The Word Barn Makers Series

We’ve asked some friends of The Word Barn to share their amazing skills, stories and insights as part of a virtual workshop series for the month of February – because even in the best of times, the month can be a rough one.

You’ll have the chance to hone or learn a variety of skills, and explore things you may have always been interested in, or keen to learn more.

And, all sales will be divided equally between The Word Barn and the participating instructors/artists, meaning you will be supporting this beautiful community first hand.

See what we have assembled below, and register before they are filled. Check back too, as we’re working on more!

Mixology Intro – Friday, February 12, 7pm
Visible Mending – Monday, February 15, 7pm
Rage Baking – Thursday, February 18, 5pm
Mocktail Intro – Friday, February 19, 7pm
Fermentation – Saturday, February 20, 10am
Birding: The Backyard & Beyond – Sunday, February 21, 11am
The Art of the Song – Sunday, February 21, 4pm
Investing in Stocks – Thursday, February 25, 6pm
Mixology Intermediate – Friday, February 26, 7pm

Mixology Intro
Friday, February 12, 7pm
Register Here

Join us for a fun-filled (and tasty!) introduction to mixology with lead instructor and mixologist, Jim Maldonis.

This one-hour online session will take you through the needed steps to master two cocktails (an Old Fashioned and a Margarita) with basic ingredients and barware.

We will go over the basics of making your own bar-quality drinks at home including measuring, shaking, stirring, and presentation – you will learn the techniques and then make the drinks yourself to enjoy at home!

For this course, you will need a jigger, shaker, strainer, bar spoon, and glassware (for tools) as well as tequila, bourbon (or rye whiskey), simple syrup (equal parts sugar/water), dry curacao (or triple sec), aromatic bitters (Angostura or others), 2 limes (for juice), and an orange. Alternatively, you can jot down notes as you watch, and make your drinks later on your own!

After growing up in Arlington, Massachusetts, Jim moved to Maine to attend Bates College and eventually became a high school chemistry and biology teacher. After years of drinking exclusively rum and cokes and gin and tonics, Jim began expanding his beverage palate as well as his home bar, making drinks for his wife and friends whenever possible. When the opportunity presented itself, Jim was quick to jump on board to combine his love of bartending with the enjoyment of educating everyone on the chemistry of bitters and the way they can enhance the flavor of even the most standard of drink recipes. You can find Jim, in between science classes, patrolling the bar (hopefully in person again soon) and crafting many delicious gustatory combinations.


Visible Mending
Monday, February 15, 7pm
Register Here

Visible Mending — Taking time to repair your clothes is both a meditative and sustainable practice. Learning simple techniques to repair and embellish garments can be a meaningful way and joyful way to engage in a creative activity, connect with yourself, give new life to the things you already have. Anna Hewitt will demonstrate basic techniques and simple stitches for mending garments. Participants/viewers can have supplies ready to practice as they watch.

Optional supplies: Sewing needle, pins (straight or safety pins), garment for mending, fabric for patching which is a similar weight to your garment, thread (sashiko thread, embroidery thread or other thread for sewing) scissors.

Anna Hewitt has studied art, worked on small farms, in restaurants and bakeries, and is an avid home cook and baker. Her current work is focused on how to use scraps, odds and ends, and stuff that is often thrown away to encourage creativity and connection and live a less wasteful, more abundant life. annaghewitt.com

“Mending is one of the ways I love to slow down, use my hands, feel connected and care for my clothes. Not everything I mend is an absolute favorite — the knees in my pants wear out quickly so often it is necessity the motivates me. But stitching and patching adds layers of care and creativity to my clothes and taking the time and effort to repair something feels like a tiny radical act in our society that consumes and disposes so much.”


Rage Baking
Thursday, February 18, 5pm
Register Here

Join us for a stimulating discussion and baking demonstration with Kathy Gunst & Katherine Alford, authors of Rage Baking: The Transformative Power of Flour, Fury.

Together, they will talk about their new book, Rage Baking, women in the kitchen, our current political landscape, how Covid has changed our relationship to baking and cooking, and do two demos: a delightful winter galette, and Pigs in the Blanket – two ways! One vegetarian and one with sausage.

Order the ticket/book combo and have a (discounted) copy of Rage Baking delivered to you for free!

Baking has a new meaning in today’s world. These days, baking can be an outlet for expressing our feelings about the current state. Rage Baking: The Transformative Power of Flour, Fury, and Women’s Voices offers more than 50 cookie, cake, tart, and pie recipes, as well as inspirational essays, reflections, and interviews with well-known bakers and impassioned women and activists, including Dorie Greenspan, Ruth Reichl, Julia Turshen, Genevieve Ko, Rebecca Traister, Pam Houston, Cecile Richards, and many more. Rage Baking unites like-minded women who are passionate about baking and change.

