Danielle ’12 and Megan ’13 LaRiviere could sell iceboxes to Eskimos. Or coals to Newcastle. Even apples to Yakima.
Three years ago, prompted by their insurance agent father who bemoaned the lack of good snack food, they started visiting businesses around their hometown of Yakima offering to provide them with a steady supply of apples. Subscribers get a small cooler stocked weekly with the best apple varieties available.
From the start, their Apple-a-Day service got a “pretty good response,” they say.
Good enough, that is, that when it came time to return to school for fall semester, they bought a van, hired a delivery driver, … » More …
If there’s a liquid for which Olympia is more known than rain, it’s coffee.
With several roasters, and dozens of cafes, the community is pretty much fueled by caffeine.
Roaster Batdorf & Bronson arrived in the 1980s in the middle of the pack of Northwest coffee companies, some of which are now international names. While others have grown exponentially, even internationally, Larry Challain’s company has stayed constant—an Olympia presence, a craft roaster with carefully selected beans, and a community landmark.
From his childhood, Challain ’73 has vivid coffee memories. The smell of canned commissary coffee was a daily presence in his family kitchen. And the … » More …
Nike World Headquarters is its own strange utopia. A visit to the well-groomed grounds just south of Portland starts in the parking area with sounds of children from the outdoor play yard of the child development center. A walk into the campus meanders between four-story office buildings named for great athletes and coaches, and then past geese on grass and a group of women doing jumping jacks and stretches on a plaza in front of Lake Nike before starting their run.
The plaza connects to a cafeteria, one of six eateries on the property, where Marcia Steele Hoover breezes in wearing running shoes and two … » More …
When Washington State College introduced its hospitality program in
1932, no one had yet imagined an airport hotel, a drive-through
restaurant, a convention center, or the boom of international travel.
Eighty years later, as the industry grows in new and unexpected ways,
the School of Hospitality sends its graduates out to meet its evolving
John Bryant’s first taste of the beer business was pouring pints for fellow Washington State University students at the Cougar Cottage. Since then, the 1988 communications graduate has helped build microbreweries in Oregon and Colorado into some of the most successful and respected in the country.
Now he is hoping to do the same in Spokane with the recently rebranded No-Li Brewhouse. Since he arrived, sales have soared and the brewery is winning awards and attention across the United States and overseas.
“The guy is moving 100 miles per hour all the time,” says Jeff Allen of the Odom Corporation, which distributes No-Li beers … » More …
The act of smelling starts out as chemical detection but often ends up as an emotional trigger
Among all the modern variations on evolution are several hundred shoppers who two years ago wandered into a home decoration store in northern Switzerland. For most of them, it was just another chance to buy some plates or a basket, with the exception of a researcher asking them to fill out a questionnaire at the cash register. But after nearly a month of monitoring customers, researchers noticed that one group of about 100 spent on average significantly more money. The customers told the researchers as much, and receipts … » More …