Peas and love: Accomplished chef Ian Redshaw (James Beard Award semi-finalist for Best Rising Star Chef Mid-Atlantic, former partner at Lampo and Prime 109 restaurants) teaches a virtual cooking class on how to make the most of ingredients from your garden or local farm while keeping it simple and artful. Redshaw will cook online, answer questions, and coach you through the process of making a Flexible Pasta Primavera that combines pasta made from scratch with the fresh bounty of late spring vegetables.
Related stories
Ecological wonder
“To tell you about the beauty, I must also speak of threat,” writes Greg Wrenn in Mothership: A Memoir of Wonder and Crisis. A complex exploration into personal and ecological trauma that also investigates alternative healing and the cultivation of wonder, this book is as much a prompt for personal reflection as it is a […]
Murder farm
One of the biggest stories that shocked America 100 years ago—about a farm in Georgia where Black people were essentially enslaved and at least 11 men were murdered—is pretty much forgotten today. That will change with Earl Swift’s eighth book, Hell Put to Shame: The 1921 Murder Farm Massacre and the Horror of America’s Second […]
Mountain mindful
A local by way of Waynesboro, Scott Miller pays tribute to his roots with his latest album, Ladies Auxiliary. The founder of energetic alt-country rock band The V-Roys slows to singer-songwriter mode on the record, and employs a band of women in songs that capture the music and characters of his native Appalachia. $25, 7:30. […]
