“I quit working in 1996,” says master winemaker David “Merf” Merfeld ’13. That was the year he got a job at Bert Grant’s Brewery in Yakima—one of the early craft breweries in the region.
Merf’s passion for fermentation started in his kitchen a few years earlier. He’d driven west to Seattle from the family farm in Iowa. “Thirty, thirty-one hours straight through,” he says, with maybe an “hour stop for a rain storm in South Dakota.” He was in the ’79 Park Avenue his dad gave him: “a great ride, and everything I owned fit in that car.” The first thing he and the buddy … » More …
Smoke truly gets under the skin of wine grapes.
As microscopic particles and liquid droplets ooze and eddy through the vineyard, grapes are coated with toxic chemicals. Worse, smoke from forest and range fires manages to get into the plant itself, wreaking havoc with the plant’s internal chemistry.
In self-defense, grape vines attempt to sequester toxic smoke particles that infiltrate berries and leaves by binding sugar molecules to the offending invaders. The plant can then metabolically shuffle the sugar-trapped particles into places where the smoke won’t be as harmful to the vines’ mission: produce grapes and reproduce.
Humans interfere with the vines’ mission when we … » More …
In the embers of an ancient winter day, a Swedish scout scrambles up the hill of snow-covered boulders, hurrying over the slippery ground between them along a narrow path. His panting breath trails after him until he stumbles through the castle gate gasping, “Vandals on the riverbank! Bandits to the east!”
The heavy palisade slams shut behind him as men rush to position along a glinting rock wall. From 150 feet above the valley floor, they watch as silhouettes begin scaling the boulders below. With a signal, arrows and stones rain down upon them, yet the marauders advance, dragging their weapons or clenching them in … » More …
Growing up in Ethiopia’s capital city of Addis Ababa, Yonas Demissie never suffered from lack of access to clean water, but he knew from a young age that it was a serious problem in most parts of his home country.
He remembers reading news and watching documentaries about the droughts and related famine that still impact Ethiopia.
“Why can’t a three-year-old eat his breakfast?” the young Demissie would ask his parents and teachers. “A society should not have an excuse for a child to go hungry.”
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 …
Sue Olson, 94, came to Richland in 1944 and worked throughout Hanford as an executive secretary. She also worked in the labs at Hanford, calculating the numbers from radioactive samples. Eventually, she landed a job working for the assistant general manager of Hanford, Wilfred “Bill” Johnson. She says back then, “It was all business to win World War II. And afterward, during the Cold War it was that way too.” She had top-secret clearance and locked her filing cabinet each night before going home.
Floating, glowing letters greet a group of high school seniors as the doors slide open: “Welcome to the Hanford History Museum, Class of 2035!” Inside, some students check out relics from 95 years back, such as a long radiation detector nicknamed “Snoopy,” lead-lined glove boxes for handling radioactive material, a soundproofed phone booth with numbers still scrawled in pencil. Others read posters telling stories of people who worked on the Hanford site in World War II or the Cold War.
The entire back wall flickers to life in a giant video, beginning with a wide view of the building at the entrance to the Manhattan … » More …
by Hannelore Sudermann
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.