Treehaven Dinner and a Speaker - Wisconsin Waters

Delicious Meals and Interesting Presentations!

Treehaven's annual Dinner and a Speaker series invites guests to enjoy upscale dinners in our rustic dining hall, then attend presentations by natural resources professionals for exciting experiences and thought-provoking discussions all about our natural world. With a different menu and topic each event, there is something for everyone to explore!

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Wisconsin Waters: the Ancient History of Lakes, Rivers, and Waterfalls

Author Scott Spoolman invites you to explore Wisconsin’s many and varied waterways and to learn of how they came to be as they are today. From the placid Mississippi, to waterfalls crashing over hard rock ledges near Lake Superior, to life bursting forth in one of the world’s largest freshwater marshes, these waterways each have a fascinating story to tell. Scott will sample a few of the 19 stories and several photographs from his book Wisconsin Waters: the Ancient History of Lakes, Rivers, and Waterfalls, including some discussion of local waterways in the Tomahawk area. He will include readings from the stories and from the travel guides that follow each story, helping readers to get out and explore each site on their own.

Scott Spoolman​ is a science writer who has focused on the environmental sciences, especially those stories of natural science and the environment related to Wisconsin and surrounding states. He grew up in northern Wisconsin and earned a master's degree in journalism with an emphasis on science reporting. He worked for several years in the publishing industry, and since then as a freelance writer. He has coauthored several editions of a series of environmental science textbooks. His latest books are Wisconsin Waters: the Ancient History of Lakes, Rivers, and Waterfalls, the award-winning Wisconsin State Parks: Extraordinary Stories of Geology and Natural History, both published by the Wisconsin Historical Society Press, and Wisconsin Rocks: A Guide to Geologic Sites in the Badger State, published by Mountain Press Publishing Company.

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Gourmet dinner options include:

1) Veal Mushroom Marsala
2) Sole Meuniere
3) Spinach, Artichoke, and Goat Cheese Portobello (Vegetarian)

All entrée selections will include Chicken and Wild Rice Soup, Potato Grain and Zucchini, and Beignet with Lemon Curd dessert.

Please select your dinner entrée choice with your ticket purchase. Gluten free options available upon request; please indicate on ticket if a gluten free meal will be needed.

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Registration closes on March 18 at noon, or when tickets sell out. Register online through Eventbrite (subject to Eventbrite fees), or pay in cash/check at the door. If paying at the door, please call 715-346-2435 or email fcorvus@uwsp.edu to register. We will not be able to admit guests who have not registered prior to the event!

Questions? Email fcorvus@uwsp.edu or call 715-346-2435!