When LJ Klinkenberg first applied for the job some 17 years ago, “I was nowhere near ready.” He was still “working up the ranks” and ended up befriending the man who landed the role. He and Jamie Callison worked on culinary projects together, judging competitions and cooking together on occasion.
When Callison left for a culinary deanship in Florida, not only did Klinkenberg still want the job, this time he … » More …
We’ve come a long way from clunky, claw-handed Robot from Lost in Space.
Robots have had industrial and entertainment uses for a number of years, but researchers at Washington State University are rethinking robots’ design, tasks, and collaboration with humans. From the tiniest self-powered robot to soft robots, fruit-picking bots, and swarms of small robots like bees that can search collapsed buildings, the very idea of what is a “robot” is changing.
The creation of the National Robotics Initiative in 2011 also pushed the field toward more collaborative robots (or co-robots), which are designed to work cooperatively with humans. The robots are no longer … » More …
Joe Fugere’s family influenced his meteoric rise in the food industry, albeit indirectly. His accolades including founding an award-winning Neapolitan pizza company in Seattle and advocating for small businesses on a local, state, and national level.
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