Wednesday, July 8, 2015

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

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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)
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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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