Monday, 01 March 2021 09:47
For this winter's Stone Soup Speakers Series, we have been focusing inward to reacquaint our followers with the history, landscape, and program vision that led to our renaming this past year as the Mary May Binney Wakefield Arboretum. Through storytelling and photos, we hope to engage participants in a conversation that increases people's understanding and attachment to this beautiful and unique cultural landscape nestled in the Blue Hills. The Stone Soup Speakers Series is normally a convivial gathering around homemade soup, but this year will be conducted virtually via Zoom.
The last session of the series, scheduled for Wednesday, March 31, will examine the evolution of our educational programs and how they have been informed by Polly Wakefield's own experiences as a naturalist and botanist. Program Director Erica Max will trace the roots of our outdoor environmental education programs to some of Polly's early writings.
Erica will discuss the challenges and opportunities of virtual programming as we have had to adapt our programmatic vision this past year during the COVID-19 pandemic. She'll also provide an intriguing glimpse at how other pandemics have contributed to outdoor education.
To receive the zoom link for the Mar. 31st session, please register here
Please note: If you missed either of the two previous 2021 Stone Soup and Speaker events, they can be viewed at Milton Access Television video on demand
link.
Tuesday, 23 February 2021 10:34
We hope you have registered for our Stone Soup and Speaker event on Wednesday, February 24th at 6:30 pm. If not, there is still time to register by clicking here.
If so, we thought you might like some "soup-making" inspiration.
Here is a recipe for a yummy soup courtesy of our Arboretum Director and this month's speaker, Deb Merriam. Enjoy!
Hearty Corn Chowder with Basil
½ cup diced, turkey bacon or bacon
½ cup chopped onion
3 cups frozen whole kernel corn, thawed
2 tablespoons olive oil
2 cups chicken or vegetable broth
1 cup cubed, peeled potato
1 cup milk or 1/2 and 1/2
? teaspoon pepper
Dash ground red pepper
½ cup shredded sharp cheddar cheese (2 ounces)
Fresh basil for garnish
Sautee bacon and onion in olive oil until browned add corn, potatoes, and broth. Cook until potatoes are tender. Add milk and spices. Puree half the soup in the blender and add back into pot. Reheat and serve with shredded cheese and basil.
