Attention Boston Readers! My friend Rich Shih for a delicious meal and a workshop on making home-made fermented hotsauce and gezpacho. Sign up here
204 Summer Street, Somerville, MA 01864
Sat, Jul 9, 2016 at 2:00 PM
Rich was recently featured in the Boston Globe for using koji mold to make cookies and other delights. He's on a culinary quest to use the unique flavors of fermented foods in new ways, and to teach others how to do the same thing.
I'll be there talking about the microbiology of fermented foods, and how Lactobacilli are harnessed to make most traditional hotsauces, chutneys and other condiments. The last one of these I went to was a blast - the food was delicious and I learned a bunch. So grab a friend come join us!
The views expressed are those of the author(s) and are not necessarily those of Scientific American.
Kevin Bonham is a Curriculum Fellow in the Microbiology and Immunobiology department at Harvard Medical school. He received his PhD from Harvard, where he studied how the cells of the immune system detect the presence of infectious microbes. Find him on Google+, Reddit.
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How to Make Hot Sauce--a Themed Lunch and Workshop in BostonAnywhere near Boston this weekend? Join Rich Shih and I to eat delicious food, learn about the microbiology of traditional hot sauce and how to make your own!