Imagine a salmon filet that looks, tastes and is as nutritious as freshly cooked salmon but has a shelf-life of more than six months. A new technology developed at Washington State University will make that dream a reality.
The cultural expert for the Nez Perce Tribe will visit Pullman Tuesday, Oct. 13 to tell Washington State University freshmen about Native American oral traditions and how they shaped perspectives on traditional foods.
What gives Washington the edge and makes it the number one producer of sweet cherries, fresh pears, and produce 60 percent of apples sold in the United States? Jay Brunner, director of WSU’s Tree Fruit Research and Extension Center in Wenatchee, Wash., started his discussion on pesticide alternatives in tree fruit production and management and […]
Everyone talks about innovative ways for public-private partnerships to work together to grow local food economies. In Jefferson County, WSU Extension has a new faculty member specializing in organic seed and plant breeding, and outreach. So does the Organic Seed Alliance, a national nonprofit research organization also based in Jefferson County, with offices in Maine […]
Jim McFerson, Jim Doornink and Amid Dhingra spoke about the role technology plays in tree fruit production. Doornink is a producer, owning 200 acres of farmland near Yakima. Doornink said it is important to incorporate new technology into his business. Doornink said the price producers are getting for their product is less, while the amount […]
One of Sravasti Abbey’s monastics heads up the trail with WSU natural resource science students to measure trees in the forest stands. Mark Swanson and his Natural Resource Sciences 419 class teamed up with Sravasti Abbey, a Buddhist monastic community near Newport, Wash., in order to restore the forest surrounding the abbey. The abbey, which […]
Eric Zakarison, a local farmer and a 1981 graduate of Washington State University’s program in agronomy, spoke to a WSU Agricultural and Food Systems class about the importance of producers exploring alternatives to fossil fuel technology. In conjunction with WSU’s Common Reading program, the AFS class holds weekly seminars with invited experts in agriculture and […]
Keeping meat production efficient helps keep prices low, said Derek McLean at this week’s Ag and Food Systems seminar. McLean, winner of the 2008-09 College Teaching Award, discussed the benefits of concentrated animal feeding operations.
Food scientist Barry Swanson spoke with a WSU Agriculture and Food Systems class about how food processing works and what it really means. Freshmen campus-wide are reading “The Omnivore’s Dilemma” by Michael Pollan. Swanson discussed some of the discrepancies between Pollan’s book and the views of the food industry.
While “local” may be a relative term depending on your point of view, understanding where your food comes from and who is growing it may be even more important, according to a panel of experts at Wednesday’s Big Tent Public Debate, “The Locavore’s Dilemma: Eating Locally, Does It Matter?”