Short-Term Programs
Winter Break 2026-27
From Rainforest to Reef: Wildlife Medicine and Conservation in Belize
Dates: January 2-17, 2027
Program Leader: Melissa Palmer
Application Deadline: October 1, 2026
Explore the ecosystems and rich diversity of Belize while working in collaboration with the Belize Wildlife and Referral Clinic. Collaborate with and learn from biologists, environmental resource managers, and other staff through hands-on labs and field excursions. Experience wildlife medicine and conservation in central Belize, as well as marine ecosystems in coastal Placencia, an area known for its crystal clear waters and abundant marine life.
May Session 2027
Cultured Cuisines: Exploring Fungi and Fermentation from Minnesota to Japan
Dates: May 15-30, 2027
Program Leaders: Megan McCaghey and Becca Hall
Application Deadline: December 15, 2026
Experience Japan and its traditional food culture through the culinary diversity of fungi and transformative impact of fermentation on this May term program. Starting the second half of Spring semester, you will meet and engage in hands-on fermentation activities, field trips, and foraging within the wider Twin Cities community. You will then depart for 2 weeks in Japan where you will experience, taste, and learn about hakko (fermentation) foodward and the mycological culture of Japan. Highlights will include seeing miso and sake productions on multiple scales, foraging local foods, and trying fermented and regional foods. Along the way, you will hear from experts including chefs, mushroom farmers, and others who’ll provide perspectives on Japan's celebrated food culture.
Exploring the New Nordic: Food Seasonality & Sustainability in Denmark & Sweden
Dates: May 14-29, 2027
Program Leader: Hal DeLaRosby
Application Deadline: December 15, 2026
Food has long been tied to identity, and while globalization has expanded access to non-local foods, some communities are now embracing locally sourced ingredients to support sustainability and cultural heritage. This course examines the New Nordic Cuisine—a movement launched in 2004 by Scandinavian chefs to promote natural, seasonal, and regional produce—through immersive experiences in Copenhagen and Stockholm. Engage in hands-on activities like foraging and rooftop gardening, attend lectures on food and identity, and develop a personalized project that explores your unique interests within the New Nordic model.
