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The Biochemistry of a Dark and Stormy (and other ferments)
Learn the science behind fermented foods through the Dark and Stormy cocktail.

While the process of fermentation significantly predates the emergence of our species, humans have been harnessing this microbial technology for food production and preservation for thousands of years. In many cases, specific fermented foods can act as a marker of cultural identity, and perhaps draw us back to the flavors and smells of grandma's kitchen. What is the science behind fermented food? In this talk, we will explore in the biochemical process of fermentation through the famous Dark and Stormy cocktail, recipe included!

Jeanne Garbarino, PhD is a scientist and educator at The Rockefeller University, where she serves as director of RockEDU Science Outreach. In this role, Jeanne works with an awesome team to connect K-12 communities with biomedical science. She deeply believes is the mantra "science should be for everyone," and works to uphold this in all RockEDU programming. Find Jeanne on Twitter under the handle @JeanneGarb.

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