Happy Family Night Market
An annual event that celebrates the Asian diaspora through food, art, and education.

Workshops

 
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Workshops all day from 12:00PM — 10:00PM

Education and research form the core of HFNM. 2019 educational programs include panel discussions and workshops that engage in challenging topics, lost traditions, and shared histories of the Asian diaspora through dialogue and interactive learning. Co-Curated by Co-Founder and Executive Director Phoebe Tran & Coral Lee.


 
Traditional Cordillera Woven Textile, Philippines, Weaving Hand Textiles Collection. Photo courtesy of Cynthia Alberto.

Traditional Cordillera Woven Textile, Philippines, Weaving Hand Textiles Collection. Photo courtesy of Cynthia Alberto.

Backstrap Weaving in Asia

with Cynthia Alberto, founder of Weaving Hand

12:00PM — 1:30PM
Studio 3


Backstrap weaving is an ancient technique passed on by indigenous peoples in many parts of the world. Artist and weaving activist Cynthia Alberto will discuss the history of backstrap of weaving in Asia while leading students through three techniques: plain weave, interlocking, and vertical stripes. The class will use a modern version of the backstrap loom using the rigid heddle.

This is an introductory course, so no prior experience is required. Recommended for ages 12 and older as well as adults. Students will weave a custom piece to take home and have the opportunity to purchase a backstrap loom to take home. @weavinghand

 

 
Hand-forming Nepali momos. Photo courtesy of League of Kitchens.

Hand-forming Nepali momos. Photo courtesy of League of Kitchens.

Dumplings and Savory Pastries
from Nepal and Uzbekistan

with Rachana Rimal, Damira Inatullaeva
and Founder Lisa Gross of League of Kitchens

12:00PM — 1:30PM
Room G-05


Join League of Kitchens Nepali cooking instructor Rachana Rimal and Uzbek cooking instructor Damira Inatullaeva for an interactive demonstration highlighting two stuffed dough recipes from their respective countries. Rachana will demonstrate different methods for folding momo (dumplings) while Damira will impress us with her dough rolling technique for making her sambusa (baked savory pies). Everyone will get a taste of each!

Afterwards, League of Kitchens Founder Lisa Gross will guide a conversation with Rachana and Damira about their experiences as immigrants to New York City, what food and cooking mean to them, and the cultural role of these special dishes. Join us for an inspiring, educational, and delicious session! @leagueofkitchen

 

 
Bokashi composting at home. Photo by Rose Baca for the Dallas Morning News.

Bokashi composting at home. Photo by Rose Baca for the Dallas Morning News.

From Fermentation to Fertilizer:
Bokashi Composting

with Shig Matsukawa

12:00PM — 1:30PM
Garden


Bokashi is a fermentation process that utilizes microbes to pre-treat organic waste (including meat and dairy!) into nutrient-rich amendment for soil. Learn from bokashi expert Shig Matsukawa on how to accelerate your compost cycle, while creating nutrients for your garden. Shig has been working with EM (Effective Microorganisms), the microbes used in bokashi, since 1993. He helped to start the bokashi program at El Sol Brilliante and the Children’s Garden, fall 2009, where they've continuously recycled food waste back to the soil (7.2 tons in 2018). @goodmicrobes

 

 
Hand-marbled paper by Sophia Haas. Photo courtesy of the artist.

Hand-marbled paper by Sophia Haas. Photo courtesy of the artist.

Intro to Marbling

with artist and educator Sophia Haas

12:00PM — 2:00PM
Room 202


Discover the magic of floating color and learn how to create beautiful designs using both Suminagashi (Japanese) and Ebru (Turkish) methods of marbling. Marbling on paper consists of ink or paint floated on the surface of thickened or un-thickened water. Paper is then placed on top of the floating design and quickly lifted to reveal a one of a kind print. Have fun, get messy and use your creativity to make something unique!

This is an introductory drop-in class, so no experience is necessary. Recommended for children ages 11 and older as well as adults. @sophiahaasnyc

 

 
Sikkim cucumbers growing at Gopal farm. Photo courtesy of Gopal Farm.

Sikkim cucumbers growing at Gopal farm. Photo courtesy of Gopal Farm.

A Guide to Isha Farming
& Heirloom Indian Produce

with “Nimai” Gupta & Ashley Scott of Gopal Farm

2:00PM — 3:00PM
Garden

Drawing inspiration from the ancient wisdom of Indian Vedic Sanskrit texts, Gopal Farm’s Complete (Isha) farming method encompasses non-conventional and emerging systems of agriculture including regenerative, organic, permaculture, and biodynamic. The 76-acre Hudson Valley farm is focused on growing heirloom Indian vegetables, spices and Ayurvedic herbs sourced from seeds harvested from different regions of India.

In the workshop, farmers Nimai and Ashley will discuss the ancient Indian System of Agriculture (Vedic Krishi) and share some of the unique plant varieties they grow on their farm. Participants are invited to taste different preparations of the vegetables, spices and herbs. @gopal.farm

 

 
A taxidermied butterfly preserved inside a bell jar. Photo courtesy of the artist.

A taxidermied butterfly preserved inside a bell jar. Photo courtesy of the artist.

Asian Butterfly Taxidermy

with Divya Anantharaman of Gotham Taxidermy

2:00PM — 4:00PM
Studio 3

Learn about the basics of butterfly preparation from NYC’s premiere and award-winning taxidermist. In this beginners class, students will discuss harvesting and drying found specimens, rehydrating dried specimens as well as practice handling techniques, spreading, mounting, posing, display, and maintenance. A variety of sustainably sourced butterflies are provided. Learn how to assemble your own rehydration chamber, and how to ensure a clean and successful end product from start-to-finish. You will work individually with a specimen and spreading boards to create your own natural history artifact.  As always, all specimen are sustainably sourced. We discuss how to ethically and legally source specimen from reputable suppliers. 

