NOTE: Phipps is open for your visit. All tickets must be purchased in advance, and safety protocols must be followed. Learn more about how you can join us!

Whether you are a seasoned green thumb, aspiring floral designer or budding backyard vegetable gardener, we have a class for you — and now some of our most popular courses are available to attend from the comfort of your own home. 

Peruse our offerings for an exciting variety of fun and enriching programs on vegetable gardening, culinary arts and more to let your inspiration grow. Enrolled students will receive a link to a live Zoom webinar to virtually attend at the appointed time.

For more details about our programs, or to receive personalized class recommendations from our helpful staff, please feel free to contact us at edu@phipps.conservatory.org.

Current Classes

Click titles for full details

  • Delicious Dinners with 5 Ingredients * | Chef Mark Snyder, Cook2Eat2Live | Jan. 19, Feb. 16, Mar. 30 or April 13 | 6 - 7 p.m.
  • Colored Pencil II | Amy Lindenberger | Saturdays: Jan. 23, 30 and Feb. 6 | 9:30 a.m. – 3:30 p.m. (with lunch and additional breaks) | After-class meeting: Mon., March 1 | 7 – 8:30 p.m.
  • History of Botanical Art | Weldon Doran | Lecture: Sat., Feb. 13 | 1 – 4 p.m. | Hunt Institute Presentations: Sat., Feb. 20 | 1 – 4 p.m. | Student presentations: Sat., March 6 | 1 – 3 p.m. 
  • Watercolor II: Applications | Brenda Jordan | Sat., Feb. 27 and Sundays: March 7 and 14 | 9:30 a.m. – 4 p.m. (with lunch breaks) | After-class meeting: Tues., March 30 | 7 – 8:30 p.m.   
  • Illumination Techniques | Christine Hutson | Thursdays: March 4, 11, 18 and 25, April 1 and 8 | 10 a.m. – 1:30 p.m. | After-class meeting: Thursday, April 29, 10 – 11:30 a.m.       
  • Colored Pencil III | Amy Lindenberger | Saturdays: March 20 and 27, April 10 | 9:30 a.m. – 3:30 p.m. (with lunch breaks) | After-class meeting: Tues., May 4 | 7 – 8:30 p.m.
  • Homemade Pet Treats | Chef Emily Larsen, Spilling the Soup | Thurs., April 8 | 6 – 7:30 p.m.
  • Watercolor III: Special Topics | Brenda Jordan | Sat., May 1 | 9:30 a.m. – 4 p.m. (with lunch break)
  • Annuals, Biennials, and Bulbs | Duncan Himmelman | Tuesdays: May 4, 11 and 18 | 6:30 – 8:30 p.m.           

  • Colored Pencil on Drafting Film Workshop | Heidi Snyder, visiting artist | Fri., May 14 and Sun., May 16 | 9:30 a.m. – 3:30 p.m. (with lunch breaks)

  • Page of Petals | Amy Lewandowski | Saturdays: June 5, 12 and 19 | 9:30 a.m. – 3:30 p.m. (with lunch break) | After-class meeting: Thurs., July 1 | 7 – 8:30 p.m.

  • Information about the 2021 Flora Project has been sent to eligible artists by email.

 

Classes in Progress

  • Capturing Textures in Color | Robin Menard | Sundays: Jan. 3 and 24 | 9:30 a.m. – 3:30 p.m. (with lunch breaks) | After-class meeting: Sun., Jan. 31 | 9:30 – 11:30 a.m.

  • Mastering Color I and II | Amy Lindenberger  | Saturdays: Jan. 9, Feb. 13, March 13 and April 17 | 9:30 a.m. – 3:30 p.m. (with lunch breaks)
  • History of the English Garden | Joshua Beblo | Wednesdays: Jan. 13, 20 and 27 | 6:30 – 8:30 p.m.

Detailed Listings

Superfood Packed Plant-Based Meals: Lunch: Abundant Kale Salad with Tahini Dressing | Chef Emily Larsen, Spilling the Soup

Thurs., Jan. 21 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $25 per class The grocery pickup option for this class is now closed.
Live webinar through Zoom

Join Chef Emily Larsen as she demonstrates how to add plant-based recipes packed with superfoods to your daily diet. With recipes for breakfast, lunch and dinner, you’ll have great new recipes to add to your meal prep rotation!
 

Digital Photography | Don Orkoskey

Thursdays: Jan. 21 and 28, Feb. 4 and 11 | 6:30 – 9 p.m.                      

$110 members | $125 nonmembers
Presented as a live webinar through Zoom

Learn or improve your knowledge and love of photography and your use of your digital camera. Topics to be covered include exposure, camera settings, composition and troubleshooting. Learn how to capture motion, about depth of field and focus, how to use histograms and exposure compensation. As you practice, you will receive instructor feedback on weekly photographic assignments. People with all levels of experience and all types of digital cameras are welcome.

NEW! Online Classes

Colored Pencil II | Amy Lindenberger

Saturdays: Jan. 23, 30 and Feb. 6 | 9:30 a.m. – 3:30 p.m. (with lunch and additional breaks)
After-class meeting: Mon., March 1 | 7 – 8:30 p.m.

Please note: Registration for this class will close on Tues., Jan. 12.

$230 members | $260 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to create a botanical painting with colored pencils, building on experience gained in Colored Pencil I
Level: Intermediate
Prerequisites: Botanical Drawing I and II, Colored Pencil I

Supply list (PDF)

Building on the foundation of colored pencil techniques and layering principles established in Colored Pencil I, focus on more advanced layering and blending techniques to create a variety of surface textures. Improve your color perception skills and explore more advanced color theory to better understand hue, value, intensity and temperature. Botanical Art and Illustration Certificate core course (Colored Pencil concentration)

Colored pencil drawing by Anne Candreva

Registration for this class is now closed.

World Flavors | Chef Rachel Homan

Thai Food: Tues., Jan. 26 | 6 – 7:30 p.m.
Japanese Cuisine: Wed., March 31 | 6 – 7:30 p.m.
Korean Grill: Wed., April 21 | 6 – 7:30 p.m.

Full series: $70 members | $80 nonmembers | Grocery pick-up: $25 per class
Live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan. First stop, Thailand! We’ll be making chicken and veggie satay with peanut sauce, pad Thai, and spring rolls with po phiah dipping sauce. Next is Japan where we’ll have yakitori, miso soup and soba noodles. We’ll round out our tour in Korea with pan ju (pancake with scallions), dubu kimchi (quick crispy pork belly kimchi bowl, and dak bulgogi using chicken instead of beef.

*Ingredient pick up is available for this class.

World Flavors: Thai Food | Chef Rachel Homan

Tues., Jan. 26 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers | Grocery pick-up: $25 per class
Live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan. First stop, Thailand! We’ll be making chicken and veggie satay with peanut sauce, pad Thai, and spring rolls with po phiah dipping sauce. Next is Japan where we’ll have yakitori, miso soup and soba noodles. We’ll round out our tour in Korea with pan ju (pancake with scallions), dubu kimchi (quick crispy pork belly kimchi bowl, and dak bulgogi using chicken instead of beef.

*Ingredient pick up is available for this class.

Vegan Diet Discussion Series | Pittsburgh Vegan Society

Changing the Paradigm by Changing the Pantry: Wed., Jan. 27 | Noon – 1 p.m.
Veganism and BIPOC Communities: A Focus on Inclusive Wellness and Social Justice: Thurs., Feb. 25 | Noon – 1 p.m.
Consuming Compassionately: Tues., March 9 | Noon – 1 p.m.
Every Day is Earth Day … and for Everyone: Thurs., April 22 | Noon – 1 p.m.

Free, registration required
Live webinar through Zoom. Link will be sent upon registration.

Changing the Paradigm by Changing the Pantry: Explore how to integrate plant-based ingredients into cooking and baking with strategies to transition to a fully plant-based diet.

Veganism and BIPOC Communities: A Focus on Inclusive Wellness and Social Justice: Learn about the experiences of BIPOC-identified individuals engaging in a vegan lifestyle, with a particular focus on being resilient, coping with systemic inequities and building community.

Consuming Compassionately: What we wear, eat and use in our everyday lives has an impact on both humans and animals. Learn about the importance of veganism for the rights and treatment of animals.

Every Day is Earth Day … and for Everyone: Our lifestyles have ecological consequences. Discover how going (and staying) vegan can dramatically reduce your carbon footprint.

