The Botany of Thanksgiving Dinner

In the eyes of a botanist, Thanksgiving is a celebration of the plants in our lives: potatoes, carrots, cloves, lettuce, celery, sage, and of all the holiday foods that people savor, from stuffing to cranberry sauce to pumpkin pie. In her talk Professor Pamela Diggle will explore the biology of the plants we eat, what makes them delicious, and the role of that deliciousness in the lives of those plants.

FREE Lecture on Tuesday, Nov. 12 from 7-8:30 p.m. in the CU Museum of Natural History Paleontology Hall