One of the fun things about being an “expert” at The Emerson School, is the thank you note that arrives in the mail after your informative talk.
I was tasked with discussing why we use pickling salt instead of normal salt when pickling. I imparted that knowledge (additives such as anti-caking agents and/or iodine cloud the liquid and can discolor the items being pickled) and assisted the class in making refrigerator pickles. For my troubles, I got this very owsam thank you note.