MapleFest
Apr
12
1:00 PM13:00

MapleFest

This annual festival allows the whole of the greater New Haven community to gather at the YLL Barn around one of New England’s great treats. Having tapped the maple trees across campus and boiled the sap down into syrup, the YLL team structures this event to be a sweet gateway into appreciating both the products of the landscape as well as the learning experiences they allow for. Complementary workshops and talks related to maple and ranging from plant physiology to climate change to cultural history help fill out the day. We are excited for our partners at the West Campus Student and Postdoc Committee and the McDougal Graduate Student Life Fellows to help make this event come together. Make sure to RSVP via the link below. 

RSVP: https://www.eventbrite.com/e/maplefest-tickets-59345555153

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Design Build Workshop: Post Raising
Apr
6
9:00 AM09:00

Design Build Workshop: Post Raising

Join us for a hands on workshop as we explore the Japanese wood finishing technique called Shou Sugi Ban.

The design of the new outdoor cooking space at the Yale Landscape Lab includes posts which will facilitate the adaptation of the area for many different uses -- canopies, shading, movies etc. These wood posts will be exposed to the elements year-round and need to be treated to last many years. In order to achieve this, the Design/Build intern team between the Tsai Center for Innovative Thinking at Yale and Yale Landscape Lab will be employing the Japanese wood finishing technique called Shou Sugi Ban, where cedar is charred using a flame in order to protect it from weathering. Join us as we prep the posts, and help out on this traditional building technique. RSVP and be prepared for some serious hands-on working outdoors.

RSVP: https://www.eventbrite.com/e/design-build-workshop-post-raising-tickets-59449269365

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Maple Sap Boil Down
Apr
3
4:00 PM16:00

Maple Sap Boil Down

Ever wanted to learn more about the mysterious dark arts of making Maple syrup? (clue: they're not too dark, but it does involve a hydrometer) Join us for this interactive workshop as we get ready for this years MapleFest. The sap boil down will be a follow on to the Maple tapping workshop which took place in February. Join our Agroforestry intern team as they take the sap collected from the maple trees at West Campus that Chris at Yale Hospitality has so generously boiled down up at the West Campus cafe towards its syrupy end. over the fire into a sweet, golden, delicious consistency. Expect to learn more about the technical process of evaporating and filtering sap to create one of New England’s great treats. Tasting is encouraged! Sign up for the workshop now.

RSVP: https://www.eventbrite.com/e/maple-sap-boil-down-tickets-59405002963

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Ethnobotany and Traditional Foods Intensive
Mar
30
9:00 AM09:00

Ethnobotany and Traditional Foods Intensive

Join us for a daylong Intensive in which we will explore our relationships with traditional plant-based products and traditional foods, and the complexities around various models of their commercialization. This Intensive, a partnership with the Yale Landscape Lab and the Yale Sustainable Food Program, will explore ethnobotany, plant medicine, and traditional foods, subjects that have been a central part of health and sustenance around the world, and which now are often commodified and sometimes exploited. The intensive will be hands-on and exploratory, guided by facilitators and speakers from various traditions and fields. 

We will explore the business and entrepreneurial landscape of traditional food and plant medicines, looking at the tensions between appropriation, exploitation, fair trade, the protection of Indigenous food and herbal practices, and health. We will also meet some plants directly in the woods of the Landscape Lab, and get hands-on with plants in medicinal and culinary uses.

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Design Build Workshop: Fire Pit Digging
Mar
30
9:00 AM09:00

Design Build Workshop: Fire Pit Digging

Join us for a hands on workshop and some fire pit digging as part of the Yale Landscape Lab outdoor cooking space redesign.

Gathering around a campfire can...ahem…spark new ideas and new friendships. Groups from across Yale have been using the firepit at the Yale Landscape Lab to get together, chat, and cook for the last few years. But there were improvements to be made. 

As part of their outdoor cooking space re-design, the Design/Build intern team between the Tsai Center for Innovative Thinking at Yale and Yale Landscape Lab took a look at this piece of infrastructure and re-thought it and re-designed it. How could this space hold and create community? 

Spring break has brought with it a huge start on this project, and the team would love to welcome you to the space to learn about the vision, and to help to continue their work. RSVP, and be prepared for some serious hands-on working outdoors. 

RSVP: https://www.eventbrite.com/e/design-build-workshop-tickets-59394107374

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Beyond Food
Mar
1
3:30 PM15:30

Beyond Food

Join us for our monthly(ish) culinary experience dedicated to interrogating the role food plays in our society. As an art form, an economic driver, and a vehicle to build community, food shapes – and is shaped by – the innovative nature of those who grow, prepare, and deliver it to the final customer.

Our partner organizations, chefs, and cooks will use the products of the season of the farm, the medicinal plant collection, and the natural ecosystem at the Yale Landscape Lab to tell their story through food. Join us around the campfire for some food and some thought-provoking conversation — no background or experience needed.

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Maple Tapping Class
Feb
15
10:00 AM10:00

Maple Tapping Class

Maple: From Tree to Table ( F&ES 653b)

This course covers the cultural, industrial, and sustainable practices of non-timber forest products through the lens of maple sap and syrup. Maple sugar is a forest product unique to northeastern North America, and it has seen a resurgence in interest as global consumers seek nutritious, natural, and sustainably produced foods. This course covers the booming industry and culture around maple syrup, from backyard operations through modern 100,000-tap investment operations. Maple producers are on the front lines of climate change and forest health threats. The course provides students with the knowledge of how challenges related to forest health and climate change are directly impacting maple producers and how these producers are learning to adapt in ways that are environmentally friendly, ecologically sound, and financially competitive in a global market.

Note: This event is not open to the public

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