WINTER 2026 WINTER 2026 ENGINEERING THE PERFECT PINT ONE PROFESSOR’S RECIPE FOR CONNECTION YUM! Discover the science of what delights us with OSU’s taste-testing labs. THE FOOD ISSUE THE FOOD ISSUE
CREDIT TK In the late 1960s, JIIN AND CHRIS CHEN came to Corvallis from Taiwan. While Jiin pursued his Ph.D. in statistics, they worked hard — cleaning casinos, motels and washing dishes — to support themselves. After Jiin graduated in 1975, they launched long careers — Jiin as a Boeing principal engineer, Chris with Bell Telephone — and built a secure, independent life. Later, the Chens wanted to give back. They discovered they could support OSU and receive stable retirement income by establishing a charitable gift annuity. With rewarding choice. “This is a gift ordinary people can make,” Jiin says. Their gift supports the College of Science, helping OSU’s statistics and data science programs prepare future problem-solvers. A life income gift provides a reassuring stream of income for you and your loved ones now, then supports OSU in the future. Contact me to learn more. Jennifer Milburn | 541-231-7247 Gift.Planning@osufoundation.org An OSU legacy powering data-driven solutions. Jiin Chen, M.S. ’71, Ph.D. ’75 and Chris Chen
Winter 2026 1 PHOTO BY HEATHER BARNES In Every Issue C ON T E N T S On the Cover F E A T U R E ← A whimsical interpretation of “OSU food science” by photographer Heather Barnes. 2 PHOTO ESSAY 5 EDITOR'S LETTER 7 PUBLISHER'S LETTER 8 LETTERS 58 IN MEMORIAM 64 BACKSTORY A Feast of OSU Food Facts From the Hood strawberry to the hop that sparked the craft brew craze, explore eight ways Oregon State shows up on your plate. 32 Yum Oregon State’s taste-testing labs dish up the science of what we like to eat. By Cathleen Hockman-Wert The magazine of the Oregon State University Alumni Association WINTER 2026 THE QUAD VOICES P.14 President Jayathi Murthy talks agriculture, experiential learning and innovation; meet our new provost; and four alumni on food’s role in a good life. NEWS P. 1 7 Oregon State’s endowment passes $1 billion; veterans build new skills with OSU’s semiconductor training program; and more. RESEARCH P. 23 A 30-year partnership between the OSU Research Brewery and the chemical engineering program turns science into suds. CULTURE P. 27 How one professor’s baking became a community-building tradition that continues even after his death. OUR COMMUNITY ALUMNI NEWS P. 49 Emily Darchuk , M.S. ’15, wants to save the world, one cocktail at a time; résumé tips; and updates from alumni near and far. O N L I N E OREGON STATER SPOTLIGHT Dave Cho, ’18, talks about starting a winery from scratch in the age of Instagram. Watch this Stater video at OregonStater.org/cho-wines. 38 45On the Tip of Your Tongue Take a trip back through the decades as alumni remember OSU through food.
2 OregonStater.org MOME N T S the band had played and the scoops had all been scooped, 1,500 cups of Vanilla with Sprinkles, Beaver Bark and Chai-athi Murthy had been handed out to hungry Beavers. The new storefront — open from noon to 8 p.m. Monday through Thursday and noon Nothing draws a crowd quite like free ice cream. That’s what the new Beaver Classic Creamery discovered last April when the celebration of its grand opening attracted a line of students that stretched down the block from Withycombe Hall. By the time COLD COMFORT
Winter 2026 3 PHOTOS BY MARCI BACHO, ’96 PHOTO ESSAY Tillamook Dairy Innovators Lab, the Erath Family Foundation Winery Laboratory, and new labs and offices for the Department of Animal and Rangeland Sciences. “This state-ofthe-art facility enhances our ability to integrate teaching, research and hands-on learning,” said Staci Simonich, dean of the College of Agricultural Sciences. “It strengthens our role as a model for industry and education working together to prepare the next generation of leaders in Oregon agriculture.” to 9 p.m. Friday and Saturday at 2921 Southwest Campus Way — offers the public a taste of student-made ice cream, cheese and honey. It’s part of a $71 million renovation of the 81,000-square-foot Withycombe Hall that also includes the new
CREDIT TK Drive on, Beaver Nation! For more information, visit beav.es/license-plate. Show your pride for the Beaver State every time you hit the road. The new Oregon State University license plate is now available at all Oregon DMV locations.
