As home to over 9,000 trees, Green-Wood’s collection of maples, oaks, beeches, and gingkoes is one of the best in New York City. But how can you possibly tell them apart? Arborist Bill Logan leads an intensive five hour workshop that begins with a close study of an array of twigs and leaves, and learning how to classify those using dichotomous keys.

As home to over 9,000 trees, Green-Wood’s collection of maples, oaks, beeches, and gingkoes is one of the best in New York City. But how can you possibly tell them apart? Arborist Bill Logan leads an intensive five hour workshop that begins with a close study of an array of twigs and leaves, and learning how to classify those using dichotomous keys.

At the end of an early American funeral, participants were given a cookie: spiced with caraway, and stamped with a special design, they were often kept for years as a memento of the departed. Although mourning traditions have changed over time, and vary from place to place, what they have in common is food and drink. Join historic gastronomist Sarah Lohman for this talk on the culinary traditions surrounding funerals throughout American history. You’ll learn about funerary customs through the years, plus taste beer from Midas’s tomb, funeral cakes, and Mormon funeral potatoes.