Last week in Traditional Wood Crafts it was observed that old people don't whittle, people get old whittling. What you think is a simple exercise of a stick versus a knife becomes much more than that, and our unpracticed hands had to take their time with it. Let's take a look at some of the stuff we covered:
Wood selection for whittling is a battle between ease of carving versus timelessness. Softer woods are easi...
Rachelle's "Fill Yourself With Wonder" class finished up this week, and thanks to it I now know what the inside of a video camera looks like (shiny, with a really cool eye piece).
One of the first big projects was a group memory map of New York City, with drawings and magazine pages, photos from home and some stuff gathered from around the city. It was cool to see everyone's collective experiences, frightful...
Emily's Seasonal Cooking class wraps up this Wednesday, but we're already missing her expertise about local produce and cooking (not to mention her amazing snacks).
So what'd we eat?
Asparagus! The first real sign of spring, asparagus is basically awesome. And how should you cook it? Use the bigger, thicker stalks for roasting, and save the smaller ones to steam or sautee.
Fact: White asparagus is grown in t...
On June 27th we're hosting a Grilling and Smoking Workshop as part of Homemade: Brooklyn, featuring the grilling expertise of Emily Beebe of The Wooden Spoonful. It's going on at Metropolitan Green in Williamsburg, over at 439 Metropolitan Ave.
Learn the mysteries of marinades and unravel the intricacies of your grill! Steaks, fish, veggies, kebabs - we'll fill you in on the method to the madness beyond "...
Kyle's How To Make Irrational Decisions wrapped up on Monday. I took plenty of notes, so let's go through the things that complicate the choices we make, then look at what we can do to make our decisions easier!
Why Making Decisions Is So Hard
Every time we make a decision, we're looking at two different parts of the result, what we get and when we get it. Sometimes deciding between the two is easy. Do I...
Our Semester Kickoff Party last Saturday was an awesome success! Not only did we ring in the new semester, but we also demolished 55 pounds of crawfish and raised around $500 towards getting our own space. Thank you, thank you, thank you to everyone who came out!
Here are a million pictures of the crawfish boil on Facebook. We were hosted by the ever-gracious LaunchPad, which you should totally stop by if...
We made a showing in this week's NY Japion, a Japanese-language weekly I found at a startling number of places around Midtown. If you come across one take a peek in the insert, we're on the first page!
They sent one of their writers to last month's perfume workshop, which was a one-hour rush through our 4-week Scents & Sensibility class. If you want to know more you'll have to check out the artic...
Honestly, a lot is about to happen.
We'll be releasing our May semester course list this week, with not six but with an amazing eight different classes, spanning the gamut from perfume to brain science. Get on the mailing list for first dibs.
Workshops are on the way! Instead of dedicating yourself to something for a full four weeks (it's hard, we know), we're going to start pulling out one day short courses...
Get hyped, 'cause registration is open for our second semester! Each course meets once a week for a month, so there's plenty of time to dig deep into the topic. We've expanded from four courses to six, and we are ready to get our learn on:
The ever-popular Meat is back, since I can't get enough of introducing people to Chinatown beef jerky. If you've ever wanted to cure bacon or wondered what to do with top ro...
