Wednesday November 17, 6pm8pmThe New School,Wollman Hall: 65 West 11th St., 5th floor
Admission, free for students, $5 for general public
You might weigh in heavily when it comes to your preference for butter, crisco, or lard in pie crusts, but do you ever wonder where the flour you use to roll out your perfect dough comes from, or how it might affect the quality of your pie? How would emmer pasta taste? What kind of home baked bread would locally grown spelt flour produce? In this edition of Greenmarket's quarterly panel discussion series, The Educated Eater, talk turns to regionally grown grain. Hear from a culinary historian, a grower, a miller, a baker, and a chef about the past, present, and future of grains grown in the Northeast. Greenmarket's June Russell moderates a discussion that explores the challenges and developments that will advance the availability and volume of local grains to the bakers, brewers, distillers, and chefs in our area.
Nathan LeamyWatson Fellow,home baker, and global grains expert
Don LewisMiller and Baker,Wild Hive Farm
Anton EarnhardtGrower,Lightning Tree Farm
Michael AnthonyChef,Gramercy Tavern
June Russell, moderatorFarm Inspections Manager, Greenmarket
Tickets can be purchased at The New School box office, 212.229.5488 or firstname.lastname@example.org. This event is co-sponsored by the Food Studies Program at The New School.
Tuesday, September 14 6:30 PM at The Brooklyn Kitchen, 100 Frost Street, Brooklyn NY
From strawberry fields to jars of jam, preserves, or even flash-frozen fruit to eat all winter, the transformation of local crops into value-added products offers a number of opportunities for regional farmers and small food entrepreneurs alike. Listen to our esteemed panel of Greenmarket participants and peers as they explore the possibilities that processing presents, upstate and down. The discussion will be followed by a jam making demo with Beth Linskey and Liz Beals of Greenmarket's Beth's Farm Kitchen. Each audience member will take home a jar of Beth's locally sourced preserves.
Saturday, May1st from 1PM -3PM at The Brooklyn Kitchen, 100 Frost Street, Brooklyn NY
Greenmarket and The Brooklyn Kitchen are teaming up to bring you the cheese making class you've been waiting for!
Domestic cheese goddess Anne Saxelby from Saxelby Cheesemongers is reuniting with her first teacher, Connecticut-based Greenmarket farmstead cheesemaker Elizabeth MacAlister from Cato Corner Farm to teach you the basics of cheesemaking. Using milk from Elizabeth's happy grass-fed cows, we'll go from milk to fresh cheese--observing the curdling process, cutting the curds, and learning how different styles of cheese are made. All while sampling a variety of finished cheeses and sipping NY State wine. Don't miss the opportunity to learn from two of the most knowledgeable artisan cheese experts around!
Tickets areavailable at The Brooklyn Kitchen. SOLD OUT
Saturday, March 13th from 3:30 pm - 5:00 pm at 92 Y Tribeca
Do you want to know what fish are sustainable to eat? Are you confused by pocket seafood guides and competing certification labels? Do you wonder if any fish sold at farmers markets are overfished? Greenmarket will bring together fishermen, a regulatory agent, a marine advocate, and a chef to help untangle these questions and talk about whats being done to promote sustainable fishing practices and why its important to support our local fishing families and communities.
Panelists include, Alex and Stephanie Villani from Blue Moon Fish in Mattituck, NY; Christopher M. Moore Chief of the Partnerships and Communications Division in the office of Sustainable Fisheries at NOAA Fisheries Service and Niaz Dorry, Director of the Northwest Atlantic Marine Alliance (NAMA).
Moderated by Colin Alevras Chef of the former acclaimed restaurant Tasting Room and now Beverage Director for David Chang's Momofuku restaurants.
Light local snacks and New York State wine will be served.
Tickets are $10 and available at 92 Y Tribeca or through the box office at 212-601-1000.
92Y Tribeca is located at 200 Hudson Street, at Canal.