All About Eggs
Baroness Cassandra Boell von Bayer
Thu Jan 15, 07-09:00pm, 2-135
No enrollment limit, no advance sign up
Single session event
Prereq: None.
We think of eggs mainly as a breakfast food, but eggs have been used in countless ways in food, in art, and in other parts of life throughout the centuries. Come learn about all the ways eggs were used in the Middle Ages in Renaissance, with myriad examples shown.
Contact: Baroness Cassandra Boell von Bayer, sca-eggs@mit.edu
Sponsor: Society for Creative Anachronism
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Battle of the Brownies
Kendra Beckler
Mon Jan 19, 07-08:30pm, W20-491
No enrollment limit, no advance sign up
Single session event
Do YOU have the best brownie recipe ever? Prove it!
Bring your favorite brownies to be judged by a panel of experts (professors!) and your peers. Prizes awarded for Best from a Box, Best from Scratch, Uniquely Tasty, and Audience Favorite.
Contact: Kendra Beckler, kkb@mit.edu
Sponsor: Laboratory for Chocolate Science
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Charm School: Semi-Formal Etiquette Dinner
David Rogers, Jed Wartman
Thu Jan 29, 06-08:00pm, W20-Twenty Chimneys, Student Center, third floor
Enrollment limited: advance sign up required (see contact below)
Signup by: 23-Jan-2009
Limited to 100 participants.
Charm School proudly presents its second annual Etiquette Dinner. Join special guests David Rogers & Jed Wartman to learn the ins and outs of dining etiquette and table conversation while enjoying a complimentary meal. Dress is semi-formal, please. Vegetarian options available upon advance request.
Web: http://web.mit.edu/charm/
Contact: Paul Spangle, W20-549, x3-7605, pspangle@mit.edu
Sponsor: Student Activities Office
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Compost with Worms...in your Apartment!!
Ryan Gray
Wed Jan 28, 01-03:00pm, 32-144
No limit but advance sign up required (see contact below)
Single session event
Are you an apartment-dweller wishing for some backyard space to compost? Don’t worry, you can compost indoors and start any time of the year!
In this 2-hour workshop, you will learn how to use worms to turn your garbage into “black gold" from Cambridge’s Recycling Director, Randi Mail. Randi will be joined by Ryan Gray, who with Randi's expertise, learned to compost at home AND at work.
Contact Ryan Gray with any questions.
Web: http://www.cambridgema.gov/theworks/departments/recycle/indoor.html#
Contact: Ryan Gray, 10-500, x3-7742, ryangray@mit.edu
Sponsor: Libraries
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Dark Chocolate Tasting
Jessi Ambrose
Sat Jan 31, 08-10:00pm, Walker Memorial
Enrollment limited: first come, first served
Limited to 40 participants.
Single session event
Prereq: none
Fee: 10.00 for the cost of chocolate and other event supplies.
Chocolate tastings are similar to wine tastings: we sample a range of chocolates and learn to appreciate their individual textures and tastes. You'd be surprised at the fruity, nutty, or spicy undertones that aren't the result of added flavorings but rather the growing region and processing of the chocolate!
In this event, we sample 12 different dark chocolates over three tasting "flights." Some information about chocolate-making and where to buy good chocolate will also be provided.
Advance sign-up NOT allowed; show up early!
Contact: Jessi Ambrose, jambrose@mit.edu
Sponsor: Laboratory for Chocolate Science
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Food for Thought: An Introduction to Food Science and Molecular Gastronomy
Jeffrey Kuna, Benjamin Wunsch
Tue, Thu, Jan 6, 8, 13, 15, 20, 22, 27, 29, 03-05:00pm, Sidney Pacific NW86, meet in lobby
No limit but advance sign up required (see contact below)
Signup by: 01-Jan-2009
Learn about the connection between food, chemistry and materials science. Discover the latest in food technology with hands on experiments in molecular gastronomy and learn some of the science and secrets behind some of your favorite food.
