Mindful Movement for Every BODY! – Mindful Movement for Every BODY is a dance class that expands our physical and mental capabilities. It can be done either standing or seated. The program uses simple gestures, repetition of movements, and measured rhythm as a basis for timing. It also incorporates simple yet effective breathing techniques to strengthen our relationship to breath and body. This class is both relaxing and energizing, and ultimately expands our awareness of the differences between movement and stillness. Whether sitting, standing, walking, or lying down, Mindful Movement will provide tremendous benefit using a gentle approach.
Exploring the art and craft of photography is an excellent creative outlet that anyone can enjoy. Learn the basic functions of a camera – even the one on your own phone!
Discover techniques that draw the viewer’s eye and give emotion and depth to the two-dimensional. Learn to see like a photographer and choose the best way to capture your subject. What gives an image its impact? How do great photographers make their pictures stand out? How do you want to tell your story?
Photography classes help students to see their surroundings differently and encourage exploration of seemingly familiar places. Learning new ways to look at things can also help to gain a new perspective on life.
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- Cyanotypes (Sun Prints) – The word ‘photography’ means ‘writing with light’. In this class we use the light of the sun to create an image on light-sensitive paper that the student can keep. Students will create an image/layout with found objects and transparencies, and then watch as the light makes its mark on the paper. Development takes place within minutes and students see their own image preserved. This class touches on photography fundamentals, silhouettes and basic development procedure (using only water) and demonstrates the limitless potential of the art using readily available objects. (1 hour class plus $2 per person for materials) Note: If the day is cloudy we will do an inside “Point of View Photo Walk” instead (see below)
- Self-Portrait – We will learn about some famous self-portrait examples, then think about and discuss how the students will portray themselves in their own self-portrait. Props will be provided. If time allows, students may select their favorite image to project and/or print and discuss with the class. Practice getting creative and explore photography as a tool to express what’s within! (1 hour class plus $1 per person for materials) Please let us know if you would like us to provide the cameras, or if the students will use their own digital or cellphone cameras.
- Point of View Photo Walks – Point of View is a component of photography that can be used as a technique of self-expression or creativity. We will have a short discussion of one or more photographic concepts and then guide students to examine their own point of view and explore new ones. What does the carpet or the bark of a tree look like up close? How about a potted plant from underneath? Students are encouraged to reexamine their surroundings and find new ways to look at potential subjects. We will then discuss anything interesting in the images or things discovered along the way. Can be done indoors or outdoors. (1 hour class plus $1 per person for materials) Please let us know if you would like us to provide the cameras, or if the students will use their own digital or cellphone cameras.
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Serves 5 (3 clusters each) / Prep Time: 25 min / Source: Delish
1-1/2 c. semisweet chocolate chips
1 T coconut oil
2 c. (10 oz.) blueberries
Sea salt (coarse or flaky) or fresh-ground Himalayan pink salt
- Line a small baking sheet with parchment paper.
- Melt chocolate chips and coconut oil in a medium glass bowl in microwave, stirring every 30 seconds.
- Using a teaspoon, spoon a quarter-sized dollop of chocolate on parchment and top with a pyramid of 4 blueberries (3 on the bottom and 1 on top). Drizzle more chocolate over blueberries. Sprinkle with a few grains of salt.
- Freeze until set, about 10 minutes.
Makes 2 cups / Prep: 40 min / Source: Saveur.com
2 tbsp. dried lavender
2 Earl Grey tea bags
3 cups sugar
4 tbsp. unsalted butter, cubed and chilled
1. Place lavender and tea bags in a bowl. Pour 1 cup boiling water over and let cool to room temperature.
2. Strain into a saucepan and add sugar. Bring to a simmer over medium-high heat. Cook, without stirring, until amber colored, about 20 minutes.
3. Remove from heat and whisk in butter. Let cool slightly before serving.
Serves 6 / Prep Time: 20 min / Source: Bon Appetit
A green celebration of spring. If you can’t find fava beans, substitute English or sugar snap peas.
1/4 cup coarsely chopped raw pistachios
1-1/2 cups shelled fava beans (from about 1-1/2 pounds pods)
1 small shallot
2 tablespoons champagne or white wine vinegar
Freshly ground black pepper
1/3 cup olive oil
1 bunch asparagus
2 cups watercress or arugula
1/2 cup mint leaves
2 tablespoons tarragon leaves
2 tablespoons chive blossoms (optional)
- Preheat oven to 350°. Boil water for step 4.
- Chop pistachios and toast on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes. Let cool.
- Chop shallot finely. Combine with vinegar in a small bowl. Season with salt and pepper and set aside at least 10 minutes.
- Cook fava beans in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.
- Slice asparagus thinly lengthwise on a mandolin. Trim watercress or arugula. Coarsely chop mint and tarragon. Mince chive blossoms, if using.
- Whisk oil into shallot and vinegar mixture.
- Combine beans, asparagus, watercress, mint, and tarragon in a large bowl. Add vinaigrette and pistachios and toss to combine. Transfer to a serving platter and top with chive blossoms, if using.