BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Edible Brooklyn - ECPv6.17.4.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://ediblebrooklyn.com
X-WR-CALDESC:Events for Edible Brooklyn
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20180311T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20181104T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20190310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20191103T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20200308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20201101T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190630T120000
DTEND;TZID=America/New_York:20190630T140000
DTSTAMP:20260602T175507Z
CREATED:20190527T205256Z
LAST-MODIFIED:20260602T175507Z
UID:78113-1561896000-1561903200@ediblebrooklyn.com
SUMMARY:Fermented Condiments
DESCRIPTION: \nFrom our organizers: \nLearn to make your own fermented condiments—ketchup\, mustard\, pesto\, salsa\, corn relish\, hot sauce\, and more—with Contraband Ferments.\n\nGet the history and science behind fermentation\, as well as the basic principles to make your own delicious\, probiotic-rich condiments. If you’re a condiment junky like we are\, then this is the class for you. Everyone will take home two 4-ounce samples of two different fermented condiments.
URL:https://ediblebrooklyn.com/event/fermented-condiments-2/
LOCATION:Brooklyn Brainery Prospect Heights\, 190 Underhill Avenue\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2019/05/pa045083_bio.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190630T110000
DTEND;TZID=America/New_York:20190630T133000
DTSTAMP:20190520T231927Z
CREATED:20190520T231927Z
LAST-MODIFIED:20190520T231927Z
UID:77978-1561892400-1561901400@ediblebrooklyn.com
SUMMARY:ICE CREAM MAKING
DESCRIPTION:From our organizers: \nThere’s no better way to celebrate summer than to honor the iconic frozen treat that we can’t get enough of. In this class\, you’ll learn how to make a classic ice cream base and how to flavor it along with the techniques to make an assortment of sorbets. \nMENU\n_ \nCreme Anglaise and How to Flavor \nAssorted Sorbets \nWaffle Cone
URL:https://ediblebrooklyn.com/event/ice-cream-making/
LOCATION:Cook Space\, 603 Bergen Street\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2019/05/icecreamcone.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190627T190000
DTEND;TZID=America/New_York:20190627T210000
DTSTAMP:20190621T181857Z
CREATED:20190621T181857Z
LAST-MODIFIED:20190621T181857Z
UID:78374-1561662000-1561669200@ediblebrooklyn.com
SUMMARY:SHRUBS: Tasty\, Tangy Botanical Beverages
DESCRIPTION:  \nFrom our organizers: \nDelight your guests with these sophisticated\, refreshing drinks! Both tart and sweet\, a shrub is a tasty tonic made with a vinegar base\, fruit\, sugar\, and herbs. Drink as a tonic or mix with mineral water or your favorite spirit. Students will learn everything you need to know to make your own tasty shrubs at home as well as creating a take home shrub. \nContribution: $55 \nCheryl Paswater is an artist\, fermentationist\, performer\, and educator\, who after a near-\ndeath experience six years ago\, turned to holistic medicine for help. After radical diet\nand lifestyle changes\, she started teaching on healthy eating\, organic/local/sustainable\nfood\, holistic health and fermentation. She is currently finishing her certification in\nfermentation\, runs the company Contraband Ferments\, and has a specific interest in gut\nhealth\, autoimmune disorders\, thyroid disease\, autism\, and healing through fermented\nfoods. \nYou can learn more by visiting her website at the link below:\n \nwww.contrabandferments.com
URL:https://ediblebrooklyn.com/event/shrubs-tasty-tangy-botanical-beverages-2/
LOCATION:Anima Mundi Apothecary\, 31 Noble St\, Brooklyn\, NY\, 11222\, United States
CATEGORIES:Class
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190624T183000
DTEND;TZID=America/New_York:20190624T203000
DTSTAMP:20190622T161146Z
CREATED:20190622T160848Z
LAST-MODIFIED:20190622T161146Z
UID:78380-1561401000-1561408200@ediblebrooklyn.com
SUMMARY:Hands-on Sushi Class at OSAKANA
DESCRIPTION:  \nFrom our organizers: \n\nStudents will work hands on with our chefs to make lesser known variants of sushi: temari\, oshi-zushi and temaki-zushi using seasonal ingredients and the highest quality raw fish. Students will learn not only the art and vast history of sushi\, but also advice for buying and preparing raw fish safely at home. Guests arrive as sushi students\, and leave as Sushi Masters. Class runs approximately 1.5 hours and replaces dinner. \n\n 
URL:https://ediblebrooklyn.com/event/hands-on-sushi-class-at-osakana/
LOCATION:Osakana\, 290 Graham Avenue \, Brooklyn \, NY\, United States
CATEGORIES:Class
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190623T160000
DTEND;TZID=America/New_York:20190623T180000
DTSTAMP:20190622T161431Z
CREATED:20190622T161431Z
LAST-MODIFIED:20190622T161431Z
UID:78385-1561305600-1561312800@ediblebrooklyn.com
SUMMARY:Ramen Tasting Experience at OSAKANA
DESCRIPTION:  \nFrom our organizers: \nExplore the culinary and cultural history of ramen\, through a three course\, PESCATARIAN ramen tasting experience. Learn how the addition of tare (seasoning) can drastically change the way ramen broth presents itself. Understand the nuances of ASSARI (light/refreshing)\, KOTTERI (rich/milky)\, and MAZEMEN (stirred noodles) as they change in texture and flavor. Unlock the secrets of professional ramen restaurants\, while picking our chef-instructors brain. Class runs approximately 1 hour\, and can replace dinner for most people. *Since we are a fish market our broth will always contain fish unless otherwise noted during class*
URL:https://ediblebrooklyn.com/event/ramen-tasting-experience-at-osakana/
