Taught by Nikki Romanello
Nikki Romanello was born and raised in Texas. As a kid she spent free time observing and collecting natural artifacts. In high school she was accepted into a four year AP art program. During her first year of college, she worked in a natural science lab where she gained experience with several scientific processes including; lab prep, dissection, and plant cultivation. She received her BFA in Interdisciplinary Sculpture and a Concentration in Photography at Maryland Institute of College of Art in Baltimore. During her last two years of undergrad she devoted herself to metal sculpture. After graduating, she experienced a variety job opportunities and built a sculpture studio. Her work experience includes the Baltimore Museum of Art, Harris Rubin, New Arts Foundry, and volunteering at the University of Maryland Iron Pour. She graduated with an MFA in Studio Art, majoring in Sculpture from the Pratt Institute in Brooklyn, New York. She worked as a metal department teaching assistant and metal shop technician during her MFA. After graduating she worked for Will Ryman, Robert Lazzarini, and 3rd Ward. She also participated in a one year artist residency at Hot Wood Art Center in Brooklyn and had a solo BioArt show at the University Science Center in Philadelphia. Currently, she is researching various science disciplines, exhibiting bioart, working as a TIG welder for Token NYC, and teaching at Brooklyn Brainery.
Kombucha is a symbiotic culture of yeast and bacteria. Kombucha was predominately a homemade drink until it began being sold commercially in the 1990’s. Kombucha has many different names, in every language kombucha means “tea fungus” or “tea mushroom”.
In this workshop we will cover history, biology, uses, and brewing techniques. Each student will go home with 8 ounces of their own Kombucha brew (including mother + starter tea) that they made in class.