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.
It was a beautiful sunny day in May when six WSU chefs, decked out in their white uniforms, stood on a hillside 1500 feet above the Lower Granite Dam on the Snake River, squinting to make out cows grazing on the steep terrain across the valley. Looking like little black dots on the massive hills, Jerry Reeves looked through his binoculars, suddenly pointing and exclaiming, “There they are! Can you see them?”
A retired WSU animal sciences professor, Reeves was giving the chefs, four from Dining Services and two from WSU’s School of Hospitality, a tour of his ranch and pastureland located less than an … » More …
The Foley path to public service through internships
“In a cynical age, I still believe that we must summon people to a vision of public service. For, in the end, this ethic determines more than anything else whether we will have citizens and leaders of honor, judgment, wisdom, and heart. These are the qualities this institute will nurture and advance, helping this nation become what it has always been destined to be, the best hope of a free people to live in an open and just society.”
—The Honorable Thomas S. Foley
Former LeLoup Intern, John Culton ’11 remembers the day … » More …
In the 1950s Patty Ernst and Marian Baldy Kenedy would pass time between classes at the TUB. The former women’s gymnasium, built in 1901, became the Temporary Union Building while a new student union was being built. A structure of many uses, it had also served as an ROTC armory, a bookstore, a bowling alley, and temporary housing for a surplus of students just after World War II.
Playing on the bath-like name, the building even had “The Drain,” a basement café and hangout filled with booths and a jukebox. Friday and Saturday night dances there were very popular, with more than half the student … » More …
On a Saturday afternoon last March, Matt Carroll got a curious Facebook message from the stepdaughter of his best friend, Tom Durnell. There had been a landslide near Tom’s home. His wife, Debbie, was at work. They couldn’t get in touch with Tom.
“At first it didn’t sound that ominous,” says Carroll, a professor in Washington State University’s School of the Environment, “like maybe the cell tower went out or something.”
Still, Carroll raised his wife from an afternoon nap and told her something was going on at Tom and Debbie’s.
Flu season was just a few months away, and in the summer of 2009, outbreaks of the H1N1 virus known as “swine flu” were popping up around the world. It was a novel virus, so rare that humans had yet to start developing immunity to it. A similar scenario was in place for the Spanish flu of 1918, an H1N1 outbreak more deadly than the Black Death bubonic plague.
By late August, as the first wave of students returned to Washington State University’s Pullman campus, the World Health Organization had seen the virus in scores of countries, … » More …