school is now (v)in session

I took chemistry once.  It was fifteen years ago, during first year of university.  “Baby Chem,” as it was nicknamed, (not even Chem for Dummies or Chem 101) represented the bare minimum amount of science I needed to progress to Intro to Food Science (aka. cooking class) and then to the restaurant course (which also had a real name that nobody ever used).  From that initial chemistry course, my vague recollections indicate that carbon chains exist, and are somewhat important, but the remaining details seem to have escaped me.  I’m sure it’ll all come back very organically.

This idyllic scene from week one has been replaced by this terrifying depiction of tannin polymers in week two.

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