Every day at the Promega Headquarters in Madison, Wisconsin, many Promega employees trade the crowded Beltline Highway for a scenic route along the bike trails. As our colleagues wind around the lakes and prairies of south-central Wisconsin, they’re reducing greenhouse gas emissions and getting some fun exercise in the process. This week, during National Bike-to-Work week, we’re taking time to recognize our colleagues who opt for a healthier and more sustainable commute. In the video below, hear about how Promega supports our bike commuters from Sam Jackson, an avid biker and Multimedia Specialist at Promega.
Having never grown a vegetable garden, I took advantage of some planting space in the Promega community garden in June 2010. Since most of my yard is shaded, this was the first time I had the opportunity to dig up soil, sow seeds, weed, water and harvest produce. I now have a greater appreciation for the effort it takes to place a ripe, beefsteak tomato on my plate. During this experience I learned that 1) I thankfully had two garden experts in my department, 2) not all winter squash is as edible as it appears on the seed package, 3) one gallon of water weighs 8.34 lbs. or 3.79 kgs, and 4) mosquitoes can form mushroom clouds when you disturb their shady garden retreats.
Looking toward the 2011 growing season, I was a bit skeptical when I heard that Promega’s Manager, Culinary Experience and new Head Chef, Nate Herndon, was overseeing the preparations of the employee community garden in addition to a new kitchen garden. Little did I know what culinary inspirations Nate and his staff would create for our three on-site cafeterias. Continue reading “Our Glorious Kitchen Garden”