MOUNT VERNON, Wash. – Spiders can do some amazing things with their sticky, stretchy and super-strong silk. We cats are pretty curious about these little silk-spinning machines, too.
By Linda Weiford, WSU News PROSSER, Wash. – When a butterfly dines in a homeowner’s garden, that’s not unusual. But when some internal compass guides that winged visitor into the yard of Kathy Keatley Garvey in northern California, it’s downright remarkable.
By Nic Loyd, WSU meteorologist, and Linda Weiford, WSU News SPOKANE, Wash. – When the calendar flipped over to fall a week ago, we found ourselves bracing against strong breezes, gloomy skies and cooler than normal temperatures. Three days later, the winds stilled, a warm sun emerged and it felt like summer.
MOUNT VERNON, Wash. – King Arthur Flour, America’s oldest flour company, will expand its baking school this fall from New England to Washington State University’s Bread Lab in the Skagit Valley.
By Nic Loyd, WSU meteorologist, and Linda Weiford, WSU News SPOKANE, Wash. – A cloud type that spawns tall tales almost as much as Sasquatch is known to linger over peaks in the Cascade Range. Sometimes called “UFO clouds,” these saucer-shaped formations are likely to become more prominent as we enter autumn and winter.
WENATCHEE, Wash. – Just the other day I was biting into a crunchy, delicious red apple when I was reminded of your question. I started wondering why apples are red, too.
By Nic Loyd, WSU meteorologist, and Linda Weiford, WSU News SPOKANE, Wash. – A little-known secret of many great-tasting wines made in Washington state is literally the difference between night and day.
By Nic Loyd, WSU meteorologist, and Linda Weiford, WSU News SPOKANE, Wash. – “Corn sweat” made big news in late July as the Midwest baked and wilted in heat and humidity. Television reporters standing waist-deep among corn stalks explained how millions of crop acres across the nation’s Corn Belt were contributing to a stretch of […]
By Maegan Murray, WSU Tri-Cities RICHLAND, Wash. – Wine grapes may appear fine after a harsh wildfire season. But if grapes have smoke taint, the finished wine may taste and smell awful – an unpleasant surprise for growers and wine lovers alike.