If you love cheese -- whether made from cow, goat or sheep milk -- there's only one place to be April 7.
That's the date of the first Washington Artisan Cheesemakers Festival at the Seattle Design Center.
The festival will feature products from 20 cheesemakers throughout the state. There also will be beer, wine and hard cider for sampling, and a selection of bread, crackers and jams for pairing with the cheeses.
Hours are from noon to 6 p.m.
The growth in artisan cheesemaking is a national trend, and the Northwest has been no exception. Tami Parr, author of Artisan Cheese of the Pacific Northwest, credits the numerous farmers markets in the state for the rise in importance of all things local, especially food.
The cheese fest is a benefit for the Cascade Harvest Coalition, a nonprofit organization with a mission to re-localize the food system in Washington.
Tickets are $35 in advance, or $40 at the door. Admission includes all cheese samples, and three tasting tickets for beer, wine or hard cider. Additional tasting tickets will be sold at the event.
Only those 21 and older with valid identification will be admitted.
For more information, or to buy tickets, go to washingtonartisancheese.com.
Cookies are here
It's time for the annual Girl Scout cookie sale, and you will find girls at grocers, department stores and offices selling the tasty treats.
They come in eight flavors, with Thin Mints and Samoas still the top selling cookies in the lineup. New this year -- created in honor of the Girl Scouts' 100th anniversary -- is Savannah Smiles, a lemon cookie. Each box of cookies costs $4.
To find out where Girl Scout cookies are being sold, go to gscookiebiz.com or call 800-827-9478.
The book: Vegetables, Revised by James Peterson.
Best for: This is a comprehensive guide to identify, select and prepare 95 vegetables -- from amaranth to zucchini -- along with information on dozens of additional varieties and cultivars. Peterson explains the intricacies of the various methods for cooking each vegetable, from boiling, braising, steaming and stir-frying techniques to grilling, glazing, roasting, sauting and deep-frying. The text is enhanced with handsome full-color photos and useful extras, such as tips on seasonal purchasing, storage recommendations and suggestions for kitchen tools you really will use.
-- Loretto J. Hulse: 582-1513; firstname.lastname@example.org. To receive a recipe via e-mail each Tuesday register at and click on newsletters. If you already are registered, click on edit account and newsletters to select Recipe of the Week. This exclusive recipe does not appear in the newspaper.