Dr. Kent Kirshenbaum flew from NYC to LA to speak at our March 8^th public lecture about the impact of what we eat, sharing the stage with Dr. Amy Rowat, Dr. Paul Thompson, and Chef Daniel Patterson. Impressively he brought along with him a case of hundreds of homemade vegan meringues for lecture attendees to nosh on after the event.
In lieu of egg whites, the meringues contained aquafaba, the liquid from canned chickpeas. To the surprise and delight of Science & Food guests, the airy confections were devoid of any chickpea flavor. Some reached for seconds (or guilty thirds) while others wondered how Dr. Kirshenbaum was able to transport the fragile cookies across the country without any of them breaking. (Note from backstage: all the cookies were in mint condition when we received the case from Dr. Kirshenbaum--until moments before the event when one of us volunteers fumbled during setup and dropped one. Oops!)
