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Illustration of family looking through VR in a vintage style
Winter 2020

Travel the VR world

Interest in virtual reality tourism has shot up during the COVID-19 pandemic. Here are a few opportunities for people to “visit” and experience the world.

Read more about WSU research into VR tourism.

WSU Alumni Association

The WSUAA will be adding VR travel experiences for members. They recently featured a visit to Bolivia to see llamas.

Visualise

The company makes commercial VR and augmented reality (AR) experiences, such as listening to a symphony and riding in an F1 race car.

National Geographic via Oculus

The stunning imagery of National Geographic takes … » More …

Bell in hotel lobby
Fall 2020

Generations of hospitality

Four decades of hospitality business graduates from Washington State University have crafted their own version of success in the hospitality industry.

Read about Jerry Jaeger ’84

 

Joe Fugere ’84

Seattle

Joe Fugere’s family influenced his meteoric rise in the food industry, albeit indirectly. His accolades including founding an award-winning Neapolitan pizza company in Seattle and advocating for small businesses on a local, state, and national level.

Fugere was actually considering architecture when he enrolled at WSU and attended an School for Hospitality Business Management open house.

“I liked the idea of getting a business degree and a degree in hospitality business … » More …

Roast goose with brussels sprouts and potatoes
Winter 2019

Cook your goose

Your goose is cooked.

Well, not yet.

But it can be—for Thanksgiving or Christmas or any other festive dinner this holiday season—with this recipe from the School of Hospitality Business Management at WSU’s Carson College of Business.

Executive Chef Jamie Callison developed the recipe for Washington State Magazine’s November 2019 issue. He was assisted by Chef de Cuisine Jason Butcherite and Student Culinary Lead Justin Walker.

Their roast goose features WSU honey and WSU Everything Seasoning—and makes for a stunning holiday centerpiece.

Use rendered goose fat to flavor fingerling potatoes for a side dish. And a touch of citrus brightens up another simple of roasted Brussels sprouts.

Bon … » More …

Irrigated water in the Columbia Basin. Photo Zach Mazur
Fall 2018

Three economists on the Columbia river

Retired Washington State University economist Norm Whittlesey is sitting at his kitchen table with two other retired economists, Walt Butcher and Ken Casavant. They are reminiscing about the collective 150 years they have worked on and around the Columbia River.

“We used to catch steelhead on the Snake River before the dam,” says Whittlesey. “I’ve got a picture of Walt with, what, a 25 pounder?”

Walt Butcher chuckles and says, “That fish might be up to 25 pounds by now.”

Casavant adds, “It’s been growing, even after being eaten.”

With a sweep of his hand across a map of the Columbia River watershed on the … » More …