I am pleased to announce that — thanks to the generous patronage of The College of Physicians of Philadelphia and Mütter Museum, and thanks to my thoughtful friend Anna — I will be the featured speaker on April 14 at Philadelphia’s Science on Tap.
If you don’t know, Science on Tap is a monthly gathering at Philly’s National Mechanics bar and restaurant in which folks wander in to drink good beer, eat good food, and listen to an informal presentation by a scientist or other expert followed by lively conversation. The goal, say the Science on Tap folks, is to promote enthusiasm for science in a fun, spirited, and accessible way, in the sort of venue where people are at their most relaxed.
I had thought when my lactofermentation workshop was over that I would be done with the pickling posts for a while. I had thought that I might take a break, work on some other recipes, and give those of you out there who are neither attached to soured foods nor fascinated by edible bacterial processes a turn with some entrees, or desserts, or even some fresh, unfermented vegetable snacks.
But then I got to doing some pickling last weekend. You know — just for me. And I happened to have my camera on hand. You know — like you do. And I happened to take what turned out to be some very pretty pictures of cabbages, and turnips, and attractive jars filled with delicious, fermenting things. And then —