The science behind Pittsburgh’s passion for pickling - Speaking of Chemistry

Pickling is big in Pittsburgh. Look no further than the Picklesburgh festival. ↓↓More info and references below↓↓
The three-day celebration of pickling at the festival is complemented by the weight the city puts on food innovation. As the home to Heinz, Pittsburgh has seen major strides in pickling, canning, and other forms of preservation. Just last year, Pittsburgh-based Chatham University opened a new campus dedicated to studying food sustainability and food history, where professors Sherie Edenborn and Sally Frey look at food preparation and preservation techniques like fermentation to see how they can be used in modern food practices.
"HOEDOWN" by Jason Shaw is licensed under CC BY 3.0 USA.
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"Cheese Steak" by Raleigh Moncrief is licensed under CC BY-NC 3.0.
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Projects at Center for Regional Agriculture, Food & Transformation | Chatham University
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Speaking of Chemistry is a production of Chemical & Engineering News (C&EN), the weekly news magazine of the American Chemical Society.
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Sad this video has so few views, definitely deserves more. Keep at it guys!