Science of Eats: Sour
July 23 | 6:30pm-9:30pm
21+ Only | All food & drink samples are included with admission.
The fermentation craze comes to the Museum of Life and Science. From kefir to kraut to kimchi to kombucha, come celebrate this metabolic process that has been a foodie favorite since the Neolithic age. Local experts will bring you tastings of the finest ferments while scientists discuss how friendly microorganisms produce these yummy flavors and why a healthy micro-biome begins with a diet that includes fermented foods. If you like pickles and poi, stinky tofu and soy sauce then this is the event for you.
If you’re still hungry after tasting all of our treats, there will be food trucks on hand, Triangle craft beer for sale and a DJ setting the mood.
NEW THIS YEAR:
Have you ever wanted to make your own raw delicious sauerkraut? Join us for a hands-on session on the art of making wild fermented sauerkraut with Audrey and Debbie from Two Chicks Farm. You won't want to miss these award-winning masters and the knowledge they have to share! Very limited space for this 1-hour workshop! General event tickets must also be purchased to attend the full event after your workshop session.
Food Trucks:
Pie Pushers
Kokyu
Bull City Street Food
Vendors:
NCSU’s Genetic Engineering and Society Center
Two Chicks Farms
Haw River Farmhouse Ales
Mixed Casual Korean Bistro
Tempeh Girl
Joe Van Gogh Coffee
Bull City Burger and Brewery
Emily Buehler, author of Bread Science: The Chemistry and Craft of Making Bread
UNC Department of Psychology and Neuroscience
Fair Game Beverage Co.
Grant Ruhlman, local kombucha expert
Duke Center for Genomics of Microbial Systems
Mt. Olive Pickle Company
NC Pickle Festival
The Abundance Foundation
Andrea Weigl, author of Pickles and Preserves: A Savor the South Cookbook
USDA-ARS Food Science Research Unit and Department of Food, Bioprocessing and Nutrition Sciences At NC State University
Boulted Bread
Prodigal Farms
BioNetwork
