Daily Archives: April 16, 2023

Saturday, April 22, 8:00 am – 9:30 am – Outdoor Garden Walk: Birds of the Wellesley Botanic Gardens

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Celebrate Earth Day with both plants and birds! Rachel Moon is a wildlife biologist who specializes in shorebird habitat restoration. Working at the Wellesley College Botanic Gardens in Fall, 2022, Rachel collaborated with the Botanic Gardens team to create bird-friendly habitats and inspired students and staff with knowledge about the birds of campus. Join Rachel for an enthusiastic, guided walk of her favorite outdoor garden areas, including the Edible Ecosystem, to watch for and learn about local birds. Meet at the WCBG Visitor Center. Free, but pre-registration is required. Email wcbgfriends@wellesley.edu.

Wednesday, April 26, 12:00 noon – 1:30 pm Eastern – Spices 101: Pepper, Online

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From the tangled jungles of Kerela, pepper spread around the globe and altered the course of history as it did. Peppercorns have been used since antiquity, both for flavor and as a traditional medicine. Black pepper is the world’s most-traded spice, beguiling cooks worldwide with its fragrant warmth. Its spiciness is due to the chemical compound piperine, which imparts a different kind of heat than the capsaicin characteristic of chili peppers. Pepper is ubiquitous in the Western world as a seasoning, and has a long partnership with salt on dining tables in shakers or mills.

Black, green, pink, red pepper…Sichuan, cubeb, long, sansho, and more. Which are true peppercorns and which are pretenders? Eleanor Ford, award-winning author of The Nutmeg Trail, delves into the history, botany, lore, and culinary uses of the world’s favorite spice, then turns to the kitchen to explore flavor profiles, cooking tips, and recipes that put pepper to best use. This Smithsonian Associates webinar will take place Wednesday, April 26 at noon Eastern. $25 for Smithsonian members, $30 for non-members. Register HERE.