As part of the award, Graham will study in New Zealand, joining the Museum and Heritage Practice master's program at Victoria University in Wellington. There she will explore how the museum sector supports education from kindergarten through 12th grade.
I have grown enamored of naturally fermented pickles and other vegetables, both for their great flavor and for their incredible health benefits...it is amazing what people did with food before anyone understood the science behind it. Ketchup, marmalade and relishes also used to be lactofermented. Ketchup, originally known as ke-tsiap, was a spicy, pickled fish sauce made of anchovies, walnuts, mushrooms and kidney beans from Indonesia.
