Calendar

Walking Tour

Edible Plants Exploration | 9:30–11:30 am | Salem Woods at Highland Park, Salem For ages 10 and up | Space is limited, reservations by October 7

Join botanist and wild-edibles expert Russ Cohen, author of Wild Plants I Have Known ... And Eaten, on a foraging tour of Salem Woods. Discover what seasonal edible species grow locally, and gather a few for yourself! Held rain or shine; please dress accordingly. Not handicapped accessible. Directions sent upon registration. Don't miss Cohen's dessert-tasting activity, from 1 to 3:30 pm!

Walking Tour is Sold Out.

Film

Ratatouille | 10:15 am–12:10 pm | Morse Auditorium | Reservations by October 7

Remy the rat knows there's more to life than eating garbage. Will his partnership with a new human friend make their dreams of gourmet cooking stardom come true? 2007, 111 minutes, directed by Brad Bird and Jan Pinkava. Rated G.

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Tour

Family Gallery Exploration: Visual Feast | 10:30 am–11 am | Meet at the information desk | Reservations by October 7

Food influences art everywhere! Explore a banquet for the eyes in PEM's galleries.

Drop-in Art Activity

Scratch-and-Sniff Painting | 10:30 am–noon | Art Studios

Create your own fragrant masterpiece with our special food-scented paints.

Workshop

Gourd Shekeres | 11 am–12:30 pm | Art Studios | Reservations by October 6

Gourds are the basis for many kinds of musical instruments. Create your own rhythm section with these gourd shakerees designed by musician and arts educator Paul Sedgwick. Recommended for children ages 8 and up with accompanying adult.

Artist Demonstration

Chocolate Architecture with Jorg Amsler | 11 am–3 pm | Atrium

Jorg Amsler, contestant and champion on the Food Network's Chocolate Landmarks Challenge and proprietor of Truly Jorg's Patisserie in Saugus, Mass., uses chocolate to sculpt incredible edible creations. Try out a few chocolate-shaping techniques yourself!

Drop-in Art Activity

Still Life Drawing | Noon–3 pm | Atrium

Still lives can be symbolic, realistic or surprising combinations of foods and other objects. Take a closer look at artworks based on still life arrangements, and then sketch your own with guidance from artist and teacher Jim Chisholm.

Demonstration

Wild Edibles | 1–3:30 pm | Atrium

Did you know the New England woods feature a bounty of dessert ingredients? Discover tasty recipes using foraged plants, with botanist Russ Cohen.

Drop-in Art Activity

Food Printing | 1–4 pm | Art Studios

Spaghetti stripes, pepper flowers, and lemon wheels — stamp your own design and explore patterns in food.

Performance

The Banjo Lesson | 1:30–2 pm | Atrium

Join musician and arts educator Paul Sedgwick for a theatrical exploration of the history of the banjo as he plays on a gourd banjo he made himself! After the performance, explore Sedgwick's array of gourd instruments.

Tour

Three Centuries of Cooking and Dining | 2–2:45 pm | Meet at the information desk Reservations by October 7

How does meal preparation today differ from the way settlers and colonists prepared for meals? What can we learn about earlier timese by thinking about the food they served? Recommended for adults and children ages 10 and up.

Story Time

Heckedy Peg | 3–3:30 pm | Meet at the information desk
Reservations by October 7

Mother returns from the market to find her seven children transformed by a witch in Heckedy Peg, by Audrey Wood! Can she solve the riddle of which child is bread and which is the Sunday roast? Recommended for children ages 3 and up with accompanying adult.

Performance

Gourd Didgeridoo | 3:30–4 pm | Atrium

Traditional Australian didgeridoos are made from the eucalyptus trees, but can also be made from gourds. Paul Sedgqick's method produces intruments that equal traditional didgeridoos in tone, playability and artistic beauty.