Food & Agriculture

WSU scientists are at work in Northwest forests, studying how fallen logs and other woodland debris could shelter the huckleberry from a hotter, drier future.

Meat judging tests students’ ability to evaluate carcasses and cuts of beef, pork, and lamb. WSU’s team won the overall prize at the National Western Stock Show in Denver on Jan. 15.

A team of WSU researchers was awarded one of 20 exploratory grants to access state-of-the-art equipment at the Environmental Molecular Sciences Laboratory in Richland, Washington.

The free virtual conference will bring research, extension, and production together to move soil health principles into practice. Sessions will run from 8 a.m. to noon each day.

Professor and WSU Extension Agent Chris Benedict is helping to lead the state forward on soil research, outreach, and best practices.

WSU entomologist Laura Kraft will use her expertise in pest management to help Washington’s cranberry and shellfish industries.

Despite some hesitation about gene-edited foods, taste trumps everything, according to a WSU-led survey of U.S. consumers.

Drier summers and warmer autumns spell trouble for that iconic winter evergreen, the Christmas tree.

A WSU study showed that two types of quinoa — bred specifically to grow in Washington state — worked well as a high‑fiber, high‑protein additive flour for commercial cookies.

The genetic markers could ultimately be used to predict the risk of defects in apple crops, which would in turn increase profits for farmers.