Daily Archives: February 7, 2013

Tuesday, February 12, 6:00 pm – 8:00 pm – Send Your Love to a Cause

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Saks Fifth Avenue invites you to Send Your Love to a Cause on Tuesday, February 12, from 6 – 8.  Enjoy a fashion presentation featuring the Spring 2013 Collections, to benefit The Esplanade Association.  WEAR NOW on Two, Prudential Center.  Kindly respond to luis_otero@s5a.com.  Participants must be registered Saks Credit Card holders and select The Esplanade Association.  Customer enrollment and designation is final.  Customers may only designate one charity for the duration of the promotion, which ends February 28, 2013.

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Wednesday, February 27 – Thursday, February 28 – Sustainable Habitats: Making Ecological Connections

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The Ecological Landscaping Association presents the 19th Annual Conference, Sustainable Habitats: Making Ecological Connections on February 27 and 28 at MassMutual Center, 1277 Main Street in Springfield.  Presentations will cover topics such as essential soil biology and soil improvements, water management, edible landscapes, phytomediation, carbon sequestration, and more.  To review the brochure and use the online registration, or to download a mail-in registration form, visit www.ecolandscaping.org.  You may also call Penny Lewis at 617-436-5838. The Keynote Dinner on February 27 will feature Jeff Lowenfels, author of Teaming with Microbes, A Gardener’s Guide to the Soil Food Web, speaking on How Plants Eat: The Wonder of Root Biology.  On February 28, the dinner speaker will be Rebecca McMackin, Park Horticulturist, Brooklyn Bridge Park, speaking on Brooklyn Bridge Park: Promoting Biodiversity in the Concrete Jungle.

Wednesday, February 27, 1:00 pm – Secrets from the Farm Stand

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Expand your food horizons with farmers Christy Raymond Kantlehner and Chris Kantlehner of White Barn Farm, located in Wrentham, at this Friends of Wellesley College Botanic Gardens lecture on Wednesday, February 27, beginning at 1 pm.  Christy and Chris will demystify the produce appearing in farm stands, farmer’s markets, and in CSA boxes, and tell you how to incorporate this cornucopia of veggies into your meals.  Hear how to keep and store the bounty from local farms, and learn tasty uses for radish greens and other things you might have once thrown away.  When the produce season is in full tilt with great prices on veggies, go far beyond zucchini bread with tips and recipes for processing and preserving.  FWCBG members $10, non members $15.  Call 781-283-3094 to register.

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