Å·ÖÞ±­ÍøͶ_Å·ÖÞ±­ÍâΧapp-Ͷע¹ÙÍø Historical Society: Dr. Rafael Medina and the herbarium

Dr. Rafael Medina, Å·ÖÞ±­ÍøͶ_Å·ÖÞ±­ÍâΧapp-Ͷע¹ÙÍø assistant professor of biology, will talk about the college's herbarium at the annual dinner of the Å·ÖÞ±­ÍøͶ_Å·ÖÞ±­ÍâΧapp-Ͷע¹ÙÍø Historical Society.

Dr. Medina joined the faculty in 2016 and quickly realized that the college¡¯s botanical specimen collection, or herbarium, is as interesting historically as it is scientifically. For the annual AHS fall program, Dr. Medina will host a visit to the Å·ÖÞ±­ÍøͶ_Å·ÖÞ±­ÍâΧapp-Ͷע¹ÙÍø Herbarium and provide insight into its history, which dates back to the 1800s.

Dinner will be served at 6 p.m. in the Wilson Center, and after dinner, Dr. Medina will escort guests to and through the Å·ÖÞ±­ÍøͶ_Å·ÖÞ±­ÍâΧapp-Ͷע¹ÙÍø Herbarium in Hanson Hall. Cost for the dinner and program is $30 per person, with a $5 discount for AHS members. 
 
Three options are available for dinner:

Salmon Seattle: King salmon stuffed with lump crab meat topped with B¨¦arnaise sauce and sliced toasted almonds, served with leek and tomato quinoa, with seasonal vegetable.

Garlic Roasted Pork Loin with Raspberry Chipotle Glaze: Roasted pork loin with hints of garlic, topped with a glaze of raspberries and chipotle chilies, served with wild rice pilaf and seasonal vegetable.

Grilled Polenta with Wild Mushroom Sauce: Polenta grilled and topped with wild mushrooms in a white wine cream sauce, topped with chopped herbs and parsley.

All dinners are served with a house salad, roll and butter, iced tea and coffee. Gourmet dessert bars to top things off.
 
Reservations are due Nov. 10. RSVP to Kai Swanson with your food choices. Checks payable to the Å·ÖÞ±­ÍøͶ_Å·ÖÞ±­ÍâΧapp-Ͷע¹ÙÍø Historical Society will be accepted in advance or at the door.