Heat up them skillets and put on your eating face, Pumping Station: One is once again ringing it’s funny little metal triangles and yelling “Cooooome ‘n get it!” That’s right faithful onlookers, stop your bacon, get eggcited, and stop by PS:One for a pun-themed potluck.
Bring a dish to share and parcake in everyone else’s. While as the saying goes, becoming a vegetarian is a missed steak, it’s inevitable that there will be vegan and vegetarian options. If you feel like bringing some drinks, feel free, but don’t drink beyond the pint of no return or we may require you take a leave of absinthe. More than anything, come relish time to ketchup with friends!
Seriously though, food & puns, Tuesday the 29th at 8:00 pm, we’ve got a microwave for reheating, but the cutlery may well be up to you. Bring your galores through the red doors! See you there!
UPDATE: last day to purchase tickets is April 28 – one extra day to buy tickets!
Vermiculture or vermicomposting is a compact, smell-free way urbanites and apartment dwellers can compost their kitchen waste. Join us and learn how to reduce your household waste while creating free organic fertilizer!
Date: May 6, 8-9pm Ticket sales close on April 28 (after this date, there are NO refunds, we are purchasing live worms)
The full ticket price (Workshop + Materials) will include a 10 gallon bin and a half pound of red wriggler worms from our supplier in Wisconsin. Those who purchase the information only tickets will only attend the lecture and receive no materials (worms, bin, etc..).
Notice to Attendees: if you have any available, please bring black and white printed paper, or a Tribune or a Red Eye (both are printed with soy-based inks). If you don’t have any, we will bring some too.
About the instructor:
Mary Pawlak has been educating people about the environment since 2004 and she has been vermicomposting since 2008.
There’s a few members here at PS:One that are currently out of work and are making the most of the money we have. We don’t get to go out very often so to bring cheer to our year we decided to start Chili Club. We cook during the day when everyone else is at work and have a delicious time.
Our first meal was Chili, a fantastic recipe from Tyler Florence. After simmering the chili for two hours on our induction cooktop we swapped to the crock pot and started on the cornbread. Things got a little more interesting because cornbread on a cast iron skillet is supposed to be made in an oven, which we don’t have. Fortunately the induction cooktop has temperature control, which worked perfectly after covering the top of the pan.
We were using the hashtag #ssssswwwwwiiinnnneeeefeaver on twitter in honor of SNL. Chili Club is going to be a once a month, stay tuned for next months meal!