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October 2017

Meeting Recap: Summit Brewing, Experience the Difference the Quality Makes! 

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On Monday, October 16, FCS Professionals and guests met at Summit Brewing in St. Paul for an incredible evening!  The event began with a time of networking and “Mentoring Bingo”.  Attendees filled out a “Bingo” style form trying to find fellow professionals that worked in various areas of food and consumer sciences.  It was a fabulous way to meet and get to know each other better.  During this time, people in attendance were able to redeem their token for a Summit beer or root beer.


Guests were introduced and thanked for their attendance:  Alyssa Ambrose, Rachel Kunz, Geri Skogen and her nephew, Sarah Mateski, Curt Rahman, and Dave Tauscher.  New members were also introduced and issued a coffee card as a thank you: Jayne Bryne, Kathryn Holmes, and Kathryn Zessman. We had two students in attendance, Kathryn Holmes (new member!) and Katie Walz.


Our speaker for the evening was Rebecca Newman, Director of Quality at Summit Brewing.  Rebecca’s presentation was humorous and fun.  Her background is in food science but she has spent most of her career working in the brewing industry and also worked for a sake company.  Her passion for quality was evident.  She has spent her career changing the notion of quality–instead of worrying when the quality agent is going to show up to moving to a culture where everyone is involved in the quality process and it’s a part of everyone’s job.


The next part of the program was a beer tasting lead by Rebecca.  We began the tasting with the Summit Pilsener, followed by the Extra Pale Ale EPA, Saga IPA, and finally the Winter Ale.  Rebecca instructed us on how to taste beer.  We learned about how the type of glass affects the taste of the beer.  For instance, plastic cups (the famous Red Solo Cup) are terrible vessels for good beer because of the shape of the glass.  The beer hits your tongue at the wrong place!  When moving onto the next beer to taste, we all needed to sniff our shoulders/arms to get to a “neutral” state.  Who knew that sniffing your arm was like sorbet for your nose!  A “palate” cleanser!  Why are salty foods so often served with beer?  Just to be thirsty and drink more beer?   Not necessarily!  Salty foods help to cut the bitter taste of beer.

After the tasting, we were treated to pizza, salad and dessert from Skinner’s Pub and Eatery.

Finally, those that wanted to stay, went on a guided tour of the brewing operations seeing where the beer is fermented, bottled and stored.


Our next meeting will be a joint program with MAFCS and TCHC on November 9.  Mark your calendars for Saturday, December 2 for a special Holiday Tea in Stillwater, Minnesota!  Space will be limited for this event that you will not want to miss!

In the News: Crystal Clear Pie and Hennepin Theatre Trust Pie Contest

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Looking to surprise your Thanksgiving guests this year?  Try serving crystal clear pumpkin pie?!?!  Follow this link for the complete story and recipe

In other pie related news, the Hennepin Theatre Trust is sponsoring a pie contest coinciding with the opening of the Broadway hit “Waitress”.

According to the website, “Bakers must submit their most creative, whimsical pie recipe – the kind of recipe that expresses one’s hopes, dreams, fears or frustrations – baked right from the heart. This must be something people could actually make at home.”

Please email your submission to – include pie name, recipe and detailed instructions.  (Please do not send in actual pie or ingredients.)

But hurry!!  Submissions must be received by 5 PM Monday, October 30. 

Mentorship: A Benefit Waiting For FCS Professionals Members!

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“Learn” is part of the FCS Professionals tagline and members have a great way to expand their knowledge by being involved with the mentor program. Involvement has so many benefits!

Here are just a few:

• Develop or strengthen special skills in an area of interest

• Network with someone who is knowledgeable in your field of work or interest area and can provide valuable resources

• Receive feedback to an issue or concern

• Work in an environment that involves no risk, as there are no performance reviews, tests, etc.

• Develop a personal, supportive relationship with someone with similar background, job or interest.

Whether you are new in your career or in a later life stage and simply want to learn or advance in a particular skill, getting involved in mentorship is for you. You can choose to be a mentor, be a mentee or both. The application form is short and can be found in the member section of our website. Or contact Marge Ryerson at or Kim Anderson at