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2006-2007 Speakers Bureau Catalog

Wisconsin's Cheese and Cheesemakers: Rich Heritage and Deep Roots

For generations, Wisconsin has been a land of cheeses and cheesemakers. Early settlers discovered that Wisconsin soils were good for pasture, which resulted in good milk and cheese. Settlers brought their
favorite cheeses and cheesemaking skills from Europe and elsewhere. They passed on their craft to new generations in rural communities throughout the state. But how did this bucolic scene turn into a $20 billion annual industry for Wisconsin? What are the origins of Wisconsin's cheese heritage that so firmly rooted cheese in our history, landscapes, and current lives? Explore Wisconsin's cheese heritage and cheeses of today. Greenberg will illustrate her talk with stories and photos, drawing on her work with artisanal and specialty cheesemakers in Wisconsin.

Garden Plants and Cuisine among the Yucatec Maya

The cultivation of plants by women is as old as agriculture itself. Plants meet household needs for food, medicine, aesthetics, income generation, and more. Among the Maya of the Yucatan Peninsula, tourism development has transformed many aspects of their lives. Yet in small gardens throughout the region, Mayan women nurture traditional garden crops. Many of these plants are used to prepare traditional Yucatec dishes. Conserving traditional crops and cuisine enables these women to pass on their Yucatec identity to future generations. Take a tour through a lush and diverse menagerie of plants, fruit trees, backyard livestock, and household activities that are typical of Yucatec households today. Explore the meanings that traditional dishes have in modern societies.

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