With help from WSU’s Ti’tooqan Cuukweneewit project, educator Barry Warren takes his leadership preparation and training home to the Colville Reservation as a school principal.
A team of scientists led by a WSU researcher has found a way to tune a major industrial chemical process to create commercially important fuels, lubricants and detergents.
WSU is among the first public universities in the nation to put its online campus into the same chancellor-level leadership structure as traditional physical campuses.
WSU is commemorating its second annual Indigenous People’s Day on Oct. 14 with cultural festivities including traditional dance and the set up of a tipi by Native American Programs on the Pullman campus.
WSU scientists have developed a way to triple the shelf life of ready-to-eat macaroni and cheese, a development that could have benefits for everything from space travel to military use.
New research shows large wine challenges tend to favor wines with high ethanol and sugar levels. Flavors often associated with sweetness also increase the chances of winning top prizes.
AgWeatherNet is partnering with Mount Vernon researchers to better serve the expanding small fruit, dairy, vegetable seed, tulip, and potato industries.
WSU’s Charles Edwards has devised a new treatment for Brettanomyces bruxellensis (“Brett” for short)—a barrel-dwelling spoilage yeast that can taint wine, often imparting undesirable aromas and flavors.
The Common Reading Program will screen “Climate Refugees: The Global Impact of Climate Change” at 7 p.m. on Tuesday, October 15, in Todd 216.
Join the WSU Viticulture and Enology Program and Brelsford WSU Visitor Center for the annual WSU Blended Learning Homecoming tasting and open house 4-7 p.m. Friday, Oct. 18, at the visitor center.
Dr. James L. Conca, Senior Scientist for UFA Ventures, INC.
October 17, 11 a.m.-Noon, ETRL 101
In honor of Indigenous Peoples’ Day, Dining Services and ASWSU Ku-Ah-Mah are hosting an Indigenous Celebration at WSU Pullman’s Hillside Café on Monday, Oct. 14 from 11 a.m. to 1:30 p.m.