Vegan Diet Discussion Series: Changing the Paradigm by Changing the Pantry | Pittsburgh Vegan Society

Wed., Jan. 27 | Noon – 1 p.m.

Free, registration required
Live webinar through Zoom. Link will be sent upon registration.

Changing the Paradigm by Changing the Pantry: Explore how to integrate plant-based ingredients into cooking and baking with strategies to transition to a fully plant-based diet.

Superfood Packed Plant-Based Meals: Dinner: Garlic and Green Tea Stir Fry with Forbidden Rice | Chef Emily Larsen, Spilling the Soup

Thurs., Jan. 28 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $25 per class | The grocery pickup option for this class is now closed.
Live webinar through Zoom

Join Chef Emily Larsen as she demonstrates how to add plant-based recipes packed with superfoods to your daily diet. With recipes for breakfast, lunch and dinner, you’ll have great new recipes to add to your meal prep rotation!

*Ingredient pick up is available for this class.

NEW! Online Classes

Botanical Drawing I: Foundations (Session I) | Robin Menard

Saturdays: Jan. 30, Feb. 6 and 20 | 9:30 a.m. – 3:30 p.m. (with lunch break)
After-class meeting: Tues., March 2 | 7 – 8:30 p.m.

$220 members | $250 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to accurately draw three-dimensional shapes using line and tone, and employ geometric and aerial perspective in drawing botanical subjects
Level: Beginner
Prerequisite: None

Supply list (PDF)

Botanical illustration differs from traditional drawing because it captures a subject with scientific accuracy through observation, form and detail. Learn to identify basic shapes in nature and use a step-by-step process to create the illusion of depth through light, shadow and perspective. Botanical Art and Illustration Certificate core course

Graphite drawing by Jessi Evans

Sold out! Session II is open - please see below.

Landscape Revitalization | Leslie Kaplan

Mondays: Feb. 1, 8, 15 and 22 | 6:30 – 8:30 p.m.

$88 members | $98 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to revitalize and refresh a home landscape without starting from scratch
Level: Beginner to intermediate
Prerequisite: None

An aging, established landscape often does not need to be removed entirely — only re-envisioned and reworked in order to revitalize it. Learn techniques for enhancing an existing landscape. Discover how to give the landscape a new look by adding fresh plants, removing those that are no longer thriving, engaging in selective pruning and incorporating other garden elements while still using existing plants. Use these skills to think through changes to your own property. Sustainable Horticulture and Landscape and Garden Design elective; approved for 8.0 hours CEUs for landscape architects by ASLA

Corsage and Body Works | Sarah Needham

Wednesdays: Feb. 3, 10, 17 and 24 | 7 – 9 p.m.

$96 members | $106 nonmembers | Materials not included; supply list will be sent before class
Presented as a live webinar through Zoom

Objective: To be able to create current fashion jewelry and accessories using flowers, greenery, ribbon and more
Level: Beginner to intermediate
Prerequisite: Basic Floral Design

Learn how to construct body flowers — from basic to couturier, and from traditional to more creative styles. Discover how to create boutonnieres, corsages, wristlets, floral jewelry, accessories, and headpieces for special occasions using hand-wrapping and gluing techniques. Floral Design Certificate core course

NEW! Online Classes

Watercolor Materials: Paper, Brushes, Pigments and Charts | Amy Lewandowski

Sundays: Feb. 7, 21 and 28 | 9:30 a.m. – 3:30 p.m. (with lunch break)
After-class meeting: Tues., March 9 | 7 – 8:30 p.m.

$220 members | $250 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to paint a series of useful watercolor charts, building an understanding of the characteristics of watercolor painting materials
Level: Beginner to advanced
Prerequisite: Watercolor I

Supply list (PDF)

Take an in-depth look into watercolor paper, brushes and pigments. Learn about different aspects of these materials to understand how to use them in your paintings and which qualities to look for when purchasing new materials. Plus, create useful watercolor charts from your palette of pigments to use for reference.  Botanical Art and Illustration Certificate elective

Authentic Italian at Home: Red Wine Risotto with Goat Cheese and Flank Steak | Chef Justin Melnick, Executive Chef at Spello

Mon., Feb. 8 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us live on Zoom for a cook-along class with Chef Justin Melnick. We’ll send you the grocery list, recipe and necessary materials so you can follow along at home. Each class will begin with a Q&A session with our chef.

Indian Cuisine at Home: North Indian Dishes | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Feb. 10 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Join Chef Jayashree as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spice combinations and bring healthy and delicious Indian cuisine into your home cooking rotation.

*Ingredient pick up is available for this class.

Sustainable Landcare Series | Various Instructors

Wednesdays: Feb. 10, March 3 and 24, April 14, May 5

Full series: $95 members | $110 nonmembers
Presented as a live webinar through Zoom

Invasive Ornamentals and Sustainable Alternatives | Philip Bauerle
Wed., Feb. 10 | 6:30 – 8:30 p.m. 
Unbeknownst to many new gardeners, you can purchase plants that may end up spreading into our local woods and forests, taking the place of our native plants. Learn common ornamental plants that are considered invasive in western PA and what plants to use in their place. 

Gardening for Birds | Gabi Hughes
Wed., March 3 | 6:30 – 8:30 p.m. 
Learn about the benefits of using native plants and how they support our local birds. Hear plant suggestions that will work well for urban and suburban yards. In addition to plants, what other elements will attract birds to your yard? Learn about the needs of birds and how you can support local populations in your own yard.     

Certified Backyard Habitats | Gabi Hughes 
Wed., March 24 | 6:30 – 8:30 p.m. 
Your yard is a wonderful place to observe and enjoy local wildlife. Learn how to create a backyard habitat to support these creature, and what features and plants will support birds, butterflies and more. Gain the skills and knowledge necessary for turning your yard into a certified backyard habitat. 

Planting for Pollinators | Juliette Olshock 
Wed., April 14 | 6:30 – 8:30 p.m.
Have you always wanted a pollinator garden, but weren’t sure where to start? Whether looking to plant a new meadow or just to plug pollinator plants into an existing garden, you will learn the plants and structures that support these useful animals. Learn the importance of native host plants and why they are necessary for supporting butterflies. You will get a list of plants to attract pollinators and learn about the online tool from Phipps to help you find sustainable plants for your garden. 

Permaculture for the Home Garden | Elizabeth Lynch
Wed., May 5 | 6:30 – 8:30 p.m.
Permaculture stands for “permanent culture” and is a means of mimicking natural systems in order to grow food on your land while enhancing the local ecology. This course outlines some of the main principles and techniques for designing an urban or suburban homestead. You will learn about edible landscaping, perennial companion planting and home-scale sustainable and integrated systems (including an introduction to zones and sectors). 

Invasive Ornamentals and Sustainable Alternatives | Philip Bauerle

Wed., Feb. 10 | 6:30 – 8:30 p.m. 

Individual class: $20 members | $25 nonmembers
Presented as a live webinar through Zoom

Unbeknownst to many new gardeners, you can purchase plants that may end up spreading into our local woods and forests, taking the place of our native plants. Learn common ornamental plants that are considered invasive in western PA and what plants to use in their place.

Cooking as a Family Series | Chef Emily Larsen, Spilling the Soup

Flatbread Pizzas: Thurs., Feb. 11 | 6 – 7:30 p.m.
Gnocchi and Marinara Sauce: Thurs., Feb. 18 | 6 – 7:30 p.m.
Turkey Pumpkin Chili with Skillet Cornbread: Thurs., Feb. 25 | 6 – 7:30 p.m.

Full series: $55 members | $60 nonmembers | Grocery pick-up: $30 per class
Live webinar through Zoom

This class is designed so that family members ages 3+ can get involved in the kitchen, and will be fun for all ages! Featuring meals the whole family will love, these recipes are filled with satisfying hands-on moments, like squishing dough, mixing batters and simmering sauces. Aprons are recommended!

*Ingredient pick up is available for this class.

Cooking as a Family: Flatbread Pizzas | Chef Emily Larsen, Spilling the Soup

Thurs., Feb. 11 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $30 per class
Live webinar through Zoom

This class is designed so that family members ages 3+ can get involved in the kitchen, and will be fun for all ages! Featuring meals the whole family will love, these recipes are filled with satisfying hands-on moments, like squishing dough, mixing batters and simmering sauces. Aprons are recommended!

*Ingredient pick up is available for this class.

Valentine’s Day Centerpiece | Sarah Needham

Thurs., Feb. 11 | 7 – 8:30 p.m.

