Southern Food and Beverage Museum will have a guest scientist address the similarities in South Carolina barbecuing and applying STEM (Science, Technology, Math, and Engineering) this Saturday, Nov. 7. The museum will be offering free admission all day Saturday in celebration of the first anniversary of their “Trail of Smoke & Fire” event, which examines barbecue culture throughout the South.
Guest Dr. Howard Conyers will address South Carolina barbecuing and STEM at 11 a.m. at Southern Food and Beverage Museum, located on 1504 Oretha Castle Haley Boulevard. Robert Moss, author of the newly published Barbecue Lover’s Carolinas and Barbecue: The History of an American Institution, will speak at 12:30 p.m., and a panel presentation and a serving of sample-size portions of Dr. Conyers’ whole-hog barbecue will follow. There will be a live auction of the hog head at 3:30 p.m.
Southern Food and Beverage Museum will also host an overnight cooking demonstration of Dr. Conyers’ South Carolina whole-hog barbecuing Friday, Nov. 6. Participation is limited to 10 paying guests for $250 and 2 students who win a scholarship through an essay contest; tickets can be purchased here.
