Our Student Fermentation Teams
Introducing Keagan Kinsella & Katrina Raskie, teammates in the fermentation lab...and the volleyball court! Keagan is from Chanhassen, Minnesota. She is a finance major who took this class because she it seemed like an interesting and completely unique science course! She also is very interested in food studies and exploring the wide and somewhat unknown world of fermented cuisine. Katrina is from Wausau, Wisconsin and she is currently undecided on her major. She took this class because there are many fermented foods in Wisconsin and she wants to learn more about the culture and history behind this cool process!
Check out our study of red wine and it's health benefits!
Check out our study of red wine and it's health benefits!
Hailee Grannan, Rachel Ross, Elisabeth Caldwell
Hailee is a Freshman from Milwaukee this class because she wanted to learn something new and interesting in a hands-on environment.
Rachel is a Junior from Wauwatosa who took this class because it combines two of her interests: cooking and science.
Elisabeth is a Junior from Madison who took this class because she needs science credits for her degree, and this class seemed interesting.
Hailee is a Freshman from Milwaukee this class because she wanted to learn something new and interesting in a hands-on environment.
Rachel is a Junior from Wauwatosa who took this class because it combines two of her interests: cooking and science.
Elisabeth is a Junior from Madison who took this class because she needs science credits for her degree, and this class seemed interesting.
TEAM CHEESE HEAD
Team Cheese Head consists of: Madeline of Edgerton, Grace of Glidden, Mitch of Wausau, and Paul of Germantown. All are juniors in the University of Wisconsin-Eau Claire Honors Program. They are not only avid lovers of fermented foods, but also have a special interest in cheese!
Grace is an English Education major who took this course hoping to better her non-existent cooking skills. She is not only a grate girl, but also looks forward to sharing her maturing knowledge about fermented cheese!
Mitch is a Geology major with an interest in writing. He could not resist taking a class with his friends and simultaneously getting to devour delicious, fermented foods. If you ever have a question about cheese, just rennet by Mitch!
Paul is very committed to an Actuarial Science major and an Information Systems minor. Due to the fact that he already had a ravenous interest in learning about fermented foods and their impact on both diet and life, he took this class in order to shred some light on these topics.
Madeline is a Special Education Major and EBD minor. She took this class to explore cooking in a new way. Fermentation is a new concept for her in regards to food preservation. Therefore, this sharp girl looks forward to learning how to ferment food and how fermented foods have affected the world.
(After our exploration into the realm of cheese, there is no whey we could resist throwing in a few cheesy puns.) To learn more about fermented cheese, follow our link!
Team Cheese Head consists of: Madeline of Edgerton, Grace of Glidden, Mitch of Wausau, and Paul of Germantown. All are juniors in the University of Wisconsin-Eau Claire Honors Program. They are not only avid lovers of fermented foods, but also have a special interest in cheese!
Grace is an English Education major who took this course hoping to better her non-existent cooking skills. She is not only a grate girl, but also looks forward to sharing her maturing knowledge about fermented cheese!
Mitch is a Geology major with an interest in writing. He could not resist taking a class with his friends and simultaneously getting to devour delicious, fermented foods. If you ever have a question about cheese, just rennet by Mitch!
Paul is very committed to an Actuarial Science major and an Information Systems minor. Due to the fact that he already had a ravenous interest in learning about fermented foods and their impact on both diet and life, he took this class in order to shred some light on these topics.
Madeline is a Special Education Major and EBD minor. She took this class to explore cooking in a new way. Fermentation is a new concept for her in regards to food preservation. Therefore, this sharp girl looks forward to learning how to ferment food and how fermented foods have affected the world.
(After our exploration into the realm of cheese, there is no whey we could resist throwing in a few cheesy puns.) To learn more about fermented cheese, follow our link!
Team Kefir - Julian Faledas and Kendall Clay
Julian is a Geography major with Spanish and Sociology minors. A junior in the University Honors Program, his decision to take this class stems from a strong interest in the local food movement, more specifically seasonal eating and alternative preservation methods.
Kendall is a junior Art major with Library Science and Psychology minors. She took this class because she is interested in healthy eating and cooking and the various benefits of fermented foods. She has not done much fermentation before this taking this class and wanted to learn a new skill so she could cook more of her own food.
Julian is a Geography major with Spanish and Sociology minors. A junior in the University Honors Program, his decision to take this class stems from a strong interest in the local food movement, more specifically seasonal eating and alternative preservation methods.
Kendall is a junior Art major with Library Science and Psychology minors. She took this class because she is interested in healthy eating and cooking and the various benefits of fermented foods. She has not done much fermentation before this taking this class and wanted to learn a new skill so she could cook more of her own food.
The Condimentors: Audrey Steinman, Sarah Olson, Shawny Gabriel, and Alex Grathen |
Audrey is a Math Education major and a Business Administration minor in the University Honors Program at the University of Wisconsin-Eau Claire. She is from Stewartville, MN and is currently a sophomore. Her interest in fermentation came from her mother home brewing beer over the summer.
Sarah is from Ashwaubenon, WI and is a sophomore Communication Sciences and Disorders major with Spanish and American Sign Language minors. She is in the University Honors Program at the University of Wisconsin-Eau Claire. Her decision to take this class comes from her belief that this is a unique topic and from having a family full of dairy farmers who's product is used to make cheese.
Alex is from De Pere, WI and is a sophomore in the Nursing Program at UW - Eau Claire and will be earning a Spanish Certificate for Health Sciences. She took this class because she was too lazy to walk down the hill for a different class and was interested in making different foods.
Shawny is from Manitowoc, WI and a sophomore in the University Honors Program. She is an Actuarial Science major pursuing certificates in Information Systems and Business Communication. She took this class because she is interested in learning more about the cultural significance of fermented foods.
Sarah is from Ashwaubenon, WI and is a sophomore Communication Sciences and Disorders major with Spanish and American Sign Language minors. She is in the University Honors Program at the University of Wisconsin-Eau Claire. Her decision to take this class comes from her belief that this is a unique topic and from having a family full of dairy farmers who's product is used to make cheese.
Alex is from De Pere, WI and is a sophomore in the Nursing Program at UW - Eau Claire and will be earning a Spanish Certificate for Health Sciences. She took this class because she was too lazy to walk down the hill for a different class and was interested in making different foods.
Shawny is from Manitowoc, WI and a sophomore in the University Honors Program. She is an Actuarial Science major pursuing certificates in Information Systems and Business Communication. She took this class because she is interested in learning more about the cultural significance of fermented foods.
Hailing from a small dairy farm in Eleva, WI, Mariah is a sophomore pursing a degree in Choral Music Education at the University of Wisconsin-Eau Claire. Despite how astounded and disgusted some fermented products have made her, she thoroughly enjoys this course for its applicability to everyday life, its comprehensive approach, and its hands-on experiences.
Spencer comes from the sleepy (read: boring) farm town of Chilton, WI, and is a second year Psychology major with a topical minor titled "Student Affairs." His hometown, which is a huge dairy farming center, coupled with the fact that he grew up within five miles of three cheese factories piqued his interest in this course, since he knew cheese would be discussed. He also enjoys cooking in his spare time, and wanted to learn more about what made certain foods taste the way they do.
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