Check out CALS offerings at the Wisconsin Science Festival – Oct. 20-23

WSF_DarkNoYearDon’t forget: The Wisconsin Science Festival starts this Thursday and lasts all weekend. If you plan to check it out, try to catch one of these CALS-hosted activities:

D.C. Smith Greenhouse
Details: Take a self-guided tour through D.C. Smith Greenhouse and explore the fascinating world of plants. Investigate the ways that plants respond to their environment and how scientists and growers control plant growth by manipulating the growing environment.
Location: UW–Madison D.C. Smith Greenhouse
Thu, October 20: 9:00 a.m. – 2:00 p.m.
Fri, October 21: 9:00 a.m. – 2:00 p.m.

Sowing the Seeds of Sustainability at the Allen Centennial Garden
Details: Discover the wonders of the Allen Centennial Garden! Create your own garden art, make seed bombs, explore the garden with a scavenger hunt and more!
Location: UW–Madison Allen Centennial Garden
Sat, October 22: 10:00 a.m. – 2:00 p.m.

Tour Babcock Hall Dairy Plant
Details: The Babcock Dairy Plant uses hands-on operational education, experience and research to offer industry-leading concepts and methods for making ice cream, cheese and pasteurized milk. The dairy plant equips UW–Madison students and faculty and food industry professionals with cutting-edge knowledge and techniques that provide a competitive advantage in today’s fast-paced food-science environment. Production hours are from 6 a.m. to 3 p.m. Monday-Friday. The best time to see production is from 6 a.m. to noon and the production schedule varies day-to-day depending on the time of year.
Location: UW–Madison Babcock Hall Dairy Store
Thu, October 20: 10:00 a.m. – 3:00 p.m.
Fri, October 21: 10:00 a.m. – 3:00 p.m.

Hold Your Temper! The Secret of Shiny Chocolates
Details: Tempered chocolate produces a delightful snap when you bite into it. This session will explore different methods of tempering chocolate, an explanation of what molten chocolate is and what happens when cooling molten chocolate without tempering. Rich Hartel, professor of food engineering at UW–Madison, and Sean Fogarty, chef at Steenbock’s on Orchard, will lead you through this sweet session with a live demonstration of how to temper chocolate to create the perfect sheen for your candy. Special samples include a chocolate-covered strawberry and chocolate bon bon! Tickets are available online.
Location: UW–Madison Discovery Building
Sat, October 22: 1:00 p.m. – 2:00 p.m.

Growing Global Science
Details: Joshua Garoon (community and environmental sociology) is one of many project leaders involved in UW-Madison’s International Division’s Incubator Grant program. The division is proud to sponsor six projects in 2016-17, which bring together regional specialists and scientific experts to examine some of the world’s most vexing problems. Hear from these project leaders about their work and efforts.
Location: UW–Madison Discovery Building
Sat, October 22: 1:00 p.m. – 2:00 p.m.

Microbe Place: Ant Exhibit
Details: Visit the microbe place and learn how bacteria, fungi and viruses shape our environment and our bodies. There will be a special exhibit on the microbes associated with leaf-cutter ants, as well as interactive exhibits and games. It’s fun for all ages! This event takes place on the first floor of the Microbial Sciences building.
Location: UW–Madison Microbial Sciences
Sat, October 22: 1:00 p.m. – 3:00 p.m.

The following events may also be of interest to the CALS community:

See the complete program here and more details in this news release.

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