Winter 2026 5 FROM THE EDITOR ART BY JOÃO FAZENDA I’ve been test-baking for this food-centric issue of the Stater all week. There’s a batch of MU Sticky Rolls rising on the kitchen counter, and my clothes smell like cinnamon and sugar. I find myself thinking about the process in a new way, thanks to OSU Extension Service master teacher Nellie Oehler, ’64, who explained how she taught budding kitchen scientists bread-baking skills by having them pretend that yeast was a baby they needed to keep alive. (The lesson for me: Don’t skip the salt!) Food nourishes, sustains and delights us, but for all the importance it has in our lives, it’s easy to overlook the thought that goes into bringing it to our tables. Part of what makes working on the Oregon Stater fun is getting to meet so many experts who live in the world of science and have the skills to show us how to apply it. I interviewed Oehler while learning about the OSU Extension Master Food Preserver program. She co-founded it in 1980 with the late Professor Carolyn Raab. Oehler led the Lane County branch for more than 20 years and launched the food safety and preservation helpline. We spoke on the first day of her retirement. “Before the internet was really popular, the place to call was your Extension office,” she told me. Never was that more apparent than in 1999. “The year of Y2K, we had 12,000 phone calls.” Why? “Well, the Earth was going to die — we had to get ready! We just got flooded with these phone calls.” (They’re still getting calls, she said, about how to use the 50-pound bags of beans people put away back then.) What makes the Extension helpline and website different from the endless flow of advice available on YouTube and the greater internet is that their guidance is based on research. “It’s a place where people know that they can come and get reliable information,” she said. “There’s so much misinformation.” As Oregon’s original agricultural college, OSU has been bringing science to the field since day one — and to the kitchen since 1889.That’s when the Department of Household Economy and Hygiene, later known as the School of Home Economics, became the first program of its kind west of the Rockies, just as the germ theory of disease began gaining ground. We often forget how important its food mission was, especially in an era before refrigeration, pasteurization and food safety regulations. Public health really did begin in the home. Though the name has changed — it’s now known as the College of Health — that spirit lives on not only in its many living alumni and the nutrition students it continues to train, but also in every Extension volunteer teaching canning safety or food storage basics. That’s what OSU food researchers and teachers have always been about: science that makes a practical difference in daily lives. The results are all around us — which reminds me, it’s time to get those sticky rolls in the oven. Scholle McFarland Editor, Oregon Stater KITCHEN SCIENCE Winter 2026, Vol. 111, No. 1 PUBLISHERS John Valva, executive director, OSUAA; vice president of alumni relations, OSU Foundation Dan Jarman, ’88, chair, OSUAA Board of Directors EDI TOR Scholle McFarland DIGITAL & PRODUCTION MANAGER Travis Stanford GRADUATE ASSISTANT Cora Lassen ART DIRECTION & DESIGN Pentagram Austin, DJ Stout, Becky Plante DESIGN CONSULTANT Teresa Hall, ’86 COPY EDITOR Charles Purdy ADDRESS CHANGES ForOregonState.org/Update LETTERS AND QUESTIONS stater@osualum.com 877-678-2837 Oregon Stater 204 CH2M HILL Alumni Center Corvallis, OR 97331 ADVERTISING Travis Stanford advertise@osualum.com 541-737-2786 ADVISORY COUNCIL Nicole “Nikki” Brown, ’04 Vicki Guinn, ’85 Tyler Hansen Colin Huber, ’10 Jennifer Milburn, ’96 Brian Monihan, ’86 Elena Passarello Lori Rush, ’78 Roger Werth, ’80 Oregon Stater (ISSN 0885-3258) is published three times a year by the Oregon State University Alumni Association in collaboration with the Oregon State University Foundation and Oregon State University. Content may be reprinted only by permission of the editor.
Serving the campus, Corvallis and beyond OCCU is a proud supporter of Beaver Nation, helping fellow Beavers make Whether you’re in Corvallis to cheer on the Beavs or rooting for them from afar, OCCU can be your credit union. With two Corvallis branch locations and a video teller ATM at the Beaver Store, services and insights to help them achieve their goals. People helping people. Our vision is to Enrich Lives and we do so every day by investing in our members, our local businesses and the communities we serve. OCCU is in Beaver Country Ready to join the credit union movement, Beaver Nation? Visit MyOCCU.org/OSUJoinNow to learn more. 283,000+ members strong $3.9 million+ in charitable giving from the OCCU Foundation 15 branches and counting to serve community members throughout Oregon Insured by NCUA Beaver Store ATM 663 SW 26th St. inside OSU Beaver Store Corvallis, OR 97331 You can access your accounts and talk with a live, local video teller on our ATMs at all OCCU locations. Ninth St. location 840 NW 9th St. Corvallis, OR 97330 Corvallis campus branch 2001 NW Monroe Ave. Suite 108 Corvallis, OR 97330
Winter 2026 7 FROM THE PUBLISHER ART BY JOÃO FAZENDA A NEW GENERATION OF INNOVATION ers lined around the block and a recent appearance on The New York Times list of America’s best pizzerias. With inspired combinations like ph - style braised brisket pizza topped with hoisin and bean sprouts, the Truongs have perfected a cultural mix of Italian-style wood-fired pizza and Asian flavors. Yum! I’m describing the deliciousness of the OSU Alumni Association’s new Community, Culture and Cuisine series. (See what’s up next at ForOregonState.org/CCC.) Its events celebrate alumni entrepreneurs through shared food, drink and conversation. They also highlight a new generation of Beaver innovators leaning into their heritage while also following in the footsteps of food and beverage trailblazers like the McMenamins, Widmers, the founders of Panda Express and so many more. As a land-grant institution, Oregon State has long pioneered food science, fermentation and hospitality programs, producing alumni whose expertise ripples across family farms, global food companies, craft breweries and celebrated restaurants. But thriving in a dynamic and competitive industry requires more than classroom knowledge; it takes relationships, resilience and a willingness to learn from others’ journeys. The creativity and tenacity of business owners like the Chos and Truongs cannot be underestimated. Each bite and sip from these alumni ventures tells a story of Oregon State’s enduring innovation. I can’t wait to see what’s served next. John Valva Publisher, Oregon Stater My first visit to Cho Wines on the western side of the Chehalem Mountains took my breath away. Like so many Willamette