Bob Smawley, “Mr. WSU,” embodied what it meant to be a Cougar for generations of Washington State University students, staff, and alumni, through his selfless service to the University, his caring nature, and his deep knowledge of WSU history, all delivered with a dry sense of humor and true compassion.
For over six decades, Smawley worked under six WSU presidents in several departments, volunteered and led in the Alumni Association, taught many the history of WSU through engaging slideshows, and mentored thousands of students.
“He was the heart of WSU,” says Malia Martine Karlinsky ’92. “Bob had a magical way of making you feel … » More …
For over 60 years, Bob Smawley was “Mr. WSU” as he served as a volunteer and staff member at Washington State University, mentored thousands of students, and shared his life with his community of Pullman as well as his family.
Everywhere you go on the Palouse, there’s Dan Maher ’78. He’s playing at the Co-op in Moscow, the farmers’ markets in Pullman and Moscow, on Terrell Mall on the WSU campus—if there’s acoustic live music, Dan Maher, his guitar, and his guide dog can’t be far.
But, says Maher, the music scene is nothing like what it once was. “When I was a student here in the early ’70s there was a guitar every 30 feet. Everybody played guitar! We used to go to the basement of the K-House and jam every night.”
Even if you’ve never seen Maher play live, you may have … » More …
Glass is a snob, and that’s a good thing for science. For the most part, glass doesn’t interact with other substances. Essentially inert, glass is perfect for containing the otherwise uncontainable: strong acids, bases, and solvents.
Glass is, of course, also fragile. That’s why Norbert Kruse, a chemical engineer at WSU, had to take a glassblowing class when he was a chemistry student in Berlin in the early 1970s.
“We had to do our own repairs!” Kruse recalls. These days, researchers at WSU don’t have to know glassblowing to keep their labs running. Scientific glassblower Aaron Babino takes care of that.
Greg Blanchard is making dinner for 224. From the cramped confines of the CUB kitchen, he and his staff have just a few hours to create three different types of crostini, chicken parmesan and linguine, garlic bread, Caesar salad, and strawberry shortcake, with exceptions for vegetarians, the lactose intolerant, avoiders of gluten, and one person who just doesn’t like cheese.
Come 6:30, student waiters and waitresses in black ties will serve the food on individual plates, a timing play that ups a chef’s game from, say, a buffet. If the food is ready too soon, lettuce will get flat, chicken will get dry, strawberries will … » More …