Edible Knowledge

Beakers & Bricks, LLC/Edible Knowledge will be there! Come join us for this free event. FREE. It's Free Dollars.
For more info visit their info page:

https://ticketbud.com/events/065a76f6-60e3-11f1-af30-42010a717015?

🎉 Big news for homeschool families using state-funded programs!

Beakers & Bricks, LLC (Edible Knowledge) is now an approved vendor in 12 states plus a growing list of California charter schools. That means you can use your state's education funds to order our award-winning, experiment-based courses — including our food science courses developed by professional food scientists and our physics courses using LEGO® bricks.

First Place in Practical Homeschooling Magazine three years running. 📚🥇

Currently approved in: • Arkansas — Education Freedom Account (EFA) • Arizona — Empowerment Scholarship Account (ESA) • California — Compass, Feather River, Granite Mountain, Heartland, Heartwood, Lake View, Ocean Grove, Sky Mountain, South Sutter charter schools (don't see your school? We can get added to yours!) • Florida — AAA Scholarship Foundation • Georgia — Georgia Promise Scholarship • Louisiana — LA GATOR Scholarship • Mississippi — ESA (reimbursement model) • New York — Children's Scholarship Fund NYC • North Carolina — ESA+ • Texas — Texas Education Freedom Accounts (TEFA) — live in the Odyssey Marketplace • Utah — Utah Fits All Scholarship — live in the Odyssey Marketplace • West Virginia — HOPE Scholarship • Wyoming — Steamboat Legacy Scholarship

👉 For state-by-state ordering instructions and details, visit: https://edible-knowledge.com/pages/access-state-funding

Don't see your state? Drop us a line and we'll add you to our list of states to apply for next.

Tag a homeschool family who needs to see this! 👇

Access State Funding ay with School or State Funding Many states have allocated funding for homeschooled student's educational materials. How does it work? Choose Your Materials Shop our catalog and choose your courses. Place Your Order In your cart, click 'Submit Funding Request' to receive an invoice to send to your s...

How do you fight the onion wars? Vote below!
🥶 The Ice Box: Chilling the onion first (slows down the chemical reaction).
🔪 The Laser: Using a super sharp knife (crushes fewer cells, releases less gas).
🤿 The Goof: Wearing literal swim goggles (100% effective, 100% ridiculous).
Drop your go-to trick in the comments! 👇
For more Food Science facts, check out our online video course series, Edible Knowledge for the Curious Cook. https://edible-knowledge.com/products/edible-knowledge-for-the-curious-cook-the-subscription

Visit https://edible-knowledge.com/pages/access-state-funding for more information.

We are located towards the back right of the exhibit hall close to a large pile of Legos! They must have known how much we love Legos. Come let your kids play with Legos that you don't have to clean up—or step on with your bare feet later! While they build, we can talk about all things Physics and Food Science.

We are excited to be a vendor at The Southeast Homeschool Expo, in Atlanta, Georgia! We will be there today and tomorrow! If you are in town, come stop by our booth. I would love to tell you about our convention specials.

Have you ever wondered why when you bite or cut an apple, sometimes it will turn brown on the inside? This is a process called enzymatic browning and while it doesn't really affect the flavor, it doesn't look appealing. Let's dig into it a little bit. Enzymes are complex proteins that allow life to exists. If enzymes we ourselves produce decided to quite working, we would die very quickly. All living organisms, including apples, have enzymes that control our life processes. An enzyme naturally occuring in apples called polyphenoloxidase normally doesn't see the light of day: it is inside the cells of an apple. However, the apple is cut, lots of those cells are busted open, and polyphenoloxidase is on the surface. Now that it is in an oxygen rich environment, it will react with oxygen and other apple components to produce brown pigments. That's why apples turn brown.

If you don't want your cut apples to turn brown, food science can help you. Calcium ascorbate, a close relative of vitamin C, will block polyphenoloxidase from participating in browning reactions. You can mix a little calcium ascorbate in a bowl of water, rinse your freshly cut apples in it, and the apples will not brown for days, even weeks if handled properly and packaged well. And all you get is a little calcium and vitamin C. Packaged cut apples are treated this way, and it is a great thing you can do yourself at home. If you would like to improve your cooking and baking skills using food science, find out more below at this link where you can take a free 60 minute masterclass:
https://edibleknowledge.easywebinar.live/Kitchen-Mastery-Program-Masterclass-Registration

"Hi, I'm Dale Cox, Professional Food Scientist and founder of the Edible Knowledge brand." When I introduce myself at trade shows this way, often people think I am a chef, but while I am not. Here's the difference: Chefs usually have a culinary arts degree, where they develop skill learning from others who have had many years of practice, and then practicing a LOT themselves, with a some science of how ingredients work included. The science of how ingredients work is called food science. Food scientists learn this in depth, but don't get a lot of practice in their training creating foods and practicing technique like chefs do, especially as it relates to seasonings that aren't "functional", other than for flavor. I have a two degrees in food science, and you can get a phD as well.

Food science helps improve your cooking and baking skills quickly, and especially improves your ability to create and troubleshoot, but you still need practice. An example: my wife enjoys cooking more than I do, and likes to try new things. She is a better cook than I am as she has more practice, but when she does want to do something new I can help her avoid pitfalls and be more successfull by helping her understand the food science behind ingredient and process interaction. At this point, after more than 30 years married to me, she knows quite a lot of food science. We call it Edible Knowledge.

Do you want to unlock the your own doors of creativity? Find out more below at this link where you can take a free 60 minute masterclass:
https://edibleknowledge.easywebinar.live/Kitchen-Mastery-Program-Masterclass-Registration

Sucralose is a popular sweetener, but what is it, where does it come from, and is it safe? All great questions, let's take a look. Sucralose is made my selective chlorination of sucrose, more commonly known as sucrose, or your basic table sugar. Sucrose is made of a glucose and fructose molecule bound together. In the process of making sucralose, the glucose molecule transforms into a form of galactose, nother common sugar. The way our tongues perceive this transformed sweetener to be roughly 600 times as sweet as sucrose itself, which means you need to very little of it. Plus, sucralose is not digestible, the little needed to make a food sweet goest "staright through".

Is it safe? As for many food related questions these days, the answer depends on who you ask. Sucrolose is used around the world in products at varing levels, the United States being more conservative than others. It is commonly found in drinks as a sugar replacement. For example, I end up sitting in my booth at conventions for long days and will drink a protein shake to keep me going, many of which use sucralose as a sweetener. However, we are learning more and more about gut health, in particular the bacteria that inhabit our gut and the role they play on our health. Sucralose can affect our gut microbiome because bacteria in our gut eat what we eat, and they don't digest sucralose either. If we eat a lot of food with sucralose, it will affect the bacteria populating our intestines, which can affect our health.

So, what to do? My recommendation remains the same as it always has: eat as close to nature as you can, with common, natural ingredients, and use packaged foods moderately only when you need the convenience (like being stuck in a convention booth all day) or want a treat. That said, I will probably find a protein shake that is sweetened with sugar, as opposed to non-nutritive sweeteners like sucralose. What do you think?
Find out more below at this link where you can take a free 60 minute masterclass:
https://edibleknowledge.easywebinar.live/Kitchen-Mastery-Program-Masterclass-Registration