Features
A Place at the Table – American farmers claim less than 10 percent of what we spend on food. A growing number are going after their fair share—and we consumers stand to benefit. by Tim Steury
From Dirt to Dinner Table – Chuck Eggert ’71 likes to do the right thing. He also likes good food. He has combined those likes into a natural foods empire. by Eric Apalategui
Happy Cows, Contented Ranchers – Joel Huesby sees himself as conducting a harmonious symphony of life that includes soil, plants, animals, and people. His steaks taste great, too. by Emmy Sunleaf
Tuscan Tastes & Politics – What better way could there be to study Italian politics than by eating? by Andrea Vogt
Street Vet – Every other weekend, Stan Coe ’55 turns the dayroom of Seattle’s Union Gospel Mission into a veterinary clinic. by Pat Caraher
Field Notes
Classical Turkey – Much of what we think of as ancient Greece lay in fact within the modern borders of Turkey. by Paul Brians
Panoramas
Learning through collaborative research
Maybe it’s not just in your head
You’ve been randomly selected for extra screening before boarding
A search through space and time
WEB EXCLUSIVE–Gallery: “Wings to fly,” a WSU dancer takes flight. Photos by Robert Hubner
Departments
PERSPECTIVE: The first casualty
SEASON|SPORTS: Dick Bennett’s mantra
SEASONS|SPORTS: Richardson era ends with her best
Tracking
System enables precise radiation treatment
A busy time for Canadian executive
Alumni Association honors Seals, Sharratt
Campbell heads Seattle Foundation
Petland owner started from the ground up
World War II influenced Brimble’s career
Walter Clore: A wine visionary
Books, etc.
Flames in Our Forest: Disaster or Renewal?
Irrigated Eden: The Making of an Agricultural Landscape in the American West
Rodeo Queens and the American Dream
Wellyn: The Double Dulcimer Magic of Robert Force & Albert d’Ossché
Margarita: A Guatemalan Peace Corps Experience
Opening Minds: A Journey of Extraordinary Encounters, Crop Circles, and Resonance
On the cover: Pat Cosner, son of Cheryl ’85 and Robert Cosner x’74, readies the family table. Read about them in the story “Happy Cows, Contented Ranchers.”