Evolutionary Tree of Life Exhibit Opening

On November 20th the Bean Museum hosted a grand opening for its historic new Tree of Life exhibit. Museum Director Dr. Michael Whiting gave a few remarks and cut the ribbon, after which guests were able to take their first tours of the new exhibit. Before heading into the exhibit, each guest was able to pick out a button with an organism in the exhibit to find as they explored the Tree of Life. To begin their journey, guests watched a video explaining the making of the Tree of Life exhibit and the work of students and curators that went into its creation. They walked through deep time, beginning with the first single celled organism and witnessing the evolution of the diversity of species on planet Earth as they progressed through the halls of the exhibit. 

A distinct sense of awe and wonder was present as patrons saw first hand hundreds of beautiful insect specimens, the jar of snakes, massive crabs, giant fossils, and even a few extinct animals. It was truly a night to remember and a celebration of the hard work of students and faculty over the course of 2 years to create this amazing new exhibit. Be sure to come explore the Tree of Life for yourself on the lower level of the Bean Museum!

Margaret, museum educator

Fall 2025 University Date Night

University Date Night was truly lit as hundreds of university students visited the museum to learn about bioluminescence during the Night of Lights. Curious visitors took a deep dive into current events as they explored the different levels of the ocean in “Journey to the Hadal Zone.” Many strange and wonderful creatures made an appearance there—and we’re not just talking about the students!

Fans of the firefly squid gave it a glowing recommendation when they found it again at the button station. Many guests also left with noticeably brighter countenances after visiting the glow-in-the-dark face-paint station.

Couples flashed each other (honor code approved) with flashlights and Morse code in the Firefly Room. Clear communication can be tricky, but they found a way. We don’t know how many people met their soulmate that Friday, but we definitely saw plenty of sparks!

Arissa, education assistant

2025 Wild Edibles Nature Experienceship Report

What is there to eat on campus? There are a few obvious answers: food from restaurants at the Cougareat, meals from the dining hall, snacks from vending machines. But hiding in plain sight are some other delicious options: plants!

Led by foraging expert Tom Smith, participants in the Wild Edibles Nature Experienceship spent a Saturday morning exploring the world of edible plants. Participants picked, gathered, tasted, cooked, ground, and sampled all kinds of food that you couldn’t find at a regular grocery store. On a tour of campus, they learned to see familiar places through new eyes - learning what plants can be eaten fresh, what can be cooked into delicious sauces or jellies, how to grind flour from acorns, and how to tap syrup from trees. Tom Smith entertained us with tales of foraging from his own life, and examples of how using what’s around us can be an everyday principle.

After the excursion, the team returned to the kitchen to sample some incredible dishes. Acorn flour cookies and bread, elderberry muffins, and homemade chocolate were all a huge hit, as well as a puffball mushroom soup. New tastes and smells were experienced by all, and participants had an unforgettable morning learning what wonderful things there are to eat all around us.

Leah, museum educator