Seven decades after the first nuclear production facilities were sited at Hanford, we discover the cultural legacy.
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The Manis Mastodon Site: Donald Wayne Bushaw, —A great teacher and a great learner. Winning the West for Women: Ridout and Michael M. A History by Claus-M. Clayton and Nicholas P. Brian Tissot looks in on some raccoon butterflyfish off West Hawaii. Return to web page. It might be worth noting that the number of Life Members in the Alumni Association has doubled during this same time frame. By increasing our membership, the WSUAA can provide even more support to WSU and to make available scholarship support, alumni outreach, awards and recognition, Gold and Diamond Graduate reunions, and about alumni events each year.
Alumni Association , Scholarships. He and his wife had been involved in the industry in various roles since But often a wine or two would stand out. Cheryl Barber Jones graduated from Washington State University in with a degree in food science. She fully planned to go into the dairy industry. And one thing led to another. But the winemaker at Ste. Apparently, he recognized talent, and a palate, in this young dairy science graduate.
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He became her mentor, teaching her all about how to make a wine better. Within five years, she was the white-wine maker at Ste. In another five, she was the head winemaker. But winemaking, even at Ste. She quit the vocation briefly, to raise her children, then was drawn back in. Since then, she has built a reputation for her blending expertise, consulting and blending for numerous wineries around the state.
They call that merger Sozo. On each bottle is a number, which represents how many meals the sale of that bottle will buy. Generosity buys 10, Bountiful buys 25, Humanity buys 5.
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Have I mentioned that Sozo Friends, the nonprofit that produces these wines and distributes the proceeds to food banks, is a winery only on paper? Having been dramatically immersed in the Washington wine scene for 35 years, Cheryl Jones knows where the wine is hidden. Well, not hidden exactly. Given the worldwide wine glut, there is some very good wine across the state sitting in barrels or vats with no clearly defined future.
Also, the wine distribution network has consolidated dramatically in the last few years, he says.
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She was inundated by samples. And started her blending magic.
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They kind of get stuck. I should mention at this point that this wine that Doherty poured me, the Generosity, is really, really good, stretching my wine vocabulary to the max.
Jones told him she found this great Tempranillo, a Spanish grape that is doing very well in Washington. She gave him a taste.
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It became 1 percent of her blend, and she put it all in new oak for six weeks. Once a sommelier or chef or whoever makes the wine decisions decides he or she is interested, then they get the rest of the story.
In the 18 months since Sozo launched, they have placed their wine in 75 restaurants in Seattle and Tacoma, including Canlis, Lark, Flying Fish, and other restaurants esteemed for both their menus and their wine lists.