[neact] Re: Fwd: [New England Association of Chemistry Teachers] Questions from Men's Hea
- From: Karen Coghlan <cogh4@xxxxxxxxx>
- To: "neact@xxxxxxxxxxxxx" <neact@xxxxxxxxxxxxx>
- Date: Tue, 10 Jul 2012 17:03:24 -0700 (PDT)
Hi there,
There is a great book called the "The Joy of Chemistry" by Monty L.
Fetterolf which has some great ideas about how to do chemistry using relatively
common kitchen ingredients. I use it to entertain my kids durring the summer
and for creating labs when there is no money in the science budget. I hope
this helps.
Karen Coghlan
________________________________
From: Barbara Lamont <blamont@xxxxxxxxxx>
To: neact@xxxxxxxxxxxxx
Sent: Tuesday, July 10, 2012 1:34 PM
Subject: [neact] Re: Fwd: [New England Association of Chemistry Teachers]
Questions from Men's Hea
Harold McGee's On Food and Cooking is a great source for the chemistry of
the kitchen....he is also a NY Times food columnist.
I don't have time to take on this interesting assignment at the moment,
but have forwarded it to our organization's listserv in the hope that
someone has the knowledge at the top of their head and an interest in
taking this on.
Best wishes.
If you could send me the finished article, I would be interested in seeing
it and passing it along to our Chemistry Teacher members.
Bobbie Lamont
Barbara Lamont writes:
>Anyone interested in taking this on and being quoted in Men's Health
>magazine?
>----- Original Message -----
>
>blamont,
>
>Markham Heid has sent you a message via the contact form at New England
>Association of Chemistry Teachers.
>
>Message:
>
>Dear Mr. Lamont,
>
>
>I write for Men's Health, and I've been asked to assemble a piece that
>will
>teach the average man how to employ chemistry to improve his life.
>
>Obviously, chemistry plays a huge role in every person's life. But I'm
>not
>trying to elucidate the places all around us where chemistry has played a
>
>beneficial role. Rather, I'm hoping to tell men how they can employ a bit
>of
>chemistry themselves in order to improve some aspect of their life.
>
>An example: I've read that a person can "dry age" their own steak at home
>
>simply by wrapping the meat in cheesecloth and sticking it in the back of
>the
>fridge. I'm hoping you could put me in touch with a chemistry teacher who
>
>could explain the chemistry involved in dry aging that leads to the
>flavor
>improvement, as well as four more ways that men can employ chemistry to
>make
>their lives (or food) better.
>
>My deadline on this piece is this Thursday the 12th of July. I'd be
>grateful
>if someone could get back to me before then. I'm happy to communicate by
>phone or email. Also, I've sent this request to Lorraine Kelly as well.
>
>Thank you very much for your help. Sincerely,
>
>Markham Heid
>Reporter - Men's Health
>734 834-7608
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