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Classes

October
Wine carries the flavor of the land where its grapes are grown— something the French call terroir. Regions where the same grape varieties grow differ in terms of climate and soil composition. This is partly why Chardonnay wines made in more...
10/25 Th 06:30pm-08:30pm Arbor
NYBG
November
Organic and biodynamic wines are becoming more and more popular. But what do these terms really mean? Do the production methods used truly help the environment, or is it just a marketing trend? We'll sip samples of eco-friendly wines as more...
11/08 Th 06:30pm-08:30pm Arbor
NYBG
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...
11/10 Sa 10:00am-01:00pm Mortimer
Slanzi
MDTN
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...
11/15 Th 06:15pm-09:15pm Michelotti
MDTN
December
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 long life." Many cultures still commonly consume these herbal drinks, made of complex mixtures of more...
12/02 Su 02:00pm-04:00pm Arbor
NYBG
January
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...
01/14 Mo 06:15pm-09:15pm Michelotti
MDTN
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...
01/31 Th 06:30pm-08:30pm Paswater
MDTN
February
For 5,000 years, cacao has been a plant that brings out the best and worst in mankind. Ethnobotanist Brian Hockaday will trace the journey of Theobroma cacao, from its earliest use as an alcoholic beverage to its pivotal role in more...
02/06 We 06:30pm-08:30pm Hockaday
MDTN
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...
02/10 Su 10:00am-01:00pm Michelotti
NYBG
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 long life." Many cultures still commonly consume these herbal drinks, made of complex mixtures of more...
02/12 Tu 06:30pm-08:30pm Hockaday
MDTN
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...
02/23 Sa 10:00am-01:00pm Mortimer
Slanzi
NYBG
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...
02/28 Th 06:30pm-08:30pm Paswater
MDTN
March
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...
03/13 We 06:00pm-09:00pm Hockaday
MDTN