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Scientific Kitchen: Botany at the Bar

Saturday, May 30, 2015
7:00 pm - 9:00 pm

The scientists from Shoots and Roots took guests on an intoxicating botanical journey. This workshop explored biodiversity to show the surprising similarities between people and plants through cocktails and food. Roots and Shoots teamed up with Christian Schaal of Estela to create species-rich cocktails of amaros and bitters.

This program is part of the Scientific Kitchen Series—intimate, hands-on workshops behind the scenes of exclusive kitchens and laboratories in New York.

Photograph: Jon Smith


Selena AhmedBotanist

Selena Ahmed is an assistant professor and Program Leader of Sustainable Food and Bioenergy Systems at Montana State University, as well as a partner of Shoots & Roots Bitters. She examines the effects of global environmental change, policy, and management on food system quality and the resulting linkages to land-use strategies and community well-being.

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Rachel MeyerEvolutionary Biologist

Rachel Meyer is a plant evolutionary biologist and co-founder of Shoots and Roots Bitters. Many of the species that she uses to manufacture bitters are simultaneously her research subjects.

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Christian SchaalMixologist

Christian Schaal has been bartending in New York for over a decade. In that time, he has contributed original cocktails to chef-driven restaurants such as Estela and Alder and run the bar program at Nights & Weekends and Manhattan Inn.

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