Today was our class' introduction to ServSafe, a program designed to keep the food you cook safe to eat. The instructor was right: The information isn't as dull as one might think. Learning about food-borne illnesses, as well as other forms of contamination, is actually pretty interesting. Perhaps not for the weak stomach, though.
For example, did you know that a recent Consumer Reports study found that more than 80 percent of chickens in the U.S. harbor salmonella? The poor farm conditions Stateside have basically bred it into them. You'll need to head to Asia for your chicken sashimi, where it's perfectly safe.
Or what about the fact that pre-made hamburgers—which end up in fast food joints, school cafeterias or your local grocery—might contain ammonia? Shards of bone and E. coli-infested intestines are bad enough (yes, that ends up in them, too). But ammonia? Really?
I needed a drink after that lesson. Perfect timing: ServSafe day was also Sixpoint Craft Ales day.
Happily, I joined a crowd heading to Red Hook, Brooklyn, to tour the brewery and sample some beer. Our guides were unbelievably knowledgeable, especially considering they were only in their mid-20s. I'm not sure how old founder and
brewmaster Shane Welch is, but he can't be too much older.Welch founded Sixpoint in 2004 and its product has become so popular the brewery can't keep up with demand. It's great to hear that people are still following their dreams—and that they can come true with hard work. Cheers to that.
Oh, and thank you for the road pop. I was sent home with a bottle of Dr. Klankenstein, an experimental medieval-style beer that was crafted earlier this year but is no longer available to the masses.
Lucky me.
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