LOCATION:Osakana\, 290 Graham Avenue \, Brooklyn \, NY\, United States
CATEGORIES:Class
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190606T190000
DTEND;TZID=America/New_York:20190606T213000
DTSTAMP:20190208T220014Z
CREATED:20190208T220014Z
LAST-MODIFIED:20190208T220014Z
UID:78140-1559847600-1559856600@ediblebrooklyn.com
SUMMARY:Pizza Making
DESCRIPTION:From our organizers: \nWhether you’re from Naples or New York\, or you like yours thin crust or deep dish\, pizza is undeniably one of the most delightful parts of living. The craft to creating the world’s most popular food has been argued over for generations – here\, we take out the mystery and show you how to host the perfect pizza party at home (using secrets from what has been called the best pizza joint in the country\, shush!) Mangia! \nMENU \n_ \nThe Perfect Pizza Dough \nPersonalized Pies (toppings include cured meats\, fresh ricotta + mozzarella + heirloom seasonal produce) \nDessert Pizza
URL:https://ediblebrooklyn.com/event/pizza-making-2019-06-06/
LOCATION:Cook Space\, 603 Bergen Street\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2019/02/pizza-making.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190523T190000
DTEND;TZID=America/New_York:20190523T210000
DTSTAMP:20181115T023247Z
CREATED:20181115T023247Z
LAST-MODIFIED:20181115T023247Z
UID:77725-1558638000-1558645200@ediblebrooklyn.com
SUMMARY:Miso Making
DESCRIPTION:From our organizers: \nIn this course we will cover the basic science behind making miso\, why it is good for you and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals\, miso played an important nutritional role in Japan. We will cover soy miso and non soy miso’s in this class and make a chickpea miso for you to take home. We’ll also sample some miso! \nIf you are interested in DIY projects\, Old World food preservation\, gut health or fermentation in general this is the class for you!
URL:https://ediblebrooklyn.com/event/miso-making-2019-05-23/
LOCATION:Brooklyn Brainery Prospect Heights\, 190 Underhill Avenue\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class,Cultural
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2018/11/bowl-of-miso-paste_bio.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190521T203000
DTEND;TZID=America/New_York:20190521T220000
DTSTAMP:20180702T184938Z
CREATED:20180702T184938Z
LAST-MODIFIED:20180702T184938Z
UID:77572-1558470600-1558476000@ediblebrooklyn.com
SUMMARY:Homemade Jam
DESCRIPTION:From our organizers: \nTruth: learning to preserve fresh fruits and veggies is the most liberating (and fruitful) skill I’ve mastered. I’m still amazed at how fun and easy urban canning can be; and I look forward to sharing my passion for putting things up with you. \nIn this demonstration-based class you’ll learn the simple steps of homemade jam\, from cooking and jelling\, to processing and sealing. We’ll also cover the tools and tricks of preservation\, such as safety and shelf-life\, as well as sugar-free methods and canning history. Finally\, we’ll sample the delicious fruits of the jam we’ve made as a group\, and you’ll get recipes\, tips and a four-ounce jar to take home. \nSkill level: beginner; but those with jam skills are welcome to join and learn some new tricks. \nYou’ll walk away with the ability to:\n* source and select ingredients\n* cook and preserve fruit\, while maximizing flavor\n* fill and process jars for shelf-stable jam\n* share your homemade jar of jam with friends!
URL:https://ediblebrooklyn.com/event/homemade-jam-4-2019-05-21/
LOCATION:Brooklyn Brainery Prospect Heights\, 190 Underhill Avenue\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class,Cooking
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2018/07/homemade-jam.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190521T183000
DTEND;TZID=America/New_York:20190521T200000
DTSTAMP:20180616T195228Z
CREATED:20180616T195228Z
LAST-MODIFIED:20180616T195228Z
UID:77967-1558463400-1558468800@ediblebrooklyn.com
SUMMARY:Intro to Spirulina: Grow Your Own Microalgae
DESCRIPTION:From our organizers: \nCome learn how to grow spirulina\, a microalgae that the UN once called “the best food for the future.” Well\, the future is now and growing this spiral-shaped microalgae is an easy way to introduce this nutrient-rich food into your life. Our 60-minute workshop will cover the basic necessities for how to cultivate spirulina\, with time for Q&A as well. \nWe will examine the materials needed\, compare methods\, and look at both the ‘classical’ open pond systems as well as the high-tech bioreactors designed to grow algae under more controlled conditions.
URL:https://ediblebrooklyn.com/event/intro-to-spirulina-grow-your-own-microalgae-2019-05-21/
LOCATION:AgTech X\, 40 Bushwick Ave\, Brooklyn\, NY\, 11206\, United States
CATEGORIES:Class,Environment
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2018/06/intro-to-spirulina.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190502T183000
DTEND;TZID=America/New_York:20190502T200000
DTSTAMP:20190408T234524Z
CREATED:20190408T234524Z
LAST-MODIFIED:20190408T234524Z
UID:77587-1556821800-1556827200@ediblebrooklyn.com
SUMMARY:Foraged Weeds for Food and Medicine
DESCRIPTION:  \nFrom our organizers: \nSpring is one of the most abundant times to harvest fresh medicine and taste the vitality found in our common edible weeds. This class will introduce you to a variety of local and invasive species that herbalists use for both medicine and food. Get the most of the season’s foraged fare as you are introduced to nature’s best medicines. \nLearn delicious ways to preserve and use our native botanicals\, including: nettles\, chickweed\, dandelion\, wood sorrel and others. \nRecipes And tastings included. This is a classroom session!
