hosts for adults and schoolchildren, Morris and her team discuss how food has evolved over time. The way Americans eat today, she noted, has dramatically shifted from how humans ate for centuries, leaving us far removed from “pure, real, true food.” She and her team recently launched a ten-year campaign “to change Puget Sound’s food for good.” “When we buy local or grow our own,” she said, “we are getting that much closer to the food source. … We know what we’re putting in our body and not harming the earth while we’re at it.” AUGUST | SEPTEMBER 2018 1889 WASHINGTON’S MAGAZINE 53
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TRIP PLANNER: LEAVENWORTH PG. 80 Th
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1889 August | September 2018

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