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Pacific West

The Pacific West includes the only two states that are not part of the contiguous United States, Alaska and Hawaii, plus Washington, Oregon, and California. For centuries, native cultures thrived in the lush, remarkably fertile mainland Pacific Northwest, making the most of the area’s abundant seafood, wildlife and foraged foods, like wild berries, wapato (a tuber that grows submerged in lakes), and mushrooms. Fur traders were the earliest non-native settlers to the area. They planted the West’s first apple trees at Fort Vancouver, Washington, in 1826. (Today, Washington produces more apples than any state in America.) More recently, the Pacific West, receiving inspiration from Asia, Latin America, and the Mediterranean, has been at the vanguard of a culinary movement that focuses on fresh local foods served in season and using preparations that place a light touch on quality ingredients. Sometimes called West Coast Cuisine, other times simply California Cuisine, it is a style and sensibility that has caught on across the country.

Featured Cook EMMYJAY1 Cooking Level: Expert Home Town: Livermore, California, USA Living In: Seattle, Washington, USA

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