By Nathan Myhrvold and Francisco Migoya
The Cooking Lab: 2017
For millennia, bread baking has been more craft than science. Even the current trend in artisan bread rejects much of what modern science has wrought: the advances of manufactured yeast, dough conditioners, added preservatives and the overall industrialization of wheat and bread production.
“The bread zeitgeist is about being ancient, primitive, natural, and pretty much anything but modern,” writes Nathan Myhrvold in his recent 2,642-page … » More …
The quirks of Pullman weather can make gardening tough. It was only a few years ago that it snowed in June. But in the greenhouses scattered around campus, researchers and students can keep growing and studying plants in adverse weather. Even visitors to campus can enjoy vegetables, holiday poinsettias, and flowers long before they’ll thrive on the Palouse.
The latest addition to the greenhouses on campus, a two-story building that resembles a glass apartment complex with glowing sodium lights, sits behind the Lewis Alumni Centre. The research facility allows scientists to raise up to three generations of wheat, barley, and other grains every year, says … » More …
Safeguarding our future
The arid soil on the mile-high Hopi Mesa trickles through clenched fingers like sand. If you visit this isolated corner of northeastern Arizona, you might find it hard to believe it is home to one of the oldest civilizations in the Americas.
For more than 2,000 years, the Hopi and their ancestors have carved a living out of the rough terrain. They survived drought, famine, war, and a fluctuating climate that drove many of their ancient southwestern neighbors elsewhere in search of more fertile lands.
One key to the Hopi’s longevity is a variety of drought-tolerant corn they have adapted over the … » More …