by Glenny Schmidt May 17, 2017

Come learn how to make deliciously spicy and creamy chai with Deepa Natarajan. You'll learn which spices to use, including some surprising ones, and a bit about their history and ethnobotanical intrigue. Together we'll prepare a batch of chai to drink together and you'll be guided step by step through the process. All participants will leave with a master recipe as well as chai spices and black tea to make their own batch at home. 

About Deepa Natarajan:

Deepa has been the UC Botanical Garden at Berkeley's Coordinator of Public Programs for ten years transforming her own love of gardening into a year-round series of events building knowledge in the community about the many uses of plants - medicinal, culinary, fibers, dyes and more. Deepa started her personal blog, plantspeople, as a place to share her love of plants and their application to food, beauty, cloth and medicine, and it has grown into an organization that offers garden design and education. Deepa's South Indian heritage has led her to India nearly every summer where she's studied many traditional arts including dance, textiles, and cookery. She also helps her husband run the Sangati Center, a non-profit organization dedicated to presenting acoustic concerts of Indian classical music.

What is the refund policy? 
No refunds or reschedules will be allowed. If you purchase a ticket and find you can no longer attend, please find a friend to take your ticket!

Date and Time: 
Wednesday, June 14th
7:15pm - 8:45pm

Location: 
Oaktown Spice Shop

Cost:
$45 on Eventbrite



Glenny Schmidt
Glenny Schmidt

Author




Also in Events

June 27th Workshop: Using Spices to Prepare Halibut Ceviche, Crudo, and Poke at Home
June 27th Workshop: Using Spices to Prepare Halibut Ceviche, Crudo, and Poke at Home

by Glenny Schmidt May 16, 2017

Do you love crudo and ceviche, but you’re nervous about preparing them in your own kitchen? Is halibut one of your favorite fish? Come down to Oaktown Spice Shop on Tuesday, June 27th to learn the secrets of preparing a great ceviche, crudo, and poke with Chad Kuczek from Water2Table Fish Co. of San Francisco.

Continue Reading