|Posted by Joe Sabol on July 27, 2010 at 11:28 AM|
Whey the Advantages UPLS meeting on Saturday, July 31, 2010 in Marquette MI.
Meeting 3:00 - 4:45 p.m., Dinner 6:00 - 9:00 p.m.
The ACS Local Section Innovative Project Grant “Conviving with Chemistry and Food” was awarded for education on the chemistry of agriculture, nutrition, food, and food processing and serves members of the Upper Peninsula Local Section and the community at large (local and regional groups that are involved with raising, processing, and serving food.)
The next speaker in this IPG program will be Wisconsin entrepreneur Tera Johnson, presenting “Whey the Advantages!” on Saturday, July 31, 2010. The UPLS meeting will be in the Shiras Room (2nd floor), Peter White Public Library, Marquette and is open to the public: 3:00 p.m. presentation, 4:00 p.m. Q&A, 4:30 p.m. reception and whey sample tasting. The meeting is co-sponsored by Slow Food Central Upper Peninsula, the local chapter of Slow Food USA, which is devoted to clean, fair, and good food for everybody.
Tera Johnson is the owner of Wisconsin Specialty Protein and Tera’s Whey, Reedsburg WI. Whey is 94% water, 5% lactose, and 1% protein (branched-chain amino acids, leucine, isoleucine and valine, which are metabolized directly in muscle) and was, in the past, typically processed into animal feed or discarded after cheesemaking. However, cow, sheep, and goat milk whey are not identical. Tera capitalized on the idea of keeping the whey streams separate, adding value and producing a variety of products with distinct content and flavors, like pomegranate goat whey. But whey is not just for bodybuilders. Research has shown that whey protein is beneficial in treating diabetes, heart disease, cancer, HIV, wounds, burns, and muscle atrophy in the elderly.
In addition to the nutritional content of whey, Tera will explain her business model and the unique design features of the facility, including computer process control and monitoring, minimal municipal water use, industrial-strength storm water rain garden, and energy and heat recycling. Tera will tell us what works and is cost-effective in “green industrial design” and her views on what should be done to improve child nutrition and school lunches.
For more information, see: http://www.teraswhey.com or the recent news report http://www.thedailypage.com/isthmus/article.php?article=29643.
After the meeting, and to continue discussion, we will have a Summer Convivium, a salad and pizza buffet dinner, 6:00 - 9:00 p.m. at L’Attitude Bistro & Café, 105 East Washington St., Marquette. The menu features local ingredients and includes Appetizer: whitefish pate (whitefish, wild rice, shallots, & cranberry chutney) and fresh-cut vegetables with herb dipping sauce. Salad of local greens, fresh vegetables, and apple cider vinegarette. Pizzas: roasted garlic, green pepper, tomato, Parmesan cheese, and thyme; shiitake, oyster, and crimini mushrooms with caramelized onions and thyme; cold smoked salmon, red onion, and dill. Dessert: blueberry crisp. Wine and iced tea will be served with dinner.
Dinner prices are $25 for ACS and Slow Food members, $30 non-members, $20 no-alcohol. Tickets are available at L’Attitude or via paypal at http://www.slowfoodcup.org and must be purchased by Friday, July 30.
UPLS members will be subsidized and receive a $10 rebate at the dinner. UPLS members traveling from out-of-town will receive a milage subsidy of $0.25/mile per car; contact UPLS Treasurer Joe Sabol firstname.lastname@example.org, or phone 906-228-4010.