Food news from around Puget Sound

Raise a stein

Oktoberfest is nearly upon us, and events abound to celebrate divine brews. The Washington Beer Commission offers its second-annual Oktoberfest Sept. 12-13 at Seattle's Pyramid Alehouse (1201 First Ave. S., 206-682-3377, pyramidbrew.com). Giant tents will hold oompah, zydeco and accordion bands plus local marzen and pumpkin beers, Pilseners, harvest ales and German-style lagers from Big Al Brewing Co., Iron Horse Brewery, Georgetown Brewing Co. and more. Visit www.washingtonbeer.com/oktoberfest.htm for details and to purchase the $25 tickets.

Seattle's Fremont neighborhood holds its decidedly different Oktoberfest Sept. 19-21 with 70 microbrews on tap, including Laughing Buddha Brewery's Purple Yam Porter, a BMX stunt show, fun run, Miss Buxom contest and a kids' area. Advance tickets are $15 on sale at www.brownpapertickets.com or in person at a variety of locations listed on www.fremontoktoberfest.com that include Tap House Grill in Seattle and Bellevue, and Anytime Fitness and Frontier Bank in Fremont. They include a spot in the beer garden, souvenir tasting mug and tokens for four 5-ounce beef samples.

WSU struts its stuff

Try braised elk tacos, Wagyu beef brisket, geoduck ceviche and other fresh takes on favorite meals at Thursday's Taste of WSU, an annual chance to sample the state's agricultural bounty prepared by some of the region's top chefs and to meet the Washington State University researchers behind many top crops. This year's event runs 6:30-8:30 p.m. at Benaroya Hall (200 University St.) and costs $50 per person, with tickets available online at https://ocrs.wsu.edu/Signup/?eventid=410.

Participating chefs include Seth Caswell of Seattle Chef's Collaborative; Xinh Dwelley of Xinh's Clam & Oyster House in Shelton, Mason County; Mulugeta Abate of Pan Africa Market; Thierry Rautureau of Rover's; Dalis Chea of Herban Feast Catering; and Christian Brown of Union Square Grill.

Irradiation approved

After 40 years of evaluations, the federal Food and Drug Administration has decided to allow loose and bagged iceberg lettuce and spinach to be irradiated (treated with a measured dose of radiation) to reduce the level of potentially dangerous microbial pathogens, such as Salmonella and E. coli, and to lengthen their shelf life. The FDA is still evaluating whether other types of lettuce may safely be irradiated, as well as tomatoes, peppers and other produce. How to know if your lettuce or spinach is affected? Irradiated produce is required to bear the statement "treated with radiation" or "treated by irradiation." Irradiation is voluntary, the FDA says, and already is allowed on a variety of foods including meat and poultry; shellfish such as oysters, clams, mussels and scallops; and spices. Irradiation proponents say the treatment could reduce food-borne illness, such as the 2006 E. coli outbreak in fresh spinach. Opponents say turning to irradiation takes the focus away from improving farming practices and proper sanitation.

Other morsels

Free cookies today: Seattle's Macrina bakery and cafe (macrinabakery.com) celebrates its 15th anniversary today with free brown-sugar shortbread cookies. It's also offering its signature Giuseppe bread, made of locally grown Shepherd's Grain flour, for $2.15 a loaf today through Sept. 3. Founder Leslie Mackie hopes to open Macrina's new Sodo location Sept. 17.

With bacon jam you can't go wrong: Details magazine has named Seattle's Skillet Street Food among America's top mobile kitchens. See the rest of the list (including Portland's Tabor) at http://men.style.com/details/features/landing?id=content_7369.

Got food news? Send it to kgaudette@seattletimes.com.