VOL. 67 NO. 18
The Paper That ’s Going Places!
MONDAY, MAY 12, 2014
Cooking with gas… gastronomy that is
The students taking part in the activities photographed were members of Kara Bienert’s grade 5 class. Bienert said at present her kids were beginning to study chemistry in science class, and this activity was a perfect introduction to the topic, in a very “hands-on, minds-on” fashion. (Michael Simpson/Photo)
AL Horton’s grade 5 students got a chance on May 5 to learn about molecular gastronomy, the discipline of food science that focuses on physical and chemical transformations that occur in food while cooking. Chefs Serge and Myles ventured out from the Shaw Conference Center to put on the demonstrations for students, who participated in the making of marvelous edible creations using unconventional methods. A hallmark of molecular gastronomy is the use of modern cooking tools in the preparation of the food, as well as principles of chemistry and physics.
Women’s Conference connects ladies See page 2 for story
Hats-off to Vegreville Manor’s volunteers See page 6 for story
Local author reads at Innisfree Library See page 22 for story