Pickling Without Pasteur, June 2015 Edition

Want to get your fermentation on, but don’t want to do it alone?  No problem!  If you’re here in Philadelphia, come on down to the Unitarian Society of Germantown‘s kitchen for the June 2015 Edition of my workshop: Pickling Without Pasteur.

Pickling Without Pasteur, June 2015 Edition
The Spring MALT catalog just arrived, and I’m pretty excited!

That’s right.  The always fabulous Mount Airy Learning Tree decided that they want me back.  The workshop is Saturday, June 13 from 10:00 AM to 12:00 noon.  The cost is $29.00, plus a $10 materials fee.  And I want to see you all there, elbow-deep in cabbage and brine!

You can click here to sign up right now.  Don’t wait!

I’m Talking at the Barren Hill Tavern & Brewery — Tomorrow!

I feel like it’s been events and announcements and self-promotion all around for the past few weeks, and that I’ve been short changing you all on substantial writing about food.

That will change very soon.  Promise.

But in the meantime, if you’re in the Philadelphia area, come out and hear me speak tomorrow night at the Barren Hill Tavern and Brewery in Lafayette Hill — on Germantown pike, not too far from Chestnut Hill.  I’ll be reprising the talk that I gave at Science on Tap in April —  “Culturing Food: History, Health and Fermentation.”  But it will be a new audience, with new questions, and (I hope) some slightly spiffed up visuals.

At any rate, it’s part of an event called Pint of Science — a multi-city, International, three day mini-festival that happens in a bunch of cities.  The people who run the Philadelphia chapter are super sharp.  The other speakers sound fascinating.  And did I mention that there is also going to be beer?

Pint of Science - Barren Hill Tavern & Brewery

Here’s the relevant information:  the Barren Hill Tavern & Brewery is at 646 Germantown Pike; the event goes from 6:00 pm to 8:00 pm; mine is the second talk of the night.  And though they seem to want you to RSVP here using Eventbrite, registration is in fact free.

Come on out, have a beer, and have a good time.  And if you do make it, say hello.  I want to meet you!

On the Radio — WHYY’s The Pulse

Update: Here is a link to the complete story, including audio of the broadcast, at WHYY’s Newsworks.org.

Do you remember last month when I gave that talk about fermentation at Philadelphia’s Science on Tap? What I didn’t tell you then was that Lari Robling, reporter from WHYY — our local NPR station — was in attendance. She interviewed me for a piece she was working on about the current popularity of fermented foods, and she taped a little bit of my lecture.

Well this Friday — May 16 — Lari tells me that the piece will finally air.

On the Radio -- WHYY's The Pulse

If you are in Philadelphia, tune into WHYY’s science and technology program, The Pulse, at 9:00AM on Friday or 10:00AM on Saturday to hear what we had talked about.

Or, if you’re not local, check out this page to see the story online. It should be available at the same time as — or perhaps directly after — the story goes live.

Culturing Food: History, Health & Fermentation

Culturing Food: History, Health & Fermentation - Science on Tap

Before we start, here is what you need to know about me. Though this is indeed Science on Tap, and though I was indeed invited here by the College of Physicians, I am neither a scientist nor an M.D. I am a food blogger, a folklorist, a historian, and — if anything — a fermentation enthusiast. This means that what I am interested in is people — how people use fermentation, how they have used it in the past, and how it works as a technology that improves quality of life, and the flavor and longevity of whatever it is folks are eating.

Fermentation is a bit of a popular topic right now. Alternet, the online indy reporting outfit and sometime light-news rag, called it their number one top food trend of 2013. In December of last year, they wrote: