Experiment with fermentation, food preservation, and mixology. Or explore the botany and horticulture behind the foods and beverages you consume.
January
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Early
winter
is
when
citrus
is
at
its
juiciest.
Learn
how
to
preserve
these
fruits
and
savor
their
tangy
flavor
throughout
the
year.
Cornell-trained
master
food
preserver
Stephen
Nocera
will
demonstrate
the
proper
balance
of
sweet
and
tart
while
you
more...
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203CKG249
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01/25
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Sa
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10:00am-2:00pm
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Nocera
|
NYBG
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203CKG249B
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01/25
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Sa
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3:00pm-7:00pm
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Nocera
|
NYBG
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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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203CKG208
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01/30
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Th
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6:30pm-8:30pm
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Paswater
|
MDTN
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February
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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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203CKG207B
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02/09
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Su
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10:00am-1:00pm
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Michelotti
|
NYBG
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Taste
and
enjoy
wine
in
a
relaxed
garden
environment.
After
sampling
and
discussing
an
assortment
of
white
and
red
wines,
you'll
have
a
better
grasp
of
what
it
means
for
a
wine
to
be
called
dry,
tannic,
fruit
forward,
or
more...
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203CKG235B
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02/09
|
Su
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2:00pm-4:00pm
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Brinkman
|
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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203CKG203C
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02/12
|
We
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6:30pm-8:30pm
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Hockaday
|
MDTN
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Discover
how
easily
you
can
grow
and
cook
the
food
you
want
to
eat
at
this
exclusive
Edible
Academy
experience
with
Aaron
Bertelsen,
gardener
cook
at
England's
Great
Dixter.
Bertelsen
will
share
practical
planting
advice
and
cooking
tips
while
he
more...
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203CKG251
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02/14
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Fr
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11:00am-12:30pm
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Bertelsen
|
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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203CKG201B
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02/27
|
Th
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6:30pm-8:30pm
|
Paswater
|
MDTN
|
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Expert
beekeepers
Frank
Mortimer
and
Bob
Slanzi
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
more...
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203CKG206B
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02/29
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Sa
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11:00am-2:00pm
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Mortimer
Slanzi
|
NYBG
|
March
|
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Agave
have
been
harvested
from
the
arid
"desert
forests"
of
Mexico
for
over
9,000
years.
Today,
the
genus
is
best
known
for
the
production
of
mezcal,
which
can
be
made
from
dozens
of
species,
many
still
wild
harvested
today.
Join
more...
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203CKG210
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03/10
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Tu
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6:00pm-8:00pm
|
Hockaday
|
MDTN
|
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