Tonight we’re breaking down the science of fermentation, showing you the chemical magic behind cider to kimchi and everything in-between.
Co-presented by JCCSF
Schedule of Events
Breaking It Down
African Hall
Discover fermented food traditions from around the world with a series of talks presented by the JCCSF:
At 7pm, Mariko Grady of Aedan Fermented Foods will give a demo and talk about koji, cooked rice inoculated with a fermentation culture, and why it’s so popular in Japan.
At 7:30 pm, Examine The Perennial’s unique kernza sourdough starter and get tips from co-founder Karen Leibowitz on how to use yours at home.
At 8:00 pm, Learn how to cut back on food waste with preservation tips from Nicolaus Balla of SMOKEBREAD and Duna.
At 8:30 pm, Ask the expert in an open Q & A forum with Karen Solomon, author of Cured Meat, Smoked Fish, & Pickled Eggs.
??
New to this fermentation thing? Get a crash course in fermented food traditions around the world with a panel of experts and check out a series of demos by the enthusiasts at SFFerments.
Golden State Cider’s head cider maker Tim Godfrey will talk about how they make their delicious apple-forward cider from West Coast-grown fruits.
SF Brewcraft will be there for all your home brew needs!
You can’t have an evening celebrating fermentation without tasting some effervescent goods—visit the tables at JCCSF Pop-Ups to try a bite or three and learn how to make miso, dips made from “rescued” produce, and Karen Solomon’s sour dill pickles.
Learn how to source your “scoby” and brew your own kombucha with Health-Ade. Get up close and personal with the microscopic organisms that make fermentation possible with the San Francisco Microscopical Society.
Plus, discover how they’re being used in non-edible applications: Learn how medical researchers at UCSF are using fermentation to isolate antibiotics and how scientists from Stanford Biophysics can use genetically engineered yeast and bacteria to make useful products for multiple industries. Don’t miss an Academy Update in the planetarium as Dr. Todd Braje, the Academy’s new Curator of Anthropology, talks about the history of abalone fishing in California and how his work in the Channel Islands might help rebuild abalone populations in the region.
Music by DJ Tanoa Stewart
___________
NIGHTLIFE TIPS
Hurry! Last entry for our Rainforest dome is at 7:45 pm. Please note: drinks are not allowed inside the Rainforest exhibit.
Thirsty? Each bar area features a unique seasonal cocktail—there are multiple bars throughout the museum.
Special programs and lectures may have limited seating and admission will also be made available to visitors on a first-come, first-served basis.
___________
PLANETARIUM PASSES
With Planetarium Pass Reservations, you can select your showtime in advance and guarantee your seat under the stars. $3; optional, but recommended. Available online only.
Free passes will still be available onsite at the Planetarium kiosk on a first-come, first-served basis. Arrive early for your best chance to obtain a free pass.
___________
FOOD & DRINK
A variety of food options are available at NightLife from 6:00-9:30 pm, including The Academy Cafe, The Terrace Bar and Restaurant, and The Academy Cafe Food Cart located in the front lobby.
Enjoy a different fresh seasonal "craft on draft" cocktail at each NightLife bar area designed by our resident mixologist Shane McKnight!
All bars accept cash and credit cards.
show less
Co-presented by JCCSF
Schedule of Events
Breaking It Down
African Hall
Discover fermented food traditions from around the world with a series of talks presented by the JCCSF:
At 7pm, Mariko Grady of Aedan Fermented Foods will give a demo and talk about koji, cooked rice inoculated with a fermentation culture, and why it’s so popular in Japan.
At 7:30 pm, Examine The Perennial’s unique kernza sourdough starter and get tips from co-founder Karen Leibowitz on how to use yours at home.
At 8:00 pm, Learn how to cut back on food waste with preservation tips from Nicolaus Balla of SMOKEBREAD and Duna.
At 8:30 pm, Ask the expert in an open Q & A forum with Karen Solomon, author of Cured Meat, Smoked Fish, & Pickled Eggs.
??
New to this fermentation thing? Get a crash course in fermented food traditions around the world with a panel of experts and check out a series of demos by the enthusiasts at SFFerments.
Golden State Cider’s head cider maker Tim Godfrey will talk about how they make their delicious apple-forward cider from West Coast-grown fruits.
