Annual Salmon BBQ: October 5!

For countless students around the country, the end of summer can trigger the cold Pavlovian sweats of a new school year. Around here, though, you’re far more likely to get the meat sweats this time of year thanks to our Annual Salmon BBQ, coming up on Wednesday, October 5, from 4:30 to 6:30 p.m. in the Anderson Hall courtyard!

2016_08_Salmon BBQIn case you haven’t been to the Salmon BBQ before, we have this autumn feast down to a beautiful, mouth-watering science. Once again, SEFS alumnus Steve Rigdon (’02, B.S.) will be providing the salmon, caught using traditional Yakama fishing techniques. Luke Rogers (’99, B.S.; ’05, M.S.) will continue his long-running role of overseeing the grilling operation using fir and alder wood from Pack Forest, which forester Jeff Kelly will hew and haul up beforehand. Professor Emeritus Steve West will set up a few kegs from Big Time Brewery, and Professor Emeritus Bruce Lippke will have an assortment of wines on hand for you to sample. In addition to the salmon, we’ll be providing ample corn on the cob, chips and salad, but the rest of the meal is a potluck, so please bring a side dish, snack or dessert item to share!

All alumni, students, staff and faculty are invited, and we heartily encourage you to bring friends and family. The event is free—and awesome—and no RSVP is required, and we will have plenty of salmon for all.

Also, if you’re able to assist with set-up or clean-up, please contact Karl Wirsing to make sure we have enough help before and after the event. We’ll start getting ready around 3 p.m., and we’ll need even more hands to help clean up afterward from 6:30 to 7 (ish). If you can spare a few minutes at either end, that would be tremendously appreciated!

That’s Not All!
Come a little early to the Salmon BBQ and catch the Distinguished Alumni Seminar, which will feature Randy Dahlgren (’84, M.S.; ’87, Ph.D.), a professor of soil science and biogeochemistry in the Department of Land, Air and Water Resources at the University of California – Davis. His talk, “From Subduction to Salmon: Geologic Subsidies Drive High Productivity of a Volcanic Spring-Fed River,” will run from 3:30 to 4:20 p.m. in Anderson 223 as part of the SEFS Seminar Series—ending just in time for the start of the festivities downstairs in the courtyard.

We invite you to take some time, as well, to browse through a wonderful photography exhibition in the Forest Club Room, where photographer John Tylczak has once again generously loaned 10 images from his collection, Views from the Northwoods: 1983-1995. These large, black-and-white photos capture the Washington timber industry in the 1980s and early ’90s, and this year his prints will focus on shots from area timber mills—including the beautiful image below. They will be on display throughout the month of October, so even if you can’t make the Salmon BBQ we encourage you to swing by Anderson Hall another time to enjoy these photographs.

It’s going to be a great kick-off for the fall quarter, and we sure hope to see you there!

Photo © John Tylczak.

Harold Posthmus, owner of the last shake mill in Whatcom County. C&H Cedar, Deming, Whatcom County; August 5, 1986.

Harold Posthmus, owner of the last shake mill in Whatcom County. C&H Cedar, Deming, Whatcom County; August 5, 1986.

2015 Salmon BBQ: Slideshow!

Last Wednesday, October 7, the rain obliged us and halted long enough for us to enjoy another rousing Salmon BBQ in the Anderson Hall courtyard! It was a festive kick-off for the fall quarter, with more than 200 students, staff, faculty, alumni, family and friends coming out to feast on endless trays of salmon, loads of potluck offerings, several kegs from Big Time Brewery, and a wine-sampling table.

Our photographer was somewhat distracted with salmon-serving duties, but we still managed to capture a few shots of the fun. Take a look!

All photos © SEFS.

Click here to view these pictures larger

Photography Exhibition: Views from the Northwoods

This October, for the second year in a row, John Tylczak has generously offered to loan us 10 images from his broader collection, Views from the Northwoods: 1983-1995, for a month-long photography exhibition in the Forest Club Room!

