You know that you’re a food science geek when:
1. You spend most of Saturday at a food preserving and canning party and think that you’ve had a great weekend.
2. You have a book out of the library titled Good Morning, Kim Chi and you’re reading it in the bathroom.
3. You routinely take an empty nylon bag on walks so that you can collect wild herbs as you go.
4. You wonder how WADY — wine active dry yeast — will make your pizza dough taste.
5. Your friend brings you a can of wine as a present from his road trip.
6. When your friend presents you with the can of wine, a 45-minute conversation ensues about how the can must be lined to prevent aluminum flavors, processing temperatures, oxidative implications of a sealed container versus wine under natural cork, expiration date, ect.
7. Your next big volunteer project is co-teaching a class on non-alcoholic home fermenting.
8. Your counters, the top of your refrigerator, and one of your kitchen cabinets are all full of six different vegetable, dairy, and grain ferments.
9. You’ve been known to take home a petri dish or two to try culturing the organisms fermenting your home-made sauerkraut.