Professor Wendy Clement and keynote speaker Dr. Nyree Zerega
Professor Wendy Clement tasting biodiversity for ABC News
Dean Jeff Osborn interviewed by ABC News
Professors Leeann Thornton and Gary Dickinson trying crickets
Assistant Vice President for Student Affairs Sean Stallings enjoying frog legs, alligator sausage, and chicken pot stickers
Enjoying a biodiverse lunch
Adventurous biology student field guides
Roasted crickets, candied insect larvae, vegemite spread on baguette, kambucha, grilled jackfruit reuben and fried frog legs
Sampling Vegemite spread on baguette and Kambucha
Candied insect larvae
Roasted crickets
Informational brochures and table toppers helped guide guests
Chefs getting ready at the Dishing out the Diversity Tasting Station
Chef preparing a Pineapple & Ham Pizza for the Better Together meal station
Smoked Salmon & Avocado Spring Rolls and Spicy Asian Broccoli Salad from the Feeding Your Microbiome meal station
Jackfruit and breadfruit from the Unveiling Underutilized Crops meal station
Educational displays helped guide the guests
Tasting Bar from the Dishing out Diversity meal and biology student “Field Guide”
Unveiling Underutilized Crops meal station
Cardamon Crème Brulée from the For the Love of Bees meal station
For the Love of Bees meal station
Artisanal salami, assorted olives, pickles, kimchi, and sourdough bread from the Better Together meal
Sampling archaea at the salt tasting station
Jewish Apple Cake from the For the Love of Bees meal station
Chefs getting ready at the Dishing out the Diversity Tasting Station
Serving a slice of mushroom, bleu cheese & truffle pizza from the Better Together meal
Cumin roasted lamb, herb roasted potatoes, and curry roasted cauliflower, broccoli & brussels sprouts at the Stories of Domestication meal
Chicken pot stickers with lime fish sauce, snapper soup, mushrooms & asparagus stir-fry, and roasted kohlrabi, fennel & yams, cumin roasted lamb, herb roasted potatoes, and curry roasted cauliflower, broccoli & brussel sprouts
Vegetarian chicken salad (Jackfruit) with cranberries & pistachio and spiced star fruit salad on the side. From the Unveiling Underutilized Crops meal
Stories of Domestication meal
Display of Brassica from the Stories of Domestication meal
Shredded Soy Mozzarella, Chevre (goat’s milk), Manchego Cheese (sheep’s milk), Cashew Cheese from the Delectable Digestible Dairy meal
Executive Chef Lauren Franchetti at the Tasting Bar
Biology student “Field Guide” discussing the science behind the Dishing out Diversity meal
Italian roasted beef with plum tomatoes, lentils & bulgar, horseradish mashed potatoes, steamed baby carrots, and potlikker collard greens from the Ancient Farm to Today’s Table meal
Jackfruit
Jackfruit
Jackfruit and swiss cheese for grilled jackfruit reuben
Grilled Jackfruit Reuben from the Unveiling Underutilized Crops mea
Alligator sausage
Salt tasting station
Chef preparing zucchini bread
Artisanal salami
Assorted olives
Pink himalayan salt on cucumber for salt tasting station