Stone Barns

Wintertide 2012

sb — Thu, 02 Feb 2012 04:00:00 +0000

A Wintertide Lecture and Conversation Series on Food and Farming

A series designed to highlight our simple contention: that the foods people grow—the ways they choose to grow them and prepare them and share them—are at the root of culture.

Each event is free to Stone Barns Center members, $10 for nonmembers. Click on the title to learn more and to register.

Heritage and Territory: Cultivating a Regional American Terroir
Kathy DeMaster
Sunday, March 4
3:00PM – 4:30PM

Handcrafted Bourbon: Authenticity in the Commercial Food System
Sierra Burnett Clark
Sunday, March 11
3:00PM – 4:30PM

Ancient Roots and Delicious Wisdom
Andrea Beaman
Sunday, March 18
3:00PM – 4:30PM

An Everlasting Meal: Cooking with Economy and Grace
Tamar Adler
Sunday, March 25
3:00PM – 4:30PM

The Farm and Wellness: Getting to Know Raspberry Leaf

sb — Fri, 06 Jan 2012 15:27:19 +0000

In this 45-minute class, learn the basics about raspberry leaf and its nutrient-rich medicinal qualities. The class will feature an overview of propagation, growing techniques, and uses.

Ages 14 and up.

An Evening Lecture with Joel Salatin

sb — Wed, 04 Jan 2012 23:00:00 +0000

Joel Salatin, 53, is a farmer in Virginia’s Shenandoah Valley. A third generation alternative farmer, he returned to the farm full time in 1982 and continued refining and adding to his parents’ ideas. The farm services more than 3,000 families, 10 retail outlets, and 50 restaurants through on-farm sales and metropolitan buying clubs with salad bar beef, pastured poultry, eggmobile eggs, pigaerator pork, forage-based rabbits, pastured turkey and forestry products using relationship marketing.

The family’s farm, Polyface Inc. (“The Farm of Many Faces”) has been featured in Smithsonian Magazine, National Geographic, Gourmet and countless other radio,television and print media. It achieved iconic status as the grass farm featured in The New York Times bestseller Omnivore’s Dilemma by food writer Michael Pollan. Joel Salatin has authored six books. His speaking and writing reflect dirt-under-the-fingernails experience punctuated with mischievous humor. He passionately defends small farms, local food systems, and the right to opt out of the conventional food paradigm.

PLEASE NOTE: There has been a time change for this program. The lecture will begin at 6PM instead of 7PM.

‘The Cleaner Plate Club’ with co-authors Ali Benjamin and Beth Bader

sb — Mon, 09 Jan 2012 13:00:00 +0000

Saturday, January 14, 2012

1PM-2PM
FREE
No Need to Register

Beth Bader and Ali Benjamin met over kale chips, bonded over kids, and ultimately wrote The Cleaner Plate Club, a book that bridges the gap between the sustainable food world and real families getting food on the table several times a day. The book — which NPR-affiliate KCUR called “Michael Pollan for real people” — presents 100+ kid-tested recipes, and a vast array of friendly tips, and practical, friendly information for families trying to embrace more local, seasonal eating. Join us to hear why Beth and Ali wrote the book, pick their brains about how to introduce more variety and nutrition into your family’s diet, and sample a taste of a healthy snack they will make! Don’t forget to purchase a signed copy of their book so you can be sure to take those healthy and seasonal eating habits home with you!

The Farm and Wellness: Making Herbal-Infused Vinegar, Honey and Oil

sb — Tue, 10 Jan 2012 18:00:00 +0000

Join local herbalist, Bonnie Rogers, in making herbal-infused vinegars, oils and honeys. We’ll talk about the health benefits of culinary herbs grown on the farm and use them to make herbal preparations. Bonnie will highlight the uses for preparations made during the class, what health benefits they have, and how participants can make them at home all year long. The cost of the class covers all workshop materials. Participants will take home several small jars of the preparations that they make and enjoy plenty of tastes throughout the course.

Ages 14 and up

Bonnie Rogers is a local herbalist and what she does best is help women reclaim their radiant health by teaching them how to remove the health obstacles that have stopped them from feeling their best. She has a private practice and loves teaching people about the magic of the local plants and how they can help heal us. Her personal website is www.RadiantHealthforLife.com.

New York Botanical Garden: Organic Gardening Techniques

sb — Tue, 06 Dec 2011 18:58:44 +0000

5 Wednesdays, January 25-February 29 (no class Feb. 22)

10:30AM-12:55PM

$280; $252 for NYBG Members

Learn the true meaning of organic gardening. Explore the philosophy of the organic method, its advantages and limitations, the biological principles upon which it is based, and the practical techniques used to implement it. Learn the processes that satisfy the needs of plants in nature, and how to use these processes to grow healthy ornamentals, vegetables, and lawns. Please bring lunch.

Suggested prerequisite: Soil Science for Gardeners – GAR302

Instructor: James Carr Course Number: 123GAR308 Section A

Registration for this program is taken through NYBG. The class takes place at Stone Barns Center. Please call 718 817 8747 or visit www.nybg.org/adulted to register.

Farm and Wellness: Getting to Know Scented Geranium

sb — Tue, 06 Dec 2011 18:46:50 +0000

In this 45-minute class, learn the basics about scented geranium–the sweet smelling plant used in herbal remedies. The class will feature an overview of propagation, growing techniques, and uses.

Felting for Adults: Holiday Table Runners

sb — Fri, 18 Nov 2011 21:10:49 +0000

Join Joan Raiselis, Stone Barns Farm Market Manager and master fiber artist, to learn about traditional fiber art. Participants will turn unspun wool and burlap into beautiful felted table runners for their holiday table.

Ages 14+

The Farm and Wellness: Making Elderberry & Thyme Syrups

sb — Thu, 10 Nov 2011 20:19:56 +0000

Join Stone Barns Center Flower and Herb Manager, Shannon Algiere, in a class that focuses on the medicinal qualities of elderberry and thyme. Class participants will learn how to make herb syrups and will go home with a bottle of their very own. Ages 14 ...
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Four-Season Field Walk

sb — Thu, 13 Oct 2011 20:50:49 +0000

Every year Thanksgiving tables are filled with the bounty from the season’s harvest, but we celebrate the holiday at a time when the field is hunkering down for the cold weather. Take a stroll into our four-season field and learn first-hand how our field foreman, ...
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