Microbes. Bacteria. Yeast.
No, no, not the bad stuff that might cause the next salmonella spinach scare or the next piggy flu, we promise! Rather, this is about the *good* stuff... The friendly kinds that give us cheese and pickles and yogurt and other yummy yummy foodstuffs.
Folks over at Harvard's Microbial Appreciation Club (yes, there is such a thing) are organizing a workshop for this Saturday, May 30th from 1:00 to 4:00pm entitled 'Multitalented Microbes: How These Tiny Organisms are Transforming Your Life.'
According to their email, the focus is on "...how microogranisms (like bacteria and yeast) play an important role in the food we eat, as well as many other aspects of our life." For those of us with an interest in how our food is created, this could prove to be fascinating. And you get to satiate your tummy as well as your curiosity: they'll have samples from Real Pickles and Formaggio's Kitchen, and demonstrations of making yogurt, bread, and wine.
Beneficial Aspects of Micro-Organisms in Food
Folks over at Harvard's Microbial Appreciation Club (yes, there is such a thing) are organizing a workshop for this Saturday, May 30th from 1:00 to 4:00pm entitled 'Multitalented Microbes: How These Tiny Organisms are Transforming Your Life.'
According to their email, the focus is on "...how microogranisms (like bacteria and yeast) play an important role in the food we eat, as well as many other aspects of our life." For those of us with an interest in how our food is created, this could prove to be fascinating. And you get to satiate your tummy as well as your curiosity: they'll have samples from Real Pickles and Formaggio's Kitchen, and demonstrations of making yogurt, bread, and wine.
Beneficial Aspects of Micro-Organisms in Food
posted by Willow Blish at 11:42 AM
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