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Sticky Art Lab
1682 University Avenue, Berkeley, CA, 94703, United States

Upcoming Events At This Venue

August 17, 2014

In late summer when the varroa mites increase and your bee population decreases, this class will show you how to detect varroa mites and the size of their infestation in your hive. Learn to keep bees alive and prosperous without resorting to pesticides, knowing that hives around you will collapse and die if mites are not controlled. We’ll open up a live bee hive and demonstrate detection and preventative measures (including the sugar roll test and powder sugaring your hive), so you will be prepared to do it in your own hive in the next couple months. We will also cover drone comb frames, oxalic & formic acid treatment, and more. Everyone, from new beekeepers to those with years of experience, will find this class invaluable.

Date: August 17, 2014 12:00 am
Cost: $35

It’s the season for Caprese salads with homemade Mozzarella! Mozzarella is commonly considered the easiest cheese to make but in fact, it’s one of the easiest to fail! It is also one of the few cheeses you can make and eat within a couple of hours. Come stretch some curds with us and learn the ins and outs of this delicious pasta filata cheese.

Date: August 17, 2014 2:00 pm
Cost: $40 plus $15 materials fee.

September 21, 2014

Where can you get the best beer in the world? In your kitchen! Learn how to brew a 1 gallon batch of all-grain beer on your stovetop. We’ll go through all the steps of brewing beer: mashing, sparging, boiling, cooling, pitching, fermenting, and bottling, and we’ll do it on a scale that’s easy for anyone with a kitchen stovetop and a stockpot. We’ll also learn about the history and chemistry of beer. There will be samples to taste, and everyone goes home with a few bottles of beer!

Space is limited, register online.

Date: September 21, 2014 10:00 am
Cost: $35 plus $5 materials fee

September 28, 2014

This popular class fills up every time we offer it, so sign up early! Honeybees are a joy to keep in the backyard simply for their buzzing presence and, on hot days, the smell of honey, wafting through the air within ten feet of the hive. They increase pollination in your yard and therefore increase your yields from fruit trees and vegetables. You may also harvest honey (gallons per year), beeswax, pollen, and propolis from the hive. We’ll cover what you need to know to feel ready to have a Langstroth backyard beehive – how to get bees, what equipment you need, where to put the hive, how to extract honey and upkeep the hive. There will be local honey to try.

Instructor: Jennifer Radtke has been keeping bees in her backyard for 9 years, and has developed the beekeeping education program at the Oasis. She is vice-president of the Alameda Co Beekeeping Association.

Space is limited, register online.

Date: September 28, 2014 10:00 am
Cost: $35

November 2, 2014

Preserve the harvest, strengthen your digestion and immunity, and create intriguing flavors in your kitchen by learning the simple art of fermentation. This class is suitable for beginners and those who are already fermenting. We’ll start with basic wild fermentation and move on to various methods of fermenting with a culture. Demos and tastings of sauerkraut, curtido, komucha, wine vinegar, fruit shrubs and more . Everyone will make a seasonal kimchi or kraut to ferment at home. Bring a knife and cutting board!

Instructor: Nishanga Bliss is a holistic doctor who lives in Berkeley where she grows, cooks, ferments, savors, teaches and writes about sustainable food, She is the author of Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy.

Space is limited, register online.

Date: November 2, 2014 10:00 am
Cost: $35

Gouda is a delicious semi-firm cheese to be enjoyed from 3 months to 3 (or 30?) years of aging. The more it ages, the drier and more complex it gets. We will go over the basic principles and techniques to make this washed curd cheese. Once you’ve mastered the basics, you can play with it by adding herbs, seeds and treating its rind development in different ways. It’s so gouda!!

Instructor: Shannon Todd (who worked on farms in France as a cheesemaker), and Stephanie Soleil (who is French and teaches home cheesemaking in San Francisco)

Space is limited, register online.

Date: November 2, 2014 2:00 pm
Cost: $40 plus $15 materials fee