Katherine Alford ran a New York Times 4-star kitchen, has been a Greenmarket manager, and instructor and director of Peter Kump’s Cooking School (now Institute of Culinary Education). She spent the last twenty years at the Food Network.

Kathy Gunst is a James Beard Award–winning journalist and the author of fifteen cookbooks, as well as the resident chef for NPR’s Here and Now. She writes for many publications, including the Washington Post, the New York Times, Food & Wine, and others. Gunst teaches food journalism and cooking at schools and universities around the globe.


Mocktail Intro
Friday, February 19, 7pm
Register Here

Join us for a fun-filled (and tasty!) session with lead instructor and mixologist, Jim Maldonis.

This one-hour online course will focus on making two mocktails – perfect for those who do not drink alcohol, kids, or those looking to improve upon boring seltzer and sodas.

The two drinks featured will be a cherry lime rickey and a chocolate creme soda.

We will go over the basics of making your own drinks at home including measuring, shaking, stirring, and presentation – you will learn the techniques and then make the drinks yourself to enjoy at home!

For this course, you will need a jigger, shaker, strainer, bar spoon, and glassware (for tools) as well as cherry juice, lime juice, simply syrup (equal parts sugar and water), chocolate syrup, honey creme simple syrup (equal parts honey and water), cherry bitters, and seltzer. You can, of course, opt to watch and just take notes to make your own cocktail later on!

After growing up in Arlington, Massachusetts, Jim moved to Maine to attend Bates College and eventually became a high school chemistry and biology teacher. After years of drinking exclusively rum and cokes and gin and tonics, Jim began expanding his beverage palate as well as his home bar, making drinks for his wife and friends whenever possible. When the opportunity presented itself, Jim was quick to jump on board to combine his love of bartending with the enjoyment of educating everyone on the chemistry of bitters and the way they can enhance the flavor of even the most standard of drink recipes. You can find Jim, in between science classes, patrolling the bar (hopefully in person again soon) and crafting many delicious gustatory combinations.


Fermentation
Saturday, February 20, 10am
Register Here

Come ferment with us!

Join us for a little history, a little science, and a lot of bacteria talk!

Fermented vegetables are not only delicious, but they are great for you – boosting your all-important gut microbes, they add pizzaz and tang to any meal, and – kept in the fridge, last indefinitely.

Join us as Katie Semro, owner of Shipwreck Ferments, guides us through easy the step-by-step process to make delicious Cranberry Ginger Kraut!

You can make your own alongside Katie in your own kitchen, or just watch the demo and ask questions.

Curious and aspiring fermenters are encouraged to come, no fermenting experience required!


Birding; The Backyard & Beyond
Sunday, February 21, 11am
Register Here

Best know as one half of the old time folk and bluegrass duo, Green Heron, Scott Heron is also an avid and skilled birder.

With the start of early migration, he will discuss birding in New Hampshire and identify the various species you can find, and how/where to spot them.

We’ll go from the backyard to the seacoast, mountains and everywhere in between to highlight the bird species found throughout the state.

Proceeds from this event will be shared among Scott Heron, The Word Barn, and the New Hampshire Audubon.


The Art of the Song: A Trio of Songwriters on Songwriting
Sunday, February 21, 4pm
Register Here

The month of February is synonymous with the RPM Challenge – an annual creative challenge to write and record music in the month of February – so we thought it would be most appropriate to dial in three of our favorite songwriters and have them provide insight on their songwriting process.

Join in if you need some RPM inspiration, curious about the process, or interested in what makes for a great song, how you know when it’s finished (and not).

Because songwriters have not been spared by the challenges of this past year, this workshop is by suggested donation of $20+ on a give-what-you-can basis – even if it is $0, we’d love to have you take part. Any and all funds raised will be divided among the panelists, The Word Barn, and the Continuum Arts Collective (a wonderful non-profit that supplies instruments and art supplies to underserved kids in NH and ME).

David Francey is a Canadian folk singer, songwriter, and storyteller who has won three Juno Awards (Canada’s Grammy), and three Canadian Folk Music Awards. “Francey’s clear, simple songs speak volumes to his followers. After a decade in music, David Francey is known as one of Canada’s finest tunesmiths and a champion of the Everyman, admired for his less-is-more approach to writing. It’s amazing how he manages to address deep stuff with such spare ingredients.” – Edmonton Journal

Craig Werth has three original solo albums and one collaboration recording with the brilliant Guy Capecalatro III. His work can be heard on two David Francey albums (“Right of Passage” and “The Seaway”) and he makes guest appearances on many others. Craig co-produced Francey’s Right of Passage which won a Best Album Juno.

