Timmi Boxey, an experienced local chef, and Dr. Gina Malczewski, a biochemist, will offer a pairing of cooking and science in a discussion and demonstration of the ways foods, acids and bases interact. Some foods can tell us when acids and bases (characterized by "pH") are present; flavors, shelf-life and texture of foods can be influenced by these materials. The culinary impacts of acids and bases will be shown live, and samples of cuisine prepared using these materials will be provided. The program also features interactive science activities that illustrate the properties of non-neutral materials on the pH scale.