We have a fantastic Master’s Tea on Monday October 19th at 4 pm, in the House, courtesy of the Yale Sustainable Food Program.
Our guest is Josh Evans CC ’12. Josh is Lead Researcher at Nordic Food Lab. Founded by René Redzepi, the chef at famed Copenhagen restaurant Noma (http://www.grubstreet.com/2015/09/history-of-noma.html#), the Lab is a non-profit, open-source organization that investigates food diversity and deliciousness.
We’ll be conversing with Josh about his work and experiences, and how these tie into larger issues of taste and food systems, which also interest him greatly.
And … we’ll be having some of Lara Edmondson’s delicious snacks. But since one of Josh’s specialties is edible insects, he will also be bringing four different ‘garum’ style fermented sauces made with different insects – bee larvae; grasshopper; wax moth larvae; house cricket – for an optional tasting. Now I know I have your attention!
(Hounies interested in attending a small dinner afterward, with Josh, should email Angela at angela.mccray@yale.edu this Monday at 9 am.)