Tylczak’s black-and-white prints powerfully capture the scenes and faces of the Washington timber industry in the mid-1980s and early 1990s, from fallers and rigging crews, to loaders and transport workers, log scalers and mill workers. He ended up taking more than 1,500 large-format images during that time, and the 10 he’s sharing this year all come from the Olympic Peninsula.

His photographs will be on display throughout October from 8 a.m. to 5 p.m. in Anderson 207, and you can meet Tylczak in person if you’re able to make it to the Salmon BBQ on Wednesday, October 7, from 4:30 to 6:30 p.m.!

Photo © John Tylczak.

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Annual Salmon BBQ: October 7!

There’s really only one sure way to soften the blow of another summer’s end: Spend a boisterous afternoon grilling, gorging and gabbing with us at the annual Salmon BBQ on Wednesday, October 7, from 4:30 to 6:30 p.m. in the Anderson Hall courtyard! It’s a feast for your senses, and a great time to catch up with friends and colleagues—or meet new friends and colleagues, if you’re a newly arriving grad or undergrad!—as we kick off the Fall Quarter.

2015_09_SalmonBBQ1In case you haven’t been to the Salmon BBQ before, we have this autumn tradition down to a beautiful, mouth-watering science. SEFS alumnus Steve Rigdon (’02, B.S.) is supplying the salmon, caught using traditional Yakama fishing techniques, and Luke Rogers will once again direct the grilling crew; they use alder wood from Pack Forest, and it’s quite an operation to watch. Professor Emeritus Steve West will set up a few kegs from Big Time Brewery, and we’ll be providing the other basics (soda, baked beans and corn on the cob). The rest of the meal is a potluck, though, so please bring an appetizer, side dish or dessert to share!

All SEFS students, staff, faculty and alumni are invited, and we heartily encourage you to bring significant others and children. Also, if you’re able to assist with set-up or clean-up, please contact Karl Wirsing to make sure we have enough help before and after the event. We’ll start getting ready around 2:30 p.m., and we’ll need even more hands to help clean up afterward from 6:30 to 7 (ish). If you can spare a few minutes at either end, that would be tremendously appreciated!

Wait, There’s More!
Just before the Salmon BBQ—and if you aren’t on set-up duty—we hope you’ll join us upstairs in Anderson 223 for the second talk of the SEFS Seminar Series, featuring alumnus Willis Littke (’82, Ph.D.), who studied with Professor Emeritus Bob Edmonds and recently retired from Weyerhaeuser after a long career as a forest health researcher. His talk will run from 3:30 to 4:20 p.m.

We hope you’ll take some time, as well, to browse through a fantastic photography exhibition in the Forest Club Room, where photographer John Tylczak has donated another 10 images from his collection capturing the Washington timber industry in the 1980s and early ’90s, Views from the Northwoods: 1983-1995. His prints, which will focus on shots from the Olympic Peninsula this year, will be on display throughout the month of October, and we’re hoping John will be able to join us in person for the Salmon BBQ.

Photo © Karl Wirsing/SEFS.

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Save the Date: SEFS Salmon BBQ!

The date has been set for one of our tastiest traditions at SEFS, so mark your calendars for Wednesday, October 2, and the Welcome Back Salmon BBQ!

Salmon BBQEach year as the Fall Quarter gets under way, we gather for an afternoon of grilling and gabbing in the Anderson Courtyard from 4 to 6 p.m. We’ll cart in loads of fresh salmon from Yakama Nusux, the Yakama Nation tribal fishing company, and grill maestro Luke Rogers will once again direct the cooking crew. You can watch the fish sizzle over alder wood from Pack Forest as your mouth waters and nostrils flare with delight. It’s a feast for your senses, and a great time to catch up with friends and colleagues after the summer.

All SEFS students, staff, faculty and alumni are invited, as are significant others and children. As always, SEFS will be providing beer, soda, baked beans and corn on the cob. But the rest of the meal is a potluck, so please bring an appetizer, side dish or dessert to share!

Also, if you’re able to assist with set-up or clean-up, please contact Nevada Smith to make sure we have enough help before and after the event. We’ll start getting ready at 2 p.m., and we’ll begin taking everything down at 6 p.m. If you can spare a few minutes at either end, that would be tremendous!