Washington State Magazine

Winter 2011

Winter 2011

In This Issue...


When Memory Fades :: With memory notebooks and smart apartments that use motion technology to track their residents’ daily behaviors, WSU neuropsychologists are exploring ways to help patients and their families cope with age-related memory loss. Meanwhile, two scientists have discovered a means to restore neural connectivity. by Tim Steury

{ WEB EXCLUSIVE—Video: Smart Apartment Research }

Attention! :: Cell phones, Internet, car horns, children, commercials—all carry information and all work together to create in us what social scientist Herbert Simon calls “a poverty of attention.” How do you rise above the din to capture what is most important? You may be surprised to learn that one of the oldest forms of communication is still one of the best. by Eric Sorensen

{ WEB EXCLUSIVE—Tips: How to focus your attention }

All About Everett :: The blue-collar Snohomish County city just 25 miles north of Seattle recently asked WSU to take over the University Center where graduates of its community college can go on to complete four-year degrees in a variety of disciplines, including engineering. Snohomish, Skagit, and Island counties have been underserved by the state’s four-year programs. by Hannelore Sudermann

{ WEB EXCLUSIVE—Map: Everett: City Snapshots }


Collegiate athletics in the 21st century :: by Thabiti Lewis


{ WEB EXCLUSIVE—Story: Sabermetrics As Told By The Simpsons }

{ WEB EXCLUSIVE—Recipes: Unifine Flour Cookbook from Leonard Fulton’s Fairfield Milling Co. (PDF, 2.2MB) }

{ WEB EXCLUSIVE—Story: Flourgirls and the WSU-Unifine connection }

{ WEB EXCLUSIVE—Video: A talk with architect Jim Olson}


:: Sports: John Olerud: Faith, hope, and horses

:: In Season: Wheat: A 10,000-year relationship

:: Last Words: Are our pictures worth a thousand words? (Washington State Magazine 2012 calendar)

{ WEB EXCLUSIVE—Timeline: John Olerud’s baseball career }

{ WEB EXCLUSIVE—Books and videos: Bread }

{ WEB EXCLUSIVE—Calendar: Order your Washington State Magazine 2012 calendar }


New Media

:: The Man Who Dammed the Yangtze: A Mathematical Novel by Alex Kuo

:: Building New Pathways to Peace edited by Noriko Kawamura, Yoichiro Murakami, and Shin Chiba

:: Montaña Y Caballo by Yarn Owl - Tyler Armour ’10, Tim Meinig ’10, Ted Powers ’09, and Javier Suarez ’10

:: New & Noteworthy: Standing Above the Crowd by James “Dukes” Donaldson ’79; Eliminate the Chaos at Work by Laura Leist ’91; Pick Up Your Own Brass: Leadership the FBI Way by Kathleen McChesney ’71 and William Gavin; The Itty Bitty Guide to Trees: A Children’s Identification Guide to Trees of the Inland Northwest by Jaclyn Gotch ’07 MED, Lisa Bird, and Amy Ross-Davis; The Alpine Tales by Paul J. Willis ’80 MA, ’85 PhD

Cover photo: William Lipe, PhD, Archaeology, born 1935 — came to Washington State University in 1976. (See First Words.) By Robert Hubner

Winter 2011
Web Exclusives

Bread books and videos

by Eric Sorensen | © Washington State University

More than four decades ago, The Tassajara Bread Book opened up with the following epigram:

“We need more cooks, not more cookbooks.”

Now we have a lot more of both, plus video. Here are few of the latest gems of the genre.

My Bread: The Revolutionary No-Work, No-Knead Method, Jim Lahey (W.W. Norton & Company)

Cover of My Bread: The  Revolutionary No-Work, No-Knead Method

A bread one doesn’t knead calls to mind a cake mix with a slew of mystery ingredients and food science. But Lahey’s bread has only four ingredients: flour, water, salt and yeast, and the yeast is a fraction of what’s usually called for. You might say a fifth ingredient is time; the dough ferments for 12 to 18 hours. The result is a bread for the ages, crisp on the outside, nutty and open-holed on the inside. My Bread expands the concept into a variety of breads, pizzas and sandwiches.

You can learn the basic steps of the basic loaf through this legendary 2006 video with The New York Times’ Mark Bittman.

Tartine Bread, Chad Robertson (Chronicle Books)

Robertson apprenticed in western Massachusetts and France before returning to northern California to create a signature loaf that looks a lot like Lahey’s but features a natural leaven. Many of us know this as sourdough starter, but Robertson manages his in a way that reduces its acidity and sourness while boosting its flavor.

The book is the highly crafted and personal fruit of an obsession, like the bread, and, for that matter, like this video:

Tartine Bread from 4SP Films on Vimeo.

The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread, Peter Reinhard (Ten Speed Press)

Reinhart is a winner of the Beard Foundation bread competition, a baking instructor, and an accomplished storyteller with five books under his name. Bread Baker’s Apprentice unfolds the story and technique of bread baking in 12 steps, then lays out how to make more than 40 different breads. His TED Talk is a succinct discursion on the 12 steps that, true to the TED form, captures the narrative and metaphoric charms of his subject.

Categories: Food | Tags: Cookbooks, Baking, Video, Bread