URL:https://ediblebrooklyn.com/event/foraged-weeds-for-food-and-medicine/
LOCATION:Brooklyn Brainery Prospect Heights\, 190 Underhill Avenue\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190502T183000
DTEND;TZID=America/New_York:20190502T200000
DTSTAMP:20180518T025728Z
CREATED:20180518T025728Z
LAST-MODIFIED:20180518T025728Z
UID:77989-1556821800-1556827200@ediblebrooklyn.com
SUMMARY:How to Write a Cookbook Proposal
DESCRIPTION:From our organizers: \nHave you ever dreamed of writing a cookbook? Or a non-fiction narrative related to food? If you’re a chef\, food blogger\, or journalist who would like to write a food-centric book\, this class unlocks the mysteries of writing a killer book proposal for traditional publishers. \nWe will cover:\nHow to develop a great angle for your book\nThe mechanics of an irresistible cookbook proposal\nWhat goes into a sample chapter\nFinding an agent and publisher\nEstablishing a platform and marketing yourself\nHow advances and royalties work\nIf you’re a prospective author\, come join us for a lively small-group lecture and discussion on how to attract an agent and editor and ultimately\, a large reading audience for your work.
URL:https://ediblebrooklyn.com/event/how-to-write-a-cookbook-proposal-2019-05-02/
LOCATION:Brooklyn Brainery Park Slope\, 1110 8th Ave\, Park Slope\, Brooklyn\, NY\, 11215\, United States
CATEGORIES:Books,Class
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2018/05/cookbook-proposal-class_bio.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190430T203000
DTEND;TZID=America/New_York:20190430T220000
DTSTAMP:20180702T184938Z
CREATED:20180702T184938Z
LAST-MODIFIED:20180702T184938Z
UID:77571-1556656200-1556661600@ediblebrooklyn.com
SUMMARY:Homemade Jam
DESCRIPTION:From our organizers: \nTruth: learning to preserve fresh fruits and veggies is the most liberating (and fruitful) skill I’ve mastered. I’m still amazed at how fun and easy urban canning can be; and I look forward to sharing my passion for putting things up with you. \nIn this demonstration-based class you’ll learn the simple steps of homemade jam\, from cooking and jelling\, to processing and sealing. We’ll also cover the tools and tricks of preservation\, such as safety and shelf-life\, as well as sugar-free methods and canning history. Finally\, we’ll sample the delicious fruits of the jam we’ve made as a group\, and you’ll get recipes\, tips and a four-ounce jar to take home. \nSkill level: beginner; but those with jam skills are welcome to join and learn some new tricks. \nYou’ll walk away with the ability to:\n* source and select ingredients\n* cook and preserve fruit\, while maximizing flavor\n* fill and process jars for shelf-stable jam\n* share your homemade jar of jam with friends!
URL:https://ediblebrooklyn.com/event/homemade-jam-4-2019-04-30/
LOCATION:Brooklyn Brainery Prospect Heights\, 190 Underhill Avenue\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class,Cooking
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2018/07/homemade-jam.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190430T180000
DTEND;TZID=America/New_York:20190430T193000
DTSTAMP:20190208T222141Z
CREATED:20190208T222141Z
LAST-MODIFIED:20190208T222141Z
UID:77573-1556647200-1556652600@ediblebrooklyn.com
SUMMARY:Writing Recipes
DESCRIPTION:From our organizers: \n“A well written recipe is like poetry\,” said food writer Dianne Jacob. But much like a poem\, there are rules to writing a good one. Whether you’re documenting your Grandmother’s cooking to pass down in a family cookbook\, or you’re preparing recipes for a professional cookbook proposal\, this class will help you write clear\, organized recipes. \nWe’ll briefly look a the evolution of the written recipe before diving in to recipe composition\, including the introduction\, formatting\, weights and measurements\, common writing mistakes\, the importance of descriptive language\, and the process of recipe testing. \nLohman will use examples from her personal experience prepping recipes for publication\, and cookbook author Diana Kuan will be on hand to lend her expertise. Students will workshop a recipe of their own\, and there will be plenty of time for questions and conversation. \nThis class is part of a special evening with Sarah Lohman and Diana Kuan – sign up for both of the evening’s classes: Cookbook Proposals at 6:30pm and Writing Recipes at 8:15pm\, and we’ll send you a $10 rebate after purchase.
URL:https://ediblebrooklyn.com/event/writing-recipes-2019-04-30/
LOCATION:Brooklyn Brainery Prospect Heights\, 190 Underhill Avenue\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2019/02/recipes.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190428T110000
DTEND;TZID=America/New_York:20190505T131500
DTSTAMP:20190408T225355Z
CREATED:20190408T225355Z
LAST-MODIFIED:20190408T225355Z
UID:77575-1556449200-1557062100@ediblebrooklyn.com
SUMMARY:Intro to Aquaponics with Oko Farms: 3-Class Special!