(Participants are welcome to all and any, each session is different and they do build on one another but one will not be lost if they missed a session.)
NOTE Jan 7, 2009: COURSE IS FULL
Contact: Jeffrey Kuna, 13-4069, x8-8741, jkuna@mit.edu
Sponsor: Materials Science and Engineering
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Grad Hillel Grad Shabbat Dinner
Jamie Spangler, Eliad Shmuel
Fri Jan 23, 07:30-09:30pm, Upon RSVP
No limit but advance sign up required (see contact below)
Single session event
Fee: 5.00 for Dinner
Join Grad Hillel for our monthly Shabbat dinner. Email spangler.jamie@gmail.com by Wed to reserve your spot.
Contact: Jamie Spangler, jspangle@mit.edu
Sponsor: Hillel
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Grasshoppers for Lunch, Nettles for Dinner: Food and Culture
Virginia Popper
Thu Jan 15, 03-04:30pm, 4-253
Enrollment limited: advance sign up required (see contact below)
Signup by: 09-Jan-2009
Limited to 20 participants.
Single session event
Take an anthropological look at the role food plays in traditional and contemporary cultures. Discover why people eat what they do. Topics include food in ritual, food taboos, and the social organization of eating. Snack provided.
Contact: Virginia Popper, 26-163, vpopper@mit.edu
Sponsor: Center for Materials Research in Archeology & Ethn
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Hummus Taste Off!
Eliad Shmuel
Wed Jan 21, 12-01:00pm, N/A
No enrollment limit, no advance sign up
Single session event
Please see the series event "The 2nd Annual Hummus Experience @ MIT" which incorporates the Hummus Taste Off. It can be found by searching on "hummus."
The event is sponsored by MIT Students for Israel, The MIT Israeli association, MISTI Israel.
Contact: Eliad Shmuel, (617) 253-2982, Israeli-hummus@mit.edu
Sponsor: Hillel
Cosponsor: MIT - Israel
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In Vino Veritas
Prof. Linn W. Hobbs
Mon Jan 5, Tue Jan 6, Thu Jan 8, Tue Jan 13, Thu Jan 15, 05-08:00pm, 6-104 (Chipman Room)
Enrollment limited: advance sign up required (see contact below)
Limited to 60 participants.
Participants requested to attend all sessions (non-series)
Prereq: Participants must be age 21 or older on 1/05/09. ID required
Fee: 175.00 for For wines, crackers and extensive tasting notes
Harvard cannot lay claim to all verities! This high quality introductory class in wine appreciation, long an IAP classic now in its 28th year, with more than 2100 enthusiastic alumni/ae, will acquaint participants with the truth about wines from around the world through comparative tastings of over 55 fine wines. The offering is perennially oversubscribed, so immediate registration is advised. Payment of fee with registration.
Contact: Gabrielle Joseph, 13-4062, 253-6970, gaj@mit.edu
Sponsor: Materials Science and Engineering
Cosponsor: Nuclear Science and Engineering
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International Luncheon
Cheryl Cagnina
Tue Jan 27, 12-02:00pm, 26-414
No limit but advance sign up required (see contact below)
Signup by: 23-Jan-2009
Single session event
Bring your favorite International dish for approx 20 people to sample. Please contact Cheryl Cagnina with what dish you will bring at least a week prior to the luncheon. This will help ensure a balanced menu.
Contact: Cheryl Cagnina, 26-519, x3-2394, ccagnina@mit.edu
Sponsor: Lab for Nuclear Science
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Learn How to Make Authentic Mexican Salsas and Guacamole!
Carlos Mendez Jose's Mexican Restaurant
Thu Jan 22, 04-05:30pm, E38-615, (6th fl conf rm)
Enrollment limited: advance sign up required (see contact below)
Limited to 15 participants.
