Dive into the flavorful field of fermentation, food preservation, and mixology, and explore the botany and horticulture behind your favorite foods and drinks.
May
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Delve
into
the
world
of
wine
tasting,
exploring
its
rich
history,
production
methods,
and
diverse
styles.
From
the
fermentation
of
grape
juice
to
the
art
of
viticulture
and
winemaking,
this
course
traces
the
journey
of
wine
from
vineyard
to
bottle.
more...
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254CKG235
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05/04
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Su
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2:00pm-4:00pm
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Arbor
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NYBG
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Learn how to plant and care for a healthy, organic tomato garden. We'll explore how to create trellises, manage pests and diseases, devise a fertilizing regimen, and select and store your most successful plants' seeds.
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254GAR143O
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05/06
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Tu
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6:15pm-7:45pm
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Novak
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ONLINE
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Join
herbalist
and
foraging
expert
Journei
Bimwala
for
an
immersive
walk
through
spring's
edible
landscape.
Using
sight,
touch,
smell,
and
taste,
you'll
learn
to
identify,
harvest,
and
understand
the
deeper
meaning
of
wild
plants-their
cultural
significance,
medicinal
power,
and
culinary
more...
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254CKG245
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05/13
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Tu
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11:00am-2:00pm
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Bimwala
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NYBG
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Pollen
rich
air
can
irritate
the
eyes,
sinuses,
and
throat
for
many.
Discover
creative
ways
to
support
your
immune
system
with
botanical
medicines
and
delicious
recipes.
In
this
hands-on
workshop,
you'll
learn
how
to
build
resistance
to
environmental
irritants
and
more...
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254WEL218
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05/16
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Fr
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11:00am-1:00pm
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Petter
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NYBG
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June
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High
in
protein
and
rich
in
vitamins
and
minerals,
miso
has
played
an
important
nutritional
role
in
Japan
for
centuries.
In
the
traditional
recipe,
soybeans
are
fermented
with
salt
and
the
fungus
Koji,
or
Aspergillus
oryzae.
Explore
the
science
behind
more...
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254CKG208O
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06/17
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Tu
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6:30pm-8:00pm
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Paswater
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ONLINE
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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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254CKG207O
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06/25
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We
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6:00pm-7:30pm
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Michelotti
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ONLINE
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July
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Join
herbalist
and
foraging
expert
Journei
Bimwala
for
an
immersive
walk
through
summer's
edible
landscape.
Using
sight,
touch,
smell,
and
taste,
you'll
learn
to
identify,
harvest,
and
understand
the
deeper
meaning
of
wild
plants—their
cultural
significance,
medicinal
power,
and
culinary
more...
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261CKG256
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07/22
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Tu
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11:00am-2:00pm
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Bimwala
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NYBG
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Have
you
ever
wondered
why
a
strawberry
is
not
considered
a
berry,
but
a
tomato
is?
Or
what
part
of
a
plant
is
celery?
Dig
deeper
into
the
histories
of
common
fruits
and
vegetables
and
explore
the
science
behind
the
more...
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261BOT293
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07/24
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Th
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6:00pm-7:30pm
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Lorenzetti
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NYBG
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Get
a
little
messy
making
seasonal
berry
jam!
Learn
different
methods
of
jamming
that
use
less
sugar
and
no
additives
or
pectin.
You'll
come
away
with
three
delicious
jams
that
will
transport
you
back
to
summer
whenever
you
reach
for
more...
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261CKG200
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07/26
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Sa
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11:00am-2:00pm
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Davis
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NYBG
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August
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Learn
time-honored
canning
techniques
to
extend
the
bounty
of
your
favorite
stone
fruits,
such
as
peaches,
plums,
apricots
and
more,
long
after
summer
has
passed.
Create
a
compote
to
top
your
summer
desserts;
prepare
for
fall
with
warming
spices;
or
more...
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261CKG231
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08/02
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Sa
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11:00am-2:00pm
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Davis
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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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261CRF187O
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08/02
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Sa
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11:00am-1:00pm
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Logan
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ONLINE
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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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261CKG226
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08/09
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Sa
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11:00am-3:00pm
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Davis
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NYBG
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The
centuries-old
botanical
history
of
aperitifs
and
digestifs,
from
Chartreuse
to
Fernet
Branca,
stems
in
part
from
a
monastic
quest
to
divine
an
"elixir
of
longlife."
Many
cultures
still
commonly
consume
these
herbal
drinks,
made
of
complex
mixtures
of
plant
more...
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261CKG203
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08/10
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Su
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2:00pm-4:00pm
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Arbor
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NYBG
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Fermentation
is
one
of
our
oldest
food
processing
methods.
Scientifically
known
as
zymology,
it
refers
to
the
conversion
of
carbohydrates
into
alcohols,
carbon
dioxide,
yeast,
or
bacteria.
We'll
cover
the
basic
science
of
how
to
ferment
tea
to
make
kombucha,
more...
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261CKG201O
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08/13
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We
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6:30pm-8:00pm
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Paswater
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ONLINE
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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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261BOT356
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08/14
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Th
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10:00am-1:00pm
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Sadowski
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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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261CKG221
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08/14
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Th
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11:00am-3:00pm
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Davis
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NYBG
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September
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Craft
fermented
hot
sauce
and
chili
pastes
with
Contraband
Ferments.
In
this
class,
you'll
review
the
history
and
science
behind
fermentation
and
learn
the
basic
principles
to
making
your
own
delicious,
probiotic-rich
hot
sauces
and
pastes.
Whether
you
like
it
more...
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261CKG254O
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09/09
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Tu
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6:30pm-8:00pm
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Paswater
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ONLINE
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Fermentation
is
one
of
the
oldest
food
processing
methods
still
used
today.
Scientifically
known
as
zymology,
it
is
the
conversion
of
carbohydrates
into
alcohols,
carbon
dioxide,
yeast,
or
bacteria.
Beer,
miso,
sourdough,
kefir,
kimchi
and
many
other
delicious
foods
we
more...
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261CKG241O
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09/17
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We
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6:30pm-8:00pm
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Paswater
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ONLINE
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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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261CKG206
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09/20
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Sa
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10:00am-1:00pm
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Mortimer
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NYBG
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Fire
cider—a
spicy
herbal
tonic—has
been
known
for
centuries
as
a
powerful
immunity
booster.
Its
benefits
have
been
said
to
improve
blood
circulation,
prevent
and
treat
colds,
aid
digestion,
and
more.
Tap
into
ancient
healing
methods
with
Dee
Davis,
co-founder
more...
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261WEL216O
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09/28
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Su
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10:00am-12:30pm
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Davis
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ONLINE
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