DESCRIPTION:From our organizers: \nAquaponics is a closed-loop approach to sustainable agriculture in which fish\, microbes\, and plants form a mutually beneficial ecosystem. In this extensive 3-part class\, you’ll gain a detailed overview from Yemi Amu\, Founder of Oko Farms – NYC’s only outdoor aquaponics farm & education center. \nAs each class focuses on a different element of aquaponics\, you can sign up for all three (via this page) or just one (follow the links to individual classes below). \nClass 1 (Sun\, Apr 28\, 11:00a-1:00p): Science & Biology\nLearn the science behind aquaponics – the key to getting started – with this lecture from Oko Farms founder Yemi Amu. \n\nWhat considerations need to be taken into account to ensure a healthy operation?\nHow does each living organism survive and add value to the larger ecosystem?\nHow is balance achieved?\n\nClass 2 (Wed\, May 1\, 6:30-8:30p): DIY Build\nStart the evening with an overview of standard practices for setting up your aquaponics operation. Then dive in by constructing two different DIY aquaponic systems. You’ll learn how to build these recirculating units out of simple materials. Finally\, you’ll leave with a full materials list and the confidence to get your own home system up and running. \nClass 3 (Sun\, May 5\, 11:00a-1:15p): Best Practices & Farm Tour\nSo\, you now understand the science and construction of an aquaponics system. In our final class\, you’ll learn best practices for making decisions about your operation and troubleshooting. \n\nWhat types of fish make sense to raise based on your environment?\nHow do you attract the bacteria needed to break down your fish waste?\nHow can you react to specific situations such as sick fish or low pH without negatively impacting the whole system?\n\nFinally\, we’ll head to Oko Farms for a hands-on tour led by founder Yemi Amu\, where you’ll get to observe this unique outdoor aquaponics facility up-close. \nAbout the Instructor\nYemi Amu is the co-founder of Oko Farms and the Farm Manager at the Moore Street Farm. She directs all of Oko Farms’ programs including education\, design/build projects and community related activities. She has facilitated the creation and maintenance of 20 edible spaces (in NYC) at schools and community organizations including a rooftop farm in Crown Heights and a 1/4 acre farm at the Weeksville Heritage Center that included poultry and bees.
URL:https://ediblebrooklyn.com/event/intro-to-aquaponics-with-oko-farms-3-class-special/
LOCATION:AgTech X\, 40 Bushwick Ave\, Brooklyn\, NY\, 11206\, United States
CATEGORIES:Class
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2019/04/aquaponics.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190421T160000
DTEND;TZID=America/New_York:20190421T180000
DTSTAMP:20190408T235802Z
CREATED:20190408T235802Z
LAST-MODIFIED:20190408T235802Z
UID:77590-1555862400-1555869600@ediblebrooklyn.com
SUMMARY:Sausage Making Class
DESCRIPTION:From our organizers: \nIn this Sausage Making class you’ll learn the basic formula that can then apply to making a variety of sausages. You’ll learn a little bit about The Meat Hook\, the whole animal butcher movement\, and the science of sausage making. You’ll also get to try your hand at prepping\, mixing\, stuffing\, and linking! Not only will you be working with meat but of course we had to bring cheese into the mix as well! You will have 3 choices of cheese that you can stuff your sausage with and snack on during class. You will enjoy all of these offerings as you sip unlimited pours of house wines. You do not want to miss this! Afterwards you will also go home with your sausage creations to grill up later!
URL:https://ediblebrooklyn.com/event/sausage-making-class/
LOCATION:Threes Brewing\,  333 Douglass St.\, New York\, NY\, 11217\, United States
CATEGORIES:Class,Cooking
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2019/04/sausage.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190420T130000
DTEND;TZID=America/New_York:20190420T143000
DTSTAMP:20180907T041455Z
CREATED:20180907T041455Z
LAST-MODIFIED:20180907T041455Z
UID:77219-1555765200-1555770600@ediblebrooklyn.com
SUMMARY:Meal Planning Basics
DESCRIPTION:From our organizers: \nSolid meal planning skills can take you from dreading the kitchen to having easy and healthy options to grab for any meal of the day. This doesn’t require gourmet culinary mastery. We aren’t even talking about making everything from scratch! Through discussion and hands-on planning techniques\, we will cover: \nHow and what to prep in advance for easy weekday meals;\nHow to build a pantry of valuable everyday basics;\nHow to shop for the right mix of fresh produce that will keep;\nHow to make the best use of your time in the kitchen.\nYou will also go home with copies of tasty\, meal planning-friendly recipes.\nEnd the cycle of ordering out and depending on frozen meals. Bring fresh\, homemade food to your table. Begin packing a lunch for work. In the process\, you will save money and boost your health without a lot of time spent in your kitchen. A truly important win-win! \n(class size: 15\, lecture\, discussion\, lots of samples\, and meal planning activities)
URL:https://ediblebrooklyn.com/event/meal-planning-basics-5-2019-04-20/
LOCATION:Brooklyn Brainery Prospect Heights\, 190 Underhill Avenue\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2018/09/meal-planning-basics.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190406T130000
DTEND;TZID=America/New_York:20190406T150000
DTSTAMP:20190408T215955Z
CREATED:20190408T215955Z
LAST-MODIFIED:20190408T215955Z
UID:77562-1554555600-1554562800@ediblebrooklyn.com
SUMMARY:FERMENTING WITH WILD INGREDIENTS | Taught by Mallory O'Donnell
