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Friday, May 5, 2017
Celebrating after 108 years
Morgan Timms | @Morgan_Timms From left: Lucas Damien, of Carbondale, Sam Jamerson, of Deerfield, Mike Walczewski, of Carbondale, Brittany Ristaino, of De Soto, and Nathan Caslow, of Carbondale, react to the Chicago Cubs' first World Series championship win since 1908 on Nov. 2, 2016, at Tres Hombres in Carbondale. Ristaino said she has been waiting for this moment her whole life. "I couldn't even breathe from the eighth inning on," she said. "I was just holding my breath. I've never wanted anything so bad, for so many other people, in my life." The North Siders won the Series 4-3.
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The Daily Egyptian is published by the students of Southern Illinois University Carbondale 43 weeks per year, with an average weekly circulation of 12,500. Fall and spring semester editions run every Wednesday. Free copies are distributed in the Carbondale and Carterville communities. The Daily Egyptian can be found daily at www.dailyegyptian.com.
Friday, May 5, 2017
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Bill Lukitsch | @lukitsbill Chris Brannon, a student in the fermentation science program, tries a craft beer Wednesday at the university's McLafferty Annex. The final exam for the class required students taste test a series of beers crafted by twoperson teams and provide a critical review of each one.
At beer class, students share stouts for semester send-off JOE MCLAUGHLIN | @jmcl_de
As students pore over notes in preparation for finals next week, the Chemistry of Beer class pours beer. From blonde ales to chocolate stouts, students sampled five palate-enticing varieties of beer of their own creation for their last class of the semester. Make no mistake, this was not a time to throw a few back for fun; this tasting was serious work. For each sample they tasted, students had to assign the brew a score. “We are looking for aroma, appearance, flavor, mouthfeel and our overall impression of the beer,” said Dimitri Moraetes, a senior studying cinema and photography. These categories are used in competition by the American Homebrewers Association and the Beer Judge Certification Program. Chemistry of Beer also helps train students to become certified beer judges. Moraetes and Claudia Moreno, a junior studying microbiology, are the
co-creators of an IPA called ‘It’s Brown and Tart.’ Rock Bottom Brewery’s Hop Bomb, a beer Moraetes said is one of his favorites, served as the pair’s inspiration. Although Moraetes said it just missed the mark on the color and the “hop punch,” the results were much better than the first beer he tried to make. “If [the beer] boils over on the stove, you’ll have to get rid of the stove,” Moraetes said. While Moraetes sought to recreate something he liked, Nolan McConnell, a senior studying computer science, wanted something he liked in a style that he usually did not care for — a stout. McConnell and Greg Kreilein, a junior studying animal science, decided to create ‘Chocolate Milk,’ a chocolate stout. The challenge for McConnell was not just creating a stout he liked, but the coursework itself. Tasting made up only 10 percent of class time during the semester. The rest of their time was devoted to learning the craft and chemistry behind beer. All semester, students have been studying
the 23 major styles of beer, the history and evolution of beer and aspects of the brewing process. “It was harder than I thought it would be … because of the chemistry aspect,” McConnell said. Devin Hunter, a senior studying linguistics, wanted to make a beer reminiscent of southern-style cooking. “I just wanted to do something different,” Hunter said of his brew ‘Sweet Baby Bill’s,’ which is made to taste like barbecue. Though the name might suggest otherwise, there is no barbecue sauce in this brew. Rather, it has a variety of ingredients that gave Hunter’s beer a distinctive smokiness. Hunter said it was “a leap of faith” to make such a unique beer, but it paid off. Fermentation Science classes will again be offered to SIU students in the fall. More information can be found at http://fermentation.siu.edu/index.php. Staff writer Joe McLaughlin can be reached at jmclaughlin@dailyegyptian.com
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Bark to brew: Review of a local brewery with indigenous ingredients JOE MCLAUGHLIN | @jmcl_de
A person, whose name is lost to time, said a bartender is a pharmacist with a limited inventory. Whomever this person was obviously never visited Scratch Brewing Company in Ava. Macrobrew recipes are fairly straightforward: water, hops, malt, wheat and barley. Microbrewers have a bit more of a creative side, adding various fruits, herbs and spices. However, at Scratch, the recipe book is different. One might get the impression that the Scratch brewmasters conceived a cookbook that is one part Bear Grylls’s ingenuity and one part Willy Wonka’s pure imagination. Some goblets or snifters contain a beer made with foraged pine needles, some with housemade smoked rye bread, some with tomatillos; the list of unconventional ingredients goes on and on. So why did Scratch decide to break the mold and create a seemingly neverending supply of avant-garde concoctions? “Partly, I was becoming more interested in where my food came from,” said Scratch co-owner Marika Josephson. That interest, combined with a desire to use local ingredients, bled into her interest of homebrewing. Around that same time, Josephson met her business partner and fellow co-owner Aaron Kleidon. Kleidon, whose family owns the property that Scratch is built on, spent a lot of time in the nearby woods. His knowledge of the local plantlife has been essential to the brews that Scratch has to offer. Kleidon said the smell of the
