Fair attendees will have the opportunity to learn about sleep, healthy eating, staying safe online and much more. This year’s event will take place from 10 a.m. to 3:30 p.m. Oct. 22 in and around the CUB in Pullman.
The weeklong celebration culminates with Saturday’s matchup against the Colorado Buffaloes in Martin Stadium on Saturday.
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 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.
Dr. James L. Conca, Senior Scientist for UFA Ventures, INC.
October 17, 11 a.m.-Noon, ETRL 101
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.
Molly Stenovec, William D. Ruckelshaus Center, has been approved for shared leave.
Four colorful and exciting outdoor murals created through an innovative collaboration between WSU artists and chemists will be dedicated to Kamiak Elementary School and the surrounding community on Monday, Oct. 21, at 4 p.m. on playground of the new school at 1400 NW Terre View Dr. in Pullman.