Ella Braden, a Physicist at the Wonders of Physics, UW-Madison, explores the process of home brewing beer from both historic and scientific viewpoints. Some of the earliest writing contains recipes for beer and although the process of making beer is simple, the variations that lead to the many styles of beer are fascinating.
Mariette Nowak, the president of the Kettle Moraine Chapter of Wild Ones, discusses how to increase the number and variety of birds in your yard by growing native plants offering natural habitat and a yearlong smorgasbord of berries, nuts and seeds. Gardeners can play a vital role by preserving and restoring native communities, which can support birds and other wildlife.
Lisa Johnson, a horticulture educator for the Dane County UW-Extension, introduces some newer varieties of hostas and the annual, perennials, shrubs and trees that compliment them.
Peter Botham and Sarah Botham, proprietors of Botham Vineyards, cover the vine-to-bottle process of making wine in Wisconsin and discuss the challenges of growing grapes in our climate. They discuss the grape varieties they grow and the wines the Botham Vineyards produce.
Ed Janus, author of "Creating Dairyland," enables us to understand the things you see in the Wisconsin countryside--and what you can't see. Janus explores the history and the minds of the men and women who are the people of Dairyland.
Susan Troller, a writer for The Capital Times, shares her book, "Cluck: From Jungle Fowl to City Chicks." Troller tells stories of Wisconsin folk and their experiences raising chickens in their backyards.
Pamela Ruegg, a professor in the Department of Dairy Science at UW-Madison, discusses the dairy farm structure, the melamine issue, milk quality and safety, animal welfare and the challenges facing the Chinese dairy industry.
Rich Hartel, a professor in the College of Agriculture and Life Sciences at UW-Madison, examines how food scientists characterize and then tune the properties of melted chocolate to best fit different applications, from enrobing candy bars to forming drops and molding pieces. Delve into how melted chocolate is tempered to ensure it properly turns solid when cooled.
Ruth Ann Lee, an educator at the Mackenzie Environmental Education Center in Poynette, WI, discusses Sisibaskwat, or time of the melting snow--better known as maple sugaring time. Lee explains what makes this a successful environmental education program for the Center, which hosts thousands of school kids annually to celebrate spring.
Cameron Currie, Associate Professor of Bacteriology, UW-Madison
Cameron Currie discusses symbiosis and how symbiotic associations shape all levels of biological organization.