forest is his inspiration for the beer. There are certain smells, he recalled, that remind him of his childhood. These scents now find their way into the glasses served to a line of thirsty customers. Although the wide variety of ingredients may give one the impression that anything goes, the experimenting process is gradual. “We have incorporated different ingredients slowly over the years when something has struck us to try," Josephson said. “After a year or two, we started using bark for the first time.” Yes, tree bark. The Wild Cherry Biere de Garde is brewed with bark from a cherry tree that grows behind the brewery. In fact, most ingredients that go into the different beers at Scratch are foraged from the grounds. This style of brewing sets the Ava business apart from the competition. While there are others that use this style, Scratch has quickly and quietly asserted its status among the top in the genre. In 2014, Outside Magazine listed Scratch as one of the Top 4 foraged brewers in foraged style. There are brewers that use the style, but none as extensively. “It’s the heart and soul of what we do,” Josephson said. It is one thing to use local ingredients or ingredients that were foraged somewhere else, however what Scratch provides is a local, indigenous flavor. The setting itself is important for the beer, but it also makes for a unique atmosphere. The journey to Scratch is an interesting one. Off the main road, a narrow two-lane road becomes a tight one-lane road. The tight one-lane road turns into a gravel road that
Friday, May 5, 2017 leads into the woods. Just when getting lost in the brush seems a reasonable possibility, a small building appears. Tucked inside a Bob Ross landscape is a place that All About Beer Magazine lists as one of the most beautiful places in the world to drink. Visitors find an outdoor drinking area with farm tables and picnic tables complete with rod iron fire pits handcrafted by a local metalsmith. Inside is a small 5-seat bar and few farm tables to create a cozy and intimate environment. Behind the bar are shelves of mason jars filled with the foraged ingredients used in the distinctive concoctions: dandelions, juniper and chanterelle mushrooms to name a few. Behind the bar is a large, handdrawn mural of the Piasa, the dragon attributed to the Cahokian civilization. Piasa, as with all of the artwork on display at Scratch, was created by local artists. The very nature of Scratch, the beer and the grounds, complement one another. However, that relationship also dictates what is the brewery offers. There is no flagship beer at Scratch. If one recipe become a hit, it may be awhile before it appears on the menu again, if at all. “We wanted to be able to just utilize the stuff we had here and it just doesn’t grow all year round,” Josephson said. “It’s better that way because we are getting it locally and it’s more fresh and more flavorful.” Some beers, like the basil IPA, will be offered on a seasonal basis. Also making a return will be the Chanterelle beire de garde, made from a surplus of chanterelle mushrooms this year. Like the season, bears at scratch come and go, and with every transition there is opportunity. In this case, a chance to learn more about the local farming conditions. “It’s important for people to be aware of what’s happening in the
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Joseph McLaughlin | @jmcl_DE The Scratch Brewing Company is seen Saturday in Ava.
seasons, and maybe our beer helps to show that,” Josephson said. While customers are learning about farming and foraging, Scratch is learning more about beer with the help of SIU's Fermentation Institute. “It’s an amazing resource for our region here because there isn’t a lab as extensive as what they’ve set up there,” Josephson said. Through the Institute, Scratch has been able to precisely measure the alcohol and carbon dioxide levels to gain a better understanding of the process, which translates into a better product. “Recently, we did a research study with the Institute on our wild sourdough culture that we use to ferment a lot of our beer with to study what happens when you add hops to a mixed culture and how
it affects the bacterial growth," Josephson said. Learning more about a product is just one thing that excites Josephson about the Institute. Another is the students. “It’s amazing to have students go through the program who are really excited about being in the industry and educating them about beer," she said, adding that some students have the opportunity to intern at Scratch, potentially landing themselves a job there upon graduation. Students in the program may even have the opportunity to learn from Josephson. In the past, she has dropped in on classes to give presentations on the farmhouse style of brewing. Meanwhile, Scratch continues its evolution.
