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Freezer Pickles are Your Friend
I had never heard of freezer pickles until a few weeks ago, when we picked up a copy of Linda Ziedrich's book, The Joy of Pickling. We had lots and lots of cucumbers but were mostly out of pint jars...
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Caramel Bacon Popcorn, Pantry Style
I'm not quite sure why I was making Caramel Bacon Popcorn on a hot day in August, but here we are. This was the first time I've made it, and all of the internet's recipes seemed to have a few things in...
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Happy Birthday S.A.S.S.!
One year ago in September, the Society for the Advancement for Social Studies launched! Since then, they've taught you about everything from the Crusades to cannibalism to cults, all while getting you...
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Sept 15: End of Summer BBQ at Bat Haus
There are lots of things to celebrate about September 15th! The HMS Beagle (with Darwin aboard) reached the Galapagos Islands, Marco Polo was born, and the Soviets sent the Zond 5 to orbit the moon and...
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The Masters of Social Gastronomy Get Shelved: Preservatives and Convenience...
Masters of Social Gastronomy (MSG) is a free monthly lecture series all about the history and science behind some of your favorite, or not so favorite, foods. This month: preservatives &...
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Coming up at the Brainery: September 15-20
Here's a handy cheat sheet for our upcoming events over the next week: Master Class: Vermouth & Martinis - dry, sweet, shaken, stirred: you'll know all the answers after this class Monday,...
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The Brooklyn Navy Yard by Bike
Yesterday, we were spent an amazingly beautiful afternoon touring the always awesome Brooklyn Navy Yard with Cindy, Founder of Turnstile Tours. In two and a half hours, we covered the history of the...
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Open House New York at Green-Wood Cemetery
One of NYC's best events, Open House NY, is this weekend, and if you're like me, you get shut out of all the ticketed events because your fingers aren't quite fast enough to snag them. Luckily though,...
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Bitter Chestnuts, or, A Foraging Cautionary Tale
I used to live along Fort Greene Park, and every September, these delicious looking nuts would start to fall along the edge of the park. To my very untrained, but hungry, eye, they looked just like the...
View ArticleOh hey, we signed a lease!
It's a lovely place in Prospect Heights. And we're really excited, and eventually we will have many more details.
View ArticleCoworking Happy Hour: Monday, October 15
This winter, we're (really, officially) opening a new space in Prospect Heights. It'll be the Brainery you know and love, along with a neat new addition: coworking! The space will be open during the...
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The Masters of Social Gastronomy Take on Taboo Foods: October 30
MSG is our monthly lecture series all about the history and science of some of your favorite edibles. This month? Taboo foods, just in time for Halloween. What culture is forbidden to eat pork? Who was...
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Beer + Robots, together at last
On November 1, we're psyched to be hosting an event at the Brainery that combines two wonderful things: beer and robots. The folks at Analog Method have been hard at work brewing a porter with an...
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Distilling in Brooklyn, Then & Now
A couple weeks back, Sarah Lohman, author of Four Pounds Flour and Very Good Friend of the Brainery tweeted the awesome little map below, Distilleries in Brooklyn in 1851. Sarah's map focuses on...
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Masters of Social Gastronomy, the Podcast
Once a month, you can join us in Williamsburg for MSG and learn a little something about the history and science of your favorite foods from Soma and Sarah Lohman. But what if you can't get up there...
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Pythagoras, the Superior Vegetarian
Next Tuesday we're hosting a Masters of Social Gastronomy on taboo foods. We'll be talking about everything from cannibalism to, well, things like what you're about to read. It's free, and full of...
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Whiskey & Whittling, caught on video
A couple weeks ago, we were lucky to host Julie Klausner, Ted Leo, and Chris Spooner for a whiskey & whittling class as part of Julie's podcast, How Was Your Week. Our very own Soma taught them a...
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Taboo Foods: No Garlic, No Onions, No Nothin'
Next Tuesday we're hosting a Masters of Social Gastronomy on taboo foods. We'll be talking about everything from cannibalism to, well, things like what you're about to read. It's free, and full of...
View ArticleNo classes Monday!
If you're signed up for something, you just got an email from me saying the same thing, but just in case: there are definitely no classes tomorrow. We'll wait until Monday to decide about MSG and...
View ArticleNo classes Monday & Tuesday!
If you're signed up for something, you just got an email from me saying the same thing, but just in case: there are definitely no classes Monday or Tuesday. Sadly, we're also going to have to postpone...
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