WSU executive chef Greg Blanchard reflects on his career and what it takes to be a chef.» More ...
Greg Blanchard is making dinner for 224. From the cramped confines of the CUB kitchen, he and his staff have just a few hours to create three different types of crostini, chicken parmesan and linguine, garlic bread, Caesar salad, and strawberry shortcake, with exceptions for vegetarians, the lactose intolerant, avoiders of gluten, and one person who just doesn’t like cheese.
Come 6:30, student waiters and waitresses in black ties will serve the food on individual plates, a timing play that ups a chef’s game from, say, a buffet. If the food is ready too soon, lettuce will get flat, chicken will get dry, strawberries will … » More …
The newest landmark on the WSU Tri-Cities campus is a sculpture of an open book with pages floating up from it to the sky. The bronze, titled Stories, is a statement for the military veterans who come to study at Tri-Cities.
What better way to show that there’s a place for them? And what better way to show the community that we’re here? asks Erick Flieger, the campus Vet Corps representative and one of around 130 military veterans attending WSU Tri-Cities last semester.
In the two years since campus leaders pledged to become a veteran-supportive campus, the school has increased its resources to accommodate veteran … » More …
“You sunk my battleship!”
A familiar cry from the popular board game, but why is it ringing across Gibb Pool at Washington State University?
Because it is one of the latest offerings in WSU’s long-established and popular intramural sports program, joining perennial favorites flag football, basketball, soccer, and softball.
Battleship—the Gibb Pool version—has teams of four in canoes with buckets and shields. Their goal is simple: To fill their opponents’ canoes with water until they sink, while blocking water from filling their own canoe.