This summer saw the publication of a study of the nutritional value of organic versus conventional foods by scientists with the London School of Hygiene and Tropical Medicine. Based on a review of 55 articles they judged of satisfactory quality, the scientists, led by Alan Dangour and funded by the governmental Food Safety Agency, concluded that “there is no evidence of a difference in nutrient quality between organically and conventionally produced foodstuffs.”
Preston Andrews, WSU professor of horticulture and a prominent researcher of nutrient value of organically grown food, is irked by the report, published in the American Journal of Clinical Nutrition, both by its … » More …
From the biggest winery in the state to the smallest boutique producer, Washington State University alumni are making wine and growing grapes in every one of Washington’s appellations. Here’s the list of the wineries with WSU connections that we’ve been able to find, but we’re sure there are more out there.
Alexandria Nicole Cellars (Rob Mercier ’91, partner; Robert O. Smasne ’99, winemaker) alexandrianicolecellars.com
Though it is the most widespread of plant ecosystems in eastern Washington, covering 24,000 square miles, the sagebrush-steppe is probably the least understood, and therefore the least appreciated, especially among gardeners. By nature, gardeners like to make things grow, and by the looks of things, not much grows in that desert-like region, except sagebrush. But the sagebrush-steppe region is home to some of most adaptive and intriguing plants on earth, and gardeners can learn much here to apply to eco-friendly rock gardens and xeriscapes.
The region is most strongly defined by its dryness. Lying entirely east of the Cascade Mountains, it receives only eight to12 … » More …
In the not-so-old days, circa the mid-1990s, a small farmer along Washington’s southern coastline could rake enough cranberries—and money—from just 10 acres of bogs to send the kids to college and maybe have enough cash left to spend Christmas in Hawaii.
Since the late 1990s, however, some cranberry farmers have been bogged down in another shade of red: debt.
“Now,” says Kim Patten, Washington State University Extension’s cranberry specialist based on the Long Beach Peninsula, “both husband and wife better be working outside jobs and having the kids go to college on their own—and never have a day off.”
An expanding supply of cranberries outran … » More …
Remember your first encounter with classic Chinese mustard? Your seared sinuses? Your cheeks washed with involuntary tears?
What you tasted was the indelicate reaction of the mustard plant’s chemical compounds, probably enhanced by the wetness of your mouth.
That same volatile reaction is being applied by Columbia Basin farmers to control pests and weeds, improve the productivity of their soils, reduce the use of chemicals, and improve air quality for downwind communities.
Mustard is becoming the crop of choice as a green manure grown in the rotations of many potato producers. Research is showing that in addition to improving the physical and chemical characteristics of … » More …
With a new organic major and a strong history of research, WSU is a leader in organic agriculture. But is that enough to keep up with the demands of a burgeoning organic industry? » More ...
The first thing Jeff Evans, a recent graduate in entrepreneurship, did when he started his senior project was to locate Malawi on a map.
He and engineering students Travis Meyer, Kyle Kraemer, and Dan Good have since learned a lot about this African country, third poorest in the world, and developed a treadle pump they hope will make a positive difference for people there. They traveled to Malawi in March to test their product. Working with Peter Wyeth, associate scientist in International Programs, Trent Bunderson, associate director of International Programs, and faculty advisors Denny Davis and Jerman Rose, the team was part of a unique … » More …
In March, Don Olmstead Jr. (’70 Hort.) watches over his cherry trees night and day, ready to activate a heating system or switch on the wind machines to protect the tender buds from a killing frost. It’s a task he shares with his son and business partner, Don Olmstead III (’98 Hort.).
In April, the Olmsteads worry about pollination, which only works if pollen is on the blossoms and the weather is right for insect activity. Since most cherries can’t self-pollinate, there must be another variety close by and in bloom. To facilitate cross-pollination, the Olmsteads hire one beehive per acre, inviting a few million … » More …