$25 members | $30 non-members | Materials Pick-up: $50
Presented as a live webinar through Zoom

In this class, students will create an interesting 3- dimensional heart arrangement that can be propped up, laying down or even hung on a door or wall. Skills learned will include creating an armature, optimal flower placement and best materials to use for similar designs. Floral Design Certificate Elective

Valentine’s Day Date Night with Phipps | Chef Amy Reed, Phipps Café

Fri., Feb. 12 | 6 – 8:00 p.m.

Live webinar through Zoom

Join us for a virtual date night! Dim the lights, light a candle and tune in for a cozy, at-home culinary experience. This four-course dinner includes an easy-to-make appetizer, a fresh seasonal salad, a delicious seafood entrée and a smooth chocolate fondue for dessert.

Class only $50 per couple | Receive the shopping list, recipe and Zoom meeting information to learn tips and tricks and cook along with Café Phipps’ Chef Amy Reed.

Grocery Package $100 per couple | Let us do the shopping for you! Phipps staff will source the freshest local ingredients for your meal as well as a delicious drink mix. Come to Phipps for a contactless pick-up of your groceries brought to you in a Phipps branded tote bag with wine glasses.

Full Package $150 per couple | Our full date night package includes all the amenities from our grocery package as well as some additional Phipps love. This package will include a locally made growing candle, 3 sustainable dishcloths and a Phipps shop favorite, bees wrap for your food storage needs.

NEW! Online Classes

History of Botanical Art | Weldon Doran

Lecture: Sat., Feb. 13 | 1 – 4 p.m.
Hunt Institute Presentations: Sat., Feb. 20 | 1 – 4 p.m.
Student presentations: Sat., March 6 | 1 – 3 p.m.           

$125 members | $140 nonmembers
Presented as a live webinar through Zoom

Objective: To understand how botanical art has developed and changed to serve the needs of different generations and cultures
Level: Beginner
Prerequisite: None

This class has no supply list.

Explore the history of botanical art from its earliest beginnings in herbals through present-day contemporary works. The class includes a presentation from the Hunt Institute of Botanical Documentation, which houses one of the world’s largest collections of botanical art and illustration. You will have the opportunity to study some of the rare books and original paintings and drawings by artists such as Pierre-Joseph Rédout, George Ehret and Anne Ophelia Todd Dowden. You will be responsible for writing a research report on a selected botanical artist. Botanical Art and Illustration Certificate core course

Watercolor on vellum by Rory McEwen

NEW! Online Classes

Botanical Drawing I (Session II) | Robin Menard

Sundays, February 14 and 21 and Saturday, March 6 | 9:30 a.m. – 3:30 p.m. (with lunch break)
After-class meeting: Wed., March 10 | 6:30 – 8 p.m.

$220 members | $250 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to accurately draw three-dimensional shapes using line and tone, and employ geometric and aerial perspective in drawing botanical subjects
Level: Beginner
Prerequisite: None

Botanical illustration differs from traditional drawing because it captures a subject with scientific accuracy through observation, form and detail. Learn to identify basic shapes in nature and use a step-by-step process to create the illusion of depth through light, shadow and perspective. Botanical Art and Illustration Certificate core course

Fermentation Frenzy: Water Kefir and Wild Soda | Trevor Ring, Community Cultures

Mon., Feb. 15 | 7 – 8:15 p.m.

Single class: $20 members | 22 nonmembers 
Live webinar through Zoom

There are so many ways to make fun fermented beverages beyond kombucha. This class explores the possibilities with water kefir, a starter culture made up of tiny crystal-like structures, and wild soda by utilizing wild yeast on fruit. Learn about creative flavorings and find confidence in turning nearly anything into a carbonated beverage!

Delicious Dinners with 5 Ingredients: Poached Salmon with Asparagus | Chef Mark Snyder, Cook2Eat2Live

Tues., Feb. 16 | 6 – 7 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Discover how to take the stress out of making dinner and learn some great recipes that can be made with five ingredients. These simple recipes will become your go-to choice for busy weeknights.

*Ingredient pick up is available for this class.

Phipps Cooking School: The Plant-Forward Kitchen | Chef Amy Reed

Wednesdays: Feb. 17 and 24, March 3 and 10 | 6 – 8 p.m.

$125 members | $140 nonmembers | Grocery pick-up: $25 per class

Live webinar through Zoom

A plant-based diet has been proven to positively impact the well-being of ourselves, our planet and the animals. Over the course of four weeks Chef Amy Reed will explore the ins and outs of plant-forward cooking and will cover all the core techniques to make it delicious and satisfying. If you’re not ready to take the leap to a fully plant-based diet, that’s okay! You’ll learn how to adapt each meal to your liking and how to properly cook all forms of protein. You’ll also receive a Phipps apron, a printable booklet of recipes and culinary skills that will last a lifetime!

Week One: Building a Plant Based Pantry: Learn how plant-forward cooking is a healthy and sustainable choice. Learn knife safety and basic knife cuts to make tasty stir-fried vegetables and tofu over quinoa.

Week Two: Plant Based Proteins: Learn all about plant proteins and the many delicious options that are available, including grains, beans, nuts, seeds, seitan and tempeh. For dinner, we’ll make a protein-packed power bowl with fresh lemon tahini dressing and homemade hummus.

Week Three: Cooking Methods: Learn fundamental techniques like roasting, steaming and sautéing. Using several techniques, you’ll make savory roasted vegetable and black bean enchiladas.

Week Four: Soups, Stocks and Stews: Put your skills to the test as you make soups, stocks and stews. You’ll learn the difference between each and how to customize them. We’ll make soup bases for minestrone and for sweet potato and coconut stew.

*Ingredient pick-up is available for this class. For an additional $25 per session, students can opt in for a contactless pick-up of ingredients at Phipps’ Botany Hall Kitchen on Tuesdays and Wednesdays the week of class. This option will close one week before class takes place. No substitutions are available for ingredient pick-up. Ingredient pick-up includes ingredients for four servings of each dish.

Cooking as a Family: Gnocchi and Marinara Sauce | Chef Emily Larsen, Spilling the Soup

Thurs., Feb. 18 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $30 per class
Live webinar through Zoom

This class is designed so that family members ages 3+ can get involved in the kitchen, and will be fun for all ages! Featuring meals the whole family will love, these recipes are filled with satisfying hands-on moments, like squishing dough, mixing batters and simmering sauces. Aprons are recommended!

*Ingredient pick up is available for this class.

Making Broth | Dina Ranade, The Herbal Bake Shoppe

Tues., Feb. 23 | 6 – 7:30 p.m.

$20 members | $22 nonmembers
Live webinar through Zoom

Join Dina Ranade, herbalist and registered dietician in this class all about tasty broths!

History of Colonial American Gardens | Joshua Beblo

Wednesdays: Feb. 24, March 3 and 10 | 6:30 – 8:30 p.m.

$66 members | $76 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to describe the key designers and elements of colonial American garden design
Level: Beginner to advanced
Prerequisite: None

When Europeans first began colonizing North America, they brought gardening traditions from their homeland with them. Explore how these cultural styles were modified to fit the differences in the landscapes of North America by selecting different plants or blending elements to produce practical or pleasurable gardens. Compare the designs from different regions to see how some of these elements and values are still present in our gardens today. Landscape and Gardens Design Certificate elective; ; approved for 6.0 hours CEUs for landscape architects by ASLA

Vegan Diet Discussion Series: Veganism and BIPOC Communities: A Focus on Inclusive Wellness and Social Justice | Pittsburgh Vegan Society

Thurs., Feb. 25 | Noon – 1 p.m.

Free, registration required
Live webinar through Zoom. Link will be sent upon registration.

Veganism and BIPOC Communities: A Focus on Inclusive Wellness and Social Justice: Learn about the experiences of BIPOC-identified individuals engaging in a vegan lifestyle, with a particular focus on being resilient, coping with systemic inequities and building community.

Cooking as a Family: Turkey Pumpkin Chili with Skillet Cornbread | Chef Emily Larsen, Spilling the Soup

Thurs., Feb. 25 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $30 per class
Live webinar through Zoom

This class is designed so that family members ages 3+ can get involved in the kitchen, and will be fun for all ages! Featuring meals the whole family will love, these recipes are filled with satisfying hands-on moments, like squishing dough, mixing batters and simmering sauces. Aprons are recommended!

*Ingredient pick up is available for this class.

Fresh Ideas for Arranging with Roses | Korkey Noah Kibbey

Thurs., Feb. 25 | 7 – 8:30 p.m.

