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April 6, 2021 MACOMB, IL The Western Illinois University Department of Recreation, Park and Tourism Administration (RPTA) will host its annual Professional Development Conference virtually from 8:30 a.m.-noon Friday, April 9.
The Professional Development Conference provides opportunities for current students and prospective students to learn from alumni and industry leaders. It also serves as an opportunity to celebrate the achievements of the RPTA Departmental Awards recipients.
The theme of this year s conference is Classrooms to Careers. Employment opportunities in the leisure industries are growing as the world is emerging from the COVID-19 pandemic. However, many jobs look different now due to technological advancements and cultural changes wrought by the pandemic.
The Feast and Field team journeyed west to Seattle, Washington, to talk with the masterminds behind the innovative Westland Distillery. From their commitment to sustainable agriculture practices for their ingredients and casks to a steadfast emphasis on quality standards, Westlandâs bold products aim to bring the authentic, complex flavors of the Pacific Northwest to one of Americaâs favorite spirits: whiskey.
We also offer a whiskey 101 guide, breaking down the definitions of the spiritâs different varieties and the characteristic flavors unique to each, as well as a look into how whiskey is cut. Seattle bartender, Myles Burroughs, shows us a thing or two (or six) with his rundown of essential classic whiskey cocktails every at-home bartender needs in their arsenal of recipes. Finally, we hear from the Bitter Housewife about the basics of cocktail bitters.
An early love-turned-profession
Hofmann grew up in Tacoma, Washington and was interested in flavor from an early age. âI was fascinated by the idea of things tasting different, especially the simplest things,â he says. âThe beauty of whiskey is that itâs four ingredients, and one of them is water, and yet itâs one of the most complex beverages on the planet. I became enraptured by the idea of distilling and taking this very simple, humble thing like barley, an ancient grain, and turning it into this complex beverage.â
He got his start distilling apple brandy in his University of Washington dorm with a converted water purifier during his freshman year of college. An obsession soon took hold, and before long, he dropped out of school to study distilling at the Institute of Brewing & Distilling in London and Heriot-Watt University in Edinburgh.