And if we're being totally honest, it'll probably get updated way more than this blog, so if you like tumbling, follow us over there.
We want it to be really collaborative, with all kinds of contributions from you--things you've made, fun and weird places around the city, favorite recipes, upcoming events--whatever it is that other people who like learning stuff would be interested in. You can submit posts here or...
I haven't owned a microwave for a long, long time and have come to think of it as useful only for melting butter and reheating coffee. But then we decided to have a microwave candy class, ripped from the headlines of this NYTimes article on the subject, and now I know how completely wrong I was about them. They make the entire process way quicker and way easier. I'm so totally sold.
If you're venturing into ...
February classes are open for registration (and a couple already filled up by the time we got around to posting this!)
They're all listed below, but first an announcement! With the popularity of the Kimchi Party, we've decided to start a monthly tradition at the Brainery: $7 Sundays. Brief, easy drop-in classes where you learn a quick something and get to hang out with a bunch of other interesting people. We're ca...
We're looking for some teachers to lead classes on the intentionally vague subjects below, for a series of classes that can best be described as back-to-high-school-but-way-cooler.
You're highly encouraged to volunteer yourself or your unsuspecting genius friends over on our teacher suggestion page.
*Math + Science - whether it's straight up geometry, something more pop-sci, an intro to phys...
I'm going to distract you from the fact that I used the same image for two blog posts in a row with JANUARY CLASSES!
Make Your Own Kimchi Party - There's nothing quite like hanging out over a nice head of cabbage. Sunday, January 23, 3-6pm
Bee Night - A screening! A presentation! A honey tasting! Tuesday, January 25, 7pm
American Sign Language - Back by popular demand. starts Wednesday, January 26, 7pm
Microwave C...
We have a space! It's still thoroughly a work in progress, but we can't wait to start having classes and events of all sorts there in just a couple of weeks. We even have an awesome wall-wrapping chalkboard that 150% looks like an optical illusion.
Of course, we want the new place to be as busy and awesome as possible, so send us your suggestions for classes/events/anything you want us to host over at info@b...
Soup Dumplings
*Our December classes wrapped up this week with a giant dumpling-fest last night. You'll be happy to know that you can, in fact, make soup dumplings at home fairly easily, once you know the answer to the all important question: how you get soup into a dumpling in the first place.
So what's the secret? The broth's not frozen first, and it's not injected, it's all due to good old gela...
December classes started this week, and now that It's actually possibly too cold to leave the house anymore, here are a couple recipes for things we covered to keep you full and hydrated until March.
Since you still need to eat, what better to do the trick than the hearty, portable pot pie from Cornwall that used to be lunch for the region's many miners - the pasty (it's a short a). It's that thing in the ph...
First up, we've got three new classes starting in the next couple of weeks. We're keeping them all on the small side, so sign up fast and check out the course descriptions for all the details.
World Dumplings - Three weeks of pierogis, empanadas, and every other filled foodstuff you can think of. Sign up for one session or all three!
Hot Drinks - from hot chocolate to hot toddies, everything you n...
It's Thanksgiving! What better thing to encompass all that Thanksgiving is about (butter, winter squash, alcohol) than the awesome tarts below, made by Emily Beebe for our holiday food workshop last week. She's got a blog with lots more recipes, but seriously, these are amazing.
Butternut Squash With Brown Sugar Bourbon Glaze & Salted Butter Pecans
First, the dough:
Tart Dough
1 ¼ C Flour 1 Tbsp + 2 Tsp Corn S...