Valley vineyard settings, the views alone make this little part of the world magical. But what I’m still thinking about is the new generation of Beaver innovators redefining Oregon’s food and wine scene. That afternoon, the award- winning wine we sipped was compliments of our hosts, Dave Cho, ’18, and his wife, Lois. (Meet Dave in this issue’s Stater Spotlight video at OregonStater.org/cho-wines.) Their fresh take on traditional Willamette pinot noir — with notes of red currant and cherry with just a hint of savory tea — completely wowed me. And on the menu? Aaron Truong, ’09, and Natalie Truong’s Hapa Pizza. Any reader from the Beaverton area likely already knows about Hapa’s popularity, with customOFF I CERS Chair, Dan Jarman, ’88 Vice Chair, Jonathan Riley, ’09 Treasurer, Jay Boatwright, ’78 MEMBERS Derek Abbey, ’99 Casey Anderson, ’14 Dom Biggi, ’88 Bob Bluhm, ’82 Sara Boraston, ’15 Sharada Bose, ’84, M.S. ’88 Gabrielle Homer, ’88 Colin Huber, ’10 Conrad Hurdle, ’96, MAT ’97 Jon Isaacs, ’97 Kelley Kaiser, ’93, MPH ’99 Julie Lambert, ’85 Bella Larsen, student representative, ex officio Keith Leavitt, ’88 Charlene McGee Kollie, ’04 Lee Miller, ’80 Jayathi Murthy, OSU president, ex officio Candace Pierson-Charlton, ’73, Ed.M. ’02 Mary Power, ’90 Denver Pugh, ’97 Shawn Scoville, OSU Foundation president and CEO, ex officio Dorian Smith, ’09, MAIS ’17, Ed.D. ’25 Marcia Torres, ’01 Michael Whitten, ’12 Ellen Yin, ’16 ADDRESS 204 CH2M HILL Alumni Center Corvallis, OR 97331 541-737-2351 osualum@osualum.com ForOregonState.org SOCIAL MEDIA Facebook: facebook.com/ oregonstatealum X: @oregonstatealum Instagram: @oregonstatealumni YouTube: @Oregon_Stater Sign up for the Beaver Lodge newsletter at ForOregonState.org/BeaverLodge
8 OregonStater.org SUPER FANS! Our story about Oregon State superfans inspired loads of school pride, and we had a great time celebrating the colorful fans featured in it, as well as OSU fandom in general, during Homecoming. The story has also brought more community members into the effort to keep the Dam Flag waving at College GameDay broadcasts. Sign up to help at bit.ly/dam-flag. And when we asked for OSU food memories, boy, did you deliver! We received recollections aplenty and recipes, too. Turn to page 45 to savor the nostalgia. Over two years ago, I randomly met Marvin [featured in “Super Fans!”] at a mall in Oahu, dressed head to toe in Beaver orange. I had to say something, so we chatted for a bit! To see him in the magazine was so fun! Go Beaver superfans! —ANDREA NITTA, VIA LINKEDIN I honestly think this issue with superfans of OSU was the best issue ever. Other schools cater only to multi-millionaire or billionaire alumni. That is totally wrong and against the mission of a public university. I thank OSU for being the people’s university. Much mahalo for highlighting the hardworking alums of OSU without a billion dollars to donate. Go Beavs! —MARVIN YONAMINE, ’87 Susan Mayer Schmidt [featured in “Super Fans!”] and I were girlhood friends in Lebanon, Oregon, living a few blocks from each other. Her Oregon connections go way back. Her mother was my high school typing teacher — providing me with a skill that furthered my career more than any other I learned in school. Her father was a Lebanon entrepreneur, high school class president (class of 1930), and my father’s best childhood friend. Susan’s grandparents and my grandparents were nextdoor neighbors. Susan’s grandfather Joel Mayer founded the first bank in Lebanon. Both our families lived on the Lebanon canal, and during summers we often dove in from Mayer’s back yard and floated down to our backyard, where we’d continue to play in the water for hours. I and many of our Lebanon friends are tickled to see Susan and her collection featured in the Oregon Stater. — WARRENE (BEYMER) GILL, ’65 Just wanted to tell you how much we enjoyed the Fall issue of the Stater! Loved Scholle McFarland’s piece on Beaver superfans! She nailed that one — great picks to feature! Kip Carlson’s piece on the transformation of college athletics in this NIL-portal world was also excellent. L E T T E R S
Winter 2026 9 PDX: EMA PETER PHOTOGRAPHY; HAYES: COURTESY OF RICHELLE HAYES “I TRAVEL A LOT AND HAVE NEVER BEEN IN SUCH A LOVELY COMMERCIAL INDOOR SPACE DESIGNED FOR THOUSANDS OF PEOPLE.” ↑ The latticed timber ceiling of the new PDX airport terminal. And lastly, science does matter for our country and the world. It matters big time for OSU as well. Nice conversation with President Murthy. Well done! —SCOTT SPIEGELBERG, ’ 75 We PDX Thank you for your great article about the new Portland airport terminal. I flew into PDX in June for the first time in several years, and when I walked into the main terminal I quite literally just stopped and stared at the beautiful scene before me. I travel a lot and have never been in such a lovely commercial indoor space designed for thousands of people. The gorgeous wood ceiling, vertical spaces and floor; the trees and other greenery scattered about; and the soothing color scheme all came together to evoke that true Pacific Northwest natural outdoor feel. I was almost sorry that I had to collect my luggage and leave. Kudos to the architects, engineers and OSU alumni who made it possible. —GRETCHEN (BREE) BROWN, ’81 I just wanted to share how special it was to read Siobhan Murray’s article “Into the Woods,” because I helped on that project! I worked in preconstruction for Hoffman Skanska for years. Seeing it actually get built was exciting, and seeing this article recognizing the awesome project and the awesome Beavers who helped PRIDE IS CONTAGIOUS Richelle Hayes, ’96, shared this photo of herself as a 1980s kid with superfans Susan Mayer Schmidt and “Beaver Bob” Schmidt in the background. “My aunt and uncle would tailgate with their college friends before each home football game,” she said. “Beaver Bob gave me my first stuffed beaver puppet. I still have it!” build it was pretty special. It made my day! —ADDIE MILLER, ’ 19 I thought it would be appropriate to add another layer to the article “Into the Woods.” HL Stearns, Inc. — where I’m the executive vice president of finance — is also an active participant in the PDX Airport project, as it provided lighting and controls.The article profiled the amazing woodwork, while the photograph included several of the 450 light fixtures. —BRIAN TANZ, ’85 Unforgettable Mentors [John Valva’s] publisher’s note in the Fall Oregon Stater mentioning mentors who never leave us got me thinking.There are two names that immediately come to mind from mytime at Oregon State.The first is James Douglass, director of bands.Although I was not a music major, I had far more class hours with Mr. Douglass than with any other professor. Marching band was a daily activity in fall term, and symphonic band and basketball pep band filled winter and spring terms. I still have two vinyl LPs that we recorded. Mr. Douglass was an inspiration to me, tough and exacting, but compassionate in private. I left with a lifetime commitment to music. I’ve spent 35 years as a clarinetist in the Tualatin Valley Community Band, and I’ve played piano for middle
