Skip to main content Skip to navigation

Students

Spring 2017

Waste not

Someone forgot about the fruit salad. When the refrigerator door opens, the sickly sweet aroma delivers a potent reminder. All the rotting apples, pears, and bananas in the bowl will need to be thrown out, and hopefully composted. It may seem insignificant, but that fruit salad represents a piece of the 40 percent of food wasted in the United States, about 20 pounds per person each month.

In recent years, food waste in this country and many other places around the world has grown not only in volume, but also in the collective consciousness. The numbers are staggering. Americans throw away an estimated $165 billion … » More …

Winter 2016

When Jermiha marched home

Military homecoming is usually a time of immense joy and relief, but for many veterans the weeks that follow are daunting. Each month in Washington state alone, 1,000 service members transition from active duty to civilian life—moving from a structured, often traumatic environment into the looser routines of home. Along the way come unexpected challenges, especially when returning to college or entering the job market.

Jermiha White ’16 served eight and a half years as an Army cavalry scout on the front lines of Iraq and Afghanistan. As a combat veteran, White began experiencing anxiety when he enrolled as a student at Washington State University … » More …

Fall 2016

What’s new?

Elson S. Floyd Cultural Center

Former WSU President Elson S. Floyd pulled together a group of campus leaders in late 2014 to sketch out a vision of a new kind of building on campus: a place for cultural education and events. Although Floyd died in 2015, the Elson S. Floyd Cultural Center, under construction on the corner of Stadium and Main, will be a signature welcome to WSU with a “rolling hills” roof and open design.

Maria de Jesus Dixon, manager of operations for the Cultural Center, believes the center is unique among the nation’s universities and colleges. WSU’s multicultural student population has grown … » More …

Cuisine du campus
Spring 2016

Cuisine du campus

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.

Not only do the dining … » More …

Wagyu cattle. Courtesy Jerry Reeves
Spring 2016

Fine beef

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 …

Winter 2015

Three portraits of Foley Institute alumni

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 …