The red roof of Woods Hollow Child Care center peeks out over the prairie swale at the Promega Madison campus.
Woods Hollow Children’s Center is a prominent feature on the Promega Madison campus, due not only to the building’s distinctive red metal roof, but also the sights, sounds and energy that emanate from it. Playground laughter echoes across the prairie, little ones with their teachers stop in to explore the art at the Promega gallery, children and scientists alike share the meandering paths between lab, manufacturing and office buildings.
The fully accredited child center for children 6 weeks to 10 years old has been part of the Promega community since 1991 when the company built and began financially supporting Woods Hollow, making it available to employees as well as families in the surrounding community. (Promega employees do not receive a break in tuition, but they are given priority for admission. And Promega funding allows Woods Hollow to keep operating costs down while also being able to hire top teachers and offer them competitive wages.)
During its 27 years in operation, the center has served more than 2000 families, many of those with multiple children. It is natural to assume that someday perhaps at least a few of those kids would grow up to work at Promega.
Meet Promega Distribution Services Specialist, and Woods Hollow alum, Tyler Kalish. Continue reading
In the Promega garden. (L to R): Logan Morrow, gardener; Nate Herndon, Promega Senior Culinary Manager; Mike Daugherty, Promega Line Cook and Gardener
First we eat, then we do everything else.–MFK Fisher
Swatting away mosquitoes one July morning in the garden on the Promega Madison, WI, campus, Senior Culinary Manager Nate Herndon leans down and pulls back the leaves of a squash plant, revealing the bright yellow flowers that in a couple of hours will highlight a seasonal special on the lunch menu at one of the company’s cafeterias: green onion-cream cheese stuffed fried squash blossoms served on a grilled jerk pork tostada with black beans and cilantro sauce. Herndon explains that dishes made from scratch with high-quality, locally sourced (and sometimes unexpected) ingredients are the rule at Promega Madison kitchens, where it’s not uncommon to find entrees like house made ramp garganelli with oyster mushrooms and asparagus, braised beef ragu with house made buckwheat parpadelle pasta and baby kale, or fried perch tacos.
Food is an extension, a daily demonstration, of our overall commitment to sustainability, the community and employees
Many companies are realizing the benefits of upscaling their corporate cafeteria offerings. Some are engaging employees with ever-changing theme lunch menus or energy drinks on tap. Others are echoing the popular farm to table movement. But Herndon explains that Promega’s sensibilities surrounding the importance of food goes way beyond simply following popular trends. Continue reading