Because calves are born wet they have to get dry, get a drink of milk, and warm up quickly. And the brutal weather has made that tough.
Workers can stay distanced in the fields, but they work in close quarters in areas where the harvest is processed.
Each October, Palouse turns into a haunted version of itself.
The secret’s in the fry batter … and the packaging.
Availability of french fries depends on the weather in Washington, Oregon and Idaho this spring.
