Dave Schreiner, Graduate Student, Department of Plant Pathology, UW-Madison, explores issues with viticulture in the Midwest. Concerns include cold winter temperatures, newer grape hybrids which are less well known and marketing the wines made from lesser known grapes.
Darlene Konkle, Assistant State Veterinarian, Department of Agriculture, Trade and Consumer Protection, discusses the state and federal responses to the avian influenza in Wisconsin. Konkle shares the timeline of events, the elements of an emergency animal-disease response and the lessons learned in dealing with this highly pathogenic incident.
Kelli Engen, Public Health Officer, Barron County, and Tim Jergenson, Agricultural Agent, Barron County, UW-Extension, discuss the impact of the avian influenza on the Wisconsin poultry industry and on human health. This April and May 2015 occurrence resulted in the loss of a million chickens and turkeys.
Mark Dwyer, Director of Horticulture, Rotary Botanical Gardens, Janesville, explains how to create a garden that will attract bees, butterflies and hummingbirds.
Judith Kesser, Member, Wild Ones, Milwaukee SW Wehr Chapter, explores the life cycle of monarch butterflies, their migration to Mexico and how to create desirable habitats.
Deirdre Birmingham, Co-Founder and Proprietor, The Cider Farm, explains the history of hard cider, how it’s made, which apples are the best to use, types of cider and which food pairs best.
Noel Valdes, Owner, CobraHead LLC, demonstrates how easy it is to plant, grow, and store sweet potatoes. Sweet potato plants can produce large yields and these nutritious potatoes can be used in a wide variety of recipes.
Jasia Steinmetz, Professor, Food and Nutrition, UW-Stevens Point, explores ways to support and maintain family food traditions, energize youth and create jobs focusing on local foods.
Paul Williams, Professor Emeritus, Department of Plant Pathology, UW-Madison, describes the evolution of rapid cycling Brassicas (scientific name: Brassica rapa) which have been used for research and education for over 30 years at the University of Wisconsin–Madison. These plants require little more than continuous fluorescent light, water and fertilizer.
Michele Perchonok, Advanced Food Technology Manager, NASA, explains the methods used to develop a food system that is safe, nutritious, acceptable and provides balanced resources for astronauts while they are traveling in space.