Wednesday, May. 30, 2012
Connie Cottingham, 706/542-6014, email@example.com
Athens, Ga. - The State Botanical Garden of Georgia at the University of Georgia is hosting three different community workshops on various topics during the first week of June.
"Our workshops offer participants, including the general public, UGA faculty, staff and students of all ages, opportunities for recreation, events, research and learning using our natural areas, display gardens and building spaces," said Cora Keber, program coordinator at the botanical garden. "The workshops being held during this one week are examples of the diversity and range of programs conducted at the botanical garden year round."
The following is a list of the workshops with dates, times, costs and descriptions.
All in the Family: Introducing the Common Plant Families of Georgia
June 2, 8:30 a.m.-12:30 p.m.
Participants will learn about common plant families and how to recognize their characteristics in the classroom or garden, as well as the skills needed to rapidly identify the plants. Attendees also will have the opportunity to meet and talk with Wilf Nicholls, the garden director.
Connecting Stories and Passions: A Creative Workshop
June 2, 9 a.m.-12 p.m.
Participants will explore ways to create and connect stories and passions from their lives. By using several writing and drawing techniques, attendees will create mini-sensory journals focused on experiences with nature, write brief narratives that deepen a sense of personal story, and explore ways to play with language through poetry and visual art. The course instructor will be Carlyn C. Maddox, a teacher and writer from Athens. Maddox has a master's degree in creative writing from Florida State University and has presented workshops on writing and healing for statewide and national addiction conferences. Her writing manual-"Voicing the Scars"-will be published soon.
Cooking in the Garden: Summer Salads and Stir Fry
June 5, 6-8 p.m.
Tim Dondero, executive chef at Dondero's Kitchen, will offer a cooking demonstration and prepare dinner using fresh items from the garden. The menu includes:
· bruschetta with gorgonzola, honey and shredded basil (Genovese basil)
· watermelon and feta salad with lemon and herb-infused oil (lemon and lemon thyme)
· spring mix greens with herbed balsamic vinaigrette (marjoram and mint)
· pollo alle erbe Italian stir-fried chicken with fresh herbs and white wine (fennel, oregano, and rosemary)
· white wine sangria with fruit and herbs (tarragon, lavender, fennel, mint)
Vegan option: bruschetta without Gorgonzola, spring mix salad and sangria
The workshop will include dinner, the demonstration and recipes. Coffee and tea will be provided; participants may bring another beverage of their choosing.
All workshops will be conducted in the Visitor Center and Conservatory of the botanical garden, which is located at 2450 South Milledge Avenue in Athens. For more information or to register for the workshops, call 706/542-6156 or see www.botgarden.uga.edu.