Single session event
Fee: 10.00 for to cover materials
There is more beyond Pico de Gallo….learn how to make authentic Mexican Salsas and impress your friends next time you host a party! Carlos Mendez, Owner and Executive Chef of Jose’s Mexican Restaurant will have a demo on how to prepare different kinds of salsas….green, red and more! And they are not necessarily all hot! Also, participants will prepare their own guacamole. Food will be served to taste all the delicious salsas.
Contact: Max Ehrsam, mehrsam@mit.edu
Sponsor: MIT Mexico Program
Cosponsor: Center for International Studies
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Milk Chocolate Tasting
Meghan Reedy
Sat Jan 24, 08-10:00pm, W20-306 (20 Chimneys
Enrollment limited: first come, first served
Limited to 50 participants.
Single session event
Prereq: none
Fee: 10.00 for the cost of chocolate and other event supplies.
Chocolate tastings are similar to wine tastings: we sample a range of chocolates and learn to appreciate their individual textures and tastes. You'd be surprised at the fruity, nutty, or spicy undertones that aren't the result of added flavorings but rather the growing region and processing of the chocolate!
In this event, we sample 16 different milk chocolates over three tasting "flights." Some information about chocolate-making and where to buy good chocolate will also be provided.
Advance sign-up NOT allowed; show up early!
Contact: Meghan Reedy, mcreedy@mit.edu
Sponsor: Laboratory for Chocolate Science
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Not Eating Animals: An Introduction to Vegetarian and Vegan Eating
Ryan Shapiro
Thu Jan 29, 01-04:00pm, 2-136
No enrollment limit, no advance sign up
Single session event
From factory farming to heart disease to global warming, the arguments in favor of vegetarianism are more compelling than ever. Not surprisingly, millions of Americans (and millions more around the world) are opting to limit or eliminate their consumption of meat. This seminar explores the ethical, health, and environmental benefits of eating without killing animals. It also discusses vegetarian and vegan food, recipes, and restaurants, as well as strategies for transitioning to a meatless diet. Special consideration will be paid to vegetarian and vegan eating tips for students.
We can also go out to eat afterwards if people want.
Contact: Ryan Shapiro, (301) 602-3063, ryannoah@mit.edu
Sponsor: Science,Technology & Society
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Organic? All-natural? Grass-fed? What Does It All MEAN??
Ryan Gray
Wed Jan 21, 01-03:00pm, 32-123
No enrollment limit, no advance sign up
Single session event
Confused by the terms "organic," "grass-fed," "all-natural"??
If so, get some clarification with farmers Kim Denney (Chestnut Farms, Hardwick, MA) and Kate Stillman (Stillman Farms, New Braintree, MA). Their hands-on expertise and witty story-telling will clarify any confusion you may have about economically and environmentally sustainable livestock and vegetable farming.
Contact: Ryan Gray, 10-500, 3.7742, ryangray@mit.edu
Sponsor: Libraries
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The 2nd Annual Hummus Experience @ MIT
Eliad Shmuel
Enrollment limited: advance sign up required (see contact below)
Signup by: 14-Jan-2009
Limited to 20 participants.
Participants welcome at individual sessions (series)
Hummus, a delicious dip made from chickpeas, is now found in many variations in U.S. grocery stores and restaurants.
Make Your Own Hummus (1/20 – RSVP required) and submit it to The 2nd Annual Hummus Taste Off (1/21 noon in W20).
The first workshop will be mastered by Hillel Jacob Greene, a world renowned Hummus fan known all around JP along with Eliad Shmuel, a native of Haifa, Israel and MIT Hillel's Program Director.
Not sure what hummus is? Join George Kirbi '79 and Learn How To Make Hummus For Beginners (1/29)
After all - all we are saying is "give chickpeas a chance."
