Boston Flora

Tag: Lisa Kamer

  • Wednesday, December 11, 6:00 pm – 7:00 pm – Gifts from the Kitchen

    A gift has arrived unexpectedly … feeling obliged to return the favor? How about pulling a few ingredients from your pantry to put something special together instead of pulling something out of your wallet? You may end up looking at the grocery differently. The Massachusetts Horticultural Society and Whole Foods Market are teaming up Wednesday, December 11, from 6 – 7 at the 340 River Street Whole Foods location to make body scrubs, dulce de leche, smoothie mixes and child friendly snacks. $20 Mass Hort members, $25 non-members. Sign up with Lisa Kamer at 617-933-4943 or email her at lkamer@masshort.org.  Thank you www.soniatasteshawaii.typepad.com for the perfect image.

    http://soniatasteshawaii.typepad.com/photos/uncategorized/gifts_from_the_kitchen_2_11.jpg

  • Saturday, November 16, 2:00 pm – 3:30 pm – Talk and Taste Low Calorie Cooking

    Tufts University Jean Mayer USDA Human Nutrition Research Center on Aging, in partnership with the Massachusetts Horticultural Society, invites you to a Talk and Taste: Low-Calorie Cooking, a lecture on cooking low caloric dishes with preparation of Gingered Carrot Chicken Salad and Green Coconut Curry Sauce, along with gardening tips and tasting.  The event will take place Saturday, November 16, from 2 – 3:30 on the mezzanine level of 711 Washington Street in Boston.

    The event will feature Dr. Susan Roberts, Susan Hammond, Lisa Kamer, and Lisa Caldwell. Registration is $5, is required, and space is limited to 200 people.  Register at www.tinyurl.com/Talk-Taste.

    http://lh5.ggpht.com/-1-Sex66L8uil0PsJ4SoSeXfr6OKOMUcN2UA1--jjWiDX3ESc9KMyNrPde5JV1Wf13U97XFduPmO0mDo494s=s230-c

  • Saturday, February 9, 2:00 pm – 3:30 pm – Cooking with Kale

    The Jean Mayer USDA Human Nutrition Research Center on Aging, in partnership with the Massachusetts Horticultural Society, presents the Talk and Tasting event series, designed to explore the health benefits of different seasonal vegetables and show how these vegetables can easily be prepared at home.

    Cooking with Kale on Saturday, February 9, from 2 – 3:30,  will feature a lecture on the health benefits of kale, a cooking demonstration with chef Rolando Robledo from Clover Food Lab, gardening tips given by Master Gardener Betty Sanders, a free tasting, and a chance to win a prize. All events in the series are open to the public and free of charge.

    Seating at the Jean Mayer USDA Human Nutrition Research Center on Aging, 711 Washington Street in Boston is limited to 60 people, and registration is filling up fast. To register for this event, visit http://www.eventbrite.com/event/5248049056#.   For questions please contact Lisa Kamer at 617-733-4943 or email lkamer@masshort.org.  Picture of kale and chickpea soup from www.veganizzm.com.