DESCRIPTION:  \nFrom our organizers: \nAlthough New York City is known as The Big Apple\, we’re not so known for our produce and fresh herbs. But that’s not to say that they can’t be found! In this workshop taught by Mallory O’Donnell\, we’ll use locally foraged ingredients while learning about the plethora of unique flavors they can lend to any dish. From here\, we’ll use these ingredients along with some supplemental store-bought finds to show you a variety of fermentation techniques. \nMallory O’Donnell is a wild food gatherer\, grower\, cook and writer focused on the ethical and sustainable use of indigenous edible and medicinal plants and invasive wild edibles. As general manager of a small landscaping company\, Mallory spends a great deal of time working with edible weeds and introduced plants\, as well as ornamental plants with potential food use. Mallory is currently working on a book of wild food cucina povera–featuring traditional working-class ethnic dishes from around the world\, as well as ancient preservation methods. Recipes\, articles and selections from this ongoing work are published in blog form (How to Cook a Weed). \n* Although we will have some jars on hand\, we ask students try to bring at least five jars of 16-32 oz in size. \nMENU\n_ \nMaple sauerkraut \nWild spices brine \nBarrel pickles \nForaged greens kimchi \nWild yeast starter
URL:https://ediblebrooklyn.com/event/fermenting-with-wild-ingredients-taught-by-mallory-odonnell-2/
LOCATION:Cook Space\, 603 Bergen Street\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190406T130000
DTEND;TZID=America/New_York:20190406T150000
DTSTAMP:20190312T152716Z
CREATED:20190312T152716Z
LAST-MODIFIED:20190312T152716Z
UID:77235-1554555600-1554562800@ediblebrooklyn.com
SUMMARY:FERMENTING WITH WILD INGREDIENTS | Taught by Mallory O'Donnell
DESCRIPTION:From our organizers: \nAlthough New York City is known as The Big Apple\, we’re not so known for our produce and fresh herbs. But that’s not to say that they can’t be found! In this workshop taught by Mallory O’Donnell\, we’ll use locally foraged ingredients while learning about the plethora of unique flavors they can lend to any dish. From here\, we’ll use these ingredients along with some supplemental store-bought finds to show you a variety of fermentation techniques. \nMallory O’Donnell is a wild food gatherer\, grower\, cook and writer focused on the ethical and sustainable use of indigenous edible and medicinal plants and invasive wild edibles. As general manager of a small landscaping company\, Mallory spends a great deal of time working with edible weeds and introduced plants\, as well as ornamental plants with potential food use. Mallory is currently working on a book of wild food cucina povera–featuring traditional working-class ethnic dishes from around the world\, as well as ancient preservation methods. Recipes\, articles and selections from this ongoing work are published in blog form (How to Cook a Weed). \n* Although we will have some jars on hand\, we ask students try to bring at least five jars of 16-32 oz in size. \nMENU\n_ \nMaple sauerkraut \nWild spices brine \nBarrel pickles \nForaged greens kimchi \nWild yeast starter
URL:https://ediblebrooklyn.com/event/fermenting-with-wild-ingredients-taught-by-mallory-odonnell/
LOCATION:Cook Space\, 603 Bergen Street\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2019/03/fermenting-wild.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190406T110000
DTEND;TZID=America/New_York:20190406T123000
DTSTAMP:20190312T151731Z
CREATED:20190312T151731Z
LAST-MODIFIED:20190312T151731Z
UID:77229-1554548400-1554553800@ediblebrooklyn.com
SUMMARY:Spices: A Primer
DESCRIPTION:From our organizers: \nDo you have spice jars in your pantry you’ve never touched? Are you curious about all of the colorful mounds of seeds and powders at spice markets but hesitant to try them? \nIn this class\, we’ll discuss a variety of spices and their origins and health benefits\, distinguish between their whole and ground form\, and discuss proper usage and storage techniques. We’ll create an Anti-Inflammatory Butternut Squash and Lentil Stew with freshly ground Ras el Hanout\, the legendary Moroccan spice blend. \nYou will sample a variety of other spice blends and distinguish between their components. For the hands-on portion of this class\, you will create your own freshly ground spice blend of your choice to jar and take home with you. You’ll leave with heightened taste buds and inspiration for cooking with spices you already have on hand!
URL:https://ediblebrooklyn.com/event/spices-a-primer/
LOCATION:Brooklyn Brainery Prospect Heights\, 190 Underhill Avenue\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2019/03/spice-primer.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190401T183000
DTEND;TZID=America/New_York:20190401T200000
DTSTAMP:20180518T025728Z
CREATED:20180518T025728Z
LAST-MODIFIED:20180518T025728Z
UID:77988-1554143400-1554148800@ediblebrooklyn.com
SUMMARY:How to Write a Cookbook Proposal
DESCRIPTION:From our organizers: \nHave you ever dreamed of writing a cookbook? Or a non-fiction narrative related to food? If you’re a chef\, food blogger\, or journalist who would like to write a food-centric book\, this class unlocks the mysteries of writing a killer book proposal for traditional publishers. \nWe will cover:\nHow to develop a great angle for your book\nThe mechanics of an irresistible cookbook proposal\nWhat goes into a sample chapter\nFinding an agent and publisher\nEstablishing a platform and marketing yourself\nHow advances and royalties work\nIf you’re a prospective author\, come join us for a lively small-group lecture and discussion on how to attract an agent and editor and ultimately\, a large reading audience for your work.
