By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – From beer and pickles to cider and cheese, U.S. food industries that rely on fermentation are proliferating – and so is the need for an appropriately skilled workforce. Starting in the fall, Washington State University will offer classes in fermentation science […]
By E. Kirsten Peters, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – Earlier this year I went to a fundraiser where I bought a bag of Glee flour. Glee is a variety of hard red spring wheat that was developed at Washington State University. I used the flour in my favorite bread […]
MOUNT VERNON, Wash. – In the interest of nutrition, health and taste, the time is right to clean up bread, write Washington State University researchers in the Healthy Living section of the Huffington Post on Sept. 23.
By Cathy McKenzie, WSU Mount Vernon COUPEVILLE, Wash. – A whole grains conference for home bakers in September already is more than half filled – and in a community concerned about gluten in the diet, said organizer Tim Lawrence.