Join two Virgo Herbalists Suhaly Bautista-Carolina of Moon Mother Apothecary and Arvolyn Hill of Gold Feather as they guide you through a Virgo moon evening. Learn about the phases of the moon and how astrology can help us tune into the current energies of the moment to take greater care of ourselves and our community. Arvolyn and Suhaly will share how to use medicinal plants that have an affinity for the moon as a form of self-care.
Filmmaker Sky Hopinka shares a selection of videos on the idea of the “commons.” Join us for our next Movie Night, where filmmakers share their screens and their inspirations.
Get Moving with Marcela Torres is a virtual workshop and hangout space that brings together groups of up to 15 people to bond using movement, dance, martial arts prompts, and games.
Zoom Registration information:
April 23, 12:00 pm – zoom cloud recording (access password: 6n!g*O!N)
April 30, 5:00pm – zoom cloud recording (access password: 9V#cy+^@)
Filmmaker Ephraim Asili shares previews from his soon-to-be released debut feature film, a selection of videos made by his students, and videos he watches late at night when he should be sleeping.
ACCESS PASSWORD: 4N**Y+#2
Learn how to make paper with materials and equipment that can be found in most households. Robert Blackburn Printmaking Workshop‘s Jazmine Catasus will demonstrate how to build a mould and deckle, make pulp, and pull and press handmade sheets of your own paper.
Staple gun and staples
Large plastic container, 6” deep
Sheets of cotton fabric
Embroidery hoop (or 8 stretcher bars or 1-2 picture frames)
Water-based polyurethane (optional)
Join former Session artist Tiffany Jaeyeon Shin for an ASMR-style tutorial on how to make water kimchi (dongchimi). Naturally replete with lactic acid bacteria, dongchimi helps boost the gastric and immune systems.
ACCESS PASSWORD: KIMCHISHIN
800g daikon radish (1.8 pounds)
2 Tbsp coarse sea salt
2 Tbsp white sugar
25 g green onion (0.9 ounces)
1-3 chilies (optional), it will make your kimchi have a little bit of a kick
4 cups of water
1 Tbsp coarse sea salt
300g Korean pear, substitute with any pear of choice (11 ounces)
150g red apple (5.3 ounces)
50g onion, peeled (1.8 ounces)
20g garlic, peeled (0.7 ounces)
15g ginger, peeled (0.5 ounces)
Strainer or cheesecloth