Saturday, December 27, 2014

Talking Philly food history with Rick Nichols

The one and only Rick Nichols - the erstwhile Inquirer food columnist (and current occasional contributor to its pages) - will host a class on Wednesday, Sept. 18 (7 to 9 p.m., $25) called "Foodadelphia" that will cover the culinary history of Philly. Learn why, for example, snapping turtles ended up in soup.

Talking Philly food history with Rick Nichols

Inquirer alumnus Rick Nichols in front of the Reading Terminal Market´s Rick Nichols Room before the June 2012 dedication.  (AKIRA SUWA  /  Staff Photographer)
Inquirer alumnus Rick Nichols in front of the Reading Terminal Market's Rick Nichols Room before the June 2012 dedication. (AKIRA SUWA / Staff Photographer)

Not too many people have a room named after them at Reading Terminal Market.

But how many Rick Nicholses does this town have, anyway?

The one and only Rick Nichols - the erstwhile Inquirer food columnist (and current occasional contributor to its pages) - will host a class on Wednesday, Sept. 18 (7 to 9 p.m., $25) called "Foodadelphia" that will cover the culinary history of Philly. Learn why, for example, snapping turtles ended up in soup.

It's a joint run by MindSpot, whose classes are held at the Plastic Club, 247 S. Camac St.

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Info is here.

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