Summer 2015
Billions to Be Served
Scientists and chefs at the WSU Mount Vernon Research Center’s Bread Lab study local grains and traditional baking techniques to make a better loaf.
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Summer 2013
Eric Zakarison ’81 and Sheryl Hagen-Zakarison ’83, ’91—Thinking small
Somewhere along the Norwegian-Swedish border in the 1920s, Eric Zakarison’s grandfather and his family decided it was time to leave.
“They literally put on their packs, with everything they owned on their backs, skied down to the fjord, got on a boat, and came to Minnesota,” says Zakarison. After farming there for three or four years, they picked up and moved again, to the Havre/Chinook Hi-Line area of Montana.
Tired of northern Montana, Eric’s aunt ran away. She married a wealthy railroad man and they bought land north of Pullman. She invited the rest of the family to come further west, which they did, settling … » More …