Washington State Magazine

Washington State Magazine - Summer 2012

Summer 2012

Collectors edition

In This Issue...


Managing Nemo :: While collectors are hunting for tropical fish along the reefs of West Hawaii, marine scientist Brian Tissot is looking for ways to protect and replenish the colorful populations. We dive into his story, and the waters of Hawaii, as he checks in on the aquarium fishery. by Eric Sorensen

{ WEB EXCLUSIVE—Story: A Brush with Snorkel Bob }

The Collectors :: In 1988, hundreds of rare documents from colonial Mexico disappeared from the WSU Library archives. The author and readers go on a hunt through history to explain how they came to Pullman in the first place, and describe the investigation that led to their welcome return. by Hannelore Sudermann

{ Historically Yours :: WSU professor Paul Philemon Kies and his autograph collection. by Hannelore Sudermann }

{ WEB EXCLUSIVE—Gallery: Paul Philemon Kies Autograph Collection }

{ WEB EXCLUSIVE—Gallery: The Regla Collection :: Documents and photos from the WSU Archives}

The Atomic Landscape :: Seven decades after the first nuclear production facilities were sited at Hanford, we discover the cultural legacy. We sample from poetry, history, and art, as well as a WSU student’s master’s thesis. by Tim Steury

{ WEB EXCLUSIVE—Gallery: Historical Hanford }

{ WEB EXCLUSIVE—Gallery: “Chain Reaction” by Zach Mazur }


{ WEB EXCLUSIVE—Story: The Manis Mastodon Site: An Adventure In Prehistory }

{ WEB EXCLUSIVE—Video: How to inseminate honey bee queens }

{ WEB EXCLUSIVE—Video: Pervious concrete for stormwater management }


{ WEB EXCLUSIVE—Recipes: Recipes with raspberries }

{ WEB EXCLUSIVE—Video: Plume, by Kathleen Flenniken }


:: John E. Olerud ’65—Science is a lot like baseball

:: Dan Newhouse ’77—Farm to director’s office

:: Donald Wayne Bushaw, 1926-2012—A great teacher and a great learner

:: Alumni news: 10,000 More Members!

New Media

:: Winning the West for Women: The Life of Suffragist Emma Smith DeVoe by Jennifer M. Ross-Nazzal PhD ’04

:: The Persuasive Power of Campaign Advertising by Travis N. Ridout and Michael M. Franz

:: Alaska: A History by Claus-M. Naske ’70 PhD and Herman E. Slotnick

:: Governing Washington: Politics and Government in the Evergreen State edited by Cornell W. Clayton and Nicholas P. Lovrich

:: Dog Days, Raven Nights illustrated by Evon Zerbetz ’82

Cover: Brian Tissot looks in on some raccoon butterflyfish off West Hawaii. Photo Eric Sorensen

Summer 2012
Web Exclusives
Raspberry Salsa. <em>Courtesy Washington Red Raspberry Commission</em>

Raspberry Salsa. Courtesy Washington Red Raspberry Commission

Raspberry Yogurt Muffins. <em>Courtesy Washington Red Raspberry Commission</em>

Raspberry Yogurt Muffins. Courtesy Washington Red Raspberry Commission

Raspberry Frozen Custard. <em>Courtesy Washington Red Raspberry Commission</em>

Raspberry Frozen Custard. Courtesy Washington Red Raspberry Commission

Recipes: Raspberries

| © Washington State University

Raspberries can add a tartness and zing to any number of dishes. Try out these recipes from the Washington Red Raspberry Commission, and visit their website for more recipes, health and nutrition information, and storage and cooking tips.

Raspberry Frozen Custard

Makes about 1 quart or 8 to 10 servings

Call it frozen custard, call it gelato—by any name this smooth and intensely flavored frozen dessert is fantastic. You can freeze the custard in an old-fashioned ice cream maker using ice and salt, but it’s absolutely effortless in one of the new electric machines. Do remember to pre-freeze the container portion of the ice cream maker.

2 (12-ounce) bags IQF Washington raspberries
1½ cups whipping cream
4 egg yolks
23 cup sugar
Dash salt

In food processor or blender, blend raspberries and cream. Pour into medium saucepan and cook and stir over medium-high heat just until steam begins to rise off surface. In small bowl beat egg yolks and sugar well. Gradually stir about ½ cup hot raspberry mixture into egg yolks. Slowly pour yolk mixture into remaining raspberry mixture in the saucepan and stir well to blend. Turn into small bowl, cover and chill. Freeze in ice cream freezer until almost solid. Transfer to freezer container, cover tightly and freeze until ready to serve. Let hard-frozen custard stand at room temperature about 5 minutes for easier scooping.

Nutrition Information per serving: calories 226, fat 15g, saturated fat 8.86g, % calories from fat 59%, protein 2.68g, carbohydrates 21g, cholesterol 130.85mg, sodium 32mg, fiber 1.77g.

Raspberry Yogurt Muffins

Makes 1 dozen

Adding raspberry yogurt gives double the raspberry flavor and a wonderful texture to these easy muffins. No need to thaw the raspberries—just toss them in right from the freezer. If you prefer giant muffins, use the jumbo muffin cups and make half a dozen. And, if you wish, you can glaze the muffins with confectioners’ sugar mixed with a little lemon juice.

1¾ cups all-purpose flour
13 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 carton (6 ounces) raspberry yogurt
13 cup oil
1 egg
1 cup IQF Washington raspberries

Preheat oven to 400°F. Spray, grease or put paper liners in 12 (2¾ inch) muffin cups. In medium mixing bowl, stir together dry ingredients. In small bowl, beat together yogurt, oil and egg. Stir yogurt mixture and raspberries into dry mixture until almost blended. Add raspberries and stir until batter is just blended. Do not overmix. Spoon into prepared muffin cups. Bake until nicely browned, about 20 minutes.

Nutrition Information per serving: calories 160, fat 6.76g, saturated fat 0.82g, % calories from fat 38%, protein 3.2g, carbohydrates 22g, cholesterol 18mg, sodium 185mg, fiber 0.76g.

Raspberry Salsa

Makes about 6 cups or 8 to 10 servings

A little sweet, a little sour, a little spicy and a little crunchy—this salsa is a perfect accompaniment to pork, chicken, fish or beef. It’s also great over sliced fresh fruit or as accompaniment to a cheese tray. If you prepare and refrigerate the salsa in advance the jicama and apple will turn a pretty pink, from the raspberries.

2 cups diced peeled jicama
1 Pink Lady or other tart-sweet apple, cored and diced
1 medium jalapeno pepper, seeded and finely chopped
3 green onions, sliced
13 cup raspberry vinegar
1 tablespoon grated fresh ginger
1 12-ounce bag IQF Washington raspberries

In large bowl toss apple and jicama with vinegar. Add all remaining ingredients and toss to blend. Serve at once or cover and refrigerate until ready to serve.

Nutrition Information per serving: calories 40, fat 0.10g, saturated fat 0.01g, % calories from fat 2%, protein .8g, carbohydrates 9.7g, cholesterol 0mg, sodium 2.5mg, fiber 2.76g.

All recipes courtesy of the Washington Red Raspberry Commission.

Categories: Food | Tags: Recipe, Raspberries