$25 members | $30 non-members | Materials Pick-up: $50
Presented as a live webinar through Zoom

Objective: To be able to use design techniques to showcase roses in a variety of forms.
Level: Beginner to intermediate
Prerequisite: none

Love roses, but tired of the same old standard bouquets? Roses lend themselves well in many design styles. Explore a variety of ways to feature these beautiful blooms in arrangements around your home and make a design of your own for your home or to give as a gift.  Floral Design Certificate elective

NEW! Online Classes

Watercolor II: Applications | Brenda Jordan

Sat., Feb. 27 and Sundays: March 7 and 14 | 9:30 a.m. – 4 p.m. (with lunch breaks)
After-class meeting: Tues., March 30 | 7 – 8:30 p.m.

$220 members | $250 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to create three-dimensional botanical portrayals, using and enhancing practices learned in Watercolor I
Level: Intermediate
Prerequisites: Botanical Drawing I and II, and Watercolor I

Supply list (PDF)

Build upon your knowledge from Watercolor I to learn additional techniques used in transparent watercolor. Practice manipulating watercolor using different brushes and papers, plus discover some new colors and techniques for mixing colors. Apply your new skills to studies of plant forms, including a final project that demonstrates your control of watercolor techniques for an accurate rendering of botanical forms. Botanical Art and Illustration Certificate (Watercolor Concentration) core course

Watercolor of green onions by Michele Marcks

Introduction to Smartphone Photography | Don Orkoskey

Sat., Feb. 27 | 10 a.m. – noon

$25 members | $30 nonmembers
Presented as a live webinar through Zoom

Learn how to make better photos with your phone. Discover how to get the most out of your smartphone’s camera and learn what to do with your photos once you’ve taken them. Learn about exposure, composition, your phone's limitations and advantages, and more. All are welcome.

Kitchen Apothecary Series | Dina Ranade, The Herbal Bake Shoppe

Managing Stress and Mood: Tues., March 2 | 6 – 7:30 p.m.
Support Digestion: Tues., March 9 | 6 – 7:30 p.m.
Energy and Vitality: Tues., March 16 | 6 – 7:30 p.m.

Full series: $70 members | $80 nonmembers
Live webinar through Zoom

Join Dina Ranade, herbalist and registered dietician, to explore common culinary herbs from a medicinal perspective and discover their reach far beyond ordinary seasonings. Share a cup of herbal tea and join Dina for these virtual workshops.

Kitchen Apothecary Series: Managing Stress and Mood | Dina Ranade, The Herbal Bake Shoppe

Tues., March 2 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Join Dina Ranade, herbalist and registered dietician, to explore common culinary herbs from a medicinal perspective and discover their reach far beyond ordinary seasonings. Share a cup of herbal tea and join Dina for these virtual workshops.

Gardening for Birds | Gabi Hughes

Wed., March 3 | 6:30 – 8:30 p.m. 

Individual class: $20 members | $25 nonmembers
Presented as a live webinar through Zoom

Learn about the benefits of using native plants and how they support our local birds. Hear plant suggestions that will work well for urban and suburban yards. In addition to plants, what other elements will attract birds to your yard? Learn about the needs of birds and how you can support local populations in your own yard.

NEW! Online Classes

Illumination Techniques | Christine Hutson

Thursdays: March 4, 11, 18 and 25, April 1 and 8 | 10 a.m. – 1:30 p.m.
After-class meeting: Thursday, April 29, 10 – 11:30 a.m.

$220 members | $250 nonmembers

Presented as a live webinar through Zoom

Objective: To be able to use a variety of illumination techniques
Level: Intermediate
Prerequisite: Watercolor I (or equivalent watercolor experience)

Supply list (PDF)

Discover several different styles of medieval book illumination and explore them using modern materials, including watercolors and gold paint. Plus, explore watercolor illumination on black paper. Create illuminated initial letters, as well as other decorative styles and motifs. Botanical Art and Illustration Certificate elective

Tree and Shrub Pruning: Tools and Techniques | Mitch Hall, Phipps Sustainable Landcare Accredited Professional

Thurs., March 4 | 7 – 8:30 p.m.

$20 members | $25 nonmembers

Presented as a live webinar through Zoom

Pruning is one of the most fun and impactful garden chores we do each year, but it can be intimidating to make the first cut. This course will help you understand where and why to make pruning cuts that improve the health and aesthetics of your trees and shrubs, the appropriate timing and styles of pruning for different plants, and the tools you need to help you do the job. Prune confidently!

Parisian Wrapped Bouquets | Polly Berginc AIFD

Thurs., March 4 | 7 – 8:30 p.m.

$25 members | $ 30 nonmembers | Materials Pick-up fee: $50
Presented as a live webinar through Zoom

Objective: To learn creative techniques for wrapping bouquets of fresh cut flowers for gifting in a beautiful presentation.
Level: Beginner
Prerequisite: None 

It’s all in the details; learn techniques to arrange and wrap impressive presentation bouquets in the European way.  Students will learn to properly prep and arrange two different bouquet styles from beginning to finish, which can be assembled and wrapped in class. Instructional design notes will be provided.  Floral Design Certificate Elective 

Developing Botanical Perspectives to Create Depth | Melissa Fabian

Sundays: March 7, 21 and 28 | 9:30 a.m. – 3:30 p.m. (with lunch break)
After-class meeting: Wed., April 14 | 7 – 8:30 p.m.

$145 members | $165 nonmembers
Presented as a live webinar through Zoom

Objective: To create three-dimensional plants using various perspective techniques
Level: Beginner to advanced
Prerequisites: Botanical Drawing I and II

Study and draw the various perspective techniques used to create depth. Use foreshortening, shadows and highlights to achieve a highly accurate and convincing botanical drawing, working with guided practice handouts, 2D photographs and 3D botanical specimens. Botanical Art and Illustration Certificate elective

Fermentation Frenzy: Introduction to Sauerkraut | Trevor Ring, Community Cultures

Mon., March 8 | 7 – 8 p.m.

Single class: $20 members | $22 nonmembers 
Live webinar through Zoom

Fermenting your own vegetables is one of the best gateways to understand the process of fermentation. This virtual workshop covers a broad overview of fermentation, and engages participants by offering information about the cultural significance and potential health benefits of fermented vegetables. Trevor will guide you virtually to ensure you can successfully ferment vegetables at home with confidence and creativity.

Vegan Diet Discussion Series: Consuming Compassionately | Pittsburgh Vegan Society

Tues., March 9 | Noon – 1 p.m.

Free, registration required
Live webinar through Zoom. Link will be sent upon registration.

Consuming Compassionately: What we wear, eat and use in our everyday lives has an impact on both humans and animals. Learn about the importance of veganism for the rights and treatment of animals.

Kitchen Apothecary Series: Support Digestion | Dina Ranade, The Herbal Bake Shoppe

Tues., March 9 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Join Dina Ranade, herbalist and registered dietician, to explore common culinary herbs from a medicinal perspective and discover their reach far beyond ordinary seasonings. Share a cup of herbal tea and join Dina for these virtual workshops.

Classic Recipes from Mastering the Art of French Cooking | Chef Emily Larsen, Spilling the Soup

Sole Meuniere and Gratin Dauphinois: Thurs., March 11 | 6 – 7:30 p.m.
Coq au Vin: Thurs., March 18 | 6 – 7:30 p.m.
Omelette Roulee and Gougeres: Thurs., March 25 | 6 – 7:30 p.m.

Full series: $55 members | $60 nonmembers | Grocery pick-up: $35 per class
Live webinar through Zoom

Chef Emily will guide you through some of the recipes from Julia Child’s famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also share stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one stars Julia Child’s first meal in Paris, Sole Meuniere, paired with Gratin Dauphinois. Week two covers how to make coq au vin, a rich saucy chicken dish, and week three explores her famous Omelet Roulee and Gourgere, a French style omelet with savory cheese puffs.

*Ingredient pick up is available for this class.

Classic Recipes from Mastering the Art of French Cooking: Sole Meuniere and Gratin Dauphinois | Chef Emily Larsen, Spilling the Soup

Thurs., March 11 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers | Grocery pick-up: $35 per class 
Live webinar through Zoom

Chef Emily will guide you through some of the recipes from Julia Child’s famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also share stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one stars Julia Child’s first meal in Paris, Sole Meuniere, paired with Gratin Dauphinois. Week two covers how to make coq au vin, a rich saucy chicken dish, and week three explores her famous Omelet Roulee and Gourgere, a French style omelet with savory cheese puffs.

