Summer 2023
Richard B. “Dick” Fry
The WSU communicator and storyteller of sports turned 100. » More ...
WSU staff
Summer 2023
WSU stories by and about Dick Fry on his 100th birthday
Richard B. “Dick” Fry devoted 70 years of his life, good humor, and storytelling skills to Washington State University. The Coug legend turned 100 on February 12, 2023.
Fry was WSU’s sports information director from 1957 to 1970, the university’s director of news and information services until 1985, and author of the definitive book on Cougar sports, The Crimson and the Gray: 100 Years with the WSU Cougars. He continued to write stories for Cougar football game-day programs well into the 2000s.
Here are some stories about Fry and a few of the stories he wrote about WSU sports.
Spring 2022
“So who does that?”
Washington State University staff keep the university humming along on the research and education mission. » More ...
Summer 2021
Paul Johnson remembered
Paul Johnson was an instructional supervisor in the Department of Veterinary and Comparative Anatomy, Pharmacology and Physiology at Washington State University, where he spent 36 years overseeing the Worthman Anatomy Teaching Museum while also creating display specimens. He passed away peacefully at his home on November 14, 2020.
Browse a gallery of PJ and his time at WSU, and read the memories from a few of the many veterinary medicine students he helped over the years.
Photos courtesy WSU College of Veterinary Medicine
Memories of PJ
Veterinary students share their memories of Johnson over the years…
Kyle Frandle … » More …
Summer 2017
Robert Smawley 1928–2017
Bob Smawley, “Mr. WSU,” embodied what it meant to be a Cougar for generations of Washington State University students, staff, and alumni, through his selfless service to the University, his caring nature, and his deep knowledge of WSU history, all delivered with a dry sense of humor and true compassion.
For over six decades, Smawley worked under six WSU presidents in several departments, volunteered and led in the Alumni Association, taught many the history of WSU through engaging slideshows, and mentored thousands of students.
“He was the heart of WSU,” says Malia Martine Karlinsky ’92. “Bob had a magical way of making you feel … » More …
Summer 2017
Gallery: The Life and times of Bob Smawley
For over 60 years, Bob Smawley was “Mr. WSU” as he served as a volunteer and staff member at Washington State University, mentored thousands of students, and shared his life with his community of Pullman as well as his family.
Summer 2017
Washington State University history and traditions—A slideshow
Bob Smawley ’52, “Mr. WSU” to many generations of Cougs, presented thousands of his famous slideshows that educated and entertained everyone from student groups to retiring University presidents and regents.
Above is a 47-minute history of WSU told through pictures from 1890 up to the 2000s. The presentation covers major happenings from Rose Bowl appearances and the Martin Stadium fire, to WSU traditions like “Hello Walk” and ringing the Victory Bell. It replicates one of the slideshow presentations that Smawley gave on many occasions at WSU.
Smawley’s audio was recorded at WSU’s MASC (Manuscripts, Archives, and Special Collections) in 2005.
Courtesy WSU » More …
Spring 2017
Dan Maher ’78
Everywhere you go on the Palouse, there’s Dan Maher ’78. He’s playing at the Co-op in Moscow, the farmers’ markets in Pullman and Moscow, on Terrell Mall on the WSU campus—if there’s acoustic live music, Dan Maher, his guitar, and his guide dog can’t be far.
But, says Maher, the music scene is nothing like what it once was. “When I was a student here in the early ’70s there was a guitar every 30 feet. Everybody played guitar! We used to go to the basement of the K-House and jam every night.”
Even if you’ve never seen Maher play live, you may have … » More …
Summer 2013
Video: Greg Blanchard on being a chef
WSU executive chef Greg Blanchard reflects on his career and what it takes to be a chef.
» More ...
Summer 2013
Greg Blanchard—On timing and taste
Greg Blanchard is making dinner for 224. From the cramped confines of the CUB kitchen, he and his staff have just a few hours to create three different types of crostini, chicken parmesan and linguine, garlic bread, Caesar salad, and strawberry shortcake, with exceptions for vegetarians, the lactose intolerant, avoiders of gluten, and one person who just doesn’t like cheese.
Come 6:30, student waiters and waitresses in black ties will serve the food on individual plates, a timing play that ups a chef’s game from, say, a buffet. If the food is ready too soon, lettuce will get flat, chicken will get dry, strawberries will … » More …