Crudités and Camaraderie

Alumni learn about the science of supper clubs.

For_Supper_Club_article_(Mike_Roemer_is_credit)

Rich Hartel (left) explains the finer points of ice cream production to Paula and Stephen ’81 Pipp of Green Bay. Mike Roemer

Everything on the table at the Wally’s Spot Supper Club in Green Bay, Wisconsin, was connected to UW–Madison: tender prime rib, oversized potatoes, Badger-favorite Babcock Hall ice cream, and beer brewed not far from campus.

Alumni and friends were encouraged to slowly savor the flavors and listen to some of the UW’s top minds in meat science, food science, and horticulture at February’s Science of the Supper Club event, presented by the Wisconsin Alumni Association and its Brown County Chapter.

Table talk among Jessie Johnston-Rickert MD’06, Aaron Rickert, Karen Metzler ’03, and Jeremy Metzler ’02 — friends since their UW days — included other favorite supper clubs and the best place to find a fish fry and an old-fashioned.

“What a great way to mix science with a delicious meal,” says Karen Metzler. “I especially liked all the work that was highlighted. It brings attention to the world-class research being done at the university.”

Johnston-Rickert agrees. “I loved hanging out with friends, eating great food, and learning the science behind it,” she says. “The expert presentations enhanced each course. For a couple of science geeks at heart — and UW fans — the evening was a hit.”

Faculty experts Jeff Sindelar (animal sciences), Paul Bethke ’82 (horticulture), and Rich Hartel and Hans Zoerb ’70, PhD’83 (food science) mingled with alumni at interactive displays and seasoned the dinner with short talks on their research. Similar events were also held in Chippewa Falls and Oshkosh, Wisconsin.

“I’m still learning from my alma mater almost 25 years after I left, and the best part is I’m doing it in my own backyard,” says Nadia Farr ’93, an active chapter member. “Wisconsin is such a melting pot, and this event really honors the culture and tradition of the Wisconsin Idea.”

Retired journalist Harry Maier ’51 says that since moving to Green Bay in 1956, it’s become easier to find UW–Madison connections. “This chapter [has] evolved into one of the best around because of events like this,” he says. “It’s fun to relive my UW days and enjoy the company of other Badgers.”

Published in the Summer 2017 issue

Tags: Alumni, Food, State Relations

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