Alumni at Work
LEEDing the Way
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Lauren Hall (Interior Design, 2007) says she wants to "open people's eyes to the possibilities of smart design." Aesthetics and profit are important, she says, but just as important is design "that communicates with the surrounding environment and responds to a global responsibility for efficient design." Hall is intently focused on spreading the word about sustainability--so intent that she sat for and passed a design-and-build examination usually only tackled by professionals. Continue reading »
Cougar Flour Power
Alumni wheat growers are working with WSU DIning Services to change the way we eat and to build a model of sustainable agriculture.
The majority of wheat grown in eastern Washington is consumed far from the region’s rolling hills. But thanks to a growing business partnership between Washington State University Dining Services and Columbia Plateau Producers--producers of Shepherd’s Grain flour--more and more of the crop is being milled and consumed locally.
All of the flour that WSU Dining Service uses--some 38,000 pounds per school year--comes from Shepherd’s Grain. The whole wheat baking flour is milled at the Old Centennial Mill, now owned and operated by Archer Daniels Midland, in Spokane.