Fine meats and cheese, journalism, and Zumba®. These are just some of the things you’re going to learn about at Nerd Nite 22. Other things you will learn include: audience participation, trivia that may or may not be useful to you beyond Nerd Nite, and the difference between an ale and a lager*. Regardless of your interests, we guarantee you’ll have an evening with a bunch of a other nerds in a really welcoming environment.
Be there AND be square.
When: Thursday, October 15, 2015 (doors @ 7:30pm, show @ 8pm)
Where: The Club (Citadel Theatre, 9828-101A Avenue Edmonton)
$20 in advance, includes fees & GST (Tickets available October 1 at 9:30am)
$25 at the door, includes fees & GST
$15 for balcony tickets (on sale the week prior to the event)
[Children 17 & Under Will Not Be Admitted]
*depends upon availability of ales and lagers.
Our line-up includes…
On modern journalism
Samantha Power
Bio and abstract coming!
The Science of Zumba®
Andrea Beça
If you haven’t been to a Zumba Fitness class, chances are you’ve at least heard about it. The latin-based dance fitness classes have taken the whole world by storm over the last five years. But what goes into the 60 minutes of fun you experience as a participant? Andrea Beça explores the science of countless rhythms, heart rate intervals, and choreography by and for non-dancers (yes, you read that correctly).
Andrea Beça has a BA in English and Creative Writing from the University of Alberta and an MLitt in Playwriting and Dramaturgy from the University of Glasgow. She ran an indie theatre company for six years before moving into the world of film, where she works as a writer, director, producer, editor, and sometimes actor. She fell into the world of Zumba® by accident in 2012, got hooked, and hasn’t looked back since. If you get to know her even moderately well, you will see her krump.
Mould on my sausage: the what, why and how of the microbiology behind charcuterie
John Billiau
Charcuterie – so hot right now. Served on mahogany platters in Edmonton’s finest resto-pubs, it often reminds of European castles and small shops with legs of pork hanging from the window. But it is not impossible to craft your own snob style duck prosciutto that’ll leave your Instagram friends gawking. In this talk we look at the history of cured meats and cheese, and the microbiology that occurs in the curing process. pH-meters aside, we also leave the keeners amongst us with some tips to get started on your very own aged gruyere or Bresaola.
John is a man of many – very useless – talents and a hard time settling down. After graduating with two different masters he decided to move countries to chase a girl across the world, who was thankfully still happy to see him. Missing his favorite foods and spoiled for time in small town rural Alberta, he thought nothing better than to start making cheese and curing meat. What followed was a deep dive into microbiology, obscure purchases from China and a lot of awkward conversations. John now shares his passion for cooking and curing teaching classes, and keeps close to cheese during hours working HR for the Italian Centre Shops.