Second Nature | Natural History Museum of Los Angeles

We invite you and your family to take part in this stimulating series, bringing together Museum exhibits and workshop experts.

Butterfly Pavilion

Mar 19 – Sept 4, 2017

Step into our butterfly wonderland to witness over 30 species flying all around you.

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First Fridays

Feb 3, Mar 3, Apr 7, May 5 & Jun 9

Join us for this season of First Fridays where we are "Serving Up Science: The Dish On Food," live music, tours, cocktails, and more.

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Second Nature

NHMLA’s spring 2017 Second Nature workshop series will explore fermentation via three individual classes. These workshops are fun, hands-on opportunities to learn something new. Something that will soon be second nature to you!

The Museum welcomes you – urban naturalist, foodie, master gardener, DIY tinkerer, and all-around fun-seeker! 

 

 

SPRING 2017 SCHEDULE

Wild Edibles |  April 9, 10 am - 1 pm


Take a leisurely, educational walk in the Museum’s Nature Gardens where we will identify edible native plants, discuss their historical culinary use, and explore how they've been adapted for the modern palate. This workshop will cover quick fermentations, sodas, and drink infusions based on herbs, flowers, and berries. It will also include condiments made from native and invasive seeds and aromatics found in our area such as mustard, elderberry wine, and pickled native wild seeds. Then, try your hand at making the infusions and condiments during the tasting portion of the workshop!
 
Instructor: Mia Wasilevich | "Ugly Little Greens" by Mia Wasilevich is a book for adventurous foodies and those interested in foraging in the wild or in their own backyards. Many of the recipes contain simple ingredients that you already have on hand in your pantry, and the preparations are straightforward for cooks of any experience level.

Cost: $20 for Members and $23 for Nonmembers
You can register online here to reserve your spot!

Korean Cookery: Kimchi! |  May 10, 6 pm - 8 pm


Join us for a special event to uncover the natural history of kimchi, Korea's national dish! In this hands-on workshop you will have the opportunity to make your own jar of kimchi, as we recreate the annual custom of “kimjang” in the Museum’s Edible Garden. Together we will explore how the Colombian exchange changed the nature of kimchi, how something so spicy and salty can be good for your stomach, and why Koreans bury their kimchi in the ground. Instructor Hae Jung Cho will also share her personal recipe for Poggi Kimchi made from whole napa cabbage.

Cost: $20 for Members and $23 for Non-members.
You can register online here to reserve your spot!
 

Instructor: Hae Jung Cho | Facebook Page: Hae Jung's Kimchi Club

Kosher Dill Pickles! |  June 1, 6 pm - 8 pm


There is no pickle like a crisp, refreshing, classic kosher dill pickle. Learn the art, science, and history of the king of pickles in this hands-on workshop, where you will take home a jar filled with fermenting cucumbers. This class will teach you everything you ever wanted to know (but were afraid to ask) about this ancient craft, taught with humor and more than a decade of experience.  

Instructor: Ernest Miller is a chef, historian, educator, consultant, and speaker who teaches classes in museums, schools, and kitchens throughout Southern California. He is the co-leader of Slow Food Los Angeles, on the speakers’ bureau for the Culinary Historians of Southern California, Lecturer for the National Food and Beverage Foundation, Chef Instructor at Le Cordon Bleu, director of Slow Food Preservers of Los Angeles County, and founder of RLM Provisions LLC.

Cost: $20 for Members and $23 for Non-members
You can register online here to reserve your spot!