Using MPM's Distance Learning Technology, students will interact with a naturalist educator from the Wisconsin Department of Natural Resources. Learn how people discovered the process of making syrup and sugar from sap, how to identify trees for tapping, view tools for tapping trees and understand the sap to syrup process the old fashioned way.
Using an interactive chat and game format, we will examine, investigate, and discover the food we call rice. Learn how long it has been around, where in the world you can find it, and what it has in common with your lawn.
Date: Tuesday, March 28 – 9:00 a.m. – 11:00 a.m.
More details coming soon!
Join MATC Dietary Management students in the Demonstration Kitchen to discover how breads and grains are beneficial to your diet.
Date:Thursday, April 27 – 12:00 p.m. to 3:00 p.m.
Location: Global Kitchen, second floor
Cost: Free with Global Kitchen Admission
Wisconsin is known as "America's Dairyland", but why? Learn the historical, cultural and scientific reasons behind the use of dairy in our state.
Join us in the Demonstration Kitchen for the Milwaukee Public Library's Big Read Latin American cooking demonstration!
Date:Thursday, April 6
Location: Global Kitchen, second floor
Cost: Free with Global Kitchen Admission
Herbs and spices come from a variety of sources and are used to season, color or preserve foods. Join us in the Demonstration Kitchen to find out the difference between an herb and a spice. Discover the flavor profiles of various seasonings and how they are used globally throughout history and today.
Representatives from the food and beverage industry and FaB Wisconsin will be at booths to answer questions and provide information about career opportunities to students.
Date: Friday, March 24 – 9:00 a.m. – 1:00 p.m.
Location: Gromme Auditorium, first floor
Breads and grains are a global food; almost all cultures across the globe use them for a variety of purposes. Learn about the variations of breads and grains around the world and the differences between gluten, leavened bread, and unleavened bread.
Gluten proteins are the most important protein group in bread making. Why? Join us in the Demonstration Kitchen and find out!
Learn about the seasonal availability of edible spring plants in Wisconsin.