URL:https://ediblebrooklyn.com/event/how-to-write-a-cookbook-proposal-2019-04-01/
LOCATION:Brooklyn Brainery Park Slope\, 1110 8th Ave\, Park Slope\, Brooklyn\, NY\, 11215\, United States
CATEGORIES:Books,Class
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2018/05/cookbook-proposal-class_bio.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190329T180000
DTEND;TZID=America/New_York:20190329T210000
DTSTAMP:20190212T144849Z
CREATED:20190212T144849Z
LAST-MODIFIED:20190212T144849Z
UID:77233-1553882400-1553893200@ediblebrooklyn.com
SUMMARY:Making Everyday Sourdough with Johanna Kindvall
DESCRIPTION:From our organizers: \nCome spend a cozy Friday evening with cookbook author and illustrator Johanna Kindvall to master her tried and tested sourdough bread from scratch. Johanna has been making this bread almost every week for her family at home\, so you know this recipe has been perfected over time and filled with a lot of love. \nThis 3-hour class also includes beer and savory snacks to share\, your very own starter\, and a bread to take home. \nAll classes at Archestratus guarantee a hands-on cooking experience\, a treat with some new friends\, and something to take home and share with your loved ones.
URL:https://ediblebrooklyn.com/event/making-everyday-sourdough-with-johanna-kindvall-2019-03-29/
LOCATION:Archestratus\, 160 Huron Street\, Brooklyn \, NY\, United States
CATEGORIES:Class
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2019/02/sourdough.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190326T183000
DTEND;TZID=America/New_York:20190326T203000
DTSTAMP:20190218T215057Z
CREATED:20190218T215057Z
LAST-MODIFIED:20190218T215057Z
UID:77019-1553625000-1553632200@ediblebrooklyn.com
SUMMARY:Dumpling Making Workshop
DESCRIPTION:  \nFrom our organizers: \nEvent Description:\nChinese dumplings are basically edible treasure chests. What do we mean by that? Well it can feel like you’ve hit the jackpot when you take a bite of a perfectly plump dumpling. The best are made up of a impossibly thin dough shell that encases an ambrosial mixture of seasoned meat and chopped veggies. \nIn this two-hour hands on cooking class\, Chef Connie Sun will help you unlock the secrets behind making two varieties of traditional Chinese dumpling—one with a spicy filling and a milder variation- and a sweet dessert spring roll. Following her guidance\, you’ll gain all the necessary techniques and tips before grabbing a pair of chopsticks and feasting on your creations. Hurry hurry\, sweet and spicy abundance awaits! \nABOUT CONNIE SUN:\nAs soon as Connie Sun could hold a pair of chopsticks\, the young foodie was in the kitchen learning traditional Chinese cooking techniques from her grandparents—both of whom were chefs. Later\, she found her friends constantly begging for these Chinese staples. Realizing she was on to something\, Chef Sun opened her own catering company and brought her delectable dumplings to a wider audience. \nTHIS EVENT WILL TAKE PLACE AT THE BROOKLYN NAVY YARD FARM IN OUR INDOOR LOFT. DETAILED DIRECTIONS CAN BE FOUND BY VISITING OUR WEBSITE
URL:https://ediblebrooklyn.com/event/dumpling-making-workshop/
LOCATION:Brooklyn Grange\, Flushing Ave & Clinton Ave\, Brooklyn\, NY\, 10025\, United States
CATEGORIES:Class
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190323T100000
DTEND;TZID=America/New_York:20190323T170000
DTSTAMP:20190218T214159Z
CREATED:20190218T214159Z
LAST-MODIFIED:20190218T214159Z
UID:77018-1553335200-1553360400@ediblebrooklyn.com
SUMMARY:Modeling an Urban Agriculture Business\, Day-Long Intensive
DESCRIPTION:  \nFrom our organizers: \n\n\nEvent Description: \nAnastasia Cole Plakias\, Co-Founder of Brooklyn Grange\, will walk participants through the different contemporary models of urban agricultural businesses\, with a focus on New York City\, and present a framework for thinking creatively about opportunities for farming in cities. This day-long intensive course will take place at our Brooklyn Navy Yard Farm and will include a farm-fresh lunch\, lots of coffee\, and a happy hour Q&A–so come prepared to ask Anastasia everything you’ve ever wanted to know about starting a farm in the city! \nClass will start in the morning in our indoor classroom\, followed by lunch around a communal table. The afternoon will kick-off with an hour long farm tour and then we’ll move back inside where we will look at a few case studies of existing projects. You’ll then have a chance to work in small groups to develop hypothetical opportunities into the first drafts of business plans. We’ll end the day back up on the roof where you will present your plans to the class while sharing a beverage and taking in one of the best views of the Manhattan skyline! \nAnastasia will cover a range of topics\, including: different business entities a budding urban farmer might consider; the various goals\, benefits and challenges of urban agriculture; the range of physical models–from Controlled Environment Ag (CEA) to soil-based farming–and business structures\, and how each one addresses respective goals and challenges; various enterprises for the diversified urban farm\, from flowers to bees to mushrooms to events\, and more! \nWe recommend this session particularly to those folks hoping to launch their own business or social enterprise in a big city\, operators looking to diversify their organization\, or anyone generally interested in urban ag. From urban planners and farmers\, developers and community organizers alike\, attendees will leave with a new perspective on how to design financial stability\, ecological sustainability\, and social value into their business plan. \nTentative Schedule:\n10am: Welcome\, coffee\, introductions\n10:30am – 12pm: Indoor presentation\n12pm Lunch\n1pm: Farm tour\n1:45pm: Coffee\, Class resumes\, group exercises\n3:45pm: Back to the roof for afternoon beverages and student presentations\n5pm: Farewell \n\n\n\n\n\n\n\nTHIS EVENT WILL TAKE PLACE AT THE BROOKLYN NAVY YARD FARM IN OUR INDOOR LOFT. DETAILED DIRECTIONS CAN BE FOUND ON OUR WEBSITE
