Cambridge, MA – Nearly three-and-a-half years after they created Forward Food plant-based culinary training at Harvard, Chef Wanda White and Ken Botts of the Humane Society of the United States returned to campus on June 4 and 5, 2018 to lead Harvard University Dining Services’ (HUDS) chefs and managers through a two-day intensive training and tasting on plant-based cuisine.
What comes to mind when you think of a tea ceremony? Join FLP for an afternoon of learning about the history of tea production and preparation at MEM Tea’s training center in Cambridge. MEM’s Director of Education, Suanne Scalise, will introduce us to the major varieties and regions of tea, and highlight the differences between white, green, oolong, black and pu-erh teas. This event is limited to 16 guests and registration through Eventbrite is required. $10 covers the lecture and tea tasting.
SIGN UP: https://flpmemtea18.eventbrite.com
Forever on the lookout for rare olive varietals, Lina Smith studied Chemical Engineering as an undergraduate, later pursued a Master of Arts in Italian Literature, but ended up writing her thesis on olive oil. Since 2011, Lina has been a judge at the Los Angeles and New York International Olive Oil Competitions, and believes that for the first time in the hundreds of years since oil has been pressed from olives, the industry is able to produce significantly better olive oils that are true to the olive and more healthful. Learn about the tradition of olive harvesting, olive oil production and tasting.