Subscribe now

Fresh Sheet: New community-supported agriculture program opens at Gonzaga

Jeremy Hansen, pictured with his wife Kate, will present at the 11th annual Starchefs International Chefs Congress in New York this fall. The Hansens own Santé as well as Common Crumb Artisan Bakery, Inland Pacific Bakery, Inland Pacific Kitchen, Inland Pacific Catering and Hogwash Whiskey Den. (Jesse Tinsley / The Spokesman-Review)
By Adriana Janovich adrianaj@spokesman.com(509) 459-5446

LINC Foods is opening its community-supported agriculture program to the general public this summer.

When the program started last year, it was only open to employees at distribution sites of the cooperative, which sells locally grown and raised foods wholesale to restaurants, school districts, universities, hospitals and food services.

This season, the Gonzaga University site is open to anyone. Sign up at lincfoods.com/csa. Pick-up is at the Zag Shop from 4 to 6 p.m. Wednesdays.

The cost is $20 or $40 per week, depending on the amount of fruits and vegetables. Eggs, milk, cheese, yogurt and bread are also available for additional fees. CSA members are asked to bring their own bags.

For more information, email Joel Williamson at Joel@LINCFoods.com.

Hansen to present at StarChefs event

Jeremy Hansen of Santé Restaurant and Charcuterie is slated to present at the 11th annual StarChefs International Chefs Congress.

The conference is Oct. 23-25 in Brooklyn, New York, and features cooking demonstrations, bartending workshops, wine tasting seminars and more. This year’s theme is: “What is Progress.” Up for discussion: new techniques, trends and products.

According to the event’s website, “it’s about doubling down on craft, building a business with integrity, and supporting the community you live in.”

To that end, StarChefs is assembling “the boldest thinkers, tinkerers and technicians to share how they’re moving their businesses forward on the line, on the floor, and in their own lives.”

Hansen owns Santé with his wife, Kate – as well as Common Crumb Artisan Bakery, Inland Pacific Bakery, Inland Pacific Kitchen, Inland Pacific Catering and Hogwash Whiskey Den, all in downtown Spokane.

For more information, including a complete list of presenters, visit www.starchefs.com/cook/icc.

Savings in the soup

Vina Mikkleson, of Medical Lake, aims to eliminate food waste with what she calls her One, Two, Three Soup.

“We waste as much food as we eat, and it’s wrong to do so,” Mikkelson wrote to the Food section when sending this recipe.

Mikkelson, who is in her 80s, cuts leftover meat – beef, pork, turkey, sausage, hot dogs, hamburger – into bite-size pieces and freezes them. She freezes other leftovers, too – lasagna, macaroni and cheese, gravy, potatoes and other vegetables.

When she accumulates “a good amount,” she cooks two onions, three potatoes, four to five carrots and half of a small cabbage with water, a half can of tomato paste and 6 bouillon cubes. (She prefers chicken flavor.) To that, she adds the leftovers and seasons the whole thing with salt, pepper and garlic salt.

“This was my husband’s favorite meal, and he said it never tasted the same – as different food went into it,” Mikkelson wrote. “I’ve had company come and ask for the recipe. Usually, I call it ‘Garbage Soup.’ It’s a very cheap meal and good.”