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June 25: Small Grains Field Day heralds new varieties
May 28, 2015

By Cathy McKenzie, WSU Mount Vernon

small-grainsMOUNT VERNON, Wash. – Color, flavor and aroma will highlight the free, public Small Grains Field Day 3-6 p.m. Thursday, June 25, at the Washington State University Mount Vernon Research Center, 16650 State Route 536 (Memorial Highway).

April 14: Energy generation from food, animal waste
March 19, 2015

By Kate Halstead, WSU Extension

digester-detailMONROE, Wash. – On-site generation of energy and soil enhancements from organic waste will be demonstrated at a free Anaerobic Digestion Bioenergy Field Day 10 a.m.-1 p.m. Tuesday, April 14, at Willie Green’s Organic Farm, 19501 Tualco Rd., Monroe, (

Aug. 21-23: Grain Gathering offers fresh flavors, ideas
August 15, 2014

By Cathy McKenzie, WSU Mount Vernon

grain-gathering-logoMOUNT VERNON, Wash. – Three top cookbook authors will participate in the Grain Gathering Aug. 21-23 at the Washington State University Mount Vernon Research Center, 16650 State Route 536.

Chef praises WSU wheat breeder in New York Times bestseller
June 5, 2014

By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences

Jones-80SEATTLE – If Dan Barber had his way, there would be a wheat breeder like Stephen Jones in every corner of every state. Jones features prominently in the new New York Times bestseller, “The Third Plate: Field Notes on the Future of Food,” written by Barber, chef and owner of Blue Hill in Manhattan and Blue Hill at Stone Barns Food and Agriculture Center in Pocantico Hills, N.Y.

Video: Brewers, distillers thirsty for local barley flavors
May 28, 2014

By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences

barley-160MOUNT VERNON, Wash. – Using traditional breeding techniques, scientists at Washington State University are developing barley varieties with qualities that are sought after for making malted barley – the staple ingredient of beer and whiskey.

Study: Economic, community impacts of farmers markets
April 21, 2014

By Sylvia Kantor, WSU Extension

Colorful-carrots-at-farmers-market-by-Michael-Porter-CC-120WENATCHEE, Wash. – Farmers markets in the state have more than doubled in the last decade, from nearly 80 to more than 160, according to a recent report by Washington State University. The report is based on a 2010 study that examined economic and community impacts of farmers markets that could help shape strategies and policies to sustain them.

WSU partners with sustainable, quality food providers
February 10, 2014

By Hilary Sandberg, Administrative Services marketing intern

produce-170PULLMAN, Wash. – Dining Services supports the community by building a strong base of local and regional suppliers to provide Washington State University students with quality food that is responsibly grown.

Award-winning New York chefs experiment at WSU bread lab
February 4, 2014

By Cathy McKenzie, WSU Mount Vernon

blue-hill-pastry-160MOUNT VERNON, Wash. – Chefs from the 2013 James Beard Most Outstanding Restaurant will experiment and learn this month in the bread lab at the Washington State University Mount Vernon Northwestern Washington Research and Extension Center.

Seed repository helps researchers develop early lettuce
August 1, 2013

Outredgeous lettuce

“Outredgeous” lettuce grown 
for an organic baby-leaf salad
observation trial at WSU Mount
Vernon NWREC.

PULLMAN, Wash. – Instead of eating lettuce shipped thousands of miles from the Sun Belt, northerners might be munching more greens purchased at their local farmers market or harvested in their own backyards.

Lettuce is a cool-season crop, but typical commercial varieties won’t germinate if spring soil is too cold. Researchers are tapping a unique seed repository at Washington State University to develop varieties that growers could plant early with confidence.


Carol Miles» More …

WSU’s Under the Big Tent program to debate eating locally
September 15, 2009

PULLMAN – “Under the Big Tent: The Locavore’s Dilemma,” will take place Wednesday, Sept. 16, at noon on the Glenn Terrell Mall in front of the CUB. The Locavore’s Dilemma will debate eating locally, and whether or not it matters.

Under the Big Tent is an open debate program on the WSU campus. There are three to four debates per semester. The aim of the series is to involve the campus community in public discourse around complex issues, to model civilized debate protocol and to consider issues in various contexts.

The public debate is presented by the CUB, WSU Libraries and the Common … » More …