Washington State Magazine

Summer 2005

Summer 2005

In This Issue...


Book Season: Washington State love its literature :: In a report released last summer, the National Endowment for the Arts warned that literary reading has declined over the last 20 years. Scary stuff, huh? So we did our own informal survey of faculty, students, and alums. Their response? Read on!

Shock Physics: Power, Pressure, and People :: After the Soviet Union tested its first nuclear device, the U.S. determined that staying ahead in the arms race would require the best scientists and the best weapons. A new federal funding model emerged, channeling money into universities around the country for research and the training of the next generation of national scientists. By the late 1950s, WSU had started on shock-wave research.

Bear Bones: A Murder Mystery :: It must have been easy to drop the body into this part of Pullman, a section that sees so little traffic. The old county road was research land where hardly anyone but the groundskeepers ventured. But somebody had an ugly secret to hide.


{ WEB EXCLUSIVE—Story: Birth, Death & Architecture :: Architecture professor Paul Hirzel wanted to push his students out of their mindsets. So he asked them to design a single building for both the beginning and the end of life: a funeral home/birthing center. }


:: FIELD NOTES:In Search of the Wild Chickpea

:: FOOD AND FORAGE:Asparagus

{ WEB EXCLUSIVE—Story: One-on-one: A chapter from Home Stand :: A chapter from Home Stand: Growing Up in Sports, a memoir by James McKean '68, '74 about growing up in the Pacific Northwest in the late '50s and early '60s. }


Cover: After 54 years of diligence, Nature Boy takes a break from the west face of Holland Library for some beach and reading time with Seattle's Hammering Man. Illustration by David Wheeler.


Savor the Flavor

© Washington State University

They started with soups and creative napkin folding, and spread out into a weekend of cooking and wine at the Savor the Flavor culinary show in Kennewick this March. The two-day fundraiser for the small, privately-run nonprofit Oasis School has become a major draw for eastern Washington, attracting several thousand attendees.

This year the event at the Three Rivers Convention Center featured well-known northwest chefs Mike Davis of 26 Brix in Walla Walla, who demonstrated how to make beignets, and Tom Douglas of Seattle's Dahlia Lounge, who made barbeque pork butt tacos and goat cheese fondue.

A third of the Oasis students have parents or grandparents who are WSU alumni. Peggy Hamilton ('85 M.S. Sci.) is cochair of the event, and the organizer who thought of inviting the stable of celebrity chefs. "I just kept making calls," she says. Her efforts paid off, bringing in Toby Kim of the acclaimed Herbfarm restaurant in Woodinville as well as a bevy of chefs representing fine dining around the region, including the Spokane Club, the Coeur d'Alene Resort, and the Columbia Gorge Hotel.

Categories: Culinary Arts | Tags: Cooking

Comments are temporarily unavailable while we perform some maintenance to reduce spam messages. If you have comments about this article, please send them to us by email: wsm@wsu.edu