Although Josephson did not tip her hand at what Scratch will bring to the upcoming CarbondALE Brew Fest, she did promise it will be “very Scratch-y”. Could it be another awardwinning beer? At last year's local festival, Scratch won the bronze medal in the experimental category with Oyster Weiss, a Berliner Weissestyle beer brewed with oyster mushrooms. But whatever it may be, be assured that Scratch has not reached the pinnacle of what it can do. There is always something new to learn, new ways to use a plant. One thing that is guaranteed is that the small batch style will remain, though Josephson said she would like to get a bigger system to produce more but also avoiding
becoming the next Sam Adams. In the end, that just wouldn't be the Scratch way. Scratch is the definition of community: a local brewery with local ingredients combined with the help of local farmers and artists to create a beer and setting that is by-and-from the community. Every sip of a Scratch beer is a sip of the fauna and flora of southern Illinois, touched by the hand of southern Illinoisans. Scratch Brewing Company is located at 264 Thompson Road. Its hours are Thursday 5 to 10 p.m., Friday 4 to 10 p.m., Saturday noon to 10 p.m., and Sunday noon to 8 p.m. Scratch is cash only. Staff writer Joe McLaughlin can be reached at jmclaughlin@dailyegyptian.com.
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Wicked Weed deal with Anheuser shocks craft beer world KATHLEEN PURVIS Charlotte Observer
Craft beer fans were stunned Wednesday when Asheville's Wicked Weed, famous for its innovative approach to craft beer and particularly to the niche called sour beer, announced that it has formed a partnership with the brewing giant Anheuser-Busch InBev. The company announced the news with a statement released on its Instagram account: "In order to innovate, push the boundaries, and grow, we've decided to take on the High End branch of Anheuser-Busch as a strategic partner." According to a report in the Asheville Citizen-Times, the company will be a part of The High End, an arm of Anheuser
that focuses on craft brands such as Goose Island, Four Peaks and SpikedSeltzer. Wicked Weed is believed to be the first N.C. brewery to join the group. By Wednesday afternoon, the N.C. Craft Brewers Guild had issued a statement saying that Wicked Weed is no longer a voting member of the guild, which represents craft breweries statewide: "While we are disheartened to hear of the sale of Wicked Weed Brewing Co. to Anheuser-Busch, we wish our friends at Wicked Weed all the best. They have made a profound impact on the Asheville beer scene and they've helped to raise the profile of North Carolina as a craft beer state."
Wicked Weed — founded by two families, Rick and Denise Guthy and their son Ryan, and their longtime friends, brothers Walt and Luke Dickinson — had gotten national attention for its innovation. In addition to hopsfocused craft beers (Wicked Weed is a reference to Henry VIII's disdain for the arrival of hops in England centuries ago) and a localfood-focused restaurant, it also had opened a separate facility, the Funkatorium, to brew and barrel sour beers, made with wild yeasts in the Belgian brewing style. In the statement on Instagram, Wicked Weed said that the partnership is a strategic one, designed to allow continued growth.
