> NN49: GOLDEN GASTRONOMY

NN49: GOLDEN GASTRONOMY

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WEDNESDAY, MAY 11
Maceli’s 1031 New Hampshire St.
Door at 7:00 pm Presentations at 8:00 pm
$1.00 Cover
Drinks and a mini-menu available.  

NN49:

GOLDEN GASTRONOMY

 

Join us for salty talks about fermenting things that aren’t beer, purview the biology of said beer, and raise a beer to the 50th anniversary of Lawrence Nerd Nite!

You might ask “Wait, I’m confused, if it’s NN49 why are you celebrating 50?” Because we’re geeky and freaky and started counting at our favorite smallest non-negative integer, zero (o)!

The Evolutionary Biology of Beer

by Sally Chang

Teach a Man to Ferment

by Savannah Noyes and Sarah Salzman

Salty Talk

by Kim Brook


Descriptions of Discussions, Brewed Fresh and Salty

The Evolutionary Biology of Beer

by Sally Chang

In my talk, I will teach you a bit about the truly strange natural histories of two key beer ingredients: hops and yeast, and how this history relates to their deliciousness. Additionally, I will cover a bit about the future of these organisms including how climate change may affect them.

Biography

Sally Chang is a Ph.D. candidate in Ecology and Evolutionary Biology at the University of Kansas who studies the genomes of jellyfish and their relatives. In her pretty limited time away from research, she dabbles in home-brewing, as it is pretty much the best biology-related hobby.

Teach a Man to Ferment

by Savannah Noyes and Sarah Salzman

Ready to take your dinner plate to a whole new level? Come learn how easy it is to make nutrient-dense, probiotic-rich, and palate enticing fermented foods. Fermented foods are cheap, easy, and full of beneficial bacteria that make your belly happy!

Biographies

Savannah Noyes, KU alum and professional volleyball player is owner/chef at Wild Alive Ferments,owner/community health director of CrossFit Lawrence, blogger at vannacatwellness.blogspot.com, author, wife and new mom!!

Sarah Salzman, KU alum, masters in Occupational Therapy, owner/chef at Wild Alive Ferments, and momma to be!

Salty Talk

by Kim Brook

“Salty Talk” will explore the history of salt and its importance in cultures of past and present. From salt as currency to salt as a seasoning, salt has inspired religious sayings, recipes, and popular culture. Other aspects of salt such as: salt trends, health and salt, and a surprise salty treat will be provided.

Biography

Kim Brook comes to Lawrence via South Korea and New Jersey. During the summers in New Jersey, Kim and her father would make tomato sandwiches. Kim insisted putting salt on the tomatoes and her father disagreed and would put sugar on the tomatoes. Thus began a lifelong interest with salt. When Kim isn’t salting her food, she works at the ECM, teaches ceramics, and makes ceramic art.

Doors open at 7:00 PM. Presentations begin at 8:00. $1 Cover.

 

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