I am looking for an intern for the fall! Read on!
This is a partially paid internship: if you work an event with me where I get paid, you will also get paid. I’m also happy to fill out any paper work for you to get college credit for this internship (although you do not have to be in college to apply). Additionally, you get free admission to any Four Pounds Four events and classes.
Valentine Cream of Vegetables, a recipe by Agnes Marshall.
Jell-O Molds. As beautiful as they are horrifying, we often associated these epic jiggly affairs with the kitsch mid-20th century. But today’s recipe is from the 19th century: The Valentine Cream of Vegetables, a Neapolitan-style frozen ice cream gelatin mold, uses savory vegetable purees to flavor each one of its colorful layers. It’s…
I’ve attempted this recipe from Fancy Ices by Agnes Marshall, 1894. It’s a “Neapolitan” ice cream made with savory vegetable flavors. The results will be up on Four Pounds Flour soon!
Revolutionary Fare at Old Stone House in Brooklyn: Saturday, August 23rd. Historic Foods, cheese, drinks and a pie contest! Tickets here!
One more in the podcast bonanza! Whilst Masters of Social Gastronomy is on our summer break (we’ll be back next month with the history & science of soda) I give you ILLICIT SUBSTANCES.
On this week’s Masters of Social Gastronomy podcast, we’ll look at the culinary world’s experiments with illicit substances.
Let’s get high with the Victorians! From patent medicines to absinthe, Coca-Cola to…
Grayson and Tina Haver Currin have been spending their Saturdays taking casual drives into Carey, N.C. for a day of fun and counter-protest at the local women’s health clinic.
Salt-rising bread: it’s made with botulism! Since January, I’ve been working with an intern, Jill Paradiso. She has been helping me with my book (recipe testing and research, amongst other projects).
Please watch this video in Japanese on how MSG is made. Unless you speak Japanese, you probably won’t be able to understand it, but it will make you feel happier inside. There’s a panda.
A few photos from my visit yesterday to Kara Walker’s installation at the defunct Domino’s Sugar Factory in Brooklyn. The “sugar babies” melted in last week’s 90+ degree weather. The exhibit, titled “A Subtlety,’ closes today.
Hey, hey! Another podcast from MSG! While we’re taking a break from our live shows these summer months, we wanted to give you something to tide your over. This week’s podcast is all about sugar & sweeteners! And we spend a bit of time talking about artist Kara Walker’s piece at the Domino Sugar Factoryin Brooklyn. Today is the last day to see it, as well as the factory itself, which is being…