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Local camp gives girls, LGBTQ youth, outlet to rock ABBEY LA TOUR | @LaTourAbbey
When Elizabeth Donoghue was 12 years old, she wanted to learn to play guitar, but she wasn’t taken seriously because she is a girl. Now she’s making sure other girls, including her daughter, Amina Wilson, get the opportunity she wasn't afforded. Donoghue is a volunteer for Girls Rock Carbondale, which is a “transinclusive” summer camp that teaches campers in grades four through 12 to play an instrument, form a band, write an original song and perform a concert at a live music venue. "We don’t afford the same kind of opportunities to make noise, to play rock ‘n’ roll music, to girls that we do to boys,” Donoghue said. “I just felt like it was really important." The Carbondale camp is a member of the Girls Rock Camp Alliance, a worldwide organization that aims to help girls build selfesteem and find role models through music education. The first Girls Rock Camp started Aug. 13, 2001 in Portland, Oregon. Other camps followed, which resulted in the creation of the alliance in 2007. Jessica Lynn, the co-founder of Girls Rock Carbondale, said the camp started in 2014 under Carbondale Community Arts. When she left the art center, she took the camp with her. “Being a catalyst for personal development and knowing I am a part of raising, if even just a little
Girls Rock Carbondale How much kids pay to attend camp:
Where funds for the camp come from:
Fundraising Tution
33% 33% 33%
33% $250 - $200
66%
Less than $200 Nothing
Over the past two years, 50 kids attended camp
*data provided by Jessica Lynn, co-founder of Girls Rock Carbondale
Abbey La Tour | @LaTourAbbey
bit, each kid’s self-esteem is really fulfilling,” Lynn said. Each camp under the alliance runs independently so it can come up with its own programs to best
serve its communities, Lynn said. Despite the name, GRC doesn’t limit its campers to rock music. “It’s about providing multiple entry points for girls to rock,”
“It’s about providing multiple entry points for girls to rock.”“For example — Solange rocks, FKA Twigs rocks, Dolly Parton rocks, Joan Jett rocks. They’re all different genres. All these women and artists rock.” - Jessica Lynn, co-founder of Girls Rock Carbondale
Lynn said. “For example — Solange rocks, FKA Twigs rocks, Dolly Parton rocks, Joan Jett rocks. They’re all different genres. All these women and artists rock.” Carbondale’s camp operates under Libre Unschool, a nonprofit Lynn started centered around artbased youth education. The full price of the camp is $250, but it operates on a sliding pay scale to allow kids who cannot afford the camp to attend. Funding comes from direct mail, grant writing and fundraisers, Lynn said, and the directors and artists are all volunteers.
The main fundraiser for GRC is the Girls Rock Gala. This year’s gala took place in March at Hangar 9 and featured a karaoke competition. Amina Wilson, a 14-year-old camper attending Unity Point Middle School, won the karaoke competition at this year’s gala and said she plans on attending camp this year for the third year in a row. Wilson, whose parents have both fostered her love for music, was in a school band before joining Girls Rock. Her mom said their home is now a “storage place for instruments.” Wilson is a member of two bands outside of her middle school band and has played shows in the Carbondale area. Lynn said she is also starting a camp for adults called Rock Roulette with the hope of raising more scholarships for campers. Rock Roulette will be a nine week music camp for people 18 years and older. Participants, regardless of their previous musical experience, will be placed in bands to spend time writing songs and making music. Donoghue said she is going to participate in Rock Roulette to prove to herself and other women that even after they are moms, they can still rock. “I think it is important for the volunteers to get to experience a little bit of what the campers do,” Donoghue said. The camps are about more than music, Lynn said; they provide a space for kids to be themselves and grow. “When girls hit puberty their self-esteem and confidence plummets and nothing makes you feel more confident than rocking, and knowing you can,” Donoghue said. “I think that’s huge.” Staff writer Abbey La Tour can be reached at alatour@dailyegyptian.com.
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Friday, May 5, 2017
The queen of the Pizza King
Gwen Hunt, owner of Pizza King, cracks a smile Nov. 16, 2016, at the local bar in Carbondale. Hunt has owned the bar, more commonly known as PK's, for 61 years.
JACOB WIEGAND @jawiegandphoto
Pizza is the one thing a bar patron can’t find at Pizza King. Eighty-two-year-old Gwen Hunt has been running the local bar, more commonly known as PK’s, for 61 years. “My ex-husband and I
introduced pizza to Carbondale,” she said. “We started out the first pizza place in Carbondale.” However, around the mid1970s, Hunt said, more and more businesses “got on the pizza wagon.” That’s when they decided to drop the pizza and go completely to a bar. But they kept the name. “I think it’s the only local or
corner bar in Carbondale,” she said. Lining the wall behind the bar, one can find personalized mugs owned by many of the bar’s patrons. The mugs sit under a carvedwooden sign of Hunt with her arms stretched in an open embrace. The sign reads, “All my children.” “All the people that own the mugs there, it’s like all of my
children,” she said. “I treasure that, I really do.” Hunt said she sees “all walks of life” in her bar. “If you come here and you can’t find a friend, pretty sad,” she said. Hunt came to Carbondale from her home in Metropolis to attend school, eventually married and started a family.
