Tarah Sullivan is fiercely insistent that we are all interconnected. The Washington State University soil microbiologist and ecologist says that understanding those connections is key to a healthy future.
“I know it sounds a little hokey,” the mother of two daughters apologizes without backing down: “Microorganisms connect everything everyday in every way. We absolutely could not survive on the planet without active and healthy microbiomes, in humans and in the environment.”
Sullivan’s work focuses on how microbial communities in soil impact heavy metal biogeochemistry. Many metals are important micronutrients for both plants and animals—but too much of a good thing can make plants sick. … » More …
I recently learned that drivers for UPS make 90 percent of their turns to the right. Since 2004, the package delivery company has had a policy to avoid left turns. They save millions of gallons of fuel and dollars each year because there’s less idling.
While I applaud the UPS effort to save gas and reduce emissions, there’s still something adventurous about the left turn, the unexpected veer in a new direction. We often refer to a left turn as a complete shift in our lives. Some of us even change our entire careers, such as Washington State University alumni Berenice Burdet, Richard Larsen, and … » More …
The allure of winemaking has attracted a menagerie of professionals to the business. Washington State University’s Viticulture and Enology Program has lured aerospace engineers, Army medics, apparel designers, scientists, and many others to the field. Here, we bring you a few of the stories of those who have changed careers by hanging a left at wine.
After years of dissecting rat brains, Berenice Burdet had had enough.
The Argentinian neuroscientist was untangling stress’s web of physiological effects on the hippocampus. The stress we feel in a crammed subway train, Burdet says, affects our behavior by dampening affect. We become depressed, and activity levels decline. … » More …
It’s easy to find the Cougar wine along the row of stainless steel tanks at Bergevin Lane Winery in Walla Walla. The WSU logo gives it away. But what’s inside really distinguishes Cougar III wine.
“The idea that what’s in the bottle comes first is the predominant feeling around here,” says winemaker Dave Harvey ’88. “But what’s most unique about this vintage of the Coug wines is that everybody is Coug: vineyard owners, winery owner, winemaker.”
Winery owner and manager Annette Bergevin ’86 laughs at the synchronicity as she, Harvey, and winery dog Paco walk past the tanks.
At Karma Vineyards, where grapevines pour down the hillside toward the southern shore of Lake Chelan, a 3,000-square-foot cave holds the next few years’ of sparkling wine.
Three different grapes from the 14 acres of vines go into the bubbly: Chardonnay, Pinot Noir, and Pinot Meunier. They’re treated much the same way they would be in the Champagne region of France, where the complex and labor-intensive method of making sparkling wine was perfected.
“The méthode champenoise is worth the work,” says Julie Pittsinger ’06, who owns Karma with her husband Bret. They opened Karma’s doors in 2007 and, she … » More …
“The whole concept has burgeoned ... to one where the landscape is part of why people select to live in certain locations, has political meaning, has religious meaning, has all of these other kinds of meaning.”