News on Youtube Jan 1 2019

>> 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.