from Washington State Magazine
Stories from Washington State Magazine—connecting you to Washington State University, the state, and the world. We’ll take you into the lives, research, and experiences of the WSU community, where Cougs from all over talk with us about everything from new ideas and fascinating memories to books and food.
September 2, 2020
Hunting the western toad, recognizing courage, and delving into the novel Stripland
Erim Gómez lives his childhood dream: catching frogs, toads, and salamanders. The doctoral student in environmental studies hunts for the western toad along the Snake River, as he works to determine the biodiversity of amphibians on the Palouse prairie.
Also in this episode:
- Carla Peperzak risked her life and freedom in World War II as a member of the Dutch Resistance. She was only 16 when she secretly saved a number of Jews by making fake IDs. Now a 96-year-old Spokane resident, Carla was honored as Washington state Person of the Year for 2020.
- Joan Burbick, a retired English professor at Washington State University, talks about Stripland, her novel that explores trauma, perceptions of reality, violence, and connected relationships in the aftermath of a shooting of a Nez Perce man by a white police officer. Her powerful and moving book references the steep stretch of road in Lewiston, Idaho, that slices through the valley from the Snake River to the Nez Perce reservation.
July 16, 2020
Composing music, living with wasps, and relishing Rainier cherries
Composer and Washington State University music professor Greg Yasinitsky hears a band in his head when he’s creating music. In the premiere episode of Washington State Magazine’s podcast, Yasinitsky dives into the art and craft of composition…and why writing music for kids requires special attention.
Also in this episode:
- Megan Asche, a WSU entomology doctoral student, wants us to better understand—and be less fearful of—those frequent barbecue visitors, wasps and yellowjackets.
- Rainier cherries, developed at Washington State in 1952, offer a delectable summer treat. WSU Executive Chef Jamie Callison serves up some ways to enjoy them in your meals.
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