URL:https://ediblebrooklyn.com/event/modeling-an-urban-agriculture-business-day-long-intensive/
LOCATION:Brooklyn Grange\, Flushing Ave & Clinton Ave\, Brooklyn\, NY\, 10025\, United States
CATEGORIES:Class
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190316T100000
DTEND;TZID=America/New_York:20190316T150000
DTSTAMP:20180716T174416Z
CREATED:20180716T174416Z
LAST-MODIFIED:20180716T174416Z
UID:77234-1552730400-1552748400@ediblebrooklyn.com
SUMMARY:Market to Table
DESCRIPTION:From our organizers: \nThe foundation of a fabulous dish are the ingredients that build it. In this class\, we’ll go to the Greenmarket in Grand Army Plaza to shop for the best and most interesting local produce together. Afterwards\, we’ll come back to the studio to cook a meal centered around the fruits of our labor. \nMENU: \nFresh Salad \nRoasted or Sauteed Seasonal Vegetables \nHerbed Chicken \nSeasonal Fruit Pie
URL:https://ediblebrooklyn.com/event/market-to-table-2019-03-16/
LOCATION:Cook Space\, 603 Bergen Street\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class,Cooking
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2018/07/market-to-table.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190314T180000
DTEND;TZID=America/New_York:20190314T200000
DTSTAMP:20190311T132530Z
CREATED:20190301T000425Z
LAST-MODIFIED:20190311T132530Z
UID:77115-1552586400-1552593600@ediblebrooklyn.com
SUMMARY:Local Roots Chicken Butchery Workshop
DESCRIPTION:From our organizers: \nFeel like a fool fumbling with your knife while trying to butcher your Local Roots chicken? It’s time to live your best butcher life. Learn the skills you need to make clean slices while breaking down your bird at our Chicken Butchery workshop! \nIn this workshop\, we will begin with learning about transparency issues around chicken production. Then we will watch Chef Evan demonstrate how to butcher a chicken in two different ways (yup\, there’s more than one way!) You’ll get the chance to work in groups and butcher a chicken yourself while Chef Evan answers all your butchery questions. \nThe workshop will end with a demo on how to perfectly pan fry a chicken\, treats from the kitchen\, and a discussion on how to use all parts of your bird. \nIncluded in your ticket \n– 1 complimentary drink from the bar\n– Snacks from the kitchen\n– A special discount to a Local Roots chicken a la carte purchase\n– Fun and educational workshop to help you feel more comfortable and excited in the kitchen \nTestimonials from past Local Roots events \n“I very much enjoyed learning about eggs– the different labels\, sources\, and methods used by farmer and industry to make the product more attractive for consumers. Egg Restaurant was a great location to host the workshop and everyone was very friendly.” – Katarina Piasevoli \n“The zero-waste brunch was filled with awesome food that incorporated “scraps” (think: veggie broth\, spinach stem salad\, etc.) and interesting conversation. It brought out a lot of people who are involved / interested in the zero-waste space and it was great to learn from all of them over a delicious meal. Great way to spend a Sunday morning!” – Emma Loewe
URL:https://ediblebrooklyn.com/event/local-roots-chicken-butchery-workshop/
LOCATION:Egg Restaurant\, 109 N. 3rd Street\, Brooklyn \, NY\, United States
CATEGORIES:Class
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2012/04/Chicken-Coops-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190312T183000
DTEND;TZID=America/New_York:20190312T203000
DTSTAMP:20190218T213825Z
CREATED:20190218T213825Z
LAST-MODIFIED:20190218T213825Z
UID:77017-1552415400-1552422600@ediblebrooklyn.com
SUMMARY:Introduction to Beekeeping
DESCRIPTION:  \nFrom our organizers: \n\n\nEvent Description: \nDid you know that all of the worker bees are female? How can you tell a queen bee apart from the others? Have you ever wondered what honey bees do during the colder months? Get your answers to these questions and much more at the winter introduction to beekeeping with our Head Beekeeper Geraldine Simonis. It’ll leave you buzzing with excitement! \nInside the warmth of our indoor loft classroom\, Geraldine will provide you with a crash course in apiculture\, walking participants through a brief history of beekeeping\, the beekeeper’s calendar\, and the special challenges of keeping bees in an urban setting. We’ll discuss the anatomy of a honey bee; the biology and life cycle of the colony; as well as equipment\, hive architecture and basics in beekeeping safety. \nThis workshop is perfect for those of you who are considering beekeeping for the first time and want to learn more before bee season is in full swing. If this is the year for you to dive into beekeeping\, this is a great place to start! \n\n\n\n\nTHIS EVENT WILL TAKE PLACE AT THE BROOKLYN NAVY YARD FARM IN OUR INDOOR LOFT. DETAILED DIRECTIONS CAN BE FOUND BY FOLLOWING THIS LINK.