Guy Capecelatro III is an enigmatic musician, a prolific singer and songwriter who tends to shun the spotlight, despite his contributions to an ongoing list of bands that includes Unbunny, Two Ton Santa, Beekeeper, and The Buckets. He also has more than a dozen solo efforts to his name, albums that include everything from country to metal, murder ballads to found sound.


Investing in Stocks
Thursday, February 25, 6pm
Register Here

We are thrilled to announce that Evan Mallett—award-winning chef/owner of Black Trumpet in Portsmouth, NH, and author of Black Trumpet: A Chef’s Journey through Eight New England Seasons–will be offering this invaluable class for home cooks who want to up their game and impress their guests (when it’s ok to have guests again):

Investing in Stocks: a one-hour crash course in butchery, stocks, and building the foundation for better soups, sauces and stews

Join us as Chef Mallett takes us into his home kitchen and reveals the elements that all good home cooking comes from, but is often missed or forgotten – showing us how to build delicious stocks, deconstruct a whole chicken, and how to fillet a whole fish.


Mixology Intermediate
Friday, February 26, 7pm
Register Here

Join us for a fun-filled (and tasty!) session with lead instructor and mixologist, Jim Maldonis!

This one-hour online session will focus on making two cocktails for more experienced and adventurous home bartenders. The two drinks featured will be a Negroni and a Mai Tai.

We will go over the basics of making your own bar-quality drinks at home including measuring, shaking, stirring, and presentation – you will learn the techniques and then make the drinks yourself to enjoy at home!

For this course, you will need a jigger, shaker, strainer, bar spoon, and glassware (for tools) as well as gin, sweet vermouth, Campari, light rum, dark rum, Jamacian rum (if you can find it), orgeat, dry curacao (or triple sec), 2 limes (for juice), an orange, and a big ice cube. You can, of course, opt to watch and just take notes to make your own cocktail later on!

After growing up in Arlington, Massachusetts, Jim moved to Maine to attend Bates College and eventually became a high school chemistry and biology teacher. After years of drinking exclusively rum and cokes and gin and tonics, Jim began expanding his beverage palate as well as his home bar, making drinks for his wife and friends whenever possible. When the opportunity presented itself, Jim was quick to jump on board to combine his love of bartending with the enjoyment of educating everyone on the chemistry of bitters and the way they can enhance the flavor of even the most standard of drink recipes. You can find Jim, in between science classes, patrolling the bar (hopefully in person again soon) and crafting many delicious gustatory combinations.


Playwriting – An Introduction
Sunday, February 28, 3pm
Register Here

In this workshop, acclaimed playwright Don Zolidis will give a wide-angle overview of the playwriting process. What makes writing a play a different experience than writing a novel, a poem, or even a screenplay? What are the unique considerations to the form? This workshop will touch on the basics of dramatic form, as well as how to create compelling dramatic situations, characters, and dialogue. The workshop will also touch on what to do with a play after you’ve written one, and advice for writers starting out in the theater, with lots of time open for questions.

Don Zolidis is a playwright, novelist, and educator, and for the past decade has been one of the most-produced playwrights in American schools. He holds a BA in English from Carleton College and an MFA in Playwriting from the New School University and spent twelve years as a teacher in both public and private schools. His more than 100 published plays have been produced more than 18,000 times, appearing in every state and over 70 different countries. His first novel, THE SEVEN TORMENTS OF AMY AND CRAIG (A LOVE STORY) was published in 2018 by Disney-Hyperion and was translated into seven languages. His second book, WAR AND SPEECH, appeared in 2020.


‘Look Again’: In Praise of Uncertainty, A Poetry Workshop
Sunday, March 7, 4pm
Register Here

In this course, participants will investigate how poets manage uncertainty in their poems as well as unearth its usefulness as a craft device.

Nathan McClain is the author of Scale (Four Way Books, 2017), the recipient of fellowships from Sewanee Writers’ Conference, The Frost Place, Bread Loaf Writers’ Conference, and a graduate of Warren Wilson’s MFA Program for Writers. A Cave Canem fellow, his poems and prose have recently appeared or are forthcoming in Poetry Northwest, Zocalo Public Square, On the Seawall, Green Mountains Reveiw, and The Critical Flame, among others. He teaches at Hampshire College.