*Ingredient pick up is available for this class.

NEW! Online Classes

Botanical Drawing II: Volume, Texture and Details | Robin Menard

Saturdays: March 13, 20 and 27 | 9:30 a.m. – 3:30 p.m. (with lunch breaks)
After-class meeting: Tues., April 13 | 7 – 8:30 p.m.

$220 members | $250 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to apply skills gained in Botanical Drawing I to accurately capture various plant forms, details and textures that are unique to the subject
Level: Intermediate
Prerequisite: Botanical Drawing I

Supply list (PDF)

Continue to develop your observation and drawing skills to accurately render leaves, stems, roots and flowers in varying positions, capturing details and textures unique to the botanical subject. Projects completed in this class will be due on a future date (to be announced) rather than within the three weeks of actual class time.  Botanical Art and Illustration Certificate core course

Kitchen Apothecary Series: Energy and Vitality | Dina Ranade, The Herbal Bake Shoppe

Tues., March 16 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Join Dina Ranade, herbalist and registered dietician, to explore common culinary herbs from a medicinal perspective and discover their reach far beyond ordinary seasonings. Share a cup of herbal tea and join Dina for these virtual workshops.

Classic Recipes from Mastering the Art of French Cooking: Coq au Vin |Chef Emily Larsen, Spilling the Soup

Thurs., March 18 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $35 per class
Live webinar through Zoom

Chef Emily will guide you through some of the recipes from Julia Child’s famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also share stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one stars Julia Child’s first meal in Paris, Sole Meuniere, paired with Gratin Dauphinois. Week two covers how to make coq au vin, a rich saucy chicken dish, and week three explores her famous Omelet Roulee and Gourgere, a French style omelet with savory cheese puffs.

*Ingredient pick up is available for this class.

Spring Door Wreath | Korkey Noah Kibbey

Thurs., March 18 | 7 – 8:30 p.m.

$25 members | $30 non-members | Materials Pick-up: $50
Presented as a live webinar through Zoom

Objective: To create a spring wreath made of permanent botanicals.
Level: Beginner to intermediate
Prerequisite: none

Ready to shed that winter look and usher in spring? Brighten up your door with this spring inspired wreath made with permanent botanicals that you can use from year to year.  The class will also the how to choose quality permanent botanicals, and showcase other inspiring door décor. Floral Design Certificate elective

NEW! Online Classes

Colored Pencil III | Amy Lindenberger

Saturdays: March 20 and 27, April 10 | 9:30 a.m. – 3:30 p.m. (with lunch breaks)
After-class meeting: Tues., May 4 | 7 – 8:30 p.m.

$220 members | $250 nonmembers
Presented as a live webinar through Zoom

Objective: Students will complete a start-to-finish botanical drawing in colored pencil.
Level: Intermediate to advanced
Prerequisites: Colored Pencil I and II

Work through all of the steps of completing a start-to-finish botanical drawing in colored pencil — including layout, photography, composition, incorporating light and shadow to build form, color layering and utilizing a range of colored pencil techniques. While Colored Pencil I and II introduced a range of techniques and some completion of botanical samples, this class offers a chance to put it all together to increase your confidence in your ability to successfully tackle your own projects. Botanical Art and Illustration Certificate elective

Colored Pencil of Lily by Amy Lindenberger

Fermentation Frenzy: Easy Kimchi | Trevor Ring, Community Cultures

Mon., March 22 | 7 – 8:30 p.m.

Single class: $20 members | 22 nonmembers 
Live webinar through Zoom

Kimchi has a rich tradition of culture. Learn about the significance of kimchi in Korean culture while you make a batch of kimchi at home in a virtual community. Expect lots of fun chopping and discussion before you walk away with a new appreciation for kimchi!

Beginner Vegetable Gardener Series | Phipps Conservatory Staff

Tuesdays: March 23 and 30, April 6, 13 and 20 | 7 – 8:30 p.m.

Full series: $95 members | $110 nonmembers
Presented as a live webinar through Zoom

Indoor Seed Starting | Gabe Tilove
Tues., March 23 | 7 – 8:30 p.m.
Starting your transplants indoors gives you a head-start when warm weather hits and allows you greater control over the variety and quality of your plants. Learn the steps and equipment you need to successfully start and care for vegetable annual seedlings. Plus, discuss heirloom and hybrid seed qualities and how to troubleshoot seedling problems that commonly occur.

Spring Vegetable Gardening | Allison Glick
Tues., March 30 | 7 – 8:30 p.m.
Don’t wait until Mother’s Day to plant your garden — make use of the spring season and plant cold-weather crops that can give you an early start or extra harvest in your garden this season. Explore the best crops for early planting and discuss cold weather crop protection strategies.

Build and Maintain a Raised Bed Garden | Gabe Tilove
Tues., April 6 | 7 – 8:30 p.m.
Raised beds offer a number of advantages over typical in-ground garden beds, including improved drainage, greater control over soil and fertility, and easier weed and critter control. Explore the range of materials you can use to build raised beds and best practices for filling and maintain them. This presentation will also briefly cover trellising, season extension and fencing options.

Organic Vegetable Garden Basics | Gabe Tilove and Allison Glick
Tues., April 13 | 7 – 8:30 p.m.
Learn the essentials of planning and caring for a vegetable garden using organic methods, including how to arrange your crops within your space using the square-foot-gardening method, when and how to plant seeds and seedlings, how to water, and how to minimize weeds, pests and disease. A step-by-step worksheet for creating your own plan will be included.

Perennial Fruits for the Home Garden | Juliette Olshock
Tues., April 20 | 7 – 8:30 p.m.
Fruits are one of the most satisfying crops you can grow at home. Learn the differences between types of strawberries, raspberries, blackberries and blueberries, and how to purchase, plant and maintain them. An overview of other less common fruits will also be included.

Indoor Seed Starting | Gabe Tilove

Tues., March 23 | 7 – 8:30 p.m.

Individual class: $20 members | $25 nonmembers
Presented as a live webinar through Zoom

Starting your transplants indoors gives you a head-start when warm weather hits and allows you greater control over the variety and quality of your plants. Learn the steps and equipment you need to successfully start and care for vegetable annual seedlings. Plus, discuss heirloom and hybrid seed qualities and how to troubleshoot seedling problems that commonly occur.

Pizza Night | Chef John Reicherter, The Porch at Siena

Tues., March 23 | 6 – 7:30 p.m.

$20 members | $22 nonmembers | Grocery pick-up: $25
Live webinar through Zoom

Join Chef John for Pizza Night!

*Ingredient pick up is available for this class.

Certified Backyard Habitats | Gabi Hughes

Wed., March 24 | 6:30 – 8:30 p.m. 

Individual class: $20 members | $25 nonmembers
Presented as a live webinar through Zoom

Your yard is a wonderful place to observe and enjoy local wildlife. Learn how to create a backyard habitat to support these creature, and what features and plants will support birds, butterflies and more. Gain the skills and knowledge necessary for turning your yard into a certified backyard habitat.

Indian Cuisine at Home: Cooking with Indian Vegetables | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., March 24 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Join Chef Jayashree as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spice combinations and bring healthy and delicious Indian cuisine into your home cooking rotation.

*Ingredient pick up is available for this class.

Classic Recipes from Mastering the Art of French Cooking: Omelette Roulee and Gougeres | Chef Emily Larsen, Spilling the Soup

Thurs., March 25 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers | Grocery pick-up: $35 per class
Live webinar through Zoom

Chef Emily will guide you through some of the recipes from Julia Child’s famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also share stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one stars Julia Child’s first meal in Paris, Sole Meuniere, paired with Gratin Dauphinois. Week two covers how to make coq au vin, a rich saucy chicken dish, and week three explores her famous Omelet Roulee and Gourgere, a French style omelet with savory cheese puffs.

*Ingredient pick up is available for this class.

Spring Ephemerals | Jess Horenstein

Thurs., March 25 | 7 – 8:30 p.m.

$20 members | $25 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to identify and describe spring ephemerals of our region.
Level: Beginner to intermediate
Prerequisite: None

Spring ephemerals offer us some of the first, fleeting glimpse of spring. Dive into what makes these plants unique and exciting and explore the species of spring ephemerals that grow well here in western Pennsylvania, including ones that you can grow in your garden. After this class you will be able to identify different types of ephemerals and where to look for them in the wild. Sustainable Horticulture, Landscape and Garden Design, and Native Plant Landscapes elective

Authentic Italian at Home: Antipasti Misti | Chef Justin Melnick, Executive Chef at Spello

Mon., March 29 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us live on Zoom for a cook-along class with Chef Justin Melnick. We’ll send you the grocery list, recipe and necessary materials so you can follow along at home. Each class will begin with a Q&A session with our chef.

