Washington State Magazine

12/05/2024

“We’ve always strived to be a cultural beacon, showcasing art that challenges, inspires, and reflects the diversity of human expression. Our fiftieth anniversary is a testament to the enduring power of art to unite and educate.”

https://magazine.wsu.edu/2024/10/31/commemorating-50-years-of-art/

12/04/2024

Podcast: Caitlin Lawrence and Nathan Ivy are master’s students studying aquatic toxicology at ’s School of the Environment. Washington State Magazine science writer Becky Kramer talked with them about their separate research projects related to coho and 6PPD-quinone.

Take a listen here: https://www.buzzsprout.com/833632/episodes/16032148

12/04/2024

Coho salmon in urban areas were dying from stormwater runoff, but scientists didn’t know why until a few years ago.

A team of researchers from Washington State University and University of Washington identified 6PPD and 6PPD-quinone as the culprits. Tires contain 6PPD, which keeps the rubber from cracking after exposure to ozone in the atmosphere. But 6PPD also reacts with ozone, forming the organic chemical 6PPD-quinone.

https://magazine.wsu.edu/2024/10/31/please-dont-tread/

12/03/2024

Some of the world’s deadliest bacteria seek out and feed on human blood, a newly discovered phenomenon researchers are calling “bacterial vampirism.”

https://magazine.wsu.edu/2024/10/31/i-vant-to-drink-your-blood/

Vampires are real? Yes, but just really small.

12/03/2024

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12/03/2024

This , please consider supporting the work of the staff at Washington State Magazine.

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12/03/2024

Edward Lee Lamoureux (’80 MA Speech Comm.) further reminisces about the days and nights of disco on the Palouse.

https://magazine.wsu.edu/web-extra/a-look-back-at-disco-days-on-the-palouse/

12/03/2024

The spring of 1977 was the very height of disco in the United States. Hundreds of discos spread across the East Coast, especially in big cities. They even came to Moscow, Idaho, where Edward Lee Lamoureux (’80 MA Speech Comm.) was a DJ.

https://magazine.wsu.edu/2024/10/31/disco-fever-on-the-palouse/

11/27/2024

Happy Thanksgiving, Cougs!

From the digital archives at MASC Washington State University Libraries Pullman: The female students of Washington State College gather for Thanksgiving dinner in the women's dormitory, Stevens Hall, in 1911.

11/27/2024

Are we living during a crisis of curiosity? Scott Shigeoka ('11 Comm.) thinks so.

Read more here:

Scott Shigeoka wants everyone to get curious.

11/27/2024

From the archives: Scott Shigeoka ('11 Comm.) explores curiosity in "Seek," his optimistic and inspiring ode to curiosity. Well-researched and approachable, the three-part guide offers relatable anecdotes and snippets of personal narrative along with a framework for cultivating and practicing curiosity in our daily lives⁠—something Shigeoka argues is necessary for humanity to survive and thrive.

https://magazine.wsu.edu/2023/10/27/seek-how-curiosity-can-transform-your-life-and-change-the-world/

11/27/2024

“Curiosity is not just this intellectual tool, it’s also this heart-centered force that we can bring into our lives. And I think it’s a practice that we really need right now in our country, and in the world.”

Scott Shigeoka ('11 Comm.) recently gave a TED Talk on curiosity:
https://www.ted.com/talks/scott_shigeoka_can_curiosity_heal_division?subtitle=en

WSU Murrow College

11/26/2024

Its origins remain a bit mysterious. “It’s believed that it was grown here before settlers,” she continues. “I don’t know how it got here. One theory is that an explorer or a missionary came through and dropped it and it crossed with wild garlic. But there isn’t a lot of tribal history about it.”

What she knows for sure: “It originated here, on the Colville Reservation. It has our name on it. It tastes good, and it grows well.”

https://magazine.wsu.edu/web-extra/inchelium-red-garlic/

11/25/2024

students living in the residence halls can get pretty creative with their culinary skills to make those dishes. In many halls, they can use full kitchens that are often a few doors down or on another floor.

https://magazine.wsu.edu/2024/10/31/whats-cookin/

11/22/2024

College students were asked whether they ate less or skipped meals due to costs. They also disclosed whether they could afford to eat balanced meals or buy more food when hungry. Their answers were sobering.

One in three college students in Washington state experiences food insecurity, according to a recent survey developed on behalf of the Washington Student Achievement Council.

Western Washington University sent the voluntary survey in autumn 2022 to students at 39 two- and four-year colleges and universities across the Evergreen State, including all six Washington State University campuses: Pullman, Spokane, Tri-Cities, Vancouver, Everett, and Global.

Findings, published in early 2023, showed 38 percent of students overall experienced food insecurity in the past month.

These results are part of the reason WSU chose to read How the Other Half Eats: The Untold Story of Food and Inequality in America (Little, Brown Spark, 2021) by sociologist and ethnographer Priya Fielding-Singh as the WSU Common Reading selection for the 2024–2025 academic year.

https://magazine.wsu.edu/2024/10/31/all-at-the-table/

11/21/2024

Travelers passing through Concourse C at the Seattle-Tacoma International Airport will get a boost of Cougar spirit this holiday season.

https://news.wsu.edu/news/2024/11/21/wsu-display-installed-at-seattle-airport-for-holiday-travel/

11/21/2024

Providing farmers market tours, garden education, and fresh, culturally relevant foods helps Extension reach low-income families.

https://magazine.wsu.edu/2024/10/31/good-food-for-all/

11/20/2024

Food sovereignty refers to a food system in which communities “determine the quantity and quality of the food that they consume by controlling how their food is produced and distributed.”

The movement is gaining traction across Washington state and the rest of the United States, whose government once not only disrupted but weaponized Indigenous foodways. Today, government agencies and public entities such as colleges and universities, including WSU, are partnering with tribes and tribal-serving organizations to reimagine Indigenous food systems.

https://magazine.wsu.edu/2024/10/31/bringing-back-first-foods/