News Releases

March 12, 2010
For Immediate Release
For additional information: 
Barbara Kerr, APR
Executive Director of
Communications and Marketing
Telephone:  360-992-2921


Thinking Green about Food

Clark College’s Cooking and Wine School will host a sustainability and locavore resource fair on Saturday,
March 27 at Clark College at Columbia Tech Center 


VANCOUVER, Wash. — In a state-of-the-art kitchen in a facility built to LEED standards, Clark College’s Cooking and Wine School is taking The Next Step in supporting environmental sustainability through a focus on community supported agriculture, also known as locavore. 

The school will host a sustainability resource fair on Saturday, March 27, from 10 a.m. to 2 p.m.  The event is free and open to the public.  Clark’s Cooking and Wine School is located at Clark College at Columbia Tech Center (CTC), 18700 SE Mill Plain Blvd., Vancouver.  For more information about the day’s events – including maps and driving directions -- visit

In addition to demonstrations on the hour, visitors will be able to talk to local farmers and learn about home composting and food preservation.  

Schedule of Events

Columbia Tech Center – Room 148 -- 10 a.m. to 2 p.m. 

Columbia Tech Center – Kitchen demonstrations -- 10 a.m. to 2 p.m.

What is Community Supported Agriculture?

Over the last 20 years, Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from a farmer.  In a CSA program, a farmer grows food for a group of local residents (called "shareholders" or "subscribers") who commit at the beginning of each year to purchase part of that farm's crop. The shareholders thus directly support a local farm and receive a low-cost weekly or monthly supply of fresh, high-quality produce. The farmers receive an initial cash investment to finance their operation and a higher percentage of each crop dollar because of direct delivery.

While the U.S. government does not track CSAs, the Web site has more than 2,500 CSAs listed in their grassroots database.

Information about community supported agriculture in Southwest Washington is available at

About the Clark College Cooking and Wine School 

The Clark College Cooking and Wine School features classes for every learner – from first-time cooks to experienced chefs.  Classes are taught by food and wine experts from across the region. 

Spring classes will include: Northwest Springtime Bounty, Light & Luscious for Weight Loss,  Light & Luscious for a Healthy Heart, Men CAN Cook: Appetizers, French Cooking, Classic Quick Italian Pasta Sauces, Hands-On Baked Custards, Cinco de Mayo: Hands-On Salsas, Stir-Fry—Chinese Restaurant Favorites, Thai Cooking, Seafood Primer, Spring Wine Tour, Distillation of Spirits 101, From the Vine to the Bottle: Springtime in the Vineyard,  “Le Nez du Vin”: the Nose of Wine, Sommelier Series–Advanced Wine Expertise New World and Old World Wine Regions. 

Spring quarter begins April 5.  For more information, contact Tracy Reilly Kelly at 360-992-2163.