“I had no idea what I was going to do with my life,” she said. “No plans for my world and it just all fit together. … It’s been a wonderful trip through this world here in Carbondale.” Photo column by photo and multimedia editor Jacob Wiegand. He can be reached at jwiegand@dailyegyptian.com.
Friday, May 5, 2017
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Empty bottles: Find the perfect pairing for brunch DAVID FALCHEK | The Times-Tribune
Brunch — everybody is doing it. Just the word brunch conjures up images of light foods, bright clothes, sunshine and day drinking. What does a wine need to get on to the brunch table? The traits of an ideal brunch wine are freshness, moderate or low alcohol and affordability. Ultimately, a person could have anything they like or whatever pairs with the food. But for typical brunch foods such as
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salads, quiche, spreads and lox, lighter wines are a better fit. Bubbles are always on order for brunch. But no one wants to pop a pricey Champagne only to have it poured into orange juice. Fortunately, we have many sparkling options that offer great quality and prices so low that you won't mind it being used as a blender. The first that comes to mind is Prosecco, the satisfying Italian sparkling wine. Typically, you can find some for as low as $10 to $13 and they hit the spot.
No event or occasion is off limits for rosé, which I view as a year-around wine. With its just-picked strawberry freshness and round texture, Michel Chapoutier Bila Haut Rosé Pays d'Oc is an ideal change-of-weather wine, offering smells of orange peel and peach and bright berry flavors and sufficient crispness to pair well with foods. $13. . Inexpensive, refreshing and often packaged with slight effervesce, Vinho Verde, the rising white wine from Portugal, hits all three traits
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of an ideal brunch wine. With just nine percent alcohol, Gazela Vinho Verde is a session wine that keeps you occupied all afternoon. This one leans to the dry side, with lemonlime and honeydew notes. $8. 1/2. It good to have a red wine available and Beaujolais and its cru villages offer a great option. Jadot 2015 Beaujolais Villages combines a fruity, almost candied smell, with a rich, earthiness and smooth finish. $12. 1/2. Other options include the fruity, low-alcohol moscato. A light pinot
noir, such as those from Burgundy, can class up the afternoon as well. The style of Eastern reds from New York, Pennsylvania and nearby states are usually lighter, lower in alcohol and better food pairers than west coast reds. Other budgetfriendly bubblies include cremant, the French sparklers from outside Champagne that can cost half as much. GRADE: Exceptional ***** Above average ****, Good ***, Below Average **, Poor *.
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Jack Havem | @_redgear_
Heineken buys remaining interest in Lagunitas Brewing Co. BILL SWINDELL | Press Democrat
Heineken International announced Thursday that it is buying the other 50 percent stake of Lagunitas Brewing Co. of Petaluma in a deal to help propel the craft beer sector globally amid a rapidly changing industry. Heineken, the world's second
largest brewer, had already acquired an initial 50 percent in August 2015. Lagunitas Founder and Chairman Tony Magee will become Heineken's director of global craft and will report to its executive board on the global and local craft strategy for the Amsterdam brewery. "During the 19 months of our
partnership we have come to trust and truly believe in each other. Through that we have found ourselves aligned on how to bring the vibe of U.S. craft-brewing to beer lovers everywhere. Only by fully committing to this relationship can we both respond to the historic opportunity that awaits us in all
24 time zones," Magee said in a statement. Jean-Franรงois van Boxmeer, CEO of Heineken, also praised the deal. "Our partnership with Lagunitas has been a great success and today's announcement marks the next stage of an exciting journey. We look forward to accelerating the roll-out
of Lagunitas to many more markets, and sharing craft beer with many more beer lovers around the world," van Boxmeer said in a statement. Terms of the deal were not disclosed, though Lagunitas was valued at $1 billion in the 2015 sale, according to a knowledgeable source.
