The Chemistry of Food Workshop

We are honored to host chef-in-residence Justine de Valicourt at Duke this semester! As an expert in food chemistry, Justine will teach us how to make sourdough bread, the basics of fermentation, and how to make yogurt. She will also show us how to make vegan and gluten-free parmesan pasta and carrot cake. This is a cooking class you don't want to miss, especially if you have food allergies or are looking for a little more food chemistry in your life. Cost only $10. Register at: http://events.duke.edu/campusfarm