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Join author David Paul Kuhn for a discussion of his book "The Hardhat Riot: Nixon, New York City, and the Dawn of the White Working-Class Revolution."

Kuhn will be joined by historians Thomas Grace, Ph.D., Mary Ann Heiss, Ph.D., and Gregory Wilson, Ph.D., for a moderated panel exploring the significance of the 1970 Hardhat Riot and its lasting impact. Together, the panel will examine the intersection of protest, politics, and class conflict—then and now—drawing connections between historical events and present-day divisions in American society.

Come to FAB's Block Party for fun with inflatables, caricatures, photo booth, businesses, and more!

Join FAB for a karaoke night featuring alternative themed music! From Pierce the Veil to Bring Me the Horizon, come sign your favorite emo songs!

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.

Jeremy Umansky is a James Beard Award-nominated chef, mycologist and fermentation expert renowned for his innovative use of koji mold in modern cuisine. As co-owner and co-chef of Larder Delicatessen and Bakery in Cleveland, Ohio, he reimagines traditional Eastern European dishes by incorporating foraged and fermented ingredients. Umansky co-authored "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation," a seminal work on the subject.