10 OregonStater.org OSU SPECIAL COLLECTIONS AND ARCHIVES school and high school choirs and musicals for 15 years, while pursuing a career as a computer programmer. The other is Paul Cull, professor in the computer science department. Although I had relatively few classes with Mr. Cull, it was the first time in my life I had encountered a genius. I will never forget his chestlength white beard, with a depression carved out for his pipe. It wasn’t until years later that I learned how very young the computer science department was; when I joined in 1976, it was only the third year of its existence, having been established by Paul Cull and Curtis Cook in 1974. To the two of them, I am forever grateful. —TIM ROBERTS, ’80 I wanted to share my OSU mentorship story. I am so lucky to have had great mentors within the Center for Fraternity and Sorority Life, including Leslie Schacht Drey and JP Peters, who helped me find my strength in student leadership through my roles as recruitment chair and chapter president of Chi Theta Phi, and as one of the founding members of the Collective Greek Council. As a student leader, I had so many great memories (the retreats, council creation meetings, Greek Week and even Leslie waving to me at graduation) but also so many lessons learned, and I’m so happy they were there to guide me through it all. Leslie and JP taught me that it was OK to make mistakes and how to become a better communicator. I often tell student leaders I advise now that finding these mentors is what made me want to work in higher education myself. I now work at L E T T E R S Portland State University, where I advise student leaders in our three Greek Life organizations and PSU’s student government. — MADELINE FRISK, ’ 17 As an alumni lifetime member, I read the Stater’s contents with great interest.After that, I pass it on to three other OSU graduates who reside here where we live in retirement. Your article “Teachers Who Never Leave Us” caught my eyes and mind. The teacher who fits the title perfectly is my mechanical engineering adviser Professor Arthur D. Hughes. He was honored in the Stater around 1992, and was loved by many engineering students and definitely myself. In my case, he personally understood my challenge of lacking funds for school and my somewhat poor preparation for the demanding engineering curriculum. He always had great mechanical test programs and made learnSTORYTELLING THAT SHINES Our Winter 2025 cover story, “Rewilding the Klamath,” written by Sean Nealon and photographed by David Baker, won the prestigious National Association of Science Writers Excellence in Institutional Writing Award. We’re proud of OSU research and that our OSU writers are among the very best. Go, Beavs! (Read the story at beav.es/rewilding.) ↖ James Marlin Douglass (top) served as director of bands at Oregon State from 1968 to 2000. Arthur D. Hughes (left), professor of mechanical engineering, posed in 1951 with a machine he developed. “I OFTEN TELL STUDENT LEADERS I ADVISE NOW THAT FINDING THESE MENTORS IS WHAT MADE ME WANT TO WORK IN HIGHER EDUCATION MYSELF.”
Winter 2026 11 SO-MIN KANG ing fun. I have never forgotten our senior project. I had wanted to test a pulse jet engine, but the lab unit was too big and powerful to do so safely in the lab. I suggested a 3-foot model, available for $45. He said yes and that I should buy it and he would find the repayment later. My designed tests were great, proved the engine’s thrust, and made a lot of fire and noise — a good show-off for Senior Week. He loved it and paid me back.When I was an officer in the Air Force and in Corvallis for business, I would stop and see him in his old office. He was still teaching, so we had great discussions about his work and my work as an Air Force space and missile test engineer. I think he was happy that his work with me was well spent. —USAF LT. COLONEL (RET.) RONALD L. AKERS, ’ 57 Safer Sawing As a forestry major, I’ve always enjoyed working in and with woods, so imagine my surprise when I reached the last few pages of the Fall 2025 issue of the Stater and found that Steve Gass, inventor of the SawStop [see photo above], is a fellow alum. The woodshop at our retirement community has had one for over 10 years, and it is the standout centerpiece of our equipment, attracting several residents to move 53 YEARS OF SISTERHOOD here and safely enjoy woodworking as we age. I now have an indirect connection to a personal hero. —DICK PARADY, ’ 70 Fir the Record I was flabbergasted to read not one but two Fall 2025 articles incorrectly spelling the name of Oregon’s state tree. Douglas-fir (genus Pseudotsuga) is not a true fir. True firs, such as the noble fir, are in the genus Abies. Therefore, “Douglas-fir”must always be hyphenated, a spelling formally adopted by the International Botanical Congress. While “Douglas fir” is commonly used, it’s technically inaccurate. OSU has one of the best forestry colleges in the world, and no doubt the entire faculty is fuming big time right now. —JOSH KAHAN, ’90 Editor’s note: Because the English language supplies us with a wondrous variety of ways to spell and punctuate, publications commonly use style guides to settle disputes. Whenever we mention the state tree, there is debate about whether to hyphenate, but for now we continue to defer to AP Style. Send letters to stater@osualum.com or go to OregonStater.org/connect. We edit for clarity, brevity and factual accuracy. Please limit letters to 225 words or less. Elizabeth Vandehey, ’72, sent in this photo of members of the Class of ’72 Alpha Phi sorority celebrating their 75th birthdays in Victoria, British Columbia. “We get together every summer in Sisters, Oregon, for our annual ‘Sisters in Sisters,’” Vandehey said. Pictured here (left to right) are Betsy McGowan Holzgraf, Mary Paczesniak, Jane Karnath Ditewig, Reni Cogger Matlock, Linda Breeding Clancy, Barb Jackson Roberts, Elizabeth “Lizz” Anderson Vandehey and Jane Roberts. BEAVER NATION: WE’RE ALL EARS! Alumni are the heart of the Oregon Stater. Your stories, your memories and your feedback guide what we do. Our reader survey is your chance to share thoughts on everything from your favorite stories to topics you wish we’d cover more. Feedback is anonymous, but if you leave an email address at the end, you’ll be entered to win a $100 Fanatics gift card. It’s our way of saying thanks and helping you show your Beaver pride. Scan this QR code with your smartphone’s camera or go to bit.ly/4nQUsq0 to get started.
