On September 26 and 27, the 6th annual World Maker Faire, a.k.a. the Greatest Show (and Tell) on Earth, will take place at the New York Hall of Science. World Maker Faire New York is a showcase of invention, creativity, and resourcefulness, and a celebration of the Maker Movement and DIY spirit. The event will include more than 900 projects and demonstrations spanning from robotics and Arduino to 3D printing and so much more.
Love classes? Love traveling? We've got just the thing: two Brainery teachers have great opportunities coming up this spring in Italy:
Jennifer Mattson will be writer-in-residence at the Lemon Tree House's Writing Residency in Tuscany. The two-week program combines time to write with craft talks, not to mention cocktails and dinners with fellow writers.
Christine Garvey will be combining drawing classes and excursions for a week-long...
Mark your calendars for Tuesday, October 13 and join us at the Brooklyn Historical Society for a look at Joseph Alexiou's forthcoming book, Gowanus: Brooklyn's Curious Canal. Joseph has been teaching a class on the history of the canal for a few years here at the Brainery, and we couldn't be more excited to see it hit the shelves.
Joseph's book narrates more than three hundred years in the history of our borough's most...
This guide originally appeared over on Ice Cream Club's tumblr, many, many summers ago. Jonathan Soma gets all credit.
There are a few types of ice cream, but the easiest to work with is Philadelphia style. It’s different from the more-complicated French style because while the French style is based on a custard, Philadelphia style is just milk and cream. Custards are cool and give a richer flavor and texture, but they...
You probably know saffron as expensive red threads from Spain, sold in tiny, tiny containers at specialy stores and used to color and flavor paella. Its threads are picked from a type of crocus, the crocus sativus, and the painstaking nature of its harvest has led to it being known as "the world's most expensive spice." And, if you're anything like me, you may not have actually used it much; given that it's so pricey, saffron...
