Food & Agriculture

Professor Jonathan Yoder to lead national research team supported by a $5 million, 5-year grant.

Two national research teams led by WSU scientists are working to protect grapes, onions and garlic from pests and diseases.

WSU alumni Ken and Sue Christianson are donating $1 million to help build the Honey Bee and Pollinator Research Facility on the Pullman campus.

“Home Grown Malts,” a showcase of craft beers made with regionally grown and malted grains, to be featured Sept. 15 in the Hollingbery Fieldhouse.

Apples, pears, wheat, potatoes, the bounty of Northwest agriculture depends on transportation. But that vital infrastructure is often old, crumbling and inefficient.

WSU tree fruit experts will update growers on the highly anticipated WA 38 apple variety and Cosmic Crisp® fruit.

The discovery could help grape growers roll back a devastating virus that withers vines and shrivels harvests.

Reducing synthetic fertilizer use, pollution, farming costs, while freeing up nitrogen, mark possible benefits of research by Sarah Roley, assistant professor with the School of the Environment.

Researchers analyzed farms that use some form of “sustainable intensification” to grow crops and reduce environmental impacts like pesticide pollution, soil erosion and greenhouse gas emissions.

Developing sustainable strategies to defeat pests that threaten Washington’s fruit crops is Tobin Northfield’s goal as new entomologist at WSU Tree Fruit Research and Extension Center.

His Toyota Prius loaded with tiny wasps, Josh Milnes is about to make life very difficult for an invasive stink bug threatening Washington fruit growers.

Cancer-fighting drugs used on humans help plants fight disease as well. That discovery reveals a mechanism that could help scientists develop new ways for plants to battle infection.

WSU scientists are collecting data and building a precision pollination model and decision-support tool to help growers efficiently pollinate their orchards.

Local experts to teach key stewardship principles to small acreage landowners.

Onions are the fifth most valuable vegetable produced in the United States. But some farmers have abandoned the crop due to losses from pests and disease.

Food professionals and budding snack entrepreneurs can learn how to develop extruded food products at an “Extrusion Processing Short Course.”