Can you MILK it? The Science and History of PLANT MILKS on Sept 30
Posted by Jen Messier on sep 2, 2019 under Blog Post
Each month, Masters of Social Gastronomy takes on a curious food topic and breaks down the history and science behind it. This month at Caveat, we’re guzzling PLANT MILKS.
If you survived the Great Oat Milk Shortage of ‘18, you are probably curious why we so thirsty for non-dairy milks. We’ll look at the surprisingly long history of almond and soy milk, sharing historical recipes and tracing their rise as the OG alternate milks in America.
Then, we’ll learn which inanimate objects you’re free to milk and which will resist milkification, and if it doesn't come from a cow, can we call it a milk at all? We’ll also check out each milk’s pros and cons for both your health and the environment.
All the details:
Monday, Sept 30 at Caveat
Doors 6:30 PM, show 7:00 PM.
Tickets $10 in advance, $12 at the door.
This event is mixed seated and standing room. Seats are first-come, first-served.