News & Events
* UPCOMING *
Maple Sugaring Day
Saturday, February 28, 11am-3pm at MassAudubon's Boston Nature Center.
This family-friendly event is ideal for anyone wanting to learn how to tap locally, and also perfect if you simply want to get outside and stand in the sweet steam of boiling maple sap. Plenty of indoor kiddie activities, too. Come with questions. For more info and registration, click HERE.
Spring's coming!
Despite our wonderfully 'normal' winter, 2025 was the 2nd or 3rd warmest on record. Average global temperatures are flirting with or have surpassed 1.5° C (2.7° F) above pre-industrial levels. How do we stop the burn?
For other workshops and happenings, check the Workshops calendar here.
Agricultural Hall?
In 1818, the Massachusetts Society for the Promotion of Agriculture built the original Agricultural Hall on Dighton Street in Brighton. It served as the hub of the Brighton Fair and Cattle Show, one of the earliest and largest such fairs in the country. In 1829, "a 17-pound turnip, a 19-pound radish, and a bough on which pears hung like a cluster of grapes were among the outstanding exhibits of that year." In 1844 the building was moved to its present location at the corner of Chestnut Hill Avenue and Washington Street.
Dr. William P. Marchione &
The Bostonian Society
Agricultural Hall
MORE HARD CHEESEMAKING CLASSES
will return in 2026! Stay tuned for registration information.
Making hard cheese is not hard or mysterious, especially with fromager Harold Lieberman as your guide. As he's done several times since his first Manchego class (2017), he intersperses his 2 1/2-hour classes with discussions of the rich history of cheesemaking, and the chemical and biological processes that is "milk's leap toward immortality." Harold's classes are hands-on; students take part in the process, and learn the tools, tips and techniques as we start with milk, and end with a pre-ripened hard cheese, like Manchego, Gouda, cheddar. Questions? Call Bill at 617-388-7378.
Cheesemaking
Agricultural Hall usually has vegetable rennet and citric acid on hand for making fresh mozzarella and ricotta cheeses, as well as simple farm cheeses.
Hard and cream/soft cheeses are more complex and require special cultures, tools and aging regimens. Our first hard cheese cheesemaking class was held in 2017, and there have been several since. Harold Lieberman leads the classes making Manchego, cheddar, Gouda, and other cheeses.
If there is a cheese you would like to learn how to make, or if you simply want to learn how to make any cheese, send me an email at Bill(at)AgHall.com.
Canning
Jamaica Plain is full of experienced canners, several of whom offer workshops from time to time. I'll send announcements or Tweet if I see one coming up. In the meantime, if you have canning needs (glassware and more), please give us a call. There aren't that many canning supplies at Ag Hall, but I may be able to find you coupons or order the products you need for less.
If you would like to stay in touch, click over to the 'Contact Us' page.