SF Brewcraft will be there for all your home brew needs!
You can’t have an evening celebrating fermentation without tasting some effervescent goods—visit the tables at JCCSF Pop-Ups to try a bite or three and learn how to make miso, dips made from “rescued” produce, and Karen Solomon’s sour dill pickles.
Learn how to source your “scoby” and brew your own kombucha with Health-Ade. Get up close and personal with the microscopic organisms that make fermentation possible with the San Francisco Microscopical Society.
Plus, discover how they’re being used in non-edible applications: Learn how medical researchers at UCSF are using fermentation to isolate antibiotics and how scientists from Stanford Biophysics can use genetically engineered yeast and bacteria to make useful products for multiple industries. Don’t miss an Academy Update in the planetarium as Dr. Todd Braje, the Academy’s new Curator of Anthropology, talks about the history of abalone fishing in California and how his work in the Channel Islands might help rebuild abalone populations in the region.
Music by DJ Tanoa Stewart
___________
NIGHTLIFE TIPS
Hurry! Last entry for our Rainforest dome is at 7:45 pm. Please note: drinks are not allowed inside the Rainforest exhibit.
Thirsty? Each bar area features a unique seasonal cocktail—there are multiple bars throughout the museum.
Special programs and lectures may have limited seating and admission will also be made available to visitors on a first-come, first-served basis.
___________
PLANETARIUM PASSES
With Planetarium Pass Reservations, you can select your showtime in advance and guarantee your seat under the stars. $3; optional, but recommended. Available online only.
Free passes will still be available onsite at the Planetarium kiosk on a first-come, first-served basis. Arrive early for your best chance to obtain a free pass.
___________
FOOD & DRINK
A variety of food options are available at NightLife from 6:00-9:30 pm, including The Academy Cafe, The Terrace Bar and Restaurant, and The Academy Cafe Food Cart located in the front lobby.
Enjoy a different fresh seasonal "craft on draft" cocktail at each NightLife bar area designed by our resident mixologist Shane McKnight!
All bars accept cash and credit cards.
Tonight we’re breaking down the science of fermentation, showing you the chemical magic behind cider to kimchi and everything in-between.
Co-presented by JCCSF
Schedule of Events
Breaking It Down
African Hall
Discover fermented food traditions from around the world with a series of talks presented by the JCCSF:
At 7pm, Mariko Grady of Aedan Fermented Foods will give a demo and talk about koji, cooked rice inoculated with a fermentation culture, and why it’s so popular in Japan.
At 7:30 pm, Examine The Perennial’s unique kernza sourdough starter and get tips from co-founder Karen Leibowitz on how to use yours at home.
At 8:00 pm, Learn how to cut back on food waste with preservation tips from Nicolaus Balla of SMOKEBREAD and Duna.
At 8:30 pm, Ask the expert in an open Q & A forum with Karen Solomon, author of Cured Meat, Smoked Fish, & Pickled Eggs.
??
New to this fermentation thing? Get a crash course in fermented food traditions around the world with a panel of experts and check out a series of demos by the enthusiasts at SFFerments.
Golden State Cider’s head cider maker Tim Godfrey will talk about how they make their delicious apple-forward cider from West Coast-grown fruits.
SF Brewcraft will be there for all your home brew needs!
You can’t have an evening celebrating fermentation without tasting some effervescent goods—visit the tables at JCCSF Pop-Ups to try a bite or three and learn how to make miso, dips made from “rescued” produce, and Karen Solomon’s sour dill pickles.
Learn how to source your “scoby” and brew your own kombucha with Health-Ade. Get up close and personal with the microscopic organisms that make fermentation possible with the San Francisco Microscopical Society.
Plus, discover how they’re being used in non-edible applications: Learn how medical researchers at UCSF are using fermentation to isolate antibiotics and how scientists from Stanford Biophysics can use genetically engineered yeast and bacteria to make useful products for multiple industries. Don’t miss an Academy Update in the planetarium as Dr. Todd Braje, the Academy’s new Curator of Anthropology, talks about the history of abalone fishing in California and how his work in the Channel Islands might help rebuild abalone populations in the region.
