alumni

Oct. 14: Meet the makers and taste Cougar III wine

By Elizabeth Rudd, Brelsford WSU visitor center PULLMAN, Wash. – Washington State University alumni Annette Bergevin and Dave Harvey of Bergevin Lane Vineyards will discuss their Walla Walla winery and wines at 2:30 p.m. during a tasting at 2-4 p.m. Friday, Oct. 14, at the Brelsford WSU Visitor Center, 150 E. Spring St., Pullman.

Uncommon student gets a chance, gives back more

By J. Adrian Aumen, College of Arts & Sciences PULLMAN, Wash. – When history professor Orlan Svingen encouraged nontraditional student Janet Creighton to complete her doctorate at Washington State University in the 1990s, he had no idea that she and her husband are philanthropists and longtime generous supporters of WSU.

WSU’s largest endowed scholarship benefits future teachers

By Trevor Durham, WSU Foundation PULLMAN, Wash. – Washington State University announced today the creation of its largest endowed scholarship fund, made possible through a $16.5 million estate gift from San Francisco Bay area developer, philanthropist and alumnus Roscoe “Rock” Logan and his wife, Jane.

Army veterinary chief to receive top WSU alumni award

By Brian Clark, University Communications PULLMAN, Wash. – Brig. Gen. John L. Poppe, chief of the U.S. Army Veterinary Corps, will receive the 2015 Regents’ Distinguished Alumnus Award, Washington State University’s highest alumni honor.

Sept. 3: WSU Tri-Cities hosts Coug Night baseball

By Maegan Murray, WSU Tri-Cities PASCO, Wash. – Washington State University Tri-Cities will host Coug Night at 7 p.m. Thursday, Sept. 3, when the Tri-City Dust Devils face off against the Vancouver Canadians in minor league baseball at Gesa Stadium in Pasco.

WSU Tri-Cities graduate to release wine on his own label

By Maegan Murray, WSU Tri-Cities RICHLAND, Wash. – Robb Zimmel remembers as a child watching his German relatives create concoctions from grapes and beets, onions and rhubarb. It wasn’t a stew, though, but wine that was cooked, bottled, capped with balloons and left to ferment.