12 OregonStater.org Kernutt Stokes has been helping Oregonians, many of them OSU grads, reach their business goals for more than 75 years. in privately-held and family-owned companies in construction, manufacturing, agribusiness, transportation, professional services, and more. If you’re seeking accounting services, give us a call. We look forward to hearing from you. Proud to serve our fellow OSU alumni. Firm partners and OSU alums Shelly Sorem, CPA and Bend | Corvallis | Eugene (541) 752-4556 | kernuttstokes.com
Winter 2026 13 PHOTO BY KAI CASEY T H E QUAD A parent and new student shared a tender moment on Move-in Day. INSIDE VOICES P. 14 NEWS P. 17 RESEARCH P. 23 CULTURE P. 27
14 OregonStater.org PHOTO BY KARL MAASDAM, ’93 VO I C E S ence and computation, plus new research on plant genomics, technologies like CRISPR and so much more. So much is tied to basic scientific research and the translation of this work into the food world. Land-grant universities have always linked practical needs like food with innovation. How do you see that connection today? For us, the use of AI and robotics in food, agriculture, forestry and fisheries is a natural connection. There’s lots of work being done on the use of AI in precision farming, controlling precisely how much water and fertilizer you need, so that you’re not polluting the environment while doing very important agricultural work. And I should also mention the use of AI in predicting an evolving climate and addressing that evolution in the kinds of crops you plant and the ways in which you’re going to irrigate them. All of those things are now tied to the use of AI in making long-term predictions about the evolution of our farms and our forests and in helping our farmers adapt. How does experiential learning like the Beaver Classic Creamery help prepare OSU students for success? The thing that I’m realizing about agriculture, and this is also true of other things that we teach — for example, engineering or forestry — is that these are intensely practical fields, right? You’re absolutely teaching students science.You’re teaching them biochemistry, biology, soil science — all of the basics. But at the end of the day, these young people are going to go work in the food industry, and, therefore, taking the science that they’ve learned in the classroom and applying it is going to be very much a part of what they do as employees. Creating that pathway early as a part of their curriculum is a big part of the OSU ethos.That’s just the philosophy with which we teach. FOOD FOR THOUGHT PRESIDENT JAYATHI MURTHY ON AGRICULTURE, INNOVATION AND OSU’S LAND-GRANT MISSION IN ACTION. As told to Scholle McFarland Why is the food and beverage industry important to Oregon State? As a land-grant university, Oregon State was explicitly set up to build connections to the agricultural sector — and forestry and fisheries — and to transfer knowledge from research into practice. Of course, the original conception was to help with mechanical machinery, with fertilizers, new kinds of crop strains and things like that, but food today is more than that. Now there are connections to communities, ties to sustainability and climate change, ties to nutrition and health, economics, business, and so much else that rides on the food ecosystem. Oregon State is a part of all of those things. And then of course there is the emerging tie to technology, data and data sci- ↑ President Murthy with (left to right) Dhaval Bhakta, Sindhura Karuturi and Staci Simonich, dean for the College of Agricultural Sciences, at the reopening of Withycombe Hall. Follow President Murthy on LinkedIn.
Winter 2026 15 TRUONG: COURTESY OF AARON TRUONG; HINDES: TRAVIS GILMOUR; CARNEY: BLAKE BROWN; EGAN: KARL MAASDAM, ’93 PRESIDENT Q + A PERSPECTIVES PAT EGAN, ’92 President and CEO, See’s Candies People need connection. Food gives us that opportunity. Whether in the making, the serving or the eating, good food makes and delivers happiness. I hear regularly from See’s fans who place our candies at the center of their gathering table or give them as a gift to someone they love (including themselves!). They are a testament to the fact that food is as important as it has ever been for bringing people together. MOLLY CARNEY Assistant professor, School of Language, Culture and Society Food connects us to both places and people. As an archaeologist working with Indigenous communities, I’ve learned that food is a way of practicing care through relationships across generations, species and landscapes. Thinking through food allows us to imagine futures that sustain community and ecological well-being, from restoring the lands where foods are grown and raised to renewing cultural connections through shared meals and traditions. NICOLE HINDES Director, OSU Basic Needs Center Over and over again, I’ve seen our community make sure everyone has something to eat. Whether it’s donated extra meal swipes, squash harvests from research fields, or the annual food drive competition against our rivals to the south, I have seen the generosity of Beaver Nation. We show up and share with those who don’t have as much. This inspires me, daily. AARON TRUONG, ’09 Co-owner, Portland’s Hapa Pizza To me, a good life is rooted in loving relationships and meaningful service. Food is the thread that weaves these together. Around the table, we celebrate milestones, share stories and deepen friendships. As a restaurant owner, food also becomes a way to serve — through meals that bring joy and by creating a positive workplace for our team. In this way, food is not just sustenance; it’s the center of a rich and meaningful life. AROUND THE TABLE Q: WHAT ROLE DOES FOOD PLAY IN YOUR IDEA OF A GOOD LIFE? “TAKING THE SCIENCE THAT THEY’VE LEARNED IN THE CLASSROOM AND APPLYING IT IS GOING TO BE VERY MUCH A PART OF WHAT THEY DO AS EMPLOYEES.” Did I hear there’s an ice cream flavor in your honor? Oh, that was such fun. A student, Sindhura Karuturi, came up with a number of flavors — all of which were wonderful. I was only allowed to choose one, but the others were all close seconds! She knew I drank a lot of tea, so she built flavors around kinds of teas — Earl Grey and, of course, chai, and so on. We had a tasting right here in this office. The one we chose is complex, with all kinds of spices, cloves and cardamom. It’s called Chai-athi Murthy. I don’t know if they still have any of it left, but if they do, you’ve got to go get some! Sindhura herself is so interesting. Ice cream is not her biggest interest — it’s actually cheese. So now she’s off to do a master’s program in France, sponsored by a French company. She’ll work at their production plant there and then return to their California cheese operations. She told me she doesn’t speak any French, but she is going to live with a French family. She’s throwing herself into the culture, into a new place, into learning new things. In so many ways, that’s exactly what you want for your students. The creamery was just one part of the Withycombe Hall renovation, which also continued
