Many university scholars work in obscurity, making important discoveries that never get the public recognition they're due. Not so for students in the Master Meat Crafter program, a joint venture between UW-Madison and UW-Extension that started in 2010 as the first of its kind in the country.
Their research is edible. And it's getting a tasting Tuesday night in Madison as the program puts on a showcase event not likely to attract vegetarians.
On the menu: meat. Selections include but are not limited to jalapeno cheddar sticks, Bloody Mary bratwurst, potato sausage and Italian salami. One product will be supplied by each student in the Master Meat Crafter training program.
Faculty and staff will be joined at the feast by representatives of meat processing plants across Wisconsin. It's a chance to sample what others in the industry are doing and learn more about the university's role, said Sevie Kenyon, UW-Madison spokesman.
The two-year training program was set up in 2010 as a key initiative of the nonprofit Specialty Meat Development Center. Jeff Sindelar, a UW-Madison professor of animal sciences and UW-Extension meats specialist, started the program.
It was set up to support the state's specialty meat processors — there are about 450, mostly small shops — in areas including business development, product development, labeling and packaging and food safety.
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The event is not open to the public.
New campus center opening
Lakeland College will host an open house Wednesday at its new $2 million campus center on the North Side near the airport. The open house and ribbon cutting will be from 4 p.m. to 6 p.m. at 1650 Pankratz St.
Lakeland, which has offered night and weekend classes in Madison since 1978 for students hoping to finish their degrees, currently offers eight undergraduate degrees and two master's degrees, in business administration and counseling, at its Madison center.
The new 15,000-square-foot building houses 10 classrooms and two computer labs.