We like to look at them, they make us truly smile, but why on earth would anyone want to eat them? Co-author of Edible Flowers: A Global History Mary Newman will share examples of flowers that have a long history as a tasty ingredient in a variety of cuisines, from ancient Greek dishes to today's molecular gastronomy and farm-to-table restaurants. Looking at flowers' natural qualities: their unique and beautiful appearance, their pungent fragrance, and their surprisingly good taste, Newman will tie this culinary history into a larger cultural one, showing how flowers' cultural, symbolic, and religious connotations have added value and meaning to dishes in daily life and special occasions. Learn what flower products are available locally and what flowers are most easily grown even in the tiniest of gardens. See flowers not just as something beautiful, but also as something absolutely delicious, unexpected, and even a cost-effective way to impress your own dinner guests. The program is free, but registration is necessary to provide adequate samples. Books will be available to purchase.