16 OregonStater.org PHOTO BY KARL MAASDAM, ’93 VO I C E S created the Tillamook Dairy Innovators Lab and the Erath FamilyFoundationWineryLaboratory. How do partnerships like these with industry fit into the university’s mission? They play right into our mission.We want to do research that is relevant. Our strategic plan talks about big ideas leading to big solutions, and this is the solutions part. There are lots of ideas cooked up by our researchers, but translating those into real use does require industry telling us what is workable and what their needs actually are. What’s something coming up this new academic year that you’re really excited about? I am so glad to have the students back — their energy and sheer excitement — I really, really love that. This year, the big focus for me is the Huang Collaborative Innovation Complex.You can actually see the walls now. It’s coming up really fast. I want to see that complex take off and come to life. That’s what we’re working hard on.All theAI that we’ve been talking about in ag, in forestry, in oceanography and robotics and health — all of that will come to pass because this will be the locus of AI at OSU and certainly the locus of AI in Oregon. What role does food play in your idea of a good life? Food is sustenance, food is health, food is pleasure. It’s all of those things to all of us. But it’s so much more. You remember Marcel Proust and his madeleines — food offers a connection to one’s past. One bite of a cookie can make you remember your childhood. Food is memory, food is culture, food is history.As a person who immigrated from India, I can see how potent the connection to food is. There’s so much in your life that is transformed through the act of immigration, but the connection to the food of your childhood, to the food of your culture, remains. THIS INTERVIEW WAS EDITED FOR CLARITY AND LENGTH. MEET OSU’S NEW PROVOST THE UNIVERSITY’S ACADEMIC LEADER IS A FAMILIAR FACE WITH A FRESH VISION. As told to Theresa Hogue Roy Haggerty, environmental geologist and longtime Oregon State University leader, returned this fall as the university’s next provost and executive vice president. He spent 26 years at OSU as a faculty member and administrator before taking on the role of provost at Louisiana State University in 2022. Haggerty will now guide the academic direction of the university. Why did you want to return to Oregon State? My wife, Amanda, and my children and grandchildren are here; I spent most of my career here; and OSU is a world-class university that I love. Most important professionally: I am inspired by President Murthy’s ambitious strategic plan, “Prosperity Widely Shared.” What makes you passionate about higher education? Colleges and universities, and particularly research universities, are some of the best institutions humanity has ever created for increasing human prosperity and well-being, and they merit our investment of time and treasure.Why? Because every problem we face exists from the lack of knowledge on how to solve it. Universities exist to generate and propagate that knowledge. What is one of the first things you’re focusing on this year? Our strategic plan commits us to the bold goal of every student graduating. We know that many students who leave do so between the fall and winter terms of their first year, which makes those first weeks on campus absolutely crucial. That’s why we’re focusing on a strong start — through advising, mentoring and helping students feel a sense of belonging right away. If we get that right, we set students up not just to stay for their first year, but also to walk across the stage at graduation. That’s what every Beaver deserves. What was your favorite course in college? Applied linear algebra. I took linear algebra and found it rather dull. (Sorry, math colleagues!) When I took applied linear algebra — combining coding, differential equations and linear algebra — and discovered all that I could do with it, I fell in love. How would you convince today’s parents that college is worth the money? You will never regret an investment in knowledge. It’s the best investment in the future you could possibly make.
NEWS Winter 2026 17 PRESIDENT Q + A PHOTO BY OLIVIA GEHRKE, ’25 THIS ROVER RULES Robotics club wins international competition. Oregon State University’s DAM Robotics Club took first place against 25 teams from around the world at the Canadian International Rover Challenge this August. The competition, held in Alberta, Canada, tests student-built rovers on rugged terrain with missions mimicking what space explorers might face on Mars. The club’s rover successfully tackled tasks ranging from complex robotic arm maneuvers to autonomous navigation. “Watching and willing the rover forward when communications started failing and then the excitement and relief when our rover communications pulled through just enough to allow us to scan the last marker was particularly memorable,” robotics major Jared Northrop said, recounting the competition’s nerve-wracking final task.This is the club’s fourth win since the event began in 2017. The DAM Robotics Club is the largest student-led club on campus. — Theresa Hogue
18 OregonStater.org PHOTO BY KARL MAASDAM, ’93 N EWS BEAVER BRAGS $417 MILLION in research expenditures is the number OSU hit in fiscal year 2025 despite a rapidly changing federal funding landscape. No. 1 is sophomore Justin Rademacher’s new title after capturing the U20 World Championship in wrestling. THAT’S BILLION WITH A “B” OREGON STATE’S ENDOWMENT PASSES $1 BILLION. By Cathleen Hockman-Wert Oregon State University’s endowment topped $1.01 billion on June 30, 2025, the end of the 2024-25 fiscal year. Passing the billion-dollar milestone for the first time is good news both for the university now and for future generations — and it puts OSU in rare company. According to the most recent data available from NACUBO (the National Association of College and University Business Officers), the U.S. had a total of 143 universities with endowments of $1 billion or more in fiscal year 2023-24. Only 60 of those were public universities. Of the ones most comparable to OSU — land-grant universities without an associated medical center — the number shrinks to seven. “Passing the billion-dollar milestone is an extraordinary achievement.We’re endlessly grateful to our donors and our volunteer leaders on the OSU Foundation Board of Trustees — now and who came before us — who made this growth possible,” said Shawn L. Scoville, the Foundation’s president and CEO. “This is a 20 YEARS of caring for small animals is the anniversary Carlson College of Veterinary Medicine’s Lois Bates Acheson Veterinary Teaching Hospital celebrated this fall. No. 26 made its debut as the first OSU-branded car to race in a NASCAR event, on Aug. 30.
