The Museum of Interesting Things
Announces

A Special Thanksgiving Holiday Party!!!
Come home from vacation and enjoy a spice lecture!

Featuring Delicious
Spices from all over the World

All to show our THANKS!
To ALL of YOU on

Sunday November 25, 2018 at 4pm-6pm

$20 Admission includes
Admission to Secret Speakeasy afterwards from 6pm-10pm

- Discuss the agricultural origins, cultivation and harvesting of spices like cinnamon, black pepper and cardamom
- Taste different varieties of common spices and delve into the differences in flavor
- Discuss the history of the spice trade and how it's being updated to match 21st century values and tastes

On top of that, I’m giving everyone FREE ADMISSION to the Museum of Interesting Things for anyone who wants to stick around after the lesson.
We’ll keep the party running well into 10pm!

This is a celebration! I feel so lucky to be able to give you all this. A class like this cannot be found in any restaurant unless you are with a spice expert.

I’m certainly looking forward to seeing everyone at this very special evening party and celebration!

In the spirit of a true Speakeasy
Anything can change so...Please check this website before leaving.

http://www.secretspeakeasy.com/

Space is limited so you should get advance tickets for this class

Advance Tickets:

https://www.eventbrite.com/e/thanksgiving-spice-class-sun-nov-25th-4pm-tickets-52225873995

 

Our spices are single origin, sourced directly from small farms around the world. Most of our spices are organically grown. They are harvested by hand, dried naturally and transported whole to preserve freshness. Our spices are non-irradiated and naturally free of gluten, allergens and any additives, colorings, anti-caking agents and other fillers.
https://www.burlapandbarrel.com

Burlap & Barrel is building new international spice supply chains that are equitable, transparent and traceable. We connect- smallholder spice farmers to high-value markets, we educate consumers about the impact of product traceability on human rights, and we emphasize unique products with terroir that are grown biodynamically using traditional techniques. We work to end inequality and exploitation in food systems that disenfranchise skilled, serious artisans along the entire chain. Mainstream conversations around food sustainability rarely consider the people involved in growing, harvesting, transporting, processing and cooking food. Sustainability is discussed in terms of environmental impact, or the comfort of livestock providing meat, dairy or eggs. We believe that the standard measures of sustainability must evolve to consider the conditions in which the farmers who drive global food supply chains earn their livelihoods. Single origin ingredients draw attention to the unique environments in which incredible ingredients grow and to the farmers with the expertise and commitment to grow them well.

Ethan Frisch Cofounder is a native New Yorker, entrepreneur and activist around issues of intercultural communication and social justice. A former line cook and pastry chef in New York and London, he was also the co-founder and Executive Chef of Guerrilla Ice Cream, a nonprofit politically-inspired ice cream cart. As a humanitarian aid worker, he worked with NGOs including the Aga Khan Foundation in Afghanistan and Doctors Without Borders on the Syrian/Jordanian border.

He has been an adjunct lecturer at the City College of New York and an instructor with the Experiment in International Living's Leadership Institute. He is honored to serve on the Board of Directors of the Bond Street Theatre (www.bondst.org), which uses theater to teach conflict resolution and resilience in areas of instability around the world, and on the Advisory Boards of the student-led racial literacy and justice organization Princeton CHOOSE (www.princetonchoose.org) and the Fragments Theater, a youth theater company in Palestine. He is also on the Organizing Committee of the Queens International Night Market.
He holds a dual Bachelors Degree in Conflict Studies and Education and Social Change from the City University of New York, and a Masters Degree in Violence, Conflict and Development from the University of London's School of Oriental and African Studies.