Web: http://web.mit.edu/~itai/www/hummus/
Contact: Eliad Shmuel, x2-1521, Israeli-hummus@mit.edu
Sponsor: Hillel
Cosponsor: MIT - Israel
Make your own hummus
Eliad Shmuel
Put together a team with an idea of what hummus flavor you would like to make. We will provide you with the basic recipe, which you can adapt to your liking using both traditional and funky ingredients (including peanut butter, garlic, lime, Tabasco and more surprises). The teams with the best tasting hummus will be nominated for the Taste Off held the next day and will be judged by the entire MIT Community! RSVP required
Tue Jan 20, 07-08:30pm, W11 Community Room
The 2nd Annual Hummus Taste Off
Eliad Shmuel
Elections are not over, vote for the best home-made hummus at MIT (i.e. Hummus Butter Supreme).
Help choose the best hummus at MIT's first "made from scratch" hummus taste-off! Participate in a blind tasting of hummus made by fellow students. Be dazzled by the variations in flavor and texture.
We promise free hummus and pita, give aways, hummus clips and way more.
Wed Jan 21, 12-01:00pm, W20-PDR #3
Hummus Tour
Eliad Shmuel
Tour of Cedar's hummus factory in Haverhill. When we imagine wonderland, we imagine oceans of chickpeas, huge tubs of hummus topped with olive oil, and warm pita... RSVP is required (RSVP to israeli-hummus@mit.edu) and space is limited.
Tue Jan 27, 09am-01:00pm, Cedar's factory, MA, RSVP is required
Learn How to Make Hummus for beginners
Eliad Shmuel
Workshop participants will learn how to make hummus from a great chef -- George Kirby '79 who is well known in greater Boston for his homemade hummus.
Thu Jan 29, 07-08:30pm, W11 - Community Room
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Truffle Making Classes
Anna Jean Waldman-Brown, Kendra Beckler
Wed Jan 7, 11am-05:00pm, McCormick Kitchen
Wed Jan 7, 01-06:00pm, McCormick Kitchen
Thu Jan 8, 11am-05:00pm, McCormick Kitchen
Thu Jan 8, 01-06:00pm, McCormick Kitchen
Sun Jan 11, 11am-05:00pm, McCormick Kitchen
Sun Jan 11, 01-06:00pm, McCormick Kitchen
Mon Jan 12, 11am-05:00pm, McCormick Kitchen
Mon Jan 12, 01-06:00pm, McCormick Kitchen
Tue Jan 13, 11am-05:00pm, McCormick Kitchen
Tue Jan 13, 01-06:00pm, McCormick Kitchen
Mon Jan 19, 11am-05:00pm, McCormick Kitchen
Mon Jan 19, 01-06:00pm, McCormick Kitchen
Tue Jan 20, 11am-05:00pm, McCormick Kitchen
Tue Jan 20, 01-06:00pm, McCormick Kitchen
Sun Jan 25, 11am-05:00pm, McCormick Kitchen
Sun Jan 25, 01-06:00pm, McCormick Kitchen
Mon Jan 26, 11am-05:00pm, McCormick Kitchen
Mon Jan 26, 01-06:00pm, McCormick Kitchen
Tue Jan 27, 11am-05:00pm, McCormick Kitchen
Tue Jan 27, 01-06:00pm, McCormick Kitchen
Enrollment limited: advance sign up required (see contact below)
Signup by: 01-Jan-2009
Limited to 8 participants.
Repeating event. Participants welcome at any session
Prereq: none
Fee: 10.00 for cooking equipment, other supplies, and chocolate
-NOTE TIME CHANGE-
Learn how to make handmade chocolate truffles! Choose from milk, dark, and/or white chocolate and a whole range of flavorings to create a unique treat. You keep what you make!
These classes are independent, not a series. The classes will take approximately three hours total, but that includes "freezer time" when you do not have to be present. There are two classes per day: 11-1, 4-5, and 1-3, 5-6. Please specify which date and time you would like to attend when signing up.
Due to limited equipment, participants will work in pairs. Sign up with a friend!
Contact: Anna Jean Waldman-Brown, annawb@mit.edu
Sponsor: Laboratory for Chocolate Science
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