Monthly Archives: May 2012

Free of all the tasty stuff, but still delicious!

A rainbow of greens, fruits and pesto pizza adorned plates lined up to serve more than 100 guests at the Green Tie Gala at Western Washington University on May 9. A group of servers, dressed in casual clothes, arranged the food, garnishing it with yellow kale flowers.

“It is so good!” Forest Tapley said while running up to the chef, Chelsea Gabrielle Enwall. “I had one bite and had to come tell you!”

Tapley’s delight with the flavor of the food at Western Washington University’s Student Food Co-op’s first catering event seemed to be shared by most guests because very few morsels were left on plates by the end of the meal.


A plate of rhubarb salad garnished with orange strawberry dressing and personal pesto pizza made with a garbanzo bean crust topped with onions and mushrooms sits on the table ready to be gobbled up.

Allergen Free

The club’s president, Enwall, was the mastermind behind the menu. She said she wanted to make something they could cook quickly that would accommodate any type of dietary restriction.

            She described the meal as, “delicious, simple, dietary need-friendly and something that wasn’t too abstract.”


Chelsea Enwall, the main chef, garnishes the mint rhubarb salad to prepare for serving.

The club also utilized a lot of local resources to get ingredients. The rhubarb and mint for the salad came right out of Western’s own Outback farm that morning, Enwall said.

They gleaned produce from Broad Leaf Farm, Alm Hills Farm, K & M Farm, Terra Verde Farm and Spring Frog Farm by asking for donations at the farmer’s market in Bellingham, Wash.

“The original intent was to go and support these farms financially, but they gave us produce, which was really awesome,” Enwall said.

With fresh ingredients from local farms and bulk orders from the Co-op, they created a meal that was gluten free, dairy free, soy free and nut free, Enwall said.

The club wanted to show that it is possible to make delicious food while keeping food allergies in mind, Enwall said.  They also wanted to showcase the type of food they would serve if there were a student run food alternative on campus.

“It was a really cool way to just be like, ‘gluten free stuff doesn’t taste like cardboard!’” Nicole Anschelo, who helped cook, said.


Orange dressing is poured on colorful salads to add zest.

Food Safety

Enwall contacted the Whatcom County Health Department a month before the event to make sure they followed all safety guidelines for serving food.

They had to get a permit from the department, which cost $85. They also had to have a hand washing station at the event, have health cards for servers and cooks, use gloves to serve food and prepare the food in a certified kitchen, Enwall said.


A volunteer server uses gloves to pick up pesto pizzas, careful not to drop any of the toppings.

            The major food safety regulations include temperature control and limited time between preparation and service, said Tom Kunesh, supervisor of the food safety program at Whatcom County Health Department.

“I really wanted to make sure that we were following everything so we could do this in the future,” Enwall said.

Aramark did not have space to let the club use their kitchen so they rented an industrial kitchen in Ferndale from Memorable Events and Catering.

Enwall said one of the biggest contributors to their success in catering was the help of the health department. They answered all her questions throughout the process.

Getting the permit a month prior was important to the success of the event because state law requires people to obtain a permit two weeks before serving an event, Kunesh said.

The rules about sanitation are in place to prevent the growth of pathogens on food, Kunesh said.

“We educate people, we establish some basic standards and criteria for food preparation and service, all with the ultimate goal of making sure that foods that are served to the public are healthy and safe,” Kunesh said.

Although complying with health standards was stressful, especially when transporting the food from Ferndale to campus, Enwall said it paid off. She said the health inspector told her they were more professional than some of the restaurants the inspector has inspected.

“I’m a stickler for food safety so I’m really glad that we knocked their socks off,” said Amy Hess, who helped with food preparation and organizing. “That bodes well for them for catering in the future.”


The Whatcom County Health Inspector, Sarah Cierebiej, washes her hands at the portable handwashing station during her inspection.



            At about $5 a plate, and tickets at $7, the event managed to raise money for next year’s environmental club’s activities, Enwall said.

Enwall regularly cooks for her eight housemates but she’s never cooked for 100 people before. With a team of about 15 cooks and servers helping out, the club managed to make the meal a success, Enwall said.

“Catering is beyond stressful, I’ve learned, because things don’t come together until the last minute,” Enwall said.


A volunteer server places food on plates the club acquired from various places.

            Hess, who helped cook, is the Northwest regional organizer for the Cooperative Food Empowerment Directive, which supports cooperatively run student food enterprises.

She helped train Enwall on business planning, campus organizing and fundraising, which has contributed to building the Student Food Co-op’s presence on campus.

“They clearly have a lot of support with all the other [environmental] clubs, so I think that’s a really good thing to see,” Hess said. “I think that an event like this shows them how much they can do, and that they need to just do it.”

The club’s ultimate goal is to educate people about food issues and make allergen-free and fair trade food more accessible to students, Enwall said.

“The best way [to educate] is to give people good food that they probably wouldn’t have eaten otherwise,” Anschelo said.

Jennifer Peach, who helped serve at the event, does not normally eat vegan or allergy-free food, but she said she was impressed with the meal.

“I just wolfed it,” Peach said. “The crust is actually really good. I’m usually skeptical of gluten free but it was delicious. She [Enwall] converted me.”

Enwall said the club hopes to sell bulk foods on vendors row by the end of the quarter.


The pizzas were transported more than ten miles from Ferndale to Bellingham in hot boxes to adhere to food safety codes.

Giggling makes you live longer

Jacob Bevelacqua laughs while looking into Jayson Wagner’s eyes on April 27.

Somebody who was unaware of what was going on might have thought the hyenas from The Lion King had relocated to the multi-purpose room at Western Washington University. Or maybe they thought there was an extra hilarious comedian who didn’t even have to talk to get his or her audience to laugh.

Peals of laughter poured from the doors of the building. Inside, people were frolicking with flailing limbs and grins plastered across their faces. The chuckles bouncing around the room ranged from high pitched squeals to hearty bellows.

On April 27, WWU’s Meditation Club gathered to giggle. Anna Baker led the group in a laughter meditation/laughter yoga, which is a fairly new movement started by Dr. Kataria in India. He found that laughter helps people live longer and improves moral.

Baker learned about laughter yoga from a friend four years ago and has since led several laughter meditations. During the meditation she guides people through a series of silly activities they do while laughing. The trick is the laughter can be fake! It turns out the physical benefits from laughter can be achieved through both genuine and contrived laughter! Generally people are infected with amusement and begin laughing authentically within minutes.

“It’s physically demanding,” Baker said. “But it works at clearing the mind.”

Tomorrow is World Laughter Day, which comes every year on the first Sunday in May. Giggle with your buddies, guffaw with your family and chuckle to yourself to contribute to the positive experience that will be shared across the globe on that day.

Chelsea Van Dyke pretends to walk on the sun, her imaginary cries of pain turning into a smile.

The group lays on each other’s bellies to feel the vibrations from their laughs, sending them into fits of giggles.

The “caterpillar” formation is created by laying on each other’s bellies until everyone can feel someone else laughing.

Lydia Love and Alex Gardipe share a glance in the midst of their laughter.

Heads quiver as people burst into laughter.

Jacob de Guzman and Tara Stanley laugh with partners.

Isabella Reis-Newsom laughs while making eye contact with a partner.

During the end of the meditation, where participants only laugh if it is genuine, Danny Ray becomes consumed with laughter.

The group stands in a circle, connected by pinkies, to laugh in unison.