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Jul 26, 2014 Saturday

Jump Rope Strength & Cardio

12:30p.m. to 1:30p.m.
YMCA at the Athenaeum
YMCA at the Athenaeum 401 E Michigan St
Indianapolis US

If you haven't picked up a jump rope since recess in the third grade, it is time to change that. Jump Rope Cardio is a great exercise for your heart and works all muscle groups, from your shoulders to your calves. This beginning jump rope class combines strength training and cardio into one fun workout, and can be taken anywhere! We will learn some fun tricks and moves including the Skier and Bell, as well as beginner strength exercises for a total body workout. Please wear comfortable workout clothing and tennis shoes, and we recommend bringing a water bottle as well. Ropes will be provided. The barter items for this class will benefit the YMCA and be hosted in the upstairs studio of the Athenaeum. This is Jessie’s fourth time teaching Jump Rope for Trade School!

Bring one of the following:
a bottle of wine
a box of green tea
sidewalk chalk
washable crayola markers
washable fat glue sticks

About the teacher, Jessie Staats

Jessie got her start with jump rope at a very young age, competing nationally with the Indy Air Bears. The Indianapolis team still performs and competes internationally. Today, Jessie is a commercial interior designer for Fanning Howey. She also teaches jump rope and strength & endurance classes at the YMCA at the Athenaeum, downtown Indianapolis. She lives and promotes an active and conscious way of living.

Jul 30, 2014 Wednesday
Chase Near Eastside Legacy Center
Chase Near Eastside Legacy Center at 727 N. Oriental Street
Indianapolis US

Hyderabad has a rich history of fine Islamic cuisine. Come learn how to make classic Indian dishes - Kheema and Rice Pilaf. Kheema is a delicious meat dish with minced meat, vegetables and spices. Learn about classic South Indian ingredients, techniques and how to make your own Indian food at home. Class will include a cooking demonstration, discussion of Indian ingredients and techniques, food to enjoy and recipes to take home. All barter items for this class will benefit Outside the Box.

Bring one of the following:
2 trays of water colors
a couple of blank canvases
a hot glue gun and glue sticks
a jar of buttons
a pack of oil pastels
contemporary crafts paintbrushes
white dove paintbrushes
winsor & newton paintbrushes

About the teacher, Sameena Rao

Sameena loves to cook! She is an enthusiastic cook, gardener, seamstress and most recently a nascent baker. Her family is originally from South India and she grew up cooking (and eating!) classic Muslim Indian cooking. She has spent hours in the kitchen, cooking with her mom and now for friends and family. Though Indian cooking is her passion, she enjoys cooking all sorts of foods, from Turkish to Chinese. She loves to try recipes on her husband and friends. By day, she is a physician here in Indy, but in her free time she can be found cooking away!

Aug 2, 2014 Saturday

Let’s Can Strawberry Jam!

12:00p.m. to 2:00p.m.
Indy's Kitchen
Indy's Kitchen at 2442 Central Ave
Indianapolis US

In this class you will learn how to can deliciously simple strawberry jam. You will be able to assist in the making of the jam by preparing the jars and lids, and then learning how to use the water bath method to can the jam. You will also get to take home one of the jars of jam made in class! A handout with the recipe will be provided which you can use to take notes on, please bring a pen.

Bring one of the following:
10 canning jars with lids (can be a mix of jelly, wide mouth, regular, green glass, etc.)

About the teacher, Kathy Eisan

Kathy has been canning for about 7 years. She started with salsa and when that was mastered moved on to jams, pickles, relish, pie filling, ketchup, apple butter, and pepper butter to name a few. Kathy picked this hobby up from her best friend (who still considers her a city girl) and is always there to answer all her canning questions. During the day Kathy designs online training for a local software company.

Aug 6, 2014 Wednesday

Composting 101

6:00p.m. to 7:30p.m.
New Day Meadery
New Day Meadery at 1102 Prospect St.
Indianapolis US

Are you just learning to garden? Interested in avoiding chemicals? Composting is an easy and natural way to provide healthy, nutritious, organic soil supplements to support the food that you want to grow. After over a decade of experimentation, we will discuss several methods, and share with you the positive and not-so-awesome aspects of various approaches. Figure out which solution is the right one for your lifestyle so you can help keep liquid gold out of landfills! Samples of compostable plates, utensils and cups for demonstration will be provided as well as containers for showing samples! You can also be proactive by saving compostable items now and we can discuss these in class by filling a brown paper bag of compostables and storing it in your freezer (so it doesn't get smelly). Bring it in a plastic bag the day of class. Compostables include coffee grounds (including filters), tea bags, egg shells, fruit peels, and any other food scraps/leftovers - but no meat/fish.

