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2019 Coupon Book
2019 Coupon Book @ Flushing BID kiosk
Jan 8 – Jun 30 all-day
2019 Coupon Book @ Flushing BID kiosk | New York | United States
The Flushing BID is officially releasing the 2019 coupon book offering exclusive discounts at businesses located in Downtown Flushing. Over 60 participating businesses will be offering their discounts through this year’s coupon book, from restaurants to retailers, beauty services to professional services. 2019 Coupon Books are available for pick up at the Flushing BID kiosk.
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YOUNG CHEFS: STUFFED BOLOGNESE STYLE 10:30 am
YOUNG CHEFS: STUFFED BOLOGNESE STYLE @ Alley Pond Environmental Center
Mar 16 @ 10:30 am – 12:00 pm
YOUNG CHEFS: STUFFED BOLOGNESE STYLE @ Alley Pond Environmental Center  | New York | United States
A good old fashioned Italian meal: cheesy stuffed shells in a delicious Bolognese sauce offers nothing but comfort. This recipe will allow our Young Chefs to make a traditional sauce from Bologna, Italy, mix all the ingredients for the ricotta stuffing, cook the shells, and enjoy this flavorful pasta dish in under 90 minutes.
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VEGGIE GARDENING BASICS 10:00 am
VEGGIE GARDENING BASICS @ Queens County Farm Museum
Mar 23 @ 10:00 am – 1:00 pm
VEGGIE GARDENING BASICS @ Queens County Farm Museum | New York | United States
Interested in growing food, but not sure how to start? Learn the basics from our farmers so you can start veggie gardening with confidence. Get useful tips on how to turn any backyard site into a garden, plan your crops, differentiate between direct seeding and transplanting, the how-to’s and why’s of weeding, harvesting, watering, and
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Kimchi 101 1:00 pm
Kimchi 101 @ Queens County Farm Museum
Mar 30 @ 1:00 pm – 3:00 pm
Kimchi 101 @ Queens County Farm Museum | New York | United States
Kimchi is a healthy & delicious traditional Korean staple that can accompany any meal. It is naturally fermented and made using a variety of produce, with the addition of aromatics, salt and seasonings. In this class, we will make two types of kimchi — the traditional spicy and a water kimchi. Participants will take part
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