Join us for a demonstration on making and decorating nerikiri representing the four seasons by Toshiko Sugii Steffes. Wagashi are traditional Japanese confections originally made to be served at tea ceremonies. They are considered a visual and culinary art form and are often enjoyed during special occasions or seasonal transitions. Nerikiri is a type of Wagashi that is created using white butter beans, sugar, mochi, and food coloring.

Join us for a demonstration on making and decorating nerikiri representing the four seasons by Toshiko Sugii Steffes. Wagashi are traditional Japanese confections originally made to be served at tea ceremonies. They are considered a visual and culinary art form and are often enjoyed during special occasions or seasonal transitions. Nerikiri is a type of Wagashi that is created using white butter beans, sugar, mochi, and food coloring.

Each week, AADL staff members share recipes in a specific category – from “Unusual Veggies” to “Favorite Cookies” - whether tried and true or tried and failed. The recipes that are discussed in this episode are attached to this event page. Please join the conversation in the comments section! What are your favorite recipes from this week’s category?

Each week, AADL staff members share recipes in a specific category – from “Unusual Veggies” to “Favorite Cookies” - whether tried and true or tried and failed. The recipes that are discussed in this episode are attached to this event page. Please join the conversation in the comments section! What are your favorite recipes from this week’s category?

Ryan Poe is a local farmer and the owner and operator of The Hungry Locavore weekly 'At Will' CSA share that runs year around. Traditionally CSA models revolve around one farm's products for a set amount of weeks whereas The Hungry Locavore offers produce from multiple farms and farm to table prepared foods in the weekly share offerings, and individuals can opt in or opt out of purchase each week. This project is all about building community and sustainability with a focus on consuming local food.

In his Summation of All Theology (published in the 1260s), Thomas Aquinas stated categorically that God was not present in sacred breads made from any grains other than wheat. Aquinas further advised that the wheaten host should be made as small, flat, white discs without any leavening, completely unlike the bread people ate at home. Yet a thousand years earlier Christians had celebrated Jesus’s Last Supper using whatever breads they had at hand.

Travel back to the angsty, grungy, boy band filled decade to the days of Planet Hollywood, Snackwell cookies, Zima, food blogging and stockpiling food for Y2K.

David T Kim talks about process, collaboration, and pottery to create unique bespoke dinnerware for some of the best chefs and restaurants in the country. This lecture is part of the International Museum of Dinnerware Design's Unforgettable Dinnerware Lecture Series.

This event is in partnership with the International Museum of Dinnerware Design.

Each week, AADL staff members share recipes in a specific category – from “Unusual Veggies” to “Favorite Cookies” - whether tried and true or tried and failed. The recipes that are discussed in this episode are attached to this event page. Please join the conversation in the comments section! What are your favorite recipes from this week’s category?

Each week, AADL staff members share recipes in a specific category – from “Unusual Veggies” to “Favorite Cookies” - whether tried and true or tried and failed. The recipes that are discussed in this episode are attached to this event page. Please join the conversation in the comments section! What are your favorite recipes from this week’s category?