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Harnessing wild yeasts to produce refined wines
June 10, 2015

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences

Xuefei-Wang-microscope-webPULLMAN, Wash. – Wine comes from grapes, but the alcohol comes from yeast. Most wine is made by fermenting grapes with specifically chosen species of yeast, leading to predictable wines for vintners.

Fruit quality the focus of new biodegradable mulch research
February 13, 2015

By Cathy McKenzie, WSU Mount Vernon

DeVetter-80MOUNT VERNON, Wash. – Biodegradable mulches provide eco-friendly benefits to the agriculture industry, but the effects on fruit quality of these weed-controlling, moisture-preserving products are largely unknown.

2007 WSU drinking water report available
April 21, 2008

 

WSU Environmental Health and Safety has issued the 2007 Drinking Water Consumer Confidence Report that summarizes the drinking water quality for the Pullman campus system.

The US Environmental Protection Agency requires that large public water systems issue an annual Consumer Confidence Report to the users of the drinking water system.  The annual drinking water quality report explains where the water comes from, what it contains, and the water sampling and treatment that WSU performs to prevent health risks. 

To obtain a copy of the report, to ONLINE @ www.ehs.wsu.edu/waterreport.asp or contact Gene Patterson at 335-3041, gpatters@wsu.edu, for details.

‘WSU must prepare students for the real world
August 20, 2004

Enhancing learning and improving quality at Washington State University are the common goals of all who work here. That includes Michael J. Tate, the new interim vice president for equity and diversity, appointed this summer by President V. Lane Rawlins. He will start the job on Sept. 1.Although he hasn’t yet had time to formulate specific goals or initiatives, Tate does have a well-formed philosophy on the importance of equity and diversity in providing a quality education. “Universities are learning communities,” Tate said, “where students, faculty and staff explore new discoveries and horizons.” That environment is enhanced by a diversity of ideas and people, he … » More …