Experiment with fermentation, food preservation, and mixology. Or explore the botany and horticulture behind the foods and beverages you consume.
July
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Get
a
little
messy
making
seasonal
berry
jam!
Trained
in
preservation
techniques
at
Cornell,
Stephen
Nocera
will
show
you
three
distinct
methods
of
jamming,
using
less
sugar
and
no
additives
or
pectin.
You'll
come
away
with
the
techniques
and
recipes
more...
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241CKG200
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07/08
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Sa
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11:00am-2:00pm
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Nocera
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NYBG
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Class
will
take
place
outside
on
NYBG
grounds.
Registered
students
will
be
sent
information
regarding
meeting
location.
Take
a
guided
summer
ramble
with
wild
foods
author
and
forager
Marie
Viljoen
who
will
teach
you
how
to
identify
more...
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241CKG256
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07/25
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Tu
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11:00am-2:00pm
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Viljoen
|
NYBG
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August
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"Put
up"
your
peaches
using
time-honored
canning
techniques
for
three
preparations
that
will
extend
the
bounty
of
your
favorite
stone
fruits
long
after
summer
is
gone.
Create
a
compote
to
top
your
summer
desserts;
prepare
for
fall
with
warming
spices;
more...
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241CKG231
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08/05
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Sa
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11:00am-2:00pm
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Nocera
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NYBG
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Gather
plants
and
urban
detritus
(like
rust!)
from
the
surrounding
landscape
to
make
beautiful
dyes-bright
magenta
pokeweed,
dark
black
walnut,
and
rich
purple
wild
grape.
In
the
first
session,
artist
and
founder
of
the
Toronto
Ink
Company
Jason
Logan
will
more...
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241CRF187O
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08/12
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Sa
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11:00am-1:00pm
|
Logan
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ONLINE
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Historical
bartenders
and
modern
mixologists
have
long
used
a
great
variety
of
herbal
and
botanical
ingredients
to
add
flavor,
body,
and
visual
flair
to
drinks.
Go
beyond
the
garnish
to
explore
the
world
of
oleo-saccharums,
infusions,
simple
syrups,
and
tinctures
more...
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241CKG240
|
08/16
|
We
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5:00pm-7:00pm
|
Freeman
|
NYBG
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Chanterelles, Milk Caps, Black Trumpets, Boletes of all kinds, and many other choice edibles make their appearance in the steamy summer months. Learn how to sort through this abundance with hands-on techniques and observations.
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241BOT356
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08/17
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Th
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10:00am-1:00pm
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Sadowski
|
NYBG
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Return
to
great-grandma's
tried-and-true
process
to
make
pickled
cucumbers
in
three
styles—spicy
dill,
sweet
bread-and-butter,
and
zesty
relish.
Designedfor
beginners,
this
class
covers
the
basics—from
recipes
to
food
prep
to
sterilizing.
You'll
pick
up
tips
and
tricks
for
pickling
all
more...
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241CKG221
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08/19
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Sa
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11:00am-3:00pm
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Nocera
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NYBG
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Wondering
what
to
do
with
your
bounty
of
tomatoes?
Preserve
them,
of
course!
We
will
show
you
the
best
ways
to
process
and
hot
pack
your
harvest,
with
a
simple
method
borrowed
from
industrial
canning.
We'll
make
a
chili
tomato
more...
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241CKG226
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08/26
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Sa
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11:00am-3:00pm
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Nocera
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NYBG
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Mushrooms
have
been
utilized
for
thousands
of
years
for
medicinal
and
edible
purposes.
John
Michelotti,
owner
of
Catskill
Fungi,
will
show
you
how
to
cultivate
gourmet
mushrooms
at
home
using
safe
and
simple
techniques.
Using
cardboard
and
coffee
grounds,
create
more...
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241CKG207O
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08/30
|
We
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6:00pm-8:00pm
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Michelotti
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ONLINE
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September
|
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Expert
beekeeper
Frank
Mortimer
walk
you
through
the
ins
and
outs
of
what's
needed
to
safely,
productively,
and
enjoyably
begin
to
keep
honeybees
in
a
populated
area.
You'll
learn
how
and
why
a
beehive
functions
as
one
living
organism,
as
more...
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241CKG206
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09/09
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Sa
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10:00am-1:00pm
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Mortimer
|
NYBG
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Explore
sterile
vs.
non-sterile
mushroom
production
techniques.
Hodgins
Harvest
Founder
&
"Chief
Fungi
Enthusiast"
Aaron
Hodgins
Davis
will
demonstrate
how
to
build
a
Still
Air
Box
(SAB),
which
is
a
compact
device
that
helps
maintain
a
clean
environment,
and
review
more...
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241CKG238
|
09/09
|
Sa
|
11:00am-2:00pm
|
Hodgins Davis
|
NYBG
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