Delicious Dinners with 5 Ingredients: Customizable Kabobs | Chef Mark Snyder, Cook2Eat2Live

Tues., March 30 | 6 – 7 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $25 per class 
Live webinar through Zoom

Discover how to take the stress out of making dinner and learn some great recipes that can be made with five ingredients. These simple recipes will become your go-to choice for busy weeknights. 
*Ingredient pick up is available for this class. 

Spring Vegetable Gardening | Allison Glick

Tues., March 30 | 7 – 8:30 p.m.

Individual class: $20 members | $25 nonmembers
Presented as a live webinar through Zoom

Don’t wait until Mother’s Day to plant your garden — make use of the spring season and plant cold-weather crops that can give you an early start or extra harvest in your garden this season. Explore the best crops for early planting and discuss cold weather crop protection strategies.

World Flavors: Japanese Cuisine | Chef Rachel Homan

Wed., March 31 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan. First stop, Thailand! We’ll be making chicken and veggie satay with peanut sauce, pad Thai, and spring rolls with po phiah dipping sauce. Next is Japan where we’ll have yakitori, miso soup and soba noodles. We’ll round out our tour in Korea with pan ju (pancake with scallions), dubu kimchi (quick crispy pork belly kimchi bowl, and dak bulgogi using chicken instead of beef.

*Ingredient pick up is available for this class.

Shrubs for Every Space | Leslie Kaplan

Thurs., April 1 | 6:30 – 8:30 p.m.

$22 members | $27 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to recommend shrubs for a range of sites, landscape functions and cultural conditions
Level: Beginner to intermediate
Prerequisite: None

Shrubs are the workhorses of the garden, adding structure and beauty in all seasons. Experience the vast variety available in size, texture, foliage, flower and fruit. Consider environmental conditions — including shade and deer pressure — as you learn how to find the right shrub for that special place. Sustainable Horticulture and Landscape and Garden Design elective

Smartphone Videography: Shooting and Editing High Quality Garden Videos | Lynn Purse

Mondays: April 5, 12, 19 and 26, May 3 | 7 – 8:30 p.m.

$95 members | $110 nonmembers
Presented as a live webinar through Zoom

Today’s smartphones rival professional cameras when shooting video. Learn how to make great movies of your garden with your phone’s camera, edit your footage to create a strong storyline and create a polished final garden video to share with friends or feature on your own YouTube channel. Learn to take advantage of your smartphone’s advanced camera settings and use stabilization, framing, exposure, camera motion techniques and clear audio recording to create a professional look. Edit your footage for clarity, beauty and a strong story using inexpensive computer software as well as explore various free and low-cost apps for in-phone advanced shooting and editing. YouTube’s Creator tools will be addressed for sharing your videos online. Whether you want to record your garden over time or teach a gardening tip or technique to others, this class will help you to create a professional looking video.

Build and Maintain a Raised Bed Garden | Gabe Tilove

Tues., April 6 | 7 - 8:30 p.m.

Individual class: $20 members | $25 nonmembers
Presented as a live webinar through Zoom

Raised beds offer a number of advantages over typical in-ground garden beds, including improved drainage, greater control over soil and fertility, and easier weed and critter control. Explore the range of materials you can use to build raised beds and best practices for filling and maintain them. This presentation will also briefly cover trellising, season extension and fencing options.

Homemade Pet Treats | Chef Emily Larsen, Spilling the Soup

Thurs., April 8 | 6 – 7:30 p.m.

$20 members | $22 nonmembers
Live webinar through Zoom

Spoil your furry friends by making them homemade treats! Dogs and cats love these customized delights and you’ll feel great knowing exactly what is in them. All ingredients are human friendly too, so you can even taste what you are feeding them. We recommend getting some cute cookie cutters for this class.

Organic Lawn Care | Jess Runco

Thurs., April 8 | 6:30 – 8:30 p.m.

$20 members | $25 nonmembers
Presented as a live webinar through Zoom

Get a head start on caring for your organically managed lawn. Learn tips and tricks from a local landcare professional on how to keep your lawn lush and free of synthetic chemicals. This class will cover seeding, fertility, aeration and more, as well as how to replace synthetic fertilizers with organic options.

Creating a Spring Bulb Container Garden | Polly Berginc AIFD

Thurs. Apr. 8 | 7 – 8:30 p.m.

$ 25 members | $30  non-members |  Materials Pick-up: $50
Presented as a live webinar through Zoom

Objective: To create a spring bulb plant garden in a decorative container
Level:  Beginner
Prerequisite:  None

Learn to create a refreshing live bulb plant garden to enjoy as the blooms emerge and open.  Learn how to properly arrange the plants and finish with moss and trims for a natural finished look. The potted bulb plants can later be separated and planted in your home garden to rebloom next year.  Instructional notes will be provided.  Floral Design Certificate Elective

Fermentation Frenzy: Miso and Koji | Trevor Ring, Community Cultures

Mon., April 12 | 7 – 8:15 p.m.

Single class: $20 members | 22 nonmembers 
Live webinar through Zoom

Miso is a Japanese fermented bean paste that is very versatile, flavorful and microbially rich. This introductory class will give you the confidence to make miso at home, while giving you an understanding of koji, a molded grain and key ingredient in miso. You’re encouraged to get your hands dirty, mashing beans alongside Trevor, and to explore the numerous creative ways of crafting flavors through miso.

Delicious Dinners with 5 Ingredients: Enchiladas | Chef Mark Snyder, Cook2Eat2Live

Tues., April 13 | 6 – 7 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Discover how to take the stress out of making dinner and learn some great recipes that can be made with five ingredients. These simple recipes will become your go-to choice for busy weeknights. 
*Ingredient pick up is available for this class. 

Organic Vegetable Garden Basics | Gabe Tilove and Allison Glick

Tues., April 13 | 7 – 8:30 p.m.

Individual class: $20 members | $25 nonmembers
Presented as a live webinar through Zoom

Learn the essentials of planning and caring for a vegetable garden using organic methods, including how to arrange your crops within your space using the square-foot-gardening method, when and how to plant seeds and seedlings, how to water, and how to minimize weeds, pests and disease. A step-by-step worksheet for creating your own plan will be included.

Indian Cuisine at Home: Instant Pot Indian Cooking | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., April 14 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Join Chef Jayashree as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spice combinations and bring healthy and delicious Indian cuisine into your home cooking rotation.

*Ingredient pick up is available for this class.

Planting for Pollinators | Juliette Olshock

Wed., April 14 | 6:30 – 8:30 p.m.

Individual class: $20 members | $25 nonmembers
Presented as a live webinar through Zoom

Have you always wanted a pollinator garden, but weren’t sure where to start? Whether looking to plant a new meadow or just to plug pollinator plants into an existing garden, you will learn the plants and structures that support these useful animals. Learn the importance of native host plants and why they are necessary for supporting butterflies. You will get a list of plants to attract pollinators and learn about the online tool from Phipps to help you find sustainable plants for your garden.

Roasted Chicken Dinner | Chef Emily Larsen, Spilling the Soup

Thurs., April 15 | 6 – 7:30 p.m.

$25 members | $28 nonmembers  | Grocery pick-up: $35
Live webinar through Zoom

A roast chicken can have a long life in your home, as dinner, leftover lunch and even soup. Chef Emily will teach you everything you need to know to bring this classic dish to your table and make it perfectly every time. Learn how to create this classic dish and pair it with a fresh salad and homemade dressing. You’ll also leave class with instructions of how to use the leftovers from dinner to make a homemade chicken stock, leaving nothing to waste!

*Ingredient pick up is available for this class.

Long-Blooming Perennials | Leslie Kaplan

Thurs., April 15 | 6:30 – 8:30 p.m.

$22 members | $27 nonmembers
Presented as a live webinar through Zoom

Objective: To be familiar with long-blooming perennials that are appropriate for western Pennsylvania
Level: Beginner to intermediate
Prerequisite: None

Don’t you wish the perennials in your garden would bloom longer? Often in gardens we balance short bursts of glorious intensity with the doldrums when nothing much is going on. Discover flower-power perennials to help fill your garden with long-lasting color. Plus, discuss gardening techniques to make the most of what you have, staggering bloom, deadheading and more. Sustainable Horticulture and Landscape and Garden Design elective

NEW! Online Classes

Gorgeous Greens in Watercolor | Amy Lewandowski

Sundays: April 18 and 25, May 2 | 9:30 a.m. – 3:30 p.m. (with lunch breaks)
After-class meeting: Tues., May 18 | 7 – 8:30 p.m.

