The fourth of six planned buildings in the V. Lane Rawlins Research and Education Complex on the Pullman campus, the $52 million Plant Sciences Building was approved by the Washington State Legislature this year.
The Department of Crop and Soil Sciences at Washington State University serves the Land Grant tradition by offering nationally competitive undergraduate and graduate education programs, conducting fundamental and applied plant and soil research, and extending the science of our disciplines to serve the public.
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“This is a first: The inaugural batch of Lyon malt,” says Williamson, head maltster at Spokane-based craft malting company LINC Malt.
“This is really good,” replies customer Heath Barnes, popping a few grains into his mouth.
Commercial malts are often plain and basic, but craft-malted Lyon is different.
That century-long partnership is paying off. WSU-bred winter wheat claimed the state yield title and placed fifth in the nation in the National Wheat Foundation’s 2017 dryland winter wheat yield contest.
Franklin County farmer Brian Cochrane grew 92 bushels per acre on a five-acre plot near Kahlotus, Wash., benefitting from record autumn rainfall to blow past the county average of 32 bushels an acre.
Given annually by the Pellegrini Foundation, the award remembers Angelo M. Pellegrini, the late University of Washington English professor and author who championed healthful, homegrown food, good wine and good company.
(Photo by Salinas Holcomb)
As an undergraduate student at Washington State University, Nathan didn’t believe he had what it took to be a doctoral student. He had been working in a laboratory during his undergraduate work—first just washing dishes, then mapping genes—but he still didn’t equate that to doctoral research ability. So when his advisor and wheat geneticist, Kulvinder Gill, invited him to stay on for a doctoral program after he completed his bachelor’s degree, Nathan was surprised.
Markus Flury continues that work as the first Gaylon S. Campbell Distinguished Professor.
As Distinguished Professor, Flury will build on retired WSU professor Campbell’s research and teaching legacy to refine our understanding of how plants interact with their environment. This knowledge will ultimately improve the way we raise crops for biofuels, food, and fiber.
Clif Bar & Company and King Arthur Flour Announce $1.5 Million Organic Endowment for Washington State University’s Bread Lab
The Clif Bar & King Arthur Flour Endowed Chair in Organic Grain Breeding & Innovation is being awarded to Stephen Jones, Ph.D., director of the WSU Bread Lab, through a combination of $850,000 from lead funder Clif Bar, $500,000 from King Arthur Flour and $150,000, ranging from donations of $100 to $75,000, from nine individuals and two organizations. The investment enables CAHNRS to continue organic grains research at the WSU Bread Lab, and ensures the research can continue at the university in perpetuity.
Starting with the spring 2018 semester, WSU will offer an organic ag major at the WSU Everett campus.
“There are a lot of people who have families, jobs, or other factors that keep them from moving across the state to eastern Washington,” said John Reganold, WSU Regents professor of Soil Science & Agroecology. “This allows them to get their degree without moving, and to learn from our world-class teachers and researchers.”
WSU Ag Programs Highly Ranked in the World
US News and World Report places WSU at #36 for Best Global Universities for Agriculture Sciences. For more information, go to the US News list. QS World University Rankings for Agriculture and Forestry places WSU at #45 worldwide. For more information, go to the CS Worldwide list.