What attracted you to UW–Madison? I came to UW–Madison to join the faculty in the Department of Biochemistry and to direct the department’s new cryo-EM facility that will serve as a resource for all of campus. The Department of Biochemistry’s vision for this facility really drew me to UW–Madison. We are not just thinking about the present state of structural biology and the field of cryo-EM, but about making investments that will shape the next several decades of research in the fields of structural biology, biochemistry, cell biology, and medicine and build a community of investigators across the UW–Madison campus.
UW-Madison’s Center for Educational Opportunity (CeO), will celebrate 25 years of supporting low-income, disabled and first-generation college students with a free event at 6 p.m. on Dec. 7 at Memorial Union. Please RSVP by Nov. 29.
CeO began in 1993 with a U.S. Department of Education TRIO Student Support Services (SSS) grant to the University of Wisconsin–Madison. The grant was written by Walter Lane, an assistant dean in the School of Education, who was dedicated to providing educational opportunities to students from low-income and disadvantaged backgrounds.
Driven by his service in the Vietnam War, Lane noticed service members who were recruited to fight in the front lines had little opportunities for other career paths. Lane came back to the United States with a determination to complete the education and experience he needed in order to help other people like himself. When he retired in 2008, Lane left a legacy of programs serving thousands of students each year at UW–Madison. In addition to the SSS grant, Lane brought the Ronald E. McNair, POSSE, and PEOPLE programs to campus.
On Nov. 15, the Department of Food Science hosted its first annual Fall Fest event. Students, staff and faculty from throughout Babcock Hall—including the Babcock Hall Dairy Plant, the Babcock Hall Dairy Store and the Center for Dairy Research—were all invited. The event, put on in partnership with the Intertribal Agriculture Council, involved learning about the traditional foods of Native Peoples; helping to prepare a meal using local, indigenous foods under the guidance of three chefs; and then enjoying the feast together. It was a memorable experience for all involved, yielding much more than a nutritious meal. Participants gained a deeper appreciation for Native foods and culture, while immersed in a community-building event. The photos below capture some of the activities of the evening.
Today in my series of Science-a-Thon essays, I’ll continue profiling a few of my wonderful colleagues on the board of the Earth Science Women’s Network (ESWN). It is a true pleasure to introduce you to Dr. Erika Marín-Spiotta, who is actively improving the culture of science.
Join us for a conversation with Native leader and Elder-in-Residence, Ada Deer, at UW-Madison BioCommons at Steenbock Library. November 16th at 9am
Coffee and networking is free!