Winter 2026 19 F I N A N C E S point of pride for our community. It represents the power of a university community that believes in its mission and chooses to invest in its longterm impact. It also demonstrates the community’s commitment to excellence for generations to come.” So, what is an endowment and why is it important? A bigger endowment means more resources for the people, programs and facilities of the university, both current and future. The core of the funds remains invested for long-term growth, but every year, a portion (currently 4%) is transferred to support programs chosen by the donors. Annual endowment distributions to OSU programs have jumped from $20.9 million five years ago to $31.2 million last year. (New federal taxes on endowments do not apply to public colleges and universities.) More than 2,900 distinct funds stewarded by the OSU Foundation make up the endowment. Each was “WHEN YOU CREATE OR ADD TO AN ENDOWED FUND, YOU’RE BUILDING A PERMANENT PART OF THE UNIVERSITY.” ty programs, year after year,” said Kevin Harvey, the OSU Foundation chief financial officer. “When you create or add to an endowed fund, you’re building a permanent part of the university that will generate income for programs you care about. Our policies are designed to help the endowment grow over time, so its value keeps up with inflation.” OSU’s endowment managed by OSU Foundation was established in 1958 with $20,000. Over the past five years, the total has increased by 65%. Richard B. Evans, ’69, who chaired the OSU Foundation’s Investment Committee the past four years, made the announcement at the Board of Trustees’ Executive Committee meeting in July. Staff and trustees with investment expertise developed the policies that have helped drive endowment growth. Endowed assets are managed by an outsourced chief investment officer, Cerity Partners. WHERE THE MONEY GOES More than 2,900 funds stewarded by the OSU Foundation make up OSU’s endowment. Here’s what they support. ► Oregon State University ► UC Berkeley ► Iowa State University ► Purdue University ► University of Delaware ► North Carolina State University ► Clemson University ► University of Georgia Rare Company Oregon State is now one of 8 public land-grant universities without an associated medical center that have $1 billion or more in endowment funds. Scholarships/ fellowships 38.85% Programs and facilities 34.32% Faculty 26.83% established by a donor or group of donors for a purpose, such as supporting a particular faculty position or providing scholarships — for instance, for OSU’s new Finish in Four program, which benefits Oregon residents with the highest financial need. “Stock markets go up and down, but endowed funds provide a stable, reliable flow of income to universi-
20 OregonStater.org CAREY: OSU ATHLETICS; CASCADES : HALEY NELSON; RESER: DARRYL LAI N EWS HANDS-ON HIGH TECH VETERANS BUILD NEW SKILLS WITH OSU SEMICONDUCTOR TRAINING PROGRAM. By Tyler Hansen In a semiconductor training facility lined with soldering stations, Oregon State student and U.S. Army veteran Garret Lacy leaned over a circuit board, experimenting with unfamiliar parts and piecing together a design of his own making. He and the others in his cohort were told only the basics: create a circuit. And that was the point — to let curiosity drive the work. “We found parts we’d never seen, asked how they work, tried to implement them into our circuits and just had fun doing it all,” said Lacy, who is majoring in mechanical engineering. “In an expanding electrical world, I think it’s important for any engineer to have this skill.” According to Lacy, those moments of creativity were highlights of VETS-UP, a veterans’ semiconductor upskilling program. The eight-week paid training opportunity provides access to the facility at Analog Devices, Inc., a global semiconductor leader that bridges the physical and digital worlds. The program at ADI’s Beaverton campus combines classroom learning, hands-on lab exercises and mentorship from industry professionals, offering participants technical and professional skills. Lacy was one of 11 participants in the first training cohort, all of them veterans, active-duty service members or military dependents who are pursuing STEM degrees at OSU or an Oregon community college. The variety of learning experiences they’re given is designed to excite them about jobs related to semiconductors and robotics. “I see the semiconductor industry as a place for innovation and growth → OSU students Laurence Heiges, Austin Wilkinson and Garret Lacy (from left to right) took part in the VETS-UP semiconductor training program. with many sub-industries that are involved,” Lacy said. “Even if you don’t want to work directly with the manufacturing of chips, you can still be a part of the process in a support role like robotics.” VETS-UP is the student-centered outcome of a $1 million workforce grant OSU received from the state’s Higher Education Coordinating Commission. Along with a stipend, participants receive housing for the full eight-week training, career services and academic support. For most, it’s a first look into a field they see as full of possibility. For others, like nuclear engineering major Laurence Heiges, the experience INSTAWORTHY @beavergym @oregonstate @osucascades OSU Athletics announced that Jade Carey, the most decorated Beaver gymnast in school history, has become an OSU student assistant coach. In Corvallis, new students gathered for Convocation in Reser Stadium. Beaver Nation is 38,460 strong this academic year. OSU-Cascades students kicked off fall term with “first day of school” pics.
