March 21, 2016
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 as part of a new option within the food science major.
February 20, 2009
MOUNT VERNON – Washington has become the nation’s second largest wine producer, and with a recent resurgence in interest in premium cider and perry, cider-making may be the next big thing.
Whether you are a beginner or a current cider producer, this summer you will have an opportunity to learn in depth about making quality cider and perry, orchard management, and succeeding in the cider industry from Peter Mitchell, one of the worlds’s leading experts.
Mitchell will lead an intensive five-day workshop on the “Principles and Practices of Cider Making” sponsored … » More …
October 12, 2006
Fresh-pressed apple cider, U-pick pumpkins and U-pick fruit will be for sale at the WSU organic farm’s annual harvest party, 10 a.m.-4 p.m. Saturday, Oct. 14, at Tukey Horticultural Orchard on Airport Road in Pullman. There will be hay wagon rides and games. The WSU farm is a 3-acre certified organic teaching farm managed by Brad Jaeckel. Most produce is distributed through a community supported agriculture program. Shareholders pay in the spring for a share or half-share and each week receive a box of fresh produce.