Art Chowder January | February 2022 Issue 37 | Page 56

We can eat local because we have it here . It ’ s amazing and we shouldn ’ t take it for granted .”
than lumber and trees for paper . Well , he found that wheat straw has the right kind of fibers to do that . So , we now have this cutting edge , state-of-the-art mill down by Dayton , in the heart of wheat country that is turning wheat straw into paper pulp . The pulp is being used to make coffee cups , takeout boxes , and more . It ’ s really utilizing every part of the wheat plant . We didn ’ t know this was even possible 15 years ago and now look what ’ s happened . It ’ s innovation at its best in agriculture . That ’ s one example of a story , but there are so many more like that coming up .”
Dave added , “ We ’ ll also be travelling up to Tonasket to M & A Orchards , where Flor Maldonado , who used to be a farm laborer from Mexico , now , with her family , operates their own orchard . We ’ re going to ride a combine with a wheat farmer in Heartline , and see garlic grown in central Washington . There ’ s also a great story about a Hmong community near Seattle who grows some of the most beautiful flowers you ’ ve ever seen , to sell them at Pike ’ s Place Market .”
Obviously invested in their show , I asked Dave and Kara to share their favorite part of creating “ Washington Grown .”
“ You know ,” Dave offered , “ every summer we shoot 104 segments that make up 13 episodes and every one of them is like a school field trip . It ’ s been amazing to see the mechanical engineering involved in harvesting berries , where machines shake the bushes to get the berries off the plants without damaging them . It ’ s a marvel of technology . While at the food factories and restaurants , tasting is the best part of filming . The crew all get to dive into the food after it ’ s made for us , and we learn a lot of great cooking tips .
I ’ m a foodie . I love food , so that ’ s part of the show I absolutely enjoy . I also enjoy getting to work with great people . Along with farmers , our restaurant owners and workers are some of the hardest working people I know but they love what they ’ re doing . It ’ s the best experience I ’ ve ever had , and I ’ ve been doing this a long time .”
Kara agreed . “ The people we meet — the farmers , laborers , the restaurant owners , workers , and chefs — the people who help bring food to our table are the most
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