An FLP Cooking Demonstration: The Science of Homemade Ricotta Cheese 

Wednesday, Apr. 5th
4:30-5:30pm
Lowell Theatre
Zoom option available

Explore the chemical reaction and formation of curds in cheese making through homemade ricotta.

This demonstration will be led by Kate Strangfeld, a research fellow at the Harvard John A. Paulson School of Engineering and Applied Sciences. Kate received her Masters of Education in Learning Design, Innovation, and Technology from Harvard Graduate School of Education. Previously, Kate taught middle school science and high school chemistry for 8 years in Washington, D.C., at a public charter school and international IB school. She also has a culinary degree specializing in health-supportive foods and worked in various restaurants and as a private chef. She now has a blog called Kate Cooks. Kate approaches cooking as both an artist and a scientist: she loves to methodically dissect recipes while also being playfully creative. 

This event is free and open to Harvard College students. Sign up here with your @college.harvard.edu email address to attend in person. 
There will also be a virtual option on Zoom for anyone who is not a Harvard College student. Register on Zoom here.