Bring one of the following:
10” or larger landscaping rocks
a heartfelt, homemade thank you card to send me after class
a homemade favorite vegetarian dish + the recipe
a rhubarb plant
a vanilla (or similar cookie-related-scent) candle
an asparagus plant

About the teacher, Kelly Weger

Kelly Weger is a lifelong advocate for finding natural solutions to human problems. As a Registered Architect and LEED Accredited Professional, she works daily to educate businesses about sustainable living practices. In her free time, she loves sharing her knowledge with her community, to talk about food, waste, and to raise the 'sea level of sustainability.' Her home is always denoted by the raised garden beds along the sidewalk, with signs to teach people what food looks like, and the intention of piquing curiosity.

Aug 8, 2014 Friday

Simple Photography Magic

6:00p.m. to 7:30p.m.
Indianapolis Neighborhood Resource Center
INRC at 1802 N Illinois St
Indianapolis US

Have you ever seen an amazing photograph and wondered how it was created? By using your camera’s basic settings and following a few simple rules, you can dramatically improve your photos to create wonderful works of art. In this hands-on workshop, we will learn why light is so important, the rule of thirds and three basic camera settings that will change everything. Class topics will include learning about exposure, focus, ISO, aperture and shutter speed. Students will be shown a demonstration of three different styles of cameras (Point & Shoot, DSLR & a Smart Phone) to learn how they can be adjusted to create better photos. This class is hands-on and will be using cameras in class, be sure and bring yours!

Bring one of the following:
a random surprise!
home-made cookies (bring the recipe). There will be a prize for the best cookie!
interesting, unique pens and pencils
new HP printer toner or ink (I service a small armada of HP printers that are always hungry)
old technology/gadgets from the last few years

About the teacher, Ben Turney

Computer guy by day, photographer by night, Ben Turney likes to dabble in all things technical and artsy. Naturally, Ben is drawn to photography as photography is both extremely technical and can be wonderfully artistic. While his day job pays the bills, he is a semi-professional photographer who has been "bending light" for over 20 years making interesting and creative images that are more than just photos. Ben is new to the Trade School experience but loves the concept of small, informal & local teaching opportunities. He really wants to help people overcome some of the technical hurdles in photography by giving them a hands-on experience learning about their camera and how to manipulate it to make photo magic!

Aug 23, 2014 Saturday
Fall Creek Gardens
Fall Creek Gardens at 3005 Central Ave.
Indianapolis US

In this class you will learn seasonal eating by creating a few dishes, at least one vegetarian, that are prepared using whatever is currently ready to eat from both my kitchen garden and a learning garden at Fall Creek Gardens. Dishes could include tomatoes, chiles, herbs, summer squash, greens, cucumbers, eggplant, fennel and beets. Afterwards, we will discuss the methodologies of kitchen gardening, how to get started, and give you the best tips and tricks. Please bring a writing utensil to take notes! This class will be hosted on the patio right by the Cafe's building as well as in the teaching garden located in the center of the garden site which will be standing only.

Bring one of the following:
anything from the Smoking Goose
anything from Traders Point Creamery
balsamic vinegar or olive oil from Artisano's (a local company)
handmade wooden toys for my kids (son is 4, daughter is 2)
jars of diced tomatoes from Local Folks Foods
upcycled/recycled iron art for a garden
wide-mouth pint jars

About the teacher, Keri Geiger

Keri is an avid cook and gardener. She is the mother of two hilarious kids (they are 2 and 4), that she loves to cook for and hopes to inspire as the next generation to love food in her family. In the meantime, she enjoys tempting the palates of her friends and family with everything from bowls of simple homemade pasta to elaborate paired dinner parties. In a past life, Keri catered for weddings and parties, and was a private chef from time to time. While her real job these days is managing data and building reporting infrastructures as a Business Intelligence Consultant around town, food is her passion.