Posted October 31, 2011 by Featured Instructor
What is all the hoopla about Chai? Why does my Chai taste different depending on where I get it? Well, let me deconstruct the mysteries of Chai.
First of all, the literal translation for “Chai” is “tea”. What we in the US call Chai, is actually Masala Chai Latte, Spiced Tea with Milk.
Chai’s history is over 5,000 years old originating in Siam and India. There are many different recipes for Chai. Each region within India has it’s own variation depending on the spices that are most prominent in that region. Or, according to the Indian people, “a Chai for every season and a Chai for every reason”.
Chai is typically made from Assam black tea mixed with Ayurvedic spices, milk and sugar. The most commonly used spices are: cardamom, cinnamon, pepper, anise, ginger and cloves. Often, other spices or herbs are added.
Chai can be enjoyed in many ways. You can have it hot, iced, in smoothies or, incorporated into recipes. Any way you like it, it is delicious and refreshing.
The traditional way to prepare Chai is:
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Posted October 31, 2011 by Panayoti Kelaidis, Senior Curator & Director of Outreach
closeup of HOT WINGS (R) Tatarian maple (Acer tataricum ‘Garann’ PP15023)
What a fall for color! That latest cold snap stripped the glorious gold
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Posted October 28, 2011 by Featured Instructor
‘Tis the season for making memories! And, what better way celebrate the upcoming holidays than with memorable meals that bring family and friends together.
Yet, for some, the thought of creating an inspired menu, shopping for ingredients, preparing each dish and having everything come out of the oven piping hot and on time can make even the most organized hostess want to call for takeout!
But, beautiful holiday meals can be a no muss, no fuss affair. I promise! I grew up in a home where my mom, Sally Clayton, wowed our guests from the first bite of an appetizer to the last dessert crumb. She made it look effortless and everything was just, well, perfect. But, she had a secret. Mom was the master of the make-ahead meal.
She had a repertoire of recipes that allowed her to pre-make the vast majority of the entire meal. Many dishes could even
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Posted October 28, 2011 by Ellen Hertzman, Manager of Volunteer Experience
Brugmansia
In the spirit of Dia de los Muertos and Halloween, this week I took a tour of some of the Gardens’ more ghoulish plants. This time of year, the Conservatory, Orangery, and Marnie’s Pavilion are great places to spot all kinds of beautiful but deadly flora. Here’s what I found:
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Posted October 27, 2011 by Panayoti Kelaidis, Senior Curator & Director of Outreach
Handsome Sweetgum in Sensory Garden
Colorado is reputed to have such a harsh climate that many trees could never grow here, like flowering dogwoods (Cornus florida) or Sweetgums (Liquidambar stracuiflua). Once again, conventional wisdom is proved WRONG
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Posted October 25, 2011 by Panayoti Kelaidis, Senior Curator & Director of Outreach
Overview of the new Botanical Society Garden at Durango Library
People are always asking me “What exactly do you do in the way of ‘Outreach’ “? Well
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Posted October 24, 2011 by Sarada Krishnan, Director of Horticulture
Symposium participants
Even though the Haitian constitution mandates the establishment of a national botanical and zoological garden, Haiti is one of few countries in the world without a national botanical garden.
Following the January 12, 2010 earthquake, the need to establish a national botanical garden has become all the more important in order to develop a platform to conserve plants and habitats, provide horticultural training and environmental education, create a place of retreat and solitude for the local population, develop tourism opportunities leading to economic development, and play a role in poverty alleviation by providing rural outreach in sustainable horticultural practices.
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Posted October 21, 2011 by Doris Boardman, Web Technology Manager
Did you know that Denver Botanic Gardens horticulturists have created and maintained the interior flora and fauna displays at the Cherry Creek Shopping Center (CCSC) year round since August 2005?
Cherry Creek Shopping Center Grand Court Display
Gardens’ horticulturist Blake Burger goes to CCSC five days a week. He designs and installs the displays, and provides daily care for all of the interior plantings. His days there start at 5:30 a.m., hours before the first visitor starts to shop. He creates stunning presentations including several colorful and seasonal displays–one for spring, fall and a special holiday display.
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What is all the hoopla about Chai? Why does my Chai taste different depending on where I get it? Well, let me deconstruct the mysteries of Chai.
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