Upcoming Events


Soda Fountain Favorites
Central Synagogue, New York, NY
Monday, February 12, 7:00pm-8:30pm
$15.  Purchase tickets here

Learn the stories behind three fountain favorites: the egg cream, Dr. Brown’s Cel-Ray soda and the Lime Rickey.  Will include a demo of how to mix each drink, as well as a tasting!

This event is open to members and non-members of Central Synagogue between the ages of 21-39.  


A History of Sriracha
Prospect Heights Brainery, Brooklyn, NY
Tuesday, February 13, 6:30pm-8:00 pm
$13.  Purchase tickets here.

Sriracha is a cultural mashup that typifies American cuisine: based on a Thai sauce, it was created by a Vietnamese immigrant of Chinese descent, and is made outside of LA with California-grown ingredients. We’ll share with you the fascinating history of Sriracha as well exclusive interviews, primary source research, and a special peek into its artisan production process.  We’ll also demo how to make a Thai omelet! 

Pies from Scratch: Apple Galette
Prospect Heights Brainery, Brooklyn, NY
Saturday, February 17, 11:00 am-12:30 pm or 1:30 pm-3 pm
$43.  Purchase tickets here.

In this hands-on class, we’ll bake a pie from start to finish with in-season fruit (apple, in this case). All your pie questions will be answered: What is the best fat to use for a crust? How do I stop my filling from being oozy? How do I make that cool crinkly edge? And so much more as we talk technique!

Each participant will make their own mini galette to take home and bake, as well as get to enjoy a slice of pie in class. (Not gluten free!)

The Eight Flavors of American Mixology
Prospect Heights Brainery, Brooklyn, NY
Tuesday, February 27, 6:30 pm- 8:00 pm
$12.  Purchase tickets here.

Inspired by her popular book, Eight Flavors: The Untold Story of American Cuisine, culinary historian Sarah Lohman uses eight different ingredients as a path to explore the history of American mixology, from the 18th century to the present day.  This talk will explore the histories of juniper, citrus, nutmeg, ice, anise, grenadine, cola, and flavored vodka; with brief digressions into tea, bitters, eggs, hay, the “no flavor” push of the vodka era and Red Bull.


The Unexpected History of American Food
Connecticut Historical Society, Hartford, CT
Saturday, April 14, 2:00-3:00 pm
$10 for members, $15 for non-members. Reservations requested at rsvp@chs.org or 860-236-5621 x238.

We’ll examine how we determine what’s ordinary and what’s odd when it comes to food. She will focus on two particular flavors that have gone through ups and downs in American food trends: garlic (once dismissed by American cookbook author Amelia Simmons as “better adapted to the uses of medicine than cookery”) and the much-maligned MSG. Ms. Lohman will sign copies of her book, Eight Flavors: The Untold Story of American Cuisine, which will be available for purchase.


Ranji Smile: America’s First Celebrity Chef
Prospect Height Brainery, Brooklyn, NY
Tuesday, March 12, 6:30 pm-8:00 pm
$12.  Purchase tickets here.

Long before NYC had Danny Meyer, the charismatic chef J. Ranji Smile took the city by storm.

Arriving in NYC in 1899, Smile introduced Indian cuisine to the well-to-do, ushering curry into America’s foodie lexicon. In this talk, Sarah Lohman will trace the life of this fascinating, flamboyant womanizer, and reveal what Smile’s story can tell us about early Indian immigration in the U.S.


A Brief History of Irish Food
Prospect Heights Brainery, Brooklyn, NY
Tuesday, March 13, 6:30 pm-8:00 pm
$12.  Purchase tickets here.

Sarah Lohman ate like a tenement dweller for a week in 2009 by following an 1877 pamphlet titled “Fifteen Cent Dinners.” She also lived as a 19th century Irish maid for a day. From her experiences and research, she’ll unveil the surprisingly complicated–and heartbreaking–backstory of Irish food, from dinner in the homeland, to the diets of Irish-American Immigrants.


Poison Squad: The Great 20th Century Food Battle
Prospect Heights Brainery, Brooklyn, NY
Wednesday, March 14, 6:30 pm-8:00 pm
$12.   Purchase tickets here.

Among Theodore Roosevelt’s many accomplishments is the creation of modern food policy, including laying out the groundwork for the FDA. In this talk, historic gastronomist Sarah Lohman will paint the scene of the sometimes horrific food world at the turn of the 20th century and tell the stories behind the somewhat eccentric advocates for change.

You’ll learn about how “sanitary” became a buzzword akin to “organic;” why a group of scientists ate borax for breakfast, and what happens when you put a famous writer and an imposing president in a room together.


To Book a Speaking Engagement with Sarah Lohman, please contact  Sarah directly at: sarah@fourpoundsflour.com


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