Fermentology: Mini Seminars About Cultured Food

Many thanks to Carol Bornstein of the Natural History Museum for this tip on a series of short fermentation talks coming soon. The 20 minute talks will cover sourdough, cheese, beer, history, biology and even something called “zombie medicine.”

Join us for a series of short talks (20 minutes on average, some shorter, some a little longer) for anyone hungry to engage in food, culture, history and science–but in the context of what you have at home.

This project is sponsored by the Department of Applied Ecology at NC State University, the NC State University Libraries and the Center for Evolutionary Hologenomics at the University of Copenhagen.

All talks are Thursday at 4 pm EST, unless otherwise specified. All talks are virtual and will be recorded and available afterwards on the Applied Ecology Youtube page.

Registration here!  Follow us on twitter or facebook for updates.

A closing note: I’m fortunate to be able to stay at home, with plenty of food, and watch fermentation seminars. Many are not so lucky. I have a friend and neighbor who runs several farmers’ markets through a non-profit called SEE-LA. They are soliciting donations to support families sheltering in place in South LA. Your donation will help both those families and the farmers impacted by this crisis. The donation form is here. Please join me in chipping in!

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