In the heart of Plover, Wisconsin, the Food+Farm Exploration Center offers a variety of engaging indoor activities to combat the winter chill. This educational hub invites students and families to explore its exhibits and participate in hands-on classes that delve into culinary traditions and agricultural knowledge. One such event is an upcoming class where participants will learn how to create a traditional British pastry known as a pasty. The center also provides resources for those interested in agriculture, offering insights into food origins and career opportunities in the field.

The upcoming Wednesday evening will feature Chef Dave leading a workshop on crafting these savory pies. Attendees will discover the historical significance of pasties, which were popular among miners during the 19th century. They will master the art of preparing beef, potato, and onion fillings, along with learning how to make pie crusts and beef gravy. Although registration for this session has concluded, another opportunity awaits on March 5, with identical content. Participants can look forward to assembling and baking their own creations under Chef Dave’s guidance.

Food+Farm Exploration Center serves as an invaluable resource for both families and schools. It aims to bridge the gap between consumers and producers by answering questions about food sources and introducing careers in agriculture. Visitors can immerse themselves in interactive exhibits like the AG Stem Gallery, Children’s Gallery, and Kitchen Lab, all designed to enhance understanding of agricultural practices. These experiences offer a comprehensive look into the world of farming and food production, making the center a vital educational destination.

Chef Dave will appear on Sunrise 7 at 6:00 a.m. and 6:30 a.m. on Wednesday to demonstrate the pasty-making process and discuss future events at the center. Through these initiatives, the Food+Farm Exploration Center continues to foster a deeper appreciation for culinary heritage and agricultural education, ensuring that visitors leave with both new skills and a greater awareness of the importance of sustainable food systems.