Next semester starts July 19th, and we've got a whole slew of new two and four week courses coming up!
In American Sign Language we'll learn how to sign - including social conversations, finger spelling and even a bunch of NYC-centric things. After this class you'll finally be able to stop saying sign language is one of those things you wish you had learned in college.
Everyone wears jeans, so you might...
We're teaming up with with Lauren Cucinotta from the awesome Pie in the Park project to host a workshop that will conquer all your crust making fears.
On Monday, June 21st at 7:30pm, let four pro crust makers show you how to get that perfect crust, with plenty of pie tasting along the way. All levels of pie bakers welcomed with open, flour-y arms!
No advance registration necessary - just come on over to The Gowanus Studio Space, located...
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 easier to carve - you can whip...
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, frightfully weighted toward Lower...
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 the dark but doesn't taste any...
