Keeper of The Coug: A Q&A with Bob Cady
Bob Cady doesn’t remember the first time he went to The Coug. But the College Hill institution played an important role in his undergraduate experience.
The Cougar Cottage, commonly called The Coug, served as the backdrop for countless meetups and celebrations with friends. Cady had such fond memories of the place that he bought the business 18 years ago. This year, it celebrates 90 years in operation.
Opened in 1932, The Coug has served generations of Washington State University students and alumni. Here, Cady (x’00 Hosp. Busi. Mgmt.) talks about its history, appeal, and plans for celebrating its ninetieth anniversary.
When was the first … » More …
Bob Cady and The Coug
For the love of a burger
Generations of hospitality
Four decades of hospitality business graduates from Washington State University have crafted their own version of success in the hospitality industry.
Joe Fugere ’84
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.
Fugere was actually considering architecture when he enrolled at WSU and attended an School for Hospitality Business Management open house.
“I liked the idea of getting a business degree and a degree in hospitality business … » More …
Dean Karr’s Los Angeles—and a few more fun facts from the longtime videographer
Dean Karr (’88 Fine Arts) has lived in L.A. making music videos and shooting photos for many years. We asked him for some Los Angeles favorites.
Music venues: “I like the little venues where I can go see punk rock. The Fonda (Theatre) always has good music. The Regent downtown, they book a lot of punk rock there. The Greek Theatre is always great, especially how they light up the trees. It’s really beautiful. It’s like a smaller Hollywood Bowl.”
Museums: Petersen Automotive Museum and the Museum of … » More …
Something Old Something New—A history of hospitality
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 needs.» More ...
A Feast of Good Things
Fall was a fortunate season at the Tonnemaker farm in Royal City, Washington. A warm October provided brothers Kurt ’84 and Kole a few extra weeks of squash, tomatoes, and peppers to load into their trucks and deliver to farmers markets and restaurants around the state.
This family farm has changed since the current generation took charge of it. It was established by WSU extension agent Orland Tonnemaker ’22 and his wife Pearl. In 1962 they planted orchards of cherries, pears, and apples. Like many of the farms around them, they sold their fruit to area warehouses.
During cherry harvest in 1981, Orland died, and … » More …
Spokane’s Indaba Coffee is not your typical café. With a Zulu name that loosely means a gathering of tribal leaders to discuss important matters, the spot just north of the Spokane River is a resource for locals. The business has bulletin boards on the ceiling and space shared with a small nonprofit bookstore. It serves residents of the affordable housing project just upstairs as well as the attorneys who work at the county courthouse down the street.
It’s the lively atmosphere founder and owner Bobby Enslow ’06, ’08 MBA is trying to brew up. “This is a place where successful people can gather and … » More …
Joe Fugere ’84—Feeding his interests
Joe Fugere opened Tutta Bella pizzeria in Columbia City in 2004. A veteran of several Northwest-based companies, including Starbucks and Taco Time, he decided it was time to go into business for himself and produce true traditional Naples-style pizza.
Today the south Seattle restaurant is filled with blond wood tables and bears sweet touches like parchment paper pendant lights and brick walls. Though it’s not yet 10 a.m., an applewood fire is burning in the oven and trays of sliced mushrooms are waiting to be roasted.
Fugere comes in and orders a cappuccino over the heads of two regulars at … » More …