< Events

Fall Food and Drink Science Café Series

Join us this fall to enjoy Raising Cane’s and hear from scientists and local community members on topics of food and drink. Science Café at Morrill Hall is a casual, educational, and entertaining monthly series for adults (21+) exploring a variety of science and natural history topics.

Museum Member, UNL Student/Faculty/Staff (ID required): $15.00
Non-Member: $20.00
Ticket includes:  One (1) drink ticket, three (3) Raising Cane’s chicken fingers, toast and Cane’s Sauce
(Vegetarian meal option available.)
Ticket sales end 10:00am day of program.
Must be age 21+ to attend. Cash bar available. Schedule subject to change.

Thursday, August 18 | 6:30-8:00pm
Talk Topic: Food & Fermentation
with Dr. Heather Hallen-Adams, UNL Food Science and Technology

Microorganisms – bacteria and fungi – are everywhere in our environment, including in food. Foodborne microbes can be bad (pathogens like Salmonella or Listeria) or ugly (spoilage microbes that cause food to rot), but can also be good, changing the nature of food in positive ways through fermentation. We will touch on all aspects of food microbiology, but will focus on the “good” side, discussing the role of fermentation in everyday foods like bread and cheese, as well as less well-known products like tempeh and kombucha.
Thursday, September 15 | 6:30-8:00pm
Talk Topic: Art + Science = Beer
with Zipline Brewing Co.

EVENT WILL BE HELD AT ZIPLINE BREWING CO., 2100 Magnum Cir., Lincoln, Nebraska

Learn about the art and science of making a great beer! Join us at Zipline Brewing Co. as we discuss the fermentation process, selection of grains and hops, and their effect on flavor. A tour of the brewery space is included.
Sorry, no Science Café event in October.
Thursday, November 17 | 6:30-8:00pm
Talk Topic: Farm to Table
with Ingrid Kirst, Executive Director of Community Crops

Kirst will talk about the power of eating local. Participants will learn basic botany and discuss edible plants that thrive in Nebraska and the joys and challenges that go into growing your own food.