0

Your Cart is Empty

by Jojo Frey November 02, 2015

MOFAD is New York City’s first museum dedicated solely to food and drink, a hugely welcome addition to the cultural scene of New York. With great anticipation, Churncraft visited on opening day.

MOFAD is located in the trendy foodie scene of Williamsburg, Brooklyn in a design studio called the MOFAD Lab. The Lab features a “series of rotating exhibitions that provide an in-depth look at topics related to food history, culture, science, production and commerce.” The first exhibition, called Flavor: Making It and Faking It, teaches the visitor about the flavor industry. Through the Smell Synth and taste tablets, visitors get to sniff their way through natural and artificial flavors in their simplest forms.

We were fascinated by the flavor exhibit and how it pertains to butter. The buttery flavor that everyone knows and loves is derived from an organic compound called diacetyl. Natural diacetyl is a byproduct of fermentation that also occurs in alcoholic beverages like “buttery” California Chardonnay. Manufacturers of artificial butter and margarine add diacetyl to make their products taste like the real thing.

The most entertaining and interesting part of the exhibit was the interactive Smell Synth. The synth produces various aromas and smells and allows visitors to mix, match and create a host of flavors. Our favorite combo was butter and maple (diacetyl and methyl cyclopentenolone), which created the delicious smell of fresh waffles. After leaving the MOFAD Lab we were craving the real deal, so a trip to nearby Sweetchick NYC for homemade Southern waffles and fried chicken rounded out the afternoon.

Can’t wait to see what MOFAD brings us next!

 

Jojo Frey
Jojo Frey


Leave a comment

Comments will be approved before showing up.


Also in The Churncraft Journal

Poached Eggs with Browned Butter & Crispy Sage
Poached Eggs with Browned Butter & Crispy Sage

by Jojo Frey October 02, 2017

Silvia whipped up the most delicious eggs – poached with brown butter and crispy sage. 

Though simple, her dish used high quality ingredients and was executed perfectly, which is basically Silvia’s cooking style in a nutshell. So simple, so delicious.
Read More
Pumpkin Spice Butter
Pumpkin Spice Butter

by Jojo Frey September 29, 2017

Land O'Lakes   just released Pumpkin Spice Butter and officially made PSB a thing. We decided to DIY our own version, the Churncraft way. 

Check us out on  Better Connecticut teaching our favorite TV hosts, Kara Sundlun and Scot Haney, to make festive fall butter.  This autumnal spread is perfect for a cozy fall brunch! 

Read More
Mother Earth News Fair
Mother Earth News Fair

by Kristin Frey September 19, 2017

We had three incredible days exhibiting at the Mother Earth News Fair in Seven Springs, PA.  This was our first time attending a Mother Earth Fair and we couldn't be happier with our experience. Not only did we get to teach people all about Churncraft and cultured butter, but we learned so much ourselves! 
Read More
News & Updates

Sign up to get the latest on sales, new releases and more …