By Corrie Wilder, Murrow College of Communication PULLMAN, Wash. – Washington State University research has found that the biological motivation to forage for food has implications for healthy eating interventions.
By Will Ferguson, College of Arts & Sciences PULLMAN, Wash. – A pregnant woman’s relationship with food isn’t only about what she wants. It’s also about what she doesn’t.
By Seth Truscott, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – Jessica Murray, a Washington State University graduate student from Woodland, Wash., used the crunch of quinoa, a popular new superfood, to put an international award-winning twist on a Brazilian snack.
By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – The growing organic produce industry may soon have a new way to ensure the safety of fresh fruits.
PULLMAN, Wash. — Barbara Rasco, a Washington State University professor, has been named director of the School of Food Science, a joint program between WSU and the University of Idaho.
RICHLAND, Wash. – Washington State University Thursday dedicated its new wine science center here and announced that the center will bear the name of its top supporter.
By Linda Weiford, WSU News PULLMAN, WASH. – Morels, wild mushrooms prized for their depth of flavor, are enjoying a banner year in much of the Pacific Northwest. Not only did they appear early, but there are lots of them and they are good quality, according to a mushroom expert at Washington State University.
Angela Lenssen, School of Food Science PULLMAN, Wash. – John Haugen will manage the Washington State University Creamery effective Aug. 1. He has been assistant manager since 1999.
By Hope Belli Tinney, Washington SBDC MOSES LAKE, Wash. – Some cookies were too sweet and others too dry, moist or just blah. But after nearly six months of research and development, students in Susan Moberg’s culinary arts class at Columbia Basin Technical Skills Center are hoping the oatmeal cookie served up at a food […]
By Kate Halstead, WSU Extension EVERETT, Wash. – An online prerequisite and a four-course hands-on evening series will teach participants about safely preserving food at home. The series of hands-on classes repeats three times during the summer on Monday, Tuesday and Wednesday.