For the Love of Squash

The weather is getting colder, and the leaves are changing color; fall is upon us. It’s time to pull out your sweaters and scarves and cozy up under a blanket. It’s time to pick apples, carve pumpkins and eat one of my favorite comfort foods—winter squash.

Here at Promega our culinary team tends a garden onsite, filling our menus and plates with amazingly fresh and local produce. Our constantly changing breakfast and lunch menus are just as good of an indicator of the season as the calendar. This time of year dishes with tomatoes, beans and eggplant are disappearing and are being replaced winter squash, potatoes and root veggie dishes. Winter Squash Soup is starting to show up on the menu and Nate Herndon, our head chef, has been kind enough to share one of his favorite recipes with us. Continue reading “For the Love of Squash”

The Chemistry of Autumn Colors

The bright colors of autumn leavesHere in Wisconsin, the leaves are starting to turn the characteristic reds, oranges and yellows of autumn. This is one of my favorite times of the year (not only because of Mother Nature’s impressive displays but also because we are nearing that magical time between the last lawn mowing and the first snow shoveling). This is the time of year that I try to take in as much color as I can before everything is covered in a blanket of white.

As I stroll around, enjoying the view, I think about the chemical changes within the leaves that cause such vibrant colors. I can’t help myself; I am a scientist.
Continue reading “The Chemistry of Autumn Colors”