By Nella Letizia, WSU Libraries
PULLMAN, Wash. – It’s Halloween, when this Washington State University Libraries patron’s mind turns to things that go bump – or, in this case, flap – in the night from a literary and not-so-literary point of view. This year, the subject is birds, the stuff of nightmares for many since Alfred Hitchcock’s film “The Birds” was released in 1963.
PULLMAN, Wash. – While our fears might be different, we all get scared sometimes.
By Nic Loyd, WSU meteorologist, and Linda Weiford, WSU News
SPOKANE, Wash. – Last Halloween, whether you ventured outside to attend a party or your little ones trick-or-treated house to house, you may remember superhero capes flapping in the wind and Harry Potter robes pelted by rain.
By Nella Letizia, WSU Libraries
PULLMAN, Wash. – Some things are scarier than the ghosts, ghouls and goblins of Halloween. For college students (and many of their parents), the cost of textbooks and related course materials can make their hearts skip a beat more than the holiday’s worst horror movie.
By Nella Letizia, WSU Libraries
PULLMAN, Wash. – No soundtrack to Halloween would be complete without the flapping wings and piercing squeaks of bats. They are the maligned creatures of the night this time of year and also part of the holiday decorating tsunami – as in uber-icky spongey blobs hanging off fishing line on front porches.
By Linda Weiford, WSU News
PULLMAN, Wash. – An autumn storm system will blow into the Pacific Northwest on Halloween like an angry spirit.
By Nella Letizia, WSU Libraries
PULLMAN, Wash. – Even the aborigines of Australia’s Tanami Desert claim to have seen UFOs.
VANCOUVER, Wash. – Christine Portfors, associate professor of biological science and neuroscience at Washington State University Vancouver, will host her annual free bat talk for children and families 3-5 p.m. Sunday, Oct. 27, in the Dengerink Administration Building 110.
By Linda Weiford, WSU News
PULLMAN, Wash. – To hear Brad Jaeckel talk about the 2,000 pumpkins soon to be sold at Washington State University’s organic farm, one might think he’s out of his gourd.
Blue and red ones will be ripe for picking, said Jaeckel, and lots of white ones, too.