Why do all alliums have that strong garlicky smell? How do I know if the dried herbs you’ve had in my cabinet for five years are still good?

In this class you will begin to practice using your senses to teach you about the chemical constituents in your foods and medicine. We will discuss the primary atoms that make up plant molecules, and some common forms that they take. You will get to see, smell, and taste different preparations of the same herbs to learn the flavors and mouthfeel of specific molecules, and to learn which preparations extract which constituents.

Bring your favorite mug and a pen and come join me where experiential and scientific knowledge meet!

This workshop will be led by Mo Katz-Cristy.