On Saturday, March 11, students from the Dietetics and Nutrition Club joined chefs from UW Housing to host breakfast at the Dane County Farmers’ Market. Over 200 people enjoyed the breakfast which was a local twist on congee: a wild rice, quinoa and barley porridge that included a choice of emu sausage or tofu topped with mushrooms, kale, microgreens, chili oil, pullet egg, pickled vegetables, sheep’s milk cheese, cilantro, chili paste and toasted walnuts.
Sara Herzog, a senior majoring in dietetics, helped organize the breakfast and said the fun event highlighted the sense of community both in the university and the city of Madison. “It was really neat to be part of something that spanned campus departments while being able to interact with and give back to the community.”
“The chefs were so kind and patient with the students. They got them involved in every step of the process,” said Monica Theis, a senior lecturer in the food science department. Theis was proud of the work the students did and pleased to showcase the work of the chefs. “I am so happy that the community got to see and share in their amazing talent.”
The event was a success and those involved look forward to a repeat of the fun—they’ve already committed to doing another breakfast next year. Check out photos of the event, held at the Madison Senior Center, below. (Photo courtesy of the Dietetics and Nutrition Club and Campus Chefs.)This entry was posted in Beyond classroom experiences, Dean's House, Happenings and tagged food science, nutritional sciences, Wisconsin Idea by caschneider3. Bookmark the permalink.