Daily Archives: September 1, 2022

Saturday, September 10, 10:00 am – 1:00 pm – Beginning Botanical Cyanotype

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Cyanotypes are a compelling and simple way to capture botanical forms and create compelling pieces of art. Learn about the history of the cyanotype process and the work of botanist Anna Atkins, who created the first photographic book Photographs of British Algae: Cyanotype Impressions in 1853. Led by Madge Evers, students will observe the mixing of the light-sensitive emulsion used to create cyanotype and its application to paper. Students will create their own cyanotype prints to bring home. Pressed plants will be provided, but participants may also bring their own.

Madge Evers lives in western Massachusetts where her art often begins in the garden. She began making mushroom spore print art in 2015, and since 2016, her work has been shown throughout the Northeast, including at the International Print Center, the Vermont Center for Photography and the Fitchburg Art Museum. She is a 2021 finalist for a Mass Cultural Council fellowship in photography. Madge forages for fungi and plants in fields, on roadsides and in the woods. She recently stepped away from teaching high school after 25 years, so when not composing spore prints or cyanotypes, Madge usually can be found somewhere in the garden.

This workshop will take place at Berkshire Botanical Garden in Stockbridge on September 10 from 10 – 1. $35 for BBG members, $45 for nonmembers. Register at https://www.berkshirebotanical.org/events/beginning-botanical-cyanotype

Saturday, September 10, 12:00 noon – 3:00 pm- Cooking with Edible Flowers

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Perfecting the balance of color, aroma, and taste are the hallmarks of Chinese cuisine. Chinese chefs know that presentation of a dish is of utmost importance because the visual composition of a dish is the first thing perceived by the diner. Because of this, the Chinese often incorporate edible flowers into their meals to enhance visual enjoyment. In this class we’ll learn how to cook with edible flowers and make eye-catching dishes with common vegetables. In this Cambridge Center for Adult Education class taught by Jade Li on September 10 at noon, we will be making Daylily Flower Salad, Bok Choy Fried with Glass Noodle, and Cauliflower Fried Rice.

Jade Li is from Zigong, a big city in Sichuan Province known for its dinosaurs, salt mines and flavorful dishes; there’s a traditional Chinese saying, “Eating in Sichuan, taste in Zigong.” Zigong cuisine is called Yan Bang Cai, known as Dishes of Salt School. The main concept is “fragrant, spicy and fresh” . Beware, the locals love extra spicy food prepared as hot pot, dry pot, or stir-fried. Jade cooks recipes perfected by her family over many generations, and loves to share her food with friends from across the world who have same passion to try new, exotic cuisines. Jade Li also offers authentic Chinese catered experiences for small groups or events, as well as private lessons for those wanting to develop their Sichuan cooking skills. Book your Chinese food adventure with Jade Li at: Li.yucancook@gmail.com or follow her on Instagram @yucancook for more information.

The class is $85. Register at www.ccae.org This class will meet in-person at CCAE with a limited student capacity. Please note that COVID-19 proof of vaccination is required. Please view our In-Person Class Guidelines prior to enrolling.