The Sustainable Agriculture Lab is located at 2711 Lewis Road NW, Olympia WA, adjacent to the Organic Farm, west of the main campus. (Campus map and directions.)

Car and bicycle parking is available on site. You can also park in Lot B and walk to the SAL through the forest, a lovely stroll of about half a mile. (Trail maps.)

Facilities

The facility includes an outdoor lecture space and indoor lab. The indoor lab can hold 40 people, including instructors, with standing-height tables, instructor tables, and adjustable-height rolling chairs.

The building is fully accessible, including two ADA-compliant bathrooms.

• Covered bike rack
• Sliding glass door, access to deck
• Outdoor lecture space on deck
• Main classroom/lab is 34’ x 39’
• 2 ADA bathrooms
• 9 four-person student standing-height tables (59” X 41”; 35.5” high [one table is height-adjustable for ADA accessibility])
• Instructor/demo table (71” X 29”)
• Instructor/Media table with access to A/V hookups (47” X 29”)
• Adjustable-height rolling chairs for 40
• 40 person max capacity (including staff and instructors)

Equipment

Equipment quantities may vary due to loss and breakage; if you require a specific number of items, please let us know at time of reservation.

Cook kits

9 student kits + 1 instructor kit or 10 total

• Glass baking dish (8”x8”x2”)
• Silicone baking sheet (7.75”x7.75”)
• Colander (2 quart)
• Glass measuring cups (2 cup, 4 cup)
• Glass mixing bowls, with matching lids (1qt, 1.5qt, 2.5qt, 4qt)
• Cast iron pan (10”)
• Enameled cast iron Dutch oven (6qt)
• Stainless induction-ready pots, with matching lids (1.5qt, 3qt, 8qt)
• Sheet pan (9”x12”)
• Silicone basting brush
• Chef’s knife
• Paring knife (3.5”)
• Metal measuring cups, set of 4
• Metal measuring spoons, set of 4
• Microplane grater
• Rubber spatula (1”)
• Rubber spatula (2”)
• Ruler (12”)
• Shears
• Metal spatula
• Wooden spatula, large
• Metal spoon, large
• Slotted metal spoon, large
• Vegetable peeler
• Balloon whisk

Large appliances

• Double Stack Convection Oven with Steam Injection – Baker’s Pride (holds 25.5”x18” baking trays; total of 6 racks for the two ovens)
• Fridge (full height commercial)
• Freezer (full height commercial)
• Under-counter high-temperature, hot-water sanitizing dishwasher (19”x19” interior; two-rack capacity)
• 4 double stainless steel sinks (16” x 16”)
• Ice machine (flaked ice; max storage capacity: 260lb, production capacity: 493lbs in 24 hours)

Additional kitchen equipment

• 4 kitchen-aid stand mixers
• 5 blenders
• 10 Temperature probes with timers (max temperature of 300˚C (572˚F), ability to monitor minimum and maximum, with alarms)
• 3 IR thermometers
• 2 Candy thermometers
• 10 hydrometers (0.7 to 2.0 specific gravity)
• 5 Oxo digital scales (capacity 5kg (11lbs), precision 1g)
• Spring scales (capacity 500g, precision 1g)
• 1 Pressure cooker/canner, induction-ready (9.3L [10qt]; canning capacity up to 4-1qt jars)
• 4 Waterbath canners, induction-ready (21qt; canning capacity up to 7-1qt jars)
• 3 tortilla presses
• 10 induction plates (single-burner, 1800W)
• 10 extra-large cutting boards (20”x14.5”)
• 10 large stainless bowls (19” diameter)
• 12 full-size baking trays (25.5x18”)

Teaching equipment

Note: the space is not equipped with a computer.

• A/V Capabilities:  Overhead projector, speakers, 9 pin serial connection, no HDMI
• Document camera for projecting video of demonstrations
• Chalkboard (4’x16’)

Analytical equipment

• Microscopes
  • 9 Compound scopes (brightfield, 40-1000x)
  • 18 Dissecting scopes (40x max magnification)
  • Instructor tri-head scopes with camera projection capabilities (both compound and dissecting)
• 10 pH meters (require manual calibration)
• 4 Brix refractometers
• 2 top-loading balances, max capacity ~3000g, precision 0.1g
• 1 top-loading balance, max capacity 610g, precision 0.01g
• 1 top-loading balance, max capacity 30kg, precision 10g