It’s turkey time. Check out some facts, tips, and recipes for a favorite holiday bird.
Read about turkeys in the Winter 2023 In Season article, along with former WSU executive chef Jamie Callison’s roast turkey and stuffing recipe.
Talkin’ turkey
Value of US production: $5.89 billion
US turkey meat production, ready-to-cook weight: 5.56 billion pounds
Total US production, number of birds: 216.5 million
US consumption: 5.09 billion pounds
US consumption per capita: 15.3 pounds (compared to 8.2 pounds in 1970)
US turkey meat exports: 548 million pounds
US average price for whole frozen turkey hens: $1.23 per pound (compared to 96 cents per pound … » More …
Beasley Coliseum was completed in 1973 for $8 million. To celebrate its fiftieth year, Washington State Magazine asked readers to share their favorite memories of the iconic event space via email and Facebook.
Wes Morrill
Grew up on College Hill in Pullman
(I remember) the hill that was there with married student housing, and we would ski down the backside across to the golf course to ski on the old No. 9 hole circa 1953 or so.
Beverly Brantner
Retired staff, former parent
Summer 1970. Scale model of the upcoming coliseum in the Johnson Hall main entrance atrium … » More …
Potato chips. Cookies. Candy. A burger, fries, and soda from your favorite fast-food restaurant. Most people know these are processed foods. But even apples, the classic healthy snack that keeps doctors away, are processed.
“‘Fresh’ apples are actually picked several months to a year before they show up in the supermarket,” says Soo-Yeun Lee, director of the School of Food Science at Washington State University. “They’re washed, coated with an edible wax, and stored in a very specific condition before they’re distributed. That’s all processing. Without it, apples would shrivel up or rot within a few weeks.”
» More …
