About Natasha

Natasha blogs at Metacookbook.comI have a Masters of Science in Biology and I am a Certified Cicerone®. I find that training influences every path I explore, especially my interest in food. I maintain MetaCookbook as a place to explore these delicious interests, as well as the communities food and beer (and other consumables) build. As you can guess from the above, I find a good beer and a good scientific discussion make food go down easier. Actually, once you get to know me, you’ll find I thinks most conversation makes food and beer both go down easier. Poke around the blog, leave some comments. Start a conversation. You might find yourself invited to dinner.

6 thoughts on “About Natasha

  1. Hi, I really enjoy your articles. I have a small food business in New Zealand based entirely on using food waste and biproducts and spent grains make up a large part of my cooking. I find I’m able to use the grains at approx a 1:3 ratio if the grain was for a Pilsner. My degree is in Culinary Arts so my background is food design so it’s great having someone else out there with a more scientific mind than mine. Keep up the articles, they make really interesting reading.
    Victoria
    Revival Food Company
    Dunedin
    New Zealand

    • Hi Victoria!

      That’s awesome! I have definitely wondered how the different beer styles translate to spent grain, but in my life it’s a lot easier to just mill them into flour and mix. What other sources of waste do you use?

  2. Hello Natasha from Spain, we have read your great article abouth the brewers spent grain…and have good news for you…here we dry it all in BIG quantities….so if you want to continue experimenting….just ask for some 😉 Here you can contact us http://en.lpernia.com/

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