Bob Cady doesn’t remember the first time he went to The Coug. But the College Hill institution played an important role in his undergraduate experience.
The Cougar Cottage, commonly called The Coug, served as the backdrop for countless meetups and celebrations with friends. Cady had such fond memories of the place that he bought the business 18 years ago. This year, it celebrates 90 years in operation.
Opened in 1932, The Coug has served generations of Washington State University students and alumni. Here, Cady (x’00 Hosp. Busi. Mgmt.) talks about its history, appeal, and plans for celebrating its ninetieth anniversary.
When was the first … » More …
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.
The WSUAA will be adding VR travel experiences for members. They recently featured a visit to Bolivia to see llamas.
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 …
Four decades of hospitality business graduates from Washington State University have crafted their own version of success in the hospitality industry.
Joe Fugere ’84
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 …
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 …