Winter 2021
Shaken but still stirring
Blake (Loos) Preston and her husband pivoted their Pullman establishment during the COVID pandemic. » More ...
Hospitality
Fall 2021
Cabbage
Cabbage rarely receives the attention it deserves. » More ...
Winter 2020
Travel the VR world
Interest in virtual reality tourism has shot up during the COVID-19 pandemic. Here are a few opportunities for people to “visit” and experience the world.
Read more about WSU research into VR tourism.
The WSUAA will be adding VR travel experiences for members. They recently featured a visit to Bolivia to see llamas.
The company makes commercial VR and augmented reality (AR) experiences, such as listening to a symphony and riding in an F1 race car.
National Geographic via Oculus
The stunning imagery of National Geographic takes … » More …
Winter 2020
Being there
As 2020 pandemic travel restrictions crippled airlines, cruise ships, hotels, and Airbnbs, the shutdown proved to be an unexpected boon for the virtual reality market, which reports a big spike in interest. » More ...
Fall 2020
On a mission
WSU alumni and groups statewide have launched fforts to increase food security. » More ...
Fall 2020
Up, up, and beyond
Jerry Jaeger washed dishes as kid, launching him to a 50-year career in hospitality. » More ...
Fall 2020
Generations of hospitality
Four decades of hospitality business graduates from Washington State University have crafted their own version of success in the hospitality industry.
Joe Fugere ’84
Seattle
Joe Fugere’s family influenced his meteoric rise in the food industry, albeit indirectly. His accolades including founding an award-winning Neapolitan pizza company in Seattle and advocating for small businesses on a local, state, and national level.
Fugere was actually considering architecture when he enrolled at WSU and attended an School for Hospitality Business Management open house.
“I liked the idea of getting a business degree and a degree in hospitality business … » More …
Winter 2019
Cook your goose
Your goose is cooked.
Well, not yet.
But it can be—for Thanksgiving or Christmas or any other festive dinner this holiday season—with this recipe from the School of Hospitality Business Management at WSU’s Carson College of Business.
Executive Chef Jamie Callison developed the recipe for Washington State Magazine’s November 2019 issue. He was assisted by Chef de Cuisine Jason Butcherite and Student Culinary Lead Justin Walker.
Their roast goose features WSU honey and WSU Everything Seasoning—and makes for a stunning holiday centerpiece.
Use rendered goose fat to flavor fingerling potatoes for a side dish. And a touch of citrus brightens up another simple of roasted Brussels sprouts.
Bon … » More …
Summer 2018
Betting your digital dollar
Vast, haze-filled casino floors where rows of flashing colors light up expressionless faces endlessly feeding coins into a machine. Men sporting Hawaiian shirts rake piles of plastic chips across green felt tabletops, all seeking the hedonistic rush of hitting a jackpot seemingly just out of reach.
This is gambling as many of us know it. However, the combination of luck, wagering, and a chance at a payoff is far from a modern concept. As far back as the Paleolithic era, humans wagered on the roll of crude dice made from knuckle bones. Nonetheless, the staples of contemporary gambling—slot machines, card games, craps tables—may be considered … » More …
Spring 2018
Forged by fire
The intricate mastery of Japanese swordmaking relies on a smith’s deep understanding of fire, metal, and techniques to control both. Each unique sword shimmers with thousands of layers from the folding of the metal, a work of art in steel. That steel, though, traditionally comes from an iron-rich sand full of impurities, pounded and blended by the smith. A smith then uses a secret mix of water, clay, ash, and other ingredients over the blade as they once again plunge the sword into fire to create a keen edge. Only when the blade glows a certain color is it quenched in water.
Humans have learned … » More …