For your safety and the safety of others, guests and their possessions are subject to inspection as a condition of admittance. The university reserves the final decision on all items brought into the venue.

Security will carry out security checks at the entrance of the celebration venue. Our priority is to do this as quickly as possible. Please allow plenty of time to get in the venue for the celebration.

Jeremy Umansky gets funky in his modern-day delicatessen, Larder in Cleveland, Ohio, where he serves up koji-aged pastrami sandwiches and much more. His work with innovative aging techniques and stellar bites earned him the 2019 Culinary Innovator award at the Certified Angus Beef ® Annual Conference, hosted in Asheville, N.C. In this video, Jeremy shares how mold (yes, mold!) became his secret weapon for making unforgettable dishes like koji-aged pastrami. It’s a fun peek into the mind of a chef who’s turning science into seriously tasty bites.

Discover the transformative power of koji with Jeremy Umansky and Rich Shih's "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation." This groundbreaking book delves into the processes, concepts, and recipes for fermenting and culturing foods using koji—the microbe responsible for the rich umami flavors in soy sauce, miso, and more. With over 35 innovative recipes, including Popcorn Koji and Roasted Entire Squash Miso, readers will learn to revolutionize their culinary creations.