$220 members | $250 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to create a variety of greens in watercolor and apply them to plant specimens
Level: Advanced
Prerequisite: Watercolor I

Supply list (PDF)

Plants often have a wide variety of beautiful greens and it can be challenging to represent these different colors accurately. Learn how to assess the differences in the greens of plants by observing their subtle variations in hue, value and intensity. Practice painting different greens through a series of watercolor mixing exercises and then apply this information to an illustration of a single leaf or of multiple specimens. Botanical Art and Illustration Certificate elective

Authentic Italian at Home: Homemade Sicilian Style Pizza | Chef Justin Melnick, Executive Chef at Spello

Mon., April 19 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us live on Zoom for a cook-along class with Chef Justin Melnick. We’ll send you the grocery list, recipe and necessary materials so you can follow along at home. Each class will begin with a Q&A session with our chef.

Seasonal Vegetables | Chef John Reicherter, The Porch at Siena

Tues., April 20 | 6 – 7:30 p.m.

$20 members | $22 nonmembers | Grocery pick-up: $25
Live webinar through Zoom

Join Chef John and learn how to prepare the best of this season’s bounty!

*Ingredient pick up is available for this class.

Perennial Fruits for the Home Garden | Juliette Olshock

Tues., April 20 | 7 – 8:30 p.m.

Individual class: $20 members | $25 nonmembers
Presented as a live webinar through Zoom

Fruits are one of the most satisfying crops you can grow at home. Learn the differences between types of strawberries, raspberries, blackberries and blueberries, and how to purchase, plant and maintain them. An overview of other less common fruits will also be included.

World Flavors: Korean Grill | Chef Rachel Homan

Wed., April 21 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers  | Grocery pick-up: $25
Live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan. First stop, Thailand! We’ll be making chicken and veggie satay with peanut sauce, pad Thai, and spring rolls with po phiah dipping sauce. Next is Japan where we’ll have yakitori, miso soup and soba noodles. We’ll round out our tour in Korea with pan ju (pancake with scallions), dubu kimchi (quick crispy pork belly kimchi bowl, and dak bulgogi using chicken instead of beef.

*Ingredient pick up is available for this class.

Vegan Diet Discussion Series: Every Day is Earth Day … and for Everyone | Pittsburgh Vegan Society

Thurs., April 22 | Noon – 1 p.m.

Free, registration required
Live webinar through Zoom. Link will be sent upon registration.

Every Day is Earth Day … and for Everyone: Our lifestyles have ecological consequences. Discover how going (and staying) vegan can dramatically reduce your carbon footprint.

Lunch and Learn: Ornamental Container Gardening | Jess Horenstein

Thurs, April 22 | Noon – 12:30 p.m.

Free, registration required
Presented as a live webinar through Zoom (link will be sent upon registration)

Let’s talk about containers! Ornamental container gardening is a great way to add interest around your property, to create a focal point and to highlight beautiful plants and containers. We will discuss what to consider when using containers to garden, from how to choose the right container, how to build a plant palette and how to care for your container throughout the season.

NEW! Online Classes

Drawing Bird Nests and Eggs | Melissa Fabian

Sat., April 24 and Sundays: May 9 and June 6 | 9:30 a.m. – 3:30 p.m. (with lunch breaks)
After-class meeting: Tues., June 22 | 7 – 8:30 p.m.

$220 members | $250 nonmembers

Presented as a live webinar through Zoom

Objective: To study the relationship of artistry and scientific accuracy of an environmentally challenged species, birds, and their “homes”
Level: Intermediate
Prerequisites: Botanical Drawing I and II, and at least one of the following: Pen and Ink 1, Colored Pencil 1, or Watercolor 1

Supply list (PDF)

Study the nest and eggs of local birds, using local resources such as The Audubon Society of Western Pennsylvania, the National Aviary and the Cornell Lab of Ornithology. Drawings should focus on the many parts of plants used to create the nest and the botanical structure often used to support the nest and eggs. Use guided practice and research handouts, 2D photographs and videos of nests and eggs as resources for drawing. Botanical Art and Illustration Certificate elective

Watercolor by Genevieve Jones

Planning Your Herb Garden | Andrea Jackson

Mon., April 26 | 7 – 8:30 p.m.

$20 members | $25 nonmembers
Presented as a live webinar through Zoom

Demystify the process of starting an herb garden, learn about site selection and preparation, and discover how to select herbs that will suit your needs. Along the way, pick up life enhancing tips about how to use the herbs you have planted.

Make Your Own Boho-Style Bouquet | Sarah Needhamet | Sarah Needham

Thurs., Apr. 29 | 7 – 8:30 p.m.

$25 members | $30 non-members | Materials Pick-up: $50
Presented as a live webinar through Zoom

In this class, students will learn how to create the trendy bohemian style bouquet using an assortment of fresh and dried materials. We will discuss how the shape, color and textures play into the style and what kind of ribbon to use to complete the look. Floral Design Certificate Elective

Watercolor III: Special Topics | Brenda Jordan

Sat., May 1 | 9:30 a.m. – 4 p.m. (with lunch break)

$72 members | $82 nonmembers
Presented as a live webinar on Zoom

Objective: To learn additional watercolor techniques
Level: Intermediate to advanced
Prerequisite: Watercolor II

Watercolor III classes are single-day, six-hour classes designed to help you hone your skills in particular areas. Topics that may be covered are: developing shine on objects; how to deal with overlapping shapes; light and color (reflected light, mixing colors for shadows, etc.); exploring colors in nature, such as reds, and working with whites against white paper.

For the online classes, 9:30 a.m. – 12:30 p.m. each day will be devoted to instruction, demos and working together on initial studies. From 1:30 – 4 p.m., the instructor will combine instruction with demos and time to work. Assignments for the day will be due by one month from the date of the last class, and there will be a scheduled follow up meeting to review your work. Botanical Art and Illustration Certificate elective

Annuals, Biennials, and Bulbs | Duncan Himmelman

Tuesdays: May 4, 11 and 18 | 6:30 – 8:30 p.m.

$66 members | $75 nonmembers
Presented as a live webinar through Zoom

Objective: To become proficient in the identification, cultural requirements and landscape use of a wide variety of annuals, biennials and bulbs that are hardy in this area
Level: Beginner to intermediate
Prerequisite: None

Although short-lived, annuals are great for color and long bloom, as well as for filling in the perennial bed. Biennials include many interesting flowers and they often re-seed, acting in effect as perennials. Bulbs include the familiar daffodils and tulips, as well as many less common and even tender varieties. Build your repertoire of plants, discover important cultivars, discuss pest and disease issues and explore overall care of these important landscape plants. Landscape and Garden Design Certificate core course; Sustainable Horticulture Certificate elective

Permaculture for the Home Garden | Elizabeth Lynch

Wed., May 5 | 6:30 – 8:30 p.m.

Individual class: $20 members | $25 nonmembers
Presented as a live webinar through Zoom

Permaculture stands for “permanent culture” and is a means of mimicking natural systems in order to grow food on your land while enhancing the local ecology. This course outlines some of the main principles and techniques for designing an urban or suburban homestead. You will learn about edible landscaping, perennial companion planting and home-scale sustainable and integrated systems (including an introduction to zones and sectors).

NEW! Online Classes

Colored Pencil on Drafting Film Workshop | Heidi Snyder, visiting artist

Fri., May 14 and Sun., May 16 | 9:30 a.m. – 3:30 p.m. (with lunch breaks)

$195 members | $225 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to transfer an image onto film using appropriate reference materials and drawing techniques to create the desired effect
Level: Beginner to advanced
Prerequisite: Colored Pencil I (or equivalent experience)

Supply list (PDF)

Focus on the endless range of expression possible with unique colored pencil techniques applied to drafting film. Take your botanical art to new heights by experimenting with additional choices of backgrounds and final presentation options. View several of Heidi’s original pieces with different looks to inspire your work. You are also encouraged to have your own reference material, including finished or partially finished colored pencil or watercolor drawings to serve as backgrounds for the semi-translucent drafting film. The overarching botanical theme may include birds, insects or other items as desired. At the end of the workshop, you will know how to choose reference material, transfer an image onto film, and choose drawing techniques for desired effects. Botanical Art and Illustration Certificate elective

NEW! Online Classes

Page of Petals | Amy Lewandowski

Saturdays: June 5, 12 and 19 | 9:30 a.m. – 3:30 p.m. (with lunch break)
After-class meeting: Thurs., July 1 | 7 – 8:30 p.m.

