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Saturday, October 10, 2015

National Museum of Wildlife Art - Jackson, WY

Saturday University is a collaborative program connecting popular UW professors with Wyoming residents who have a desire to learn.  Saturday University is sponsored by the University of Wyoming, University of Wyoming Foundation and the Wyoming Humanities Council. The program is presented locally by Central Wyoming College, National Museum of Wildlife Art and Teton County Library Foundation.

Climate, Drought and Water in the West

Jacqueline J. Shinker - Associate Professor of Geography,  College of A&S,  University of Wyoming

The intermountain west contains eight of the ten driest states in the country. Much of our water resources in the region are dependent upon the natural reservoirs of seasonal mountain snowpack. Costly droughts in the region impact water resources for agriculture, energy, recreation, and municipalities. This presentation will provide context for recent droughts and the impacts of climate on past, present, and future water resources in the West.

How the Brain Learns to Communicate and Make Good Decisions:  What Songbirds Can Teach Us about Human Behavior

Jonathan F. Prather - Assistant Professor of Zoology and Physiology, College of A&S, University of Wyoming 

We use our words to communicate with each other every day, and we rely on good decision making to keep us healthy and out of trouble.  In both speech and decision-making, specialized circuits in the brain enable us to learn from experience.  When we take a close look at songbirds, we find that they do they same thing.  Birds learn their songs just like we learn the sounds we use in speech, and female birds evaluate the quality of male birds’ songs in order to select their mates.  How does the brain do that, and how can we use that insight to improve the human condition?

Back to the Roots", Let's change the way we eat!

Master Chef Rene Stein - Central Wyoming College Jackson instructor and Executive Chef at the Rose

An artist,Michelin star Chef Rene Stein has learned the skills and techniques of a Master Chef through years of studying and apprenticeship.  These skills offer inspiration to create dishes that are unusual and respond to our mountain climate.  Using local ingredients, dishes that focus on the exquisite and unique flavors of the game meat, the vegetable or the fruit, are created.  Chef Stein has developed cooking techniques keeping the ingredients more 'whole', amplifying the flavors. Chef Stein will discuss his “New Mountain Cuisine” and how it links the local farms and rancher to the consumer.

Click here for directions to the Wildlife Museum of Art

Jackson Group Photo

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