Presentations will take place at 5:30 and 6:45 p.m.
Pick one of two session start times and enjoy the show.
Please comment when RSVP'ing which session you will try to get to.
Chemical Heritage Foundation has resumed first friday programs for the year. Hooray! These first Friday programs usually involve tastings as well, but since this is about cured fish, taste at your own risk:-)
If you come before 5:25, I will be waiting in the chemistry museum which is at the main level. Will have meetup sign and I will stand next to the audio-visual column in the center of the room. When the time comes, the staff will usher us to the right location for the talk.
CHF in-house kitchen-chemistry team, Jen Dionisio and Gigi Naglak, will lead you through the history and science of safe and savory seafood.
Techniques for drying, salting, fermenting, and smoking fish not only reveal how chemistry works in our everyday lives but also how it makes our favorite seafood dishes taste so good. So that's the sci-ency aspect in case you are wondering!