Join us for the fifth year of The Natural History of Food. Each evening will provide a tasteful exploration of the natural history and cultural influences of a different food: onions, chocolate, balsamic vinegar and cherries. Learn from local experts on food and wine, and enjoy a fantastic meal created by a guest chef in the elegant, relaxed surroundings of the Museum.

The Natural History of Onions features guest chef Ben Bebenroth, chef/owner of Spice of Life.

Joan Mraz, educational program director for the American Diabetes Association, will explain how some of your family’s favorite recipes can be made healthier and still taste great. Then, Kelly Martin (Chef Kels) will present a cooking demonstration to illustrate this point. A student at Beachwood High School, Martin was diagnosed with type 1 diabetes in 2005. He works in culinary arts at the Beachwood Hilton hotel and enjoys sharing his passion for cooking healthy meals with others. Martin is a 2009 Red Strider Youth Ambassador for the American Diabetes Association. The first 120 program attendees will receive a Through the Eyes of the Eagle book.

Special one-hour sessions in the Nathan and Fannye Shafran Planetarium will address the following astronomy topics:
4 pm: Solar System (B slate)
5 pm: Astronomy (C slate)

Attention Science Olympiad coaches!
You and your students can consult with experts in preparation for Science Olympiad events. Our science specialists will be on hand to provide basic information and the opportunity to examine common specimens for the following topics: Fossils (B and C Slate), Skeletal & Circulatory (B and C slate), and Ornithology (B and C slate).

Join us for the fifth year of The Natural History of Food. Each evening will provide a tasteful exploration of the natural history and cultural influences of a different food: onions, chocolate, balsamic vinegar and cherries. Learn from local experts on food and wine, and enjoy a fantastic meal created by a guest chef in the elegant, relaxed surroundings of the Museum.

The Natural History of Chocolate features guest chef Jonathan Sawyer, chef/owner of The Greenhouse Tavern.

Come for a day devoted to health and wellness for families with children. Participants can take advantage of free health screenings, as well as obtain information on nutrition, fitness and dental health. Experts will be on hand to answer questions and provide demonstrations. Kids can participate in hands-on activities and crafts.

Join us for the fifth year of The Natural History of Food. Each evening will provide a tasteful exploration of the natural history and cultural influences of a different food: onions, chocolate, balsamic vinegar and cherries. Learn from local experts on food and wine, and enjoy a fantastic meal created by a guest chef in the elegant, relaxed surroundings of the Museum.

The Natural History of Balsamic Vinegar features guest chef Steve Schimoler, chef/owner of Crop Bistro and Bar.

Join us for the fifth year of The Natural History of Food. Each evening will provide a tasteful exploration of the natural history and cultural influences of a different food: onions, chocolate, balsamic vinegar and cherries. Learn from local experts on food and wine, and enjoy a fantastic meal created by a guest chef in the elegant, relaxed surroundings of the Museum.

The Natural History of Cherries features guest chef John Taylor, executive chef of Sammy's.