$220 members | $250 nonmembers
Presented as a live webinar on Zoom

Objective: To be able to observe color on a petal and portray its likeness on paper
Level: Intermediate to advanced
Prerequisite: Watercolor I (or equivalent experience)

Supply list (PDF)

Explore color matching to illustrate flower petals. Create a page of petals in an assortment of colors using different methods for mixing watercolor pigments along with a variety of wash techniques. The instructor will demonstrate a series of techniques for using watercolor paints on hot-pressed paper and you will have a chance to practice them yourself, supplemented by individual help and group discussions. Botanical Art and Illustration Certificate elective

Watercolor by Amy Lewandowski

Capturing Textures in Color | Robin Menard

Sundays: Jan. 3 and 24 | 9:30 a.m. – 3:30 p.m. (with lunch breaks)
After-class meeting: Sun., Jan. 31 | 9:30 – 11:30 a.m.

$145 members | $165 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to accurately capture textures in color
Level: Intermediate
Prerequisite: Capturing Textures in Graphite

Supply list (PDF)

Capturing textures found in nature and accurately translating them into your painting can be a challenge to many artists. Working from a supplied worksheet, learn techniques to create those textures in color using the medium of your choice. The final class will be used to review and share student art completed in the class. Botanical Art and Illustration Certificate elective

Colored pencil drawing by Robin Menard

NEW! Online Classes

Mastering Color I and II | Amy Lindenberger

Saturdays: Jan. 9, Feb. 13, March 13 and April 17 | 9:30 a.m. – 3:30 p.m. (with lunch breaks)

$260 members | $290 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to use color, perception, hue, value, intensity and temperature for application to personal colored pencil renderings
Level: Beginner to advanced
Prerequisites: Botanical Drawing I and II, and Colored Pencil I

Supply list (PDF, all levels)

These classes are mixed level and are sequential. Please register for Mastering Color 1 if you are new to the series and other levels only as appropriate based on which level(s) you have taken previously. 

Mastering Color I: Work at your own pace within a group setting doing color-related exercises only. Please bring any color exercises completed in the Colored Pencil series of classes.

Mastering Color II: Working from a live plant specimen, mix and match colors. The instructor will address the subject of harmonious color schemes and show you ways to successfully apply color schemes in your own individual work.

Botanical Art and Illustration Certificate elective

Authentic Italian at Home | Chef Justin Melnick, Executive Chef at Spello

Polenta and Beef Sugo: Mon., Jan. 11 | 6 – 7:30 p.m.
Red Wine Risotto with Goat Cheese and Flank Steak: Mon., Feb. 8 | 6 – 7:30 p.m.
Antipasti Misti: Mon., March 29 | 6 – 7:30 p.m.
Homemade Sicilian Style Pizza: Mon., April 19 | 6 – 7:30 p.m.

Full series: $95 members | $110 nonmembers

Presented as a live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us live on Zoom for a cook-along class with Chef Justin Melnick. We’ll send you the grocery list, recipe and necessary materials so you can follow along at home. Each class will begin with a Q&A session with our chef.

History of the English Garden | Joshua Beblo

Wednesdays: Jan. 13, 20 and 27 | 6:30 – 8:30 p.m.

$66 members | $76 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to describe the key designers and elements of English garden design
Level: Beginner to advanced
Prerequisite: None

The English garden has a rich heritage of design, using flower colors and plant forms to dictate its composition. Discover the varied characteristics of gardens throughout several periods, beginning in the medieval garden and continuing through the Victorian era. Consider each style in the geographic, social and political context of its time period and explore plans and images of gardens that are still maintained today. Landscape and Garden Design Certificate elective; approved for 6.0 hours CEUs for landscape architects by ASLA

Superfood Packed Plant-Based Meals | Chef Emily Larsen, Spilling the Soup

Breakfast: Warming Winter Smoothie and Spiced Turmeric Pancakes: Thurs., Jan. 14 | 6 – 7:30 p.m.
Lunch: Abundant Kale Salad with Tahini Dressing: Thurs., Jan. 21 | 6 – 7:30 p.m.
Dinner: Garlic and Green Tea Stir Fry with Forbidden Rice: Thurs., Jan. 28 | 6 – 7:30 p.m.

Full series: $55 members | $60 nonmembers | Grocery pick-up: $25 per class The grocery pickup option for this class is now closed.
Live webinar through Zoom

Join Chef Emily Larsen as she demonstrates how to add plant-based recipes packed with superfoods to your daily diet. With recipes for breakfast, lunch and dinner, you’ll have great new recipes to add to your meal prep rotation!

Fermentation Frenzy Series | Trevor Ring, Community Cultures

Kombucha 101: Mon., Jan. 18 | 7 – 8:15 p.m.
Water Kefir and Wild Soda: Mon., Feb. 15 | 7 – 8:15 p.m.
Introduction to Sauerkraut: Mon., March 8 | 7 – 8 p.m.
Easy Kimchi: Mon., March 22 | 7 – 8:30 p.m.
Miso and Koji: Mon., April 12 | 7 – 8:15 p.m.

Full series: $95 members | $100 nonmembers

Live webinar through Zoom

Kombucha 101 – Start off the New Year by learning how to make your own kombucha, a probiotic bubbly tea! Trevor will guide you through the simple process of creating the beverage at home, while teaching you about its culture, history and the best ways to infuse delicious flavors and attain optimal carbonation.

Water Kefir and Wild Soda – There are so many ways to make fun fermented beverages beyond kombucha. This class explores the possibilities with water kefir, a starter culture made up of tiny crystal-like structures, and wild soda by utilizing wild yeast on fruit. Learn about creative flavorings and find confidence in turning nearly anything into a carbonated beverage!

Intro to Fermentation with Sauerkraut – Fermenting your own vegetables is one of the best gateways to understand the process of fermentation. This virtual workshop covers a broad overview of fermentation, and engages participants by offering information about the cultural significance and potential health benefits of fermented vegetables. Trevor will guide you virtually to ensure you can successfully ferment vegetables at home with confidence and creativity.

Easy Kimchi – Kimchi has a rich tradition of culture. Learn about the significance of kimchi in Korean culture while you make a batch of kimchi at home in a virtual community. Expect lots of fun chopping and discussion before you walk away with a new appreciation for kimchi!

Miso and Koji – Miso is a Japanese fermented bean paste that is very versatile, flavorful and microbially rich. This introductory class will give you the confidence to make miso at home, while giving you an understanding of koji, a molded grain and key ingredient in miso. You’re encouraged to get your hands dirty, mashing beans alongside Trevor, and to explore the numerous creative ways of crafting flavors through miso.

Delicious Dinners with 5 Ingredients | Chef Mark Snyder, Cook2Eat2Live

Eggplant Parmesan: Tues., Jan. 19 | 6 – 7 p.m.
Poached Salmon with Asparagus: Tues., Feb. 16 | 6 – 7 p.m.
Customizable Kabobs: Tues., March 30 | 6 – 7 p.m.
Enchiladas: Tues., April 13 | 6 – 7 p.m.

Full series: $75 members | $85 nonmembers | Grocery pick-up: $25 per class The grocery pickup option for this class is now closed.

Live webinar through Zoom

Discover how to take the stress out of making dinner and learn some great recipes that can be made with five ingredients. These simple recipes will become your go-to choice for busy weeknights.

Indian Cuisine at Home | Chef Jayashree Iyengar, Popping Mustard Seeds

South Indian Dishes: Wed., Jan. 20 | 6 – 7:30 p.m.
North Indian Dishes: Wed., Feb. 10 | 6 – 7:30 p.m.
Cooking with Indian Vegetables: Wed., March 24 | 6 – 7:30 p.m.
Instant Pot Indian Cooking: Wed., April 14 | 6 – 7:30 p.m.

Full series: $95 members | $110 nonmembers | Grocery pick-up: $25 per class The grocery pickup option for this class is now closed.
Live webinar through Zoom

Join Chef Jayashree as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spice combinations and bring healthy and delicious Indian cuisine into your home cooking rotation.

Select photos © Phil Johnson II, Paul g. Wiegman, Martin LaBar