Friday, May 5, 2017
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Tips from a cheese enthusiast on how to create the perfect cheese platter LAUREN WILLIAMS Orange County Register
I fell in love over a mimolette. I ate the rich, carrot-colored cheese with a rind the shape and texture of a porous stone while reclining in Golden Gate Park on a rare sunny afternoon, the man I would later marry reclining in the grass by my side. I loved him already, but the mimolette didn't hurt. Being young and poor, we savored every morsel of the slice, which was about as thick as a sheet of paper, its rough gray edges barely perceptible though its rich flavor seared into my mind. From then on, when either of us uttered the word "mimolette," it conjured images of lazing about, wandering the park's botanical garden, drinking wine and listening to jazz. Cheese does that for me. It is evocative and laden with memories. While living in Chile, I routinely folded hard gamey goat cheese into my suitcases to share with my parents back home, imbuing my luggage with its potent farm smell. In Colombia, my husband and I ate quesito for breakfast while watching colorful hummingbirds in the wilderness outside Medellin. Each of these creamy, crumbly, waxy and salty morsels could be a course unto itself. I know I'm not alone in being a fiend for fromage _ far from it _ and when throwing a dinner party or planning a more intimate meal, an arrangement of cheeses can be easily assembled as a popular hors d'oeuvre. Or, if you're following the French tradition, it can be a perfect capstone to a meal when served as a final course.
Picking your types of cheese: To start, go for a variety of cheese types. "You want to take into consideration
the flavors, the textures and the appearance of the cheeses," said Sarah Spira, content manager for the Denverbased American Cheese Society who is also a cheesemonger. "I always try to get a nice mix of textures _ from softer, semisoft, firm cheeses _ and also an array of milk types." Cheese made with sheep, goat, cow and even buffalo milk create an interesting array of flavors, textures, and visual variation. Don't overdo it though. Go for a varied but limited selection. Sometimes even one showstopper will suffice. "I tend to think less is more," Spira said. "I tend to serve maybe one, if it's one amazing cheese, or three cheeses or four cheeses. My upper limit is five, though some people like to have a whole spread." A selection of accoutrements can accent a cheese's flavor, sometimes winning over guests who are more cheese-averse. "A piece of cheese on its own, when combined with a dry fruit or jam, it just elevates it to the next level," said Dawn Provence, co-owner of the Cheese Shop at the OC Mix in Costa Mesa, Calif. "Adding an accoutrement to the cheese might be a gateway to the non-cheese people." With a hard salty cheese, celery or radishes can be a palette cleanser. Honey, jam, preserves, fresh fruit, olives and dried fruit also work well on platters, and a cheesemonger can help you make an ideal pairing.
What to serve with the cheese: Also, pick the delivery platform that best suits your selection. Fresh white bread or plain water crackers can act as an ideal vehicle when more mild flavors are featured because they don't detract from the nutty, aromatic and sharp flavors that can otherwise be
File photo | Dreamstime When throwing a dinner party or planning a more intimate meal, an arrangement of cheeses can be easily assembled as a popular hors dĂoeuvre.
overpowered by a cracker coated in a garlicky powder. Other crackers with nuts or dried fruit can accentuate cheeses with less subtle flavors. Before buying, sample. Know what is going on your platter before putting it out for your guests so there are no surprises. Always buy what you like. Chances are your guests will like it too. A few go-to hits for Provence include goudas and the Fromager d'Affinois her store sells, which is best described by her wholesaler as "like whipped cream and butter." "People love that with a salty marcona almond and honey," Provence said. While it may seem counter-intuitive to leave a milk product out of the fridge, allow the cheese to reach room temperature so your guests experience the full scope of flavors. It also makes the cheese easier to slice, but that's just an added benefit.
With the small matter of assembling the perfect cheese platter resolved, you have more time to focus on making memorable moments with those you love.
Things to remember for cheese platter presentation: Cutting boards: Slate cutting boards can be a fun presentation and allow you to label the types of cheese with chalk. For larger portions, stacking wheels on a wooden block works well. Stack figs or drape grapes over the side of the wheel. Cover your bases: Get different textures and milk types: sheep, goat, buffalo and cow. Also display a range of textures, from creamy to hard. A good rule of thumb is three to five cheeses on a platter. Know your audience: For the
less adventurous, buy more mild cheeses. Dawn Provence, coowner of The Cheese Shop at the Mix in Costa Mesa, recommends Fromager d'Affinois, a popular cheese. Gouda and cheddar are also crowd favorites. If someone is lactose-intolerant, sheep and goat milk cheeses are still on the table. The lactose-averse can also enjoy harder, aged varieties. Remember, some vegetarians will not eat cheeses made with animal rennet. The accoutrements: marcona almonds, membrillo paste, honey and jams, figs, and dried and fresh fruit all work well with cheese. Crisp vege-tables like radishes and celery can provide a refreshing break for your palate. Ask your cheesemonger for the best condiments to complement the cheeses you select.
