Hey, scrapple. It’s been a while.
I consider this the end of the European history of scrapple. Soon I make my move on to the American history of scrapple. If any of this is unclear, please comment and let me know so I can fix it. I had some conflicting sources with this one. The most important thing is that you, dear reader, understand what’s going on.
I DON'T UNDERSTAND! I AM SO OVERWHELMED!
Also, quick note about citations for this particular project. In every article I post I will always cite the pictures, but I’m going to cite my sources for all the research at the end of the project.
And let’s begin.
After missing the first Philly Science Festival event I planned on going to (following directions – not my strong point), I made certain to get to Modified last night. It was a look at GMO’s and the future of food.
This was actually used in one of the PowerPoints. I thought it was hilarious.
Like most of the people there (I can make this assumption based on the questions asked after each panelist spoke, which may or may not be making an ass out of me), I expected the event to be a lecture against GMO’s. What it actually was was a wake up call. It focused on the lack of scientific evidence that GMO’s are harmful.
That was the first half. The second half was the ethical questions that usually make up the argument against them. The whole thing made me rethink my feelings about GM food. I’ll definitely be doing a post about them. Eventually.
I’m writing about it to point out the importance of attending events such as the Science Festival. It pushes you to think. Expand your horizons a little. Dive into some knowledge based clichés.
That being said, I’m totally looking forward to eating cheese and finding out how microbes play a role in the cheese making process at Di Bruno Bros tonight. My brain needs some recovery time.
Keep eating and asking, my friends.
I’m not fully Jewish. My dad is the Jew. My mom was raised Catholic. We celebrate both major holidays of each tradition. Our gatherings are always small.
My family has a lax way of celebrating the holidays. Mommy’s side of the family all lives in England (she’s British) and Daddy’s side of the family all lives in Boca Raton (he’s a New York Jew), so most holidays it’s only my parents, my brother, my sister, and me. Now, holidays will often include my boyfriend (party time!). Before that it was just the 5 of us eating alone during Christmas dinner, Yom Kippur, Thanksgiving, Passover, Easter brunch, even July 4th. That’s not to say it didn’t have it’s moments. We didn’t have to dress up. I wore pajamas and often by the end of the dinner we were all making inappropriate jokes about…well…you don’t want to know.
Since we had such small family gatherings, we altered the meals to fit our desires. We had the basics, but we got to mix it up a bit. If there was a traditional item that we didn’t like, we scrapped it. Yet, there was one thing my mom always kept on the Seder menu that I didn’t understand.
DUN DUN DUUUUUUN!
Wanna know what gefilte fish is? Wanna know why it’s eaten?
So do I, considering it’s been pushed on me for years.
I mean, have you ever seen it?
Now you have.
I’ll let you know.
Keep eating and asking, my friends.
I guess the most important thing about having an interest in food and food writing is the willingness to try new things. Take a shot at something you normally would gag at the thought of. It seems that in that area, I lack. Example: Scrapple. I would not eat it. I outright refused with very little basis for said refusal.
Me, after being asked to eat scrapple.
I think it had more to do with the name than anything else. The word “scrap “ is in it. It immediately conjures images of the parts of the pig no one would ever eat and this…this “scrapple” is how they (whoever “they” are) tricked you into eating those scraps. By making it look like a delicious piece of fried crispy stuff. The way your mom did with broccoli by putting cheese all over it.
Broccoli & Cheese Casserole. I'll give you a second for nostalgia.
Oh my gawsh. Was I ever wrong, or what?
I was reading through all the events and I realized I missed some on my short write-up yesterday (shame on me!). Here they are:
Monday, April 18, 7pm – Drinking and Thinking: An Introduction to Biomedical Ethics
This one isn’t about food, but it’s being hosted at the South Philly Tap Room. Biomedical ethics refers to controversial medical situations such as genetic testing, end-of-life decision making, and embryonic stem cell research. Dominic Sisti, PhD will be presenting a lecture on the history and future of the topic. No reservations are required and it’s free. And the South Philly Tap Room is a great place to spend a little time. Here’s a link to the PSF event page.
Monday, April 18, 6pm – What Genomics Can Tell Us About Everyday Behaviors and Why These Behaviors Can Change
A mouth-full, right? This one isn’t specifically about food either, but it covers the subject of eating, along with biological rhythms, sleep, addiction, stress, and depression and how these behaviors can change. If you’re interested in the biological reasons of why we eat, it might be a good place to start. It’s a collaboration between the Penn Genome Frontiers Institute and the Franklin Institute and takes place in the Franklin Theater at the Institute. It’s free, but requires reservations. Here’s the link to the UPenn event description as well as a link to the PSF descritpion.
Tuesday, April 19, 6pm – An Electronic Nose
This is another collaboration between the Monell Center and the University of Pennsylvania. It’s a discussion about how nanotechnology can stimulate the smell receptors in the nose. No reservations are required and it’s free. It’s takes place at the Irish Pub on Walnut in Center City. Here’s the event link with directions.
Philadelphia is having its first ever Science Festival! April 15 – April 28!
Some of you may already know about it, but I didn’t. Boy, am I excited. I am a big science enthusiast, even if I’m not very good at it. In fact, it’s a dream of mine to be an elementary school science teacher. At least it was until I realized that I’m not as scientifically inclined as I would need to get through the schooling.
The most exciting part is that food science has a few featured events! And you’d be so right in thinking I’m about to list them all here and tell you what they’re about.