(Word “chaff” courtesy of reader Cindy – thank you!)
Photos of Herbal Lotions Workshop, January 12, 2013
Photos by Sylvia Feldman
Sewing Workshops at Frye’s Sweeper and Sewing Center in State College
All workshops are held at the store, 1011 East College Avenue, Suite C. Call Jill at 237-0167 for more information.
Winter/Spring Methods Series – Instructor: Jill Wisniewski. Cost: $15 per class.
- February 2 – Hemming – 11 a.m. to 12 p.m. – Want to save money by hemming a pair of pants or skirt yourself? Learn to shorten or lengthen your clothes. Hem repair is also discussed. Various methods will be demonstrated using both machine and hand techniques. Class is mostly demonstrations, but bring items of clothing you want to hem to discuss and finsih. Or, you can just watch and learn. Bring: sewing machine plus cords and attachments, matching thread, pins, scissors, small ruler, hand needles.
- March 2 – Zippers – 11 a.m. to 12 p.m. – Emphasis for this class will be installing a zipper into a garment under construction. Invisible zippers installation is also demonstrated. Please bring unfinished items to install the zipper, or just watch and learn. Learn how to choose the correct zipper, using the zipper foot and the many different positions a zipper can take on a garment. Bring: sewing machine plus cord and attachments, especially the zipper foot for your machine, matching thread, pins, scissors and the zipper.
- March 30 – Piping – 11 a.m. to 12 p.m. – Piping adds a lot of pizzazz to many things: edges of pillows, quilt edges, clothing and home decor items. Demonstrations of cutting, construction and sewing are presented. Students will have the opportunity to try the techniques on a sewing machine. Once you have mastered piping, you will find lots of uses for this valuable skill. Piping will be demonstrated on a decorative pillow.
- April 20 – Seam Assortment – 11 a.m. to 12 p.m. – There are lots of kinds of seams to be used in various ways at different times in sewing. They can be curved or straight. Learn how to choose the appropriate seam for what you are sewing. Stretch and woven fabrics require different techniques which will be demonstrated. If you wish to try them in class, bring a sewing machine and all its cords and attachments, plus threads. You will make samples to take home.
Jill also offers regular weekly sewing classes for adults, Saturdays from 9 a.m. to 11 a.m. ($75 for a set of five classes) and a monthly sewing class for kids ages 8 to 14, held second Saturdays of each month from 11 a.m. to 1 p.m. ($15 for each class). Upcoming kids classes will be Feb. 9, Mar. 9, April 13 and May 11. The February kids class will be about “learning hand embroidery stitches for decorating clothes and many other items.”
Taproot Kitchen Letters of Support
In response to my request for letters of interest from cooks and bakers and cooking instructors who might use a commercial community kitchen if we had one in downtown State College, letter #1 arrived last week!
Nina Fellin, Baker:
“…One thing that I would like to do would be to sell my springerle cookies at a farmer’s market. I cannot certify my own kitchen because I have two cats, so I will need to find a certified kitchen in State College. I have been car-free for the last six years, so close to my home on East Foster Ave. would be best.
I would be able to work very flexible evening or nighttime hours since my product keeps well. I would need to be able to leave formed cookies on a baking rack for overnight drying and baking the next day. I do have my own free standing rack. My needs then are pretty simple for mixing, forming, drying and baking cookies. Right now I have been using my Mom’s old Sunbeam Mixmaster to make the dough (It has to beat for 20 minutes!) so at some point I might need an industrial mixer.
They cook in about 15 minutes at low temperature. Since I have not done this before, and do not know what market I might get into, it’s hard to estimate total time needed. It might take me anywhere from 1 to 1-1/2 hours to mix and form a batch of cookies, then they need to dry overnight, and then about the same to bake, cool and package them, depending on the size of the mold I am using. Time needed would depend on the number of batches I am making…”
More letters welcome – send by email or snail mail (156 West Hamilton Ave. State College PA 16801), letting me know:
- What would you do in the kitchen?
- How many hours per week, per month or per year would you cook or bake in the kitchen?
- What special features or equipment would be most important for your kitchen work?
- Any other community kitchen ideas you have.