Spring 2010
SPRING springs forth at Allen Centennial Gardens with the help of volunteers.

LEARN ALL ABOUT FOOD during the UW Madison Food Summit on April 23. Sponsored by the Wisconsin Alumni Association, the day-long event is a capstone to Chancellor Martin’s Go Big Read project exploring our relationship with food and will feature an engaging look at food from social, economic, environmental and cultural perspectives. Former U.S. Sen. George McGovern, winner of the 2008 World Food Prize, will deliver the keynote address on overcoming the global problems of hunger and malnutrition. Six CALS faculty will be among the day’s presenters.

TURN THE CLOCK on a new century for the departments of genetics and plant pathology. Both departments are hosting three-day events to celebrate their anniversaries. Genetics will put on festivities May 20-22; Plant Pathology will gather June 24-26. If you can’t make it back to campus, try diving into some virtual nostalgia by exploring the departments’ new online histories.

PLANT A FLOWER by volunteering at Allen Centennial Gardens. Each year, dozens of alumni experience the splendor of spring by helping plant and maintain the unique garden in the center of UW-Madison’s campus. Garden director Ed Lyon says volunteers need no gardening experience, and the garden can use both regular and occasional help.

LOG ON to, the new web site of the Wisconsin Agricultural and Life Sciences Alumni Association. CALS’ alumni organization is rolling out a new face to help grads stay connected to their college. The site features updates on classmates, events and ways to interact with CALS from near and far.

RELISH HOMEMADE PICKLES and relishes using recipes from UW-Extension’s Safe Food Preservation Series. Authored by CALS food scientist and extension specialist Barb Ingham, the brochure outlines safe and tasty methods for preparing and preserving all manner of pickled produce, from standard cucumbers to elk meat and venison. Take a bite at UW-Extension’s Learning Store.

This article was posted in Food Systems, Spring 2010, Working Life.