NEXT PROGRAM

 

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.

 

past programs

 

 

Session artist Naima Green (Pur·suit) and Britni Lonesome teach you how to play spades. 
LINK TO CLOUD RECORDING

ACCESS PASSWORD: 5S?*.PqJ

 

 

 

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.
LINK TO CLOUD RECORDING

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.
LINK TO CLOUD RECORDING 

Materials:

Staple gun and staples
Duct tape
Scissors
Bucket
Large plastic container, 6” deep
Blender
Paper scraps
Water
Sponge
Sheets of cotton fabric
Embroidery hoop (or 8 stretcher bars or 1-2 picture frames)
Water-based polyurethane (optional)
Window screen

 

 

 

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.
LINK TO CLOUD RECORDING
ACCESS PASSWORD: KIMCHISHIN
Recipe below:
Main
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
Brine
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)
Equipment
Blender
Cutting board
Knife
Measuring spoon/cup
Strainer or cheesecloth
Mixing bowl
Tupperware container