Music by DJ Tanoa Stewart
___________
NIGHTLIFE TIPS
Hurry! Last entry for our Rainforest dome is at 7:45 pm. Please note: drinks are not allowed inside the Rainforest exhibit.
Thirsty? Each bar area features a unique seasonal cocktail—there are multiple bars throughout the museum.
Special programs and lectures may have limited seating and admission will also be made available to visitors on a first-come, first-served basis.
___________
PLANETARIUM PASSES
With Planetarium Pass Reservations, you can select your showtime in advance and guarantee your seat under the stars. $3; optional, but recommended. Available online only.
Free passes will still be available onsite at the Planetarium kiosk on a first-come, first-served basis. Arrive early for your best chance to obtain a free pass.
___________
FOOD & DRINK
A variety of food options are available at NightLife from 6:00-9:30 pm, including The Academy Cafe, The Terrace Bar and Restaurant, and The Academy Cafe Food Cart located in the front lobby.
Enjoy a different fresh seasonal "craft on draft" cocktail at each NightLife bar area designed by our resident mixologist Shane McKnight!
All bars accept cash and credit cards.
read more
Co-presented by JCCSF
Schedule of Events
Breaking It Down
African Hall
Discover fermented food traditions from around the world with a series of talks presented by the JCCSF:
At 7pm, Mariko Grady of Aedan Fermented Foods will give a demo and talk about koji, cooked rice inoculated with a fermentation culture, and why it’s so popular in Japan.
At 7:30 pm, Examine The Perennial’s unique kernza sourdough starter and get tips from co-founder Karen Leibowitz on how to use yours at home.
At 8:00 pm, Learn how to cut back on food waste with preservation tips from Nicolaus Balla of SMOKEBREAD and Duna.
At 8:30 pm, Ask the expert in an open Q & A forum with Karen Solomon, author of Cured Meat, Smoked Fish, & Pickled Eggs.
??
New to this fermentation thing? Get a crash course in fermented food traditions around the world with a panel of experts and check out a series of demos by the enthusiasts at SFFerments.
Golden State Cider’s head cider maker Tim Godfrey will talk about how they make their delicious apple-forward cider from West Coast-grown fruits.
SF Brewcraft will be there for all your home brew needs!
You can’t have an evening celebrating fermentation without tasting some effervescent goods—visit the tables at JCCSF Pop-Ups to try a bite or three and learn how to make miso, dips made from “rescued” produce, and Karen Solomon’s sour dill pickles.
Learn how to source your “scoby” and brew your own kombucha with Health-Ade. Get up close and personal with the microscopic organisms that make fermentation possible with the San Francisco Microscopical Society.
Plus, discover how they’re being used in non-edible applications: Learn how medical researchers at UCSF are using fermentation to isolate antibiotics and how scientists from Stanford Biophysics can use genetically engineered yeast and bacteria to make useful products for multiple industries. Don’t miss an Academy Update in the planetarium as Dr. Todd Braje, the Academy’s new Curator of Anthropology, talks about the history of abalone fishing in California and how his work in the Channel Islands might help rebuild abalone populations in the region.
Music by DJ Tanoa Stewart
___________
NIGHTLIFE TIPS
Hurry! Last entry for our Rainforest dome is at 7:45 pm. Please note: drinks are not allowed inside the Rainforest exhibit.
Thirsty? Each bar area features a unique seasonal cocktail—there are multiple bars throughout the museum.
Special programs and lectures may have limited seating and admission will also be made available to visitors on a first-come, first-served basis.
___________
PLANETARIUM PASSES
With Planetarium Pass Reservations, you can select your showtime in advance and guarantee your seat under the stars. $3; optional, but recommended. Available online only.
Free passes will still be available onsite at the Planetarium kiosk on a first-come, first-served basis. Arrive early for your best chance to obtain a free pass.
___________
FOOD & DRINK
A variety of food options are available at NightLife from 6:00-9:30 pm, including The Academy Cafe, The Terrace Bar and Restaurant, and The Academy Cafe Food Cart located in the front lobby.
Enjoy a different fresh seasonal "craft on draft" cocktail at each NightLife bar area designed by our resident mixologist Shane McKnight!
All bars accept cash and credit cards.
show less
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California Academy of Sciences
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55 Music Concourse Drive, San Francisco, CA 94118
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