By Camille Rogers
It’s a Friday afternoon in November, and the members of the University of Wisconsin varsity women’s crew team have come together to practice their skills.
However, they are not practicing with boats and oars, nor are they anywhere near open water.
Today, they have met in the School of Human Ecology building to work on techniques that involve measuring cups, mixing bowls, and stoves.
The team is about to participate in a two-hour healthy cooking program, a pilot initiative that is sponsored by the athletic department, and it is specifically designed for student-athletes.
The goal of the program is to equip student athletes with a basic knowledge of how to plan and prepare healthy meals that respect their limited time, living space, and financial resources.