{"id":22,"date":"2015-08-24T18:26:02","date_gmt":"2015-08-24T22:26:02","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2015\/08\/24\/2015824your-weekly-guide-to-good-food-events-august-24th-30th\/"},"modified":"2016-04-05T10:58:58","modified_gmt":"2016-04-05T14:58:58","slug":"your-weekly-guide-to-good-food-events-august-24th-30th","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2015\/08\/24\/your-weekly-guide-to-good-food-events-august-24th-30th\/","title":{"rendered":"Your Weekly Guide to Good Food Events- August 24th-30th"},"content":{"rendered":"

What we’re reading this week…<\/em><\/span>
Current events in food + food for thought!<\/em><\/span><\/span><\/strong><\/p>\n

>Pesticides in Paradise: Hawaii’s spike in birth defect put focus on GM crops<\/a><\/strong><\/p>\n

>More on lobbying: Big Food is Spending Millions to Lobby for Less Transparency <\/a>
 
National Event Picks:<\/span><\/strong><\/p>\n

1. Mon, August 24th, 2pmET | Twitter
Food Day Tweet Chat<\/a><\/strong>Join FoodDay.org, Common Threads, Plantrician Project, Recipe for Success, and Veggiecation on Twitter for this month\u2019s live food day chat about food education.  <\/p>\n

2. Tues, August 25th, 3pm-4pmET | Online Webinar
Let’s Fix This… A Discussion with Food Tank President Danielle Nierenberg<\/a><\/strong>Let\u2019s Fix This will feature 501c3 non-profit Food Tank President Danielle Nierenberg, a global crusader for a sustainable and equitable food supply. This discussion will be moderated by Sandra Guy Malhotra, PhD.<\/p>\n

NYC Events:<\/span>
1. Thurs, August 27th, 6:30PM<\/strong>
Journee | 22 W 21st St, 3rd Floor | Manhattan<\/strong><\/p>\n

Mozzarella Stretching Class<\/a>
Mamma mia! Join for Big Mozz’s inaugural mozzarella stretching class. Big Mozz is a local NYC startup, selected to Zagat’s 2015 30 Under 30 list.  They  hand-stretch fresh mozzarella cheese, sourced locally from Caputo Brothers Creamery in York, PA. This stretching class is the perfect way to learn the art of cheese making while enjoying delicious appetizers from our catering menu, and lots of wine. Tickets are $60.<\/p>\n

2. Thurs, August 27th, 7PM to 9:30PM | <\/strong>Spirit of New York Cruise Boat | West 21 St. | Manhattan<\/strong><\/p>\n

Whisky Guild’s NY Whisky Cruise- Whisky on the Hudson 2015<\/a>
Whisky fanatics, rejoice! Distillers, brand ambassadors, and masters of whisky will be in attendance to guide you through sampling their spirits. Standard ticket is $135.  With your ticket purchase, you will receive admittance to the event, a world-renown Glencairn tasting glass, gourmet buffet dinner and dessert, cruise around Manhattan, and the opportunity to attend a special Master Class hosted by some of the most gifted people in the whisky industry.  <\/p>\n

3. Sat, August 29th, 1PM-3PM<\/strong>
Wyckoff Farmhouse Museum | 5816 Clarendon Rd | Brooklyn <\/strong><\/p>\n

Workshop: Canning and Pickling<\/a>
Learn the basics of preserving food through canning and pickling. Workshop participants will practice canning techniques and prepare a simple fruit preserve and a freezer pickle from seasonal fruits and vegetables. This workshop is part of a series of six workshops for adults (and teens) called \u201ccreative homesteading\u201d. Get your hands dirty in the garden, experiment with natural dyes, learn about herbal medicine, preserve your harvest, and more at the oldest house in New York! Free to register!<\/p>\n

4. Sat, August 29th, 3PM- 4PM<\/strong>
Adalya | <\/strong>55 Irving Place | <\/strong>Manhattan <\/strong><\/p>\n

Wine Hack: Wine education that starts with your mouth, not your head<\/a>
Join Jeffrey Schiller for a live version of his new book, Wine Hack<\/em>.  Jeffrey says, “You have no trouble choosing between an iced tea and an iced latte, but a long wine list and a snooty waiter are enough to give you cold sweats.”  Jeffrey will teach you the four simple, distinct qualities that encompass and separate all of the world\u2019s wine. Tickets are $50. <\/p>\n

5. Sun, August 30th<\/strong>
The Woods | 48 S 4th St | Brooklyn<\/strong><\/p>\n

Cookout in the Woods with Brooklyn Brewery: Cow<\/a><\/strong>
Enjoy a nose-to-tail feast, this week featuring the cow.  Dig in, enjoy the backyard, and polish it off with plenty of Brooklyn Brewery beer. Plates are served with grilled Jersey sweet corn, heirloom tomato salad, and charred baby onions. The 48-hour slow roasted beef shortribs with smoked peach and bone marrow butter is $15, Texas-style trip and smoked brisket chili is $10, and a combo plate is $17.<\/p>\n","protected":false},"excerpt":{"rendered":"

What we’re reading this week…Current events in food + food for thought! >Pesticides in Paradise: Hawaii’s spike in birth defect put focus on GM crops >More on lobbying: Big Food is Spending Millions to Lobby for Less Transparency  National Event Picks: 1. Mon, August 24th, 2pmET | TwitterFood Day Tweet ChatJoin FoodDay.org, Common Threads, Plantrician Project, Recipe for Success, and Veggiecation on Twitter for this month\u2019s live food day chat about food education.   2. Tues, August 25th, 3pm-4pmET | Online WebinarLet’s Fix This… A Discussion with Food Tank President Danielle NierenbergLet\u2019s Fix This will feature 501c3 non-profit Food Tank President Danielle Nierenberg, a global crusader for a sustainable and equitable food supply. This discussion will be moderated by Sandra Guy Malhotra, PhD. NYC Events:1. Thurs, August 27th, 6:30PMJournee | 22 W 21st St, 3rd Floor | Manhattan Mozzarella Stretching ClassMamma mia! Join for Big Mozz’s inaugural mozzarella stretching class. Big Mozz is a local NYC startup, selected to Zagat’s 2015 30 Under 30 list.  They  hand-stretch fresh mozzarella cheese, sourced locally from Caputo Brothers Creamery in York, PA. This stretching class is the perfect way to learn the art of cheese making while enjoying delicious appetizers from our catering menu, and lots […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[49],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/22"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=22"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/22\/revisions"}],"predecessor-version":[{"id":1090,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/22\/revisions\/1090"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=22"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=22"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=22"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}