Winter 2026 21 PHOTO BY KARL MAASDAM ’93 B R I E F S ENGINEERING FOR MOST, IT’S A FIRST LOOK INTO A FIELD THEY SEE AS FULL OF POSSIBILITY. The success of the first cohort this summer set the stage for two more sessions for veterans in the months ahead. “Their military service combined with this intensive training will give them an advantage in their career planning, whether through internships or their first job out of college,” said Julie Brandis, executive director of strategic partnerships in the College of Engineering. “ADI is a terrific partner. It’s a company that is very invested in the success of OSU students.” GOOD NEWS FOR CRAFTY BEAVERS Oregon State University has launched OSU Community Connect, a new licensing program that makes it possible for Oregon crafters to legally make and sell OSU-branded non- apparel items — like celebration leis or custom cornhole boards — online or in person. For an annual $200 fee, eligible artisans may use three official OSU logos and display a certificate of authenticity. Sales are capped at $2,500 or 500 items per year. See beav.es/get-crafty for details. BOOST FOR CAREER LEARNING Oregon State University–Cascades is one of eight universities selected to participate in the National Work-Integrated Learning Accelerator, a two-year project helping institutions pilot new opportunities for students to gain workplace experience. The team will collaborate with participating institutions to develop and test approaches to work-integrated learning, such as embedding work experiences into courses through micro-internships, project-based learning and employer challenges. The accelerator is led by Arizona State University and supported by the JPMorganChase and Strada Education Foundation. TOP VIDEOS OF 2025 The OSU Alumni Association has rounded up this year’s most popular videos from all corners of the university to create a viewing library. It’s an easy way for Beaver alumni, family and friends to explore the best of OSU online, from lectures, presentations and special celebrations to graduates’ sweet “Between the Trees” conversations and the spirited “We Won’t Back Down” video from OSU Athletics. It’s all at beav.es/ top-2025. builds on technical skills he honed during his time in the Navy, such as electronics maintenance and control systems logic. Managing director José J. Garcia says ADI’s 12,000-square-foot facility in Beaverton is perfect for workforce development training, and the company is looking forward to continued collaboration with Oregon State. “The partnership with OSU is like hand in glove,” Garcia said. “We set up the facility for top-skilling, and it’s a great way to get early- career professionals attracted to semiconductors.” Jessica DuPont, associate vice provost for market development and the student experience in OSU’s Division of Educational Ventures, said VETS-UP aims to fill a gap in Oregon’s workforce and support an important, skilled group of students. “Initiatives like this not only honor the service of our veterans, but also equip them with the tools they need to thrive in the workforce and beyond,” DuPont said.
22 OregonStater.org B O O K S N EWS 1. Scrolls of a Sports Scribe by Kerry Eggers, ’75 This two-volume collection captures 50 years of veteran Oregon sportswriter Kerry Eggers’ unforgettable sports journalism. Spanning the years 1975 to 2025, its stories chronicle Super Bowls, Olympic Games and World Series; highlight Oregon State greats, from distance runner Dale Story to championship coach Pat Casey; and share an insider perspective on national legends and iconic moments. Learn more: bit.ly/sports-scribe. 2. Epic Earth by Lindsay Nikole, ’20 From her work with the Cheetah Conservation Fund to her viral TikTok videos about early life on Earth, Lindsay Nikole is no stranger to educating people about animals, but this illustrated science book for all ages is her most comprehensive project yet. Learn more: bit.ly/epic-earth. 3. The Color of a Lie by Kim Johnson, MFA ’24 In 1955, a Black family passing for white moves to a whites-only suburb, where they uncover chilling secrets. This thriller won the LA Times’ 45th annual Book Prize for Young Adult Literature and was selected as a Best Book of the Year by Kirkus Reviews. Learn more: bit.ly/color-lie. 4. Tender Currencies by Scot Siegel, ’90 Rooted firmly in the forests of the Pacific Northwest, this collection of pine-scented poems meditates on climate, location, and geologic and human transformations. Tender Currencies won the 2024 Sally Albiso Poetry Book Award. Learn more: bit.ly/tender-currencies. BOOKS BY BEAVERS 2 1 3 4 B R I E F S BATTLING SUPERBUGS In a potential breakthrough in the fight against antibiotic-resistant bacteria, researchers at Oregon State, William & Mary and the NIH uncovered how antimicrobial peptides — small proteins that puncture bacterial membranes — can be designed to aim at specific targets more effectively. The team, co-led by Myriam Cotten, associate professor of biochemistry and biophysics, developed formulas linking peptide behavior to their bacterial-killing power, paving the way for new treatments against infections that no longer respond to antibiotics. The discovery could help scientists create a new class of lifesaving drugs to combat global health threats. EXTENSION RETURNS TO PORTLAND AREA For the first time since 2002, Oregon’s most populous county approved funding for OSU Extension Service. This reinstates the cooperative funding partnership between Multnomah County and OSU. (During the 23-year gap, OSU’s Master Gardener program persisted in Portland thanks to private donations.) Efforts this year will focus on increasing support for county farmers. Residents can find upcoming events and sign up for a newsletter at beav.es/multnomah. CELEBRATING SERNA Alexis Serna, ’08, went from walk-on to one of the greatest kickers in college football history. At Oregon State, he earned All-American honors, won the Lou Groza Award and in 2023 was inducted into the OSU Hall of Fame. He went on to play professionally in the Canadian Football League before returning to lead OSU’s Beyond Football program, preparing student-athletes for careers beyond the game. A new short film tells his dramatic story. See it at bit.ly/alexis-serna.
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