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Friday, May 5, 2017
About to start drinking? Make sure to...
Drink lots of water:
Eat beforehand: Drinking without eating can cause illness.
Never leave your drink alone:
Assign a designated driver: Get all your friends home safe with someone sober.
Keep your drink with you to avoid someone tampering with it.
Avoid dehydration when consuming alchohol.
Pace yourself:
It is dangerous to drink too fast or all at once.
Madelynn Shively | Daily Egyptian
AVOID THE EXTRA STEPS No applications to complete, no transcripts to order and no credit to transfer. Stay with us in Carbondale this summer and worry about something else. Some courses fill up faster than others, see them all at
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Friday, May 5, 2017
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'Meat breweries' make protein instead of beer TARA DUGGAN San Francisco Chronicle
To explain how his San Leandro company Geltor makes vegan gelatin based on the very proteins found in animal bones and skin, co-founder and CEO Alexander Lorestani describes what he calls a "microbial factory." Perfect Day Foods in Berkeley, which is working on an animal-free version of cow milk, likens its production method to brewing beer -- except that these meat breweries make protein rather than alcohol. Both companies are practitioners of yeast-based fermentation. Like cultured meat, this method of making protein is difficult to envision -- or to even think of as something that resembles food production. But in the Bay Area, several companies are in the development phase of producing milk, egg whites and gelatin using yeast-based fermentation to create proteins that are chemically identical to the original, yet animal free. Some could be in stores as early as next year. They're taking advantage of a method that's been in production since 1990 to make vegetarian rennet, used in the majority of the world's hard cheese. The process starts with scientists using bioengineering to introduce protein genes to yeasts to create the desired protein during fermentation, though the genetically engineered yeast is filtered out of the final product. "We order the sequences for these genes and have them deliver them in a little tube from a company that prints DNA," says Geltor's Lorestani. The microbes go into a fermentation tank, are fed with nutrients and then reproduce in (hopefully) large quantities. "If you were to jump in with scuba gear, you would be swimming around in a mix of pure protein and the cells that have made them," says Lorestani, a molecular biologist and vegetarian who
is currently developing the product with his team at Lawrence Berkeley National Lab. The proteins brewing in the Berkeley tanks of Perfect Day Foods, which is developing animal-free milk and other similar dairy products, are casein and whey, made with a yeast they named Buttercup. They're still working on the final recipe for the full beverage, but after they filter the protein from the yeast, they will add vitamins and minerals, a nonlactose sugar (to avoid allergens), and some kind of plant-based fat for richness without cholesterol. "There's a delicate balance. Obviously we're making sure everything is as healthy and sustainable as possible, while understanding that that magic of dairy is not from a very healthy fat," says Ryan Pandya, Perfect Day Foods co-founder and CEO. In addition to being vegan and free of allergens, Pandya says the milk should be less expensive than cow milk because it relies on fewer resources. The question remains how similar to milk it will taste. Geltor is hoping to replace the traditional gelatin that gives chew to gummy bears and shape to Yoplait yogurt and Jell-O pudding, and is used widely in medicines, cosmetics and medical research. Lorestani says many producers are interested in vegan gelatin but they don't want to sacrifice texture. Plant-based substitutes like agar-agar don't make products as consistently firm or chewy. "The opportunity to get something that is molecularly and functionally identical (to animal gelatin) is really exciting for them," Lorestani says. The company plans to send samples to large manufacturers this summer for research and development. The product could be on the market within three years.
Brewing process 2 Milling
4 Lautering
1 Grain silo
Mashing 3
5 Brewing
6 Cooling
9 Packaging
7 Fermentation
8 Filtration
1
Grain is stored in a silo before the brewing process begins.
4
Mash is pumped into lauter tun where Wort is separated from grain husks.
7
Yeast is added and converts wort into beer by producing alcohol.
2
Break up grain kernels to extract fermentable sugars.
5
Malt or hop particles are removed leftover liquid is sent to cooling stage.
8
After maturing, beer is filtered, carbonated and begins Cellaring process for three to four weeks.
3
Mash is mixed with water, uses natural enzymes to break down malt starches into sugars.
6
Liquid is cooled down to begin fermentation.
9
After filtration, beer is ready to be packaged and shipped out. Reagan Gavin | @RGavin_DE
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Friday, May 5, 2017