A safe and sterile needle seems to be a basic idea when preventing infections. But how that needle is sterilized, especially in places where reuse is a common practice, spurred a good idea for a pair of Washington State University student entrepreneurs.
Emily Willard and Katherine Brandenstein came up with the idea of SafeShot, a lid that sterilizes a needle each time it enters the vial of medicine, as part of an entrepreneurship class. The two students started a company, won a health business contest last spring, and headed to Tanzania early this year to research how their product could be used in a real … » More …
My name is Krystle Lyric Arnold and I am a first-generation college student.
To nearly 70 percent of the college population nationwide, those words mean little, but to those of us who are the first in our immediate families to pursue a college degree, the description carries weight, and for good reason.
Nearly 90 percent of first-gen students fail to obtain their college degrees. The majority of first-gen students are also low-income and the U.S. Department of Education says only 9 percent of students from the lowest income brackets graduate with a four-year degree, whether or not they are first-gen.
Someone forgot about the fruit salad. When the refrigerator door opens, the sickly sweet aroma delivers a potent reminder. All the rotting apples, pears, and bananas in the bowl will need to be thrown out, and hopefully composted. It may seem insignificant, but that fruit salad represents a piece of the 40 percent of food wasted in the United States, about 20 pounds per person each month.
In recent years, food waste in this country and many other places around the world has grown not only in volume, but also in the collective consciousness. The numbers are staggering. Americans throw away an estimated $165 billion … » More …
Military homecoming is usually a time of immense joy and relief, but for many veterans the weeks that follow are daunting. Each month in Washington state alone, 1,000 service members transition from active duty to civilian life—moving from a structured, often traumatic environment into the looser routines of home. Along the way come unexpected challenges, especially when returning to college or entering the job market.
Jermiha White ’16 served eight and a half years as an Army cavalry scout on the front lines of Iraq and Afghanistan. As a combat veteran, White began experiencing anxiety when he enrolled as a student at Washington State University … » More …
Former WSU President Elson S. Floyd pulled together a group of campus leaders in late 2014 to sketch out a vision of a new kind of building on campus: a place for cultural education and events. Although Floyd died in 2015, the Elson S. Floyd Cultural Center, under construction on the corner of Stadium and Main, will be a signature welcome to WSU with a “rolling hills” roof and open design.
Maria de Jesus Dixon, manager of operations for the Cultural Center, believes the center is unique among the nation’s universities and colleges. WSU’s multicultural student population has grown … » More …
For a hundred years the Washington State University student-owned bookstore, affectionately known as the Bookie, has served as a social hub, a source of funds for the student body, and, of course, the place to get textbooks and supplies.
Keeping a watchful eye in remote environments with aerial drones
Stealing through the shadowed plantation, an orangutan stops to feed on the tender shoots of a palm sapling. An instant later, she crumples from a rifle shot, her baby crying out in fear. The infant is eventually rescued and spirited away to a rehabilitation center for release back into the wild.
“At one time there were 2,500 of these orphans in Borneo,” says Chuck Pezeshki, a professor of mechanical and materials engineering at Washington State University. “It’s an enormous tragedy and the apes are now on the endangered list.”
After World War II, Bill Fitch left the Army, packed his duffel in Seattle and, with the U.S. government’s guarantee of free college tuition, headed to Pullman. When he and Al Smith, a fellow veteran and high school classmate, arrived at Washington State College, they found themselves on a campus crowded with thousands of GIs.
Spurred by unprecedented growth in student numbers from the “GI bulge” in the late 1940s, the small rural state college was becoming a modern higher education institution, and a decade later would bloom into a full-blown university. Wave after wave of student-veterans, a faculty newly empowered to govern itself, and … » More …
Sautéed swiss chard, tender braised short rib, and Cougar Gold polenta. Tuscan grilled chicken with seasonal heirloom tomatoes, artichoke hearts, lentils, capers, and fresh herbs. Bacon seared Caesar salad with tomato jam toast and avocado Caesar dressing. These are dishes one would expect to find at a fine-dining restaurant, not a dining center at Washington State University.
Your memories of eating campus food, wherever you went to college, might consist of standing in long cafeteria lines where servers plopped their latest mystery food creation on your plate. It’s a totally different and much better experience than many of us remember.