WSU student Rowena Gonzalez used fermented tea and the film it produces to create an alternative, sustainable material for apparel, and made a purse from kombucha.
New director brings international perspective to the future of food Starting July 1, 2020, Carol Miles is the new interim director of Washington State University’s Northwestern Washington Research and Extension Center (NWREC) at Mount Vernon. A horticulturist who finds solutions for growing better vegetables, Miles has worked for 25 years at WSU. “I like to […]
Tumbling hot and crackling from a big steel puffing machine, the snacks in Girish Ganjyal’s lab look and taste like any other puff. But these puffs are different. Using carrots, apples, cherries and cranberries, Ganjyal, a Washington State University food researcher, is making puffed snacks and cereals with a high-fiber nutrition boost that could help […]
“Take one bite of a Cosmic Crisp — dramatically dark, richly flavored and explosively crisp and juicy — and it’s easy to see why it is already being hailed as the most promising and important apple of the future.”