URL:https://ediblebrooklyn.com/event/introduction-to-beekeeping/
LOCATION:Brooklyn Grange\, Flushing Ave & Clinton Ave\, Brooklyn\, NY\, 10025\, United States
CATEGORIES:Class
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190308T193000
DTEND;TZID=America/New_York:20190308T213000
DTSTAMP:20180517T041554Z
CREATED:20180517T041554Z
LAST-MODIFIED:20180517T041554Z
UID:77964-1552073400-1552080600@ediblebrooklyn.com
SUMMARY:Wontons & Dumplings
DESCRIPTION:From our organizers: \nLove dumplings and eager to make them at home? Join us in this 2-hour dumpling extravaganza\, where we’ll learn the basics of wrapping both Chinese dumplings and wontons. \nThen we will move on to the cooking process\, to learn a sure-fire method for pan-frying dumplings to crispy perfection. As for the wontons\, so you can learn how versatile they can be\, we will enjoy them as a deliciously spicy Sichuan appetizer. \nAnd vegetarians are welcome! Both meat (pork) and vegetarian/vegan (spinach) fillings will be available to work with. We’ll cook and eat all of our wontons and dumplings to enjoy with wine at the end of class.
URL:https://ediblebrooklyn.com/event/wontons-dumplings-8-2019-03-08-2/
LOCATION:Brooklyn Brainery Prospect Heights\, 190 Underhill Avenue\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class,Cooking,Cultural,Food & Dining
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2018/05/wontons-dumplings.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190308T170000
DTEND;TZID=America/New_York:20190308T190000
DTSTAMP:20180517T041554Z
CREATED:20180517T041554Z
LAST-MODIFIED:20180517T041554Z
UID:77963-1552064400-1552071600@ediblebrooklyn.com
SUMMARY:Wontons & Dumplings
DESCRIPTION:From our organizers: \nLove dumplings and eager to make them at home? Join us in this 2-hour dumpling extravaganza\, where we’ll learn the basics of wrapping both Chinese dumplings and wontons. \nThen we will move on to the cooking process\, to learn a sure-fire method for pan-frying dumplings to crispy perfection. As for the wontons\, so you can learn how versatile they can be\, we will enjoy them as a deliciously spicy Sichuan appetizer. \nAnd vegetarians are welcome! Both meat (pork) and vegetarian/vegan (spinach) fillings will be available to work with. We’ll cook and eat all of our wontons and dumplings to enjoy with wine at the end of class.
URL:https://ediblebrooklyn.com/event/wontons-dumplings-8-2019-03-08/
LOCATION:Brooklyn Brainery Prospect Heights\, 190 Underhill Avenue\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class,Cooking,Cultural,Food & Dining
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2018/05/wontons-dumplings.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190307T190000
DTEND;TZID=America/New_York:20190307T210000
DTSTAMP:20190218T210617Z
CREATED:20190218T210617Z
LAST-MODIFIED:20190218T210617Z
UID:76993-1551985200-1551992400@ediblebrooklyn.com
SUMMARY:Miso Alternatives
DESCRIPTION:From our organizers: \nIn this course we will explore alternative uses for miso and koji. \nMiso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals\, miso played an important nutritional role in Japan. We will look at misozuke pickles\, koji cured meats\, miso cured eggs\, amazake\, and more. \nIf you are interested in DIY projects\, Old World food preservation\, gut health or fermentation in general this is the class for you! \nSome of the tastings in this class will include meat and eggs.
URL:https://ediblebrooklyn.com/event/miso-alternatives/
LOCATION:Brooklyn Brainery Prospect Heights\, 190 Underhill Avenue\, Brooklyn\, NY\, 11238\, United States
CATEGORIES:Class
ATTACH;FMTTYPE=image/jpeg:https://ediblebrooklyn.com/wp-content/uploads/2019/02/miso.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190228T183000
DTEND;TZID=America/New_York:20190228T203000
DTSTAMP:20190218T213315Z
CREATED:20190218T213315Z
LAST-MODIFIED:20190218T213315Z
UID:77016-1551378600-1551385800@ediblebrooklyn.com
SUMMARY:Pedal Powered Pasta Making Workshop
DESCRIPTION:  \nFrom our organizers: \nEvent Description \nCome grind wheat using pedal power with the Sweetcycle\, a stationary blender bike as we make ricotta cavatelli! Using our legs as power\, we’ll grind the wheat and then roll the dough with the help of our accessible yet funky mechanical clamp on roller. We’ll also whip up two special winter sauces that use often discarded kitchen scraps and take advantage of the farms bounty of stored tomatoes from last years harvest. \nNot only will we learn to make a beloved pasta shape\, but we will learn about the flour grinding process; how to grind grain at home with a blender and what part of the wheat berry is often sifted out of flour and why. We’ll also explore the best wheat for pasta making; what kinds of olive oil to finish sauces with and how best to use vegetables that store well over the winter in our culinary creations. We’ll be cooking a magical kale stem guanciale sauce for our meat lovers alongside a spicy tomato pecornio for those veg-heads. This is a ride the whole family can enjoy! \nABOUT KATE ZUCKERMAN\nKate Zuckerman\, pastry chef at NYC’s famed Chanterelle during its last ten years\, and\nauthor of the “Sweet Life: Desserts from Chanterelle” (2006)\, is an avid food educator\nand cook. She has taught classes on the art of plated desserts\, maple syrup production\nand desserts\, ice cream\, custard making\, jam and cheese pairing\, and chocolate desserts.
URL:https://ediblebrooklyn.com/event/pedal-powered-pasta-making-workshop/
LOCATION:Brooklyn Grange\, Flushing Ave & Clinton Ave\, Brooklyn\, NY\, 10025\, United States
CATEGORIES:Class
END:VEVENT
END:VCALENDAR