Students take home their own prepared butterfly, a spreading board that can be used for future projects, a display case, an extra specimen to work on at home, and the knowledge to create future pieces. Bring a small bag or box to transport your pieces. Children under 18 years old must have adult supervision. @gotham_taxidermy

 

 
Taj Mah Grandma’s Balls. Photo courtesy of Taj Mah Balls.

Taj Mah Grandma’s Balls. Photo courtesy of Taj Mah Balls.

Taj Mah Grandma’s Balls

with Divya Gadangi, Neena Gadangi, Reetha Bakthula, Swathi Gadangi, Pratap Gadangi, Owen McLean of Taj Mah Balls

2:30PM — 4:00PM
Room G-05

HFNM 2018 Food Festival alum Taj Mah Balls has returned — this time with the entire family. Make your very own Hyderabadi lamb meatball curry while learning about its relation to Mughlai and Hyderabadi cuisine. Boss Divya Gadangi will discuss the westernization of Indian food and how she came to share her family’s lesser known cuisine through the humble meatball. @tajmahballs

 

 
Community mural. Photo courtesy of the artist.

Community mural. Photo courtesy of the artist.

Kids’ Community Art Mural

with artist and educator Sophia Haas

3:00PM — 4:30PM
Garden


Join artist and educator Sophia Haas in creating a large-scale abstract work of art. In the workshop, children explore color, line, shape, and patterns using their senses, various materials, and tools while exploring the process of creation.

This is a drop-in workshop and open to children 3 years and older with parent supervision. Get ready to get messy! @sophiahaasnyc

 

 
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The Case for Makgeolli
(and Other Products We Consider Our Own)

with Alice Jun of Hana Makgeolli

4:00PM — 5:00PM
Room 202


Hana Makgeolli plans to be the first artisanal Korean rice alcohol producer in the U.S. – but why Hana? Why makgeolli? And why now?

Asian food and beverage products in the U.S. have been long been manufactured using cheap ingredients and industrial manufacturing processes. Both imported and domestically-made products have watered down flavors and techniques that once characterized traditionally made food and drinks that originated in Asia. More recently, a new generation Asian-Americans are now reclaiming the foods they grew up with, establishing new business, and competing with mass-produced brands by using higher quality ingredients and traditional production methods. Join Alice Jun, founder and brewer of Hana Makgeolli, to learn about Korean alcohols, their future in the U.S. market, and how authenticity can be redefined in the making of a carefully crafted product. The workshop will include a tasting comparison between Hana Makgeolli and commonly found brands of makgeolli. Be prepared to get a little boozy. @hanamakgeolli

 

 
CPU Dumplings workshop. Photo courtesy of the artist.

CPU Dumplings workshop. Photo courtesy of the artist.

CPU Gimbap

with Taeyoon Choi,
Co-Founder of The School for Poetic Computation

5:00PM — 6:30PM
Room G-05


CPU Gimbap Workshop is a cooking class to learn the fundamentals of computation. Based on Taeyoon Choi's curriculum “CPU Dumplings” at the School for Poetic Computation, the CPU Gimbap Workshop makes its debut at HFNM 2019.  Participants perform all the operations of a CPU (Central Processing Unit) by slicing vegetables and rolling their own gimbap — a Korean dish made from rice, vegetables, and seaweed. By cooking, they become a part of a human computation that simulates a CPU instruction set. Choi, in collaboration with guest computer scientists, introduce topics including the Von Neumann architecture, ALU (Arithmetic Logic Unit) and CU (Control Unit), memory and storage, serial and parallel processing, and bottleneck problem. Participants have the option to make and eat vegetarian or vegan gimbap. No technical or cooking experience required. @drwngdrwng

 

 
Suresh Pillal & Carrie Dashow. Photo courtesy of Atina Foods.

Suresh Pillal & Carrie Dashow. Photo courtesy of Atina Foods.

Ayurvedic Preservation:
Fruits, Roots and Spice

with Suresh Pillai & Carrie Dashow of Atina Foods

6:00PM — 7:30PM
Room 202

Learn how to make herbal jams and salt pickles from whole fruits, roots, and spices adapted from ancient South Indian Ayurvedic recipes with Atina Foods. In the workshop, participants will learn two different types of Ayurvedic preservation: lacto-fermentation and preservation using raw sugar and bitter herbs like asafoetida and fenugreek. These demonstrations will be accompanied by a lesson on spice combinations.

Participants will take home a unique preserve from class. Open to children and adults. @atina_foods

 

 
Organic pigments. Photo courtesy of Noon Design Studios.

Organic pigments. Photo courtesy of Noon Design Studios.

The Meaning of Color

with Monica Mohapatra & Saleem Gondal,
Co-Founders of South Asian Diaspora Artists Collective (SADAC)

8:00PM — 9:30PM
Room 202


Color is not only part of the orientalist fantasy of the diaspora, but in the past has been its literal export and is now a symbol of “polarizing feelings and thoughts” within the South Asian community. The multiplicity of meanings within the concept of “color” resonates in the language of saffronisation, of ongoing colorism within the diaspora,  in blanket groupings of “people of color,” in the history of colonization that brought India’s indigo to the world, in the “green” tours of Sri Lanka and in the bluest Lapis Lazuli that grew in Afghanistan.

How do we relate to color in our artwork? Do these symbols and techniques feel culturally rooted? What kind of memories do we have of color? Artists who work with color (or meaningfully work without it) and would like to workshop their art (any medium) are encouraged to join the workshop. @sadacnyc