艾草 / MUGWORT
IN COLLABORATION WITH DANI MERCURY AND SHENGHAN GAO
Around my kitchen table, we will continue delving into mugwort lore around the world. We will get hands-on to make 青团 qingtuan, a rice cake eaten to celebrate 清明节, the Qing Ming holiday, in China. Participants will learn how to make rice dough (mochi) and popular qingtuan fillings while nibbling on seasonal foraged snacks featuring mugwort and friends. There will also be a “Show and Smell” segment featuring mugwort health and beauty products, both homemade and commercial. Everyone will go home with qingtuan and their very own jar of naturally fermented mugwort and white pine soda.
This workshop is free thanks to funding from Culture Push, but a deposit is required since there are a very limited number of places. This deposit will be refunded after the event. If you cannot make it, please give 48 hours notice or risk forfeiting your deposit.
Workshop address will be shared after signup.
Dani Mercury is an animist, artist, and kitchen magician. From Ciudad de Mexico, raised by the woodlands of New England and initiated into herbal medicine by the valleys of Upstate New York. Nourishing relationships and mutual care between people and plants.
Shenghan Gao (b. Chengdu, China) forages from many disciplines such as dance, history, and film, and cooks with mediums such as video/16mm film and participatory workshops. She is interested in unlearning all the systems of belief that settler colonialism and capitalism have instilled in us, such as the names we call ourselves, the food we cook and the “weeds” we walk by every day.
This workshop is part of 春游 / FIELD TRIPS, a spring foraging and cooking workshop series themed around plants from China that have naturalized in New York City - and all the questions they engender. Foraging workshops are Saturday, cooking on Sunday. See Events page for full series calendar.