Our dining program features two locations serving up a broad range of cuisine—everything from hamburgers to artisan sandwiches.
Please note: Food and beverages are not allowed inside the Museum exhibit halls or theaters.
Sunday, Nov. 20, 2016
10:00 AM
US/Central
With guidance from a licensed taxidermist, students will learn how to carefully skin, flesh, and clean a rabbit for taxidermy. Utilizing an old-fashioned wrapped excelsior form, students will wire and mount their specimen. Students will finish by learning to sew for taxidermy, groom and pose their full-body rabbit, and will take them home at the end of class. Specimens are sourced from a farm in Indiana as meat animals, and their remains can be taken home by students to clean the bones or feed to pets.
Mickey Alice Kwapis is a professional taxidermist and traveling educator. She is based in Chicago and works at multiple museums around the world, most notably the Harvard Museum of Natural History.
Enrollment for this class is limited to 10 students. Participants must be 15 years of age or older. Participants under 18 must be accompanied by a parent.
Our dining program features two locations serving up a broad range of cuisine—everything from hamburgers to artisan sandwiches.
Please note: Food and beverages are not allowed inside the Museum exhibit halls or theaters.
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