Memphis Calligraphy Guild members Maggie Naylor and Helen Putnam co-teach “Fun with Calligraphy” at the Church of the Holy Communion. “Most people say, ‘My handwriting isn’t good enough.’ It has nothing to do with handwriting,” says Naylor.

The six-week class instructs students how to address an envelope, make invitations and cards and do creative art projects, using broad edged nibs. Their next course uses pointed pens. Photos by Lindsey Lissau.

Learn how to can, freeze and dry foods in Donna Downen’s “Basics of Food Preservation” class. Jellies, jams, preserves and pickling are some of the topics covered. An agricultural extension agent, Downen’s goal is to “get people using USDA research-based practices as opposed to what grandmama or auntie did so they can have a safe, quality product.” The on-campus Preservation 101 course teaches pressure canning and water-bath canning of high- and low-acid foods. Photo by Lindsey Lissau.

Justin Fox Burks whips up a batch of grilled corn with feta cheese and cilantro during his “Vegetarian Grill” class, held outside at the Memphis Botanic Garden. Other items included grilled pizza, vegetable quesadillas, barbeque tofu and dessert skewers of honeyed banana, pineapple and mango. Besides samples, participants went home with recipes. “A lot of people think the grill is for meat (only). I’d hate for anyone to lose out on this. Play with your food. Be creative,” says Burks. Photo by Dan Murrell.