>> Reporter: WE ARE HERE WITH
THE MAOF THE HOUR, CHRIS
PETERSON, THE HEAD COACH OF TH
WASHINGT HUSKIES.
THANKS FOR STOPPING BY THE SET.
I KNOW IT HAS BEEN A BUSY WEEK
FOR YOU.
20 OF TIME TO TALK EXES AND
DOES TOMORROW.
>> IT IS EITHER EATING A STEAK
THAT WAS ABOUT THE SIZE OF ME
OR BEING ON THE ROLLER COASTER
AT DISNEYLAND.
IT HAS ALL BEEN WONDERFUL.
I THINK THAT IS THE THINTHAT
HAS MADE THIS WEEK REALLY GOOD.
WHATEVER WE HAVE DONE IT HAS
JUST BEEN RELY FIRST CLASS
AND I THINK OUR GUYS ARE
APPRECIATIVE, THE COACHES HAVE
BEEN, YOU JUST FEEL IT.
EVERYTHING WE HAVE BEEN A PART
OF HAS BEEN AWESOME.
>> IT HAS BEEN GREAT TO WATCH
YOU AND MILES IN THAT VIDEO .
>> YOU REALLY LOOK LIKE YOU ARE
ENJOYING YOURSELF .
>> IT DIDN'T DO IT JUSTICE.
MILES WAS SCARED TO DEATH!
I DON'T KNOW WHAT THE VIDEO
LOOKS LIKE, BUT HE WAS TRULY
SCARED.
>> THAT BEING SAID, IT IS FUN
TO WCH YOUUYS INO MANY
DIFFERENT MOMENTS.
WHETHER IT IS ROLLER COASTER
HAVING FUN OR HERE ON MEDIA
DAYS
WE TALK WITH YOUR PLAYERS.
DO YOU TALK TO THEM MAKING SURE
THEY MAXIMIZE THE MOMENT?
>> THAT IS EXACTLY IT.
I HAVE BEEN PROUD OF THESE GUYS
BECAUSE THEY HAVE PRACTICED
PRETTY HARD.
WE DID A LOT OF HARD WORK IN
SEATTLE.
THERE HAVE BEEN A LOT OF
PRACTICES UP TO THIS TIME, WE
HAVE RESET AND REFOCUSED.
THEY HAVE WORKED HARD AND THE
EVENTS THEY HAVE FOR US, THIS
DOESN'T COME AROUND MUCH SO
LET'S ENJOY THEM AND THEN WHEN
IT IS TIME FOR FOOTBALL, IT IS
ALL IN.
>>O MATTER WHAT HAPPENS ON
TUESDAY IN THIS GAME, THIS WILL
BE THE LAST TIME YOU GET TO GO
OUT AND COACH THIS PARTICULAR
GROUP OF YOUNG MEN, SOME LIKE
JOJO McINTOSH WHO HAVE BEEN
WITH YOU SINCE DAY ONE, FROM
YOUR PERSPECTIVE, PERSONALLY,
WHAT WILL THE LEGACY OF THIS
GROUP AND THE OUTGOING SENIORS
BE IN YOUR MIND?
>> I THINK THIS WHOLE THING, A
PROGRAM IS A SLOW BUILD.
THERE ARE EBBS AND FLOWS
THROUGHOUT ANY PROGRAM OVERTIME.
I THINK SINCE JOJO AND MANY
OTHERS, EACH YEAR HAS BEEN A
LITTLE BIT MORE SOLID.
NO MATTER WHAT THE RECORD IS,
IT HAS JUST FELT MORE SOLID.
THAT INOT EASY TO DO.
WHEN IT COMES OUT OF THE LOCKER
ROOM, WE JUST REALLY APPRECIE
ALL THOSE GUYS.
EVEN THE GUYS WHO WEREEFE
WE GOT HERE THAT WERE PART OF
US.
EVERYBODY HAD A HAND IN GET US
HERE.
>> WE ARE LOOKING FORWARD TO
WATCHING YOU PLAY THIS GAME.
THERE A VIDEO OF YOU EATING
THE STK AS BIG AS YOURSELF?
>> THERE IS A BIG PICTURE OF
HOW BIG THIS STEAK WAS.
I'M NOT KIDDING YOU, IT WAS
THIS THICK AND ABOUT THIS BIG.
I THOUGHHE WAS GOING TO GIVE
IT TO ONE OF THE LINEMAN AND HE
GIVES IT TO ME.
I WAS LIKE, WHAT AM I SUPPOSED
TO DO THIS?
EAT IT FOR THE REST OF MY LIFE?
>> HOW FAR DID YOU GET?
>> LUCKILY, I HAD OUR STRENGTH
COACH SITTING NEXT TO ME.
I CUT OUT A FOOTBALL SIZED
PIECE OF STEAK AND PUT IT ON
HIS PLATE.
I ATE THE REST AND I AM STILL
FULL.
ITAS AWESOME, BUT IT WAS A
LOT.
>> THANKS SO MUCH FOR YOUR
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Walter Clore Wine and Culinary Center and Washington Wine - Duration: 3:14.
Today I'm in Prosser
at The Walter Clore Wine and Culinary Center.
I'm meeting with Melissa Hansen, the research program manager
for the Washington State Wine Commission,
an organization that represents all wine grape growers
and each licensed winery in the state.
Over a glass of wine,
we're talking about the history of Washington wine growers
and why Washington produces some of the best wine in the world.
Well, let's kind of go back in history a little bit
and tell me about how Washington wine industry got started here.
The wine industry
is actually closely linked to concord grapes.
Okay.
Back in the early 1900s there were little pockets of grapes,
all types of grapes, grown in the state.
There was a very small, but it was growing,
but a very small little industry
because you can make wine out of any fruit obviously.
Yeah.
So it's a little different style of wine
than what we drink today, very sweet wine...
Out of the concord.
Out of the concord grapes.
And they just blended all the grapes
and things were starting to grow and then came Prohibition, 1919.
Just screeched it to a halt.
Put the brakes on.
Melissa explains that when Prohibition started
it actually created a boom for concord grapes in Washington
because homeowners were allowed to make up to 200 gallons
of wine in their home without a permit.
With that allowance,
there was a sudden demand for grapes across the country.
So Prohibition lifted and, yes, wineries sprang back to life and
there, we're about 42
right about the time when Prohibition lifted.
At that same time though, Dr. Walter Clore,
who the center is named after, came to WSU as a horticulturist
and he saw potential in our state
as a premium wine producer.
So he was sort of our little Johnny Appleseed.
Yeah.
And he went throughout the state and planted, worked with growers
and planted a few trials.
Few grapes here, and there and planted Vitis Vinifera,
the European Grapes.
Research is a cornerstone of our Washington wine industry.
Because of Walter Clore's research and vision,
Washington is now the second largest producing wine region
in the nation, with more than 900 wineries
and 50 to 65 thousand acres of grapes.
What's some of the research that's going on right now
that you could talk about for the wine industry?
Oh! We have, like I mentioned,
there's about a million dollars of projects.
Everything from how to fine-tune the irrigation
for white varieties.
We know how to do it with red, we focus now on the white.
Vineyard mechanization.
Obviously, labor is becoming a big issue,
so we're making sure that if you use mechanical thinners
and mechanical pruners,
that it doesn't impact, negatively impact, the quality.
All of the research that we do
has an overriding goal to improve wine quality.
Melissa says both the wine commission
and the industry itself facilitates
and directly supports the wine research being done,
which is another unique trait about the Washington wine.
Well I think we should toast to Dr. Clore, right?
To Dr. Clore.
And Washington wines.
And Washington wines.
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