![Tomatoes. Vince Voight](https://s3.wp.wsu.edu/uploads/sites/902/2015/08/2015fall-tomatoes-198x198.jpg)
Agriculture
![Tomatoes. Vince Voight](https://s3.wp.wsu.edu/uploads/sites/902/2015/08/2015fall-tomatoes-198x198.jpg)
![Radiation hotspot in Kashiwa. 18 February 2012. Public domain photo by Abasaa via Wikimedia](https://s3.wp.wsu.edu/uploads/sites/902/2015/08/2015fall-fukushima-198x198.jpg)
What to do with toxic soil?
![Carlton Complex, 2014. Largest wildfire in Washington state history. Courtesy Okanogan County Electric Cooperative](https://s3.wp.wsu.edu/uploads/sites/902/2015/08/2015fall-USFS-1-198x198.jpg)
In the USFS hot seat
![Native Trees of Western Washington](https://s3.wp.wsu.edu/uploads/sites/902/2015/08/2015fall-nativetrees.700-198x198.jpg)
Native Trees of Western Washington
![Ducks in the woods. Photo Jen Gabriel](https://s3.wp.wsu.edu/uploads/sites/902/2015/08/2015fall-farmwood-198x198.jpg)
Forest o’ plenty
Salsa recipes
Try out some delicious salsa recipes, and learn more about canning and preserving salsa, in this booklet from Pacific Northwest Extension (Washington State University, Oregon State University, and the University of Idaho). Available in English and Spanish.
Download the booklet (English, PDF)
Descargar el libro (Español, PDF)
Billions to be served
Scientists and chefs at the WSU Mount Vernon Research Center’s Bread Lab study local grains and traditional baking techniques to make a better loaf.
» More ...John Barleycorn lives
Barley, around since the dawn of agriculture, has fallen on hard times. Kevin Murphy and Mary Palmer Sullivan are trying to change that.
» More ...A perfect vessel for wine research
The new Wine Science Center at WSU Tri-Cities covers the needs of viticulture and enology researchers, students, and industry, down to the smallest details.
» More ...![Winter greens](https://s3.wp.wsu.edu/uploads/sites/902/2015/01/2015spring-inseason-thumb-198x198.jpg)
Winter Greens—Beyond the kale
Kale’s culinary star has certainly enjoyed a recent rise. For a long time this basic brassica was a humble, overcooked, nutrient-rich winter green. But now it has become a salad, a crispy chip, and even a baby green.
It features on the plates of vaunted establishments like Seattle’s iconic Canlis where it serves as a support to the grilled swordfish, but it is equally at home at Tom Douglas’s pizza joint Serious Pie—where it is delivered fresh with parmesan, chilies, and pine nuts in a tangy, spicy vinaigrette.
Now it’s time to look beyond the kale to a whole world of winter greens. WSU researchers … » More …