And now, a free lecture on cooking bears, beaver and moose

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The speaker's friends eagerly dive into her moose-face stew.

It’s seriously becoming weird food week around here at Brokelyn HQ. First foraged dinners and now a free lecture about making “beaver, bear and moose ‘mouffle.’ ” And some of you thought Brokelandia was made up.

But we started this one, so we’ll finish. Tuesday night (Jan. 31) is the monthly “Masters of Social Gastronomy” workshop presented by the Brooklyn Brainery. The topic is Strange Meats featuring retro food blogger Sarah Lohman of  Four Pounds Flour, and this terrifying moose-face stew recipe. Also speaking is the Brainery’s Jonathan Soma, who will discuss unusual meat preparations, “from how to turn jerky into cotton candy to what to do with a pig’s head.” (Is letting the pig keep it out of the question?)

Tuesday, Jan. 31 at 7 p.m., Public Assembly, 70 N. 6th St. in Williamsburg. “Special beverages” available.

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