May 09 Friday
Witness an enduring story of love, unfinished business, and redemption as director Bill Church and the Arts Academy Theatre Division stage Richard Rodgers and Oscar Hammerstein’s iconic 1945 musical, Carousel. In a coastal Maine community, carousel barker Billy Bigelow pursues an ill-fated romance with millworker Julie Jordan—costing both of them their jobs. Desperate to support his growing family, Billy makes a series of poor decisions that sparks life-altering consequences for the entire Bigelow family. Don’t miss a searing, critically acclaimed show featuring awe-inspiring dance sequences and beloved songs such as “If I Loved You” and “You’ll Never Walk Alone.”
May 10 Saturday
May 11 Sunday
Jun 04 Wednesday
Celebrate the flavors of spring with Jack Lankford at the R.B. Annis Botanical Lab and Community Garden at Interlochen Center for the Arts! This hands-on class will guide you through the art of crafting botanical-inspired mocktails using fresh herbs and edible flowers. Learn to make infused syrups, extract delicate floral and herbal flavors, and mix refreshing, vibrant drinks that capture the essence of the season. By the end of the class, you’ll have the skills to create your own beautifully balanced mocktail and enjoy a relaxed, social gathering in a garden-inspired setting.
Jack Lankford, a Traverse City local, is passionate about crafting unique, flavorful experiences—both in the community and in a glass. As an experienced mocktail maker and educator, he has taught hands-on classes at Interlochen Center for the Arts, guiding participants through the art of syrup making, herbal and floral infusions, and crowd-pleasing drink recipes. Jack believes that great drinks bring people together, and his workshops are all about creativity, connection, and fun.
Registration Fee: $20
Jun 11 Wednesday
Join us for a fun and creative culinary experience where you'll turn fresh garden produce into edible art! In this hands-on class, you’ll collect vibrant herbs, vegetables, and edible flowers straight from the garden to craft your beautiful focaccia masterpiece. Whether you're a seasoned baker or love beautiful, delicious food, this class offers a unique blend of gardening, baking, and art. Come with friends or meet new ones, and create something beautiful and tasty!
Maria Leggett grew up in Traverse City and graduated from Great Lakes Culinary Institute in 2018. While traveling in Italy in 2017 and 2018, she fell in love with the Italian philosophy behind cooking: simplistic and full of flavor.
Registration Fee: $35
Jun 18 Wednesday
We'll use sight, sound and situational awareness to get the most out of a bird walk. We'll move through forest, riparian zone and out to Bridge Lake to maximize the number and kind of birds we may see / hear. We'll give tips on equipment, apps and photography. Pro tip: download the Merlin app (free) with the "US: Midwest" Bird Pack on a phone before the class. We'll learn how to adjust binoculars for your vision. Please let us know if you need binoculars, and let us know if you have any accessibility issues. The path is flat (0.3 miles one-way) and wood-chipped. Ticks are not usually abundant at this location, but hats, long sleeves and pants tucked into socks are recommended.
Dr. Newport is a retired life-science teacher and is on the board of our local Grand Traverse Audubon Club.
Jun 25 Wednesday
Monet painted in his garden to capture the joy his flowers brought him. Learn how to paint Michigan native flowers with watercolor. You will observe real flowers and then sketch and paint them. You will learn watercolor techniques, color mixing, and leave with a a watercolor sketchbook for further independent exploration.
Wendy is a retired Lansing School District art teacher. She is a practicing Landscape and Floral oil, watercolor and gouache painter. She currently teaches with Arts for All, at Northwest Education in Traverse City.
Jul 02 Wednesday
Reiki is from the Japanese healing art about universal vital life force energy. Together we will learn to work with the body's subtle energy to allow the body to heal itself. This ancient technique is a safe and intuitive method of healing spirit, body, and mind. Channeled awareness of our own energy fields and visualization can provide Reiki healing for ourselves. No previous experience is needed and anyone can do this simple but effective practice.
Rena Hicks creates a nurturing space for our Neuromuscular Therapy and Yoga in Traverse City for clients recovering from trauma, pain, injury and illness and want to improve their health. She uses many cutting edge techniques and an intuitive understanding to health. These brain/body based treatments are effective and non-invasive. Rena has lectured, instructed, and draws upon more than 30 years experience as a licensed Physical Therapist Assistant, a Michigan licensed Massage Therapist, and a 200 hour Yoga Alliance registered teacher and Reiki Master.
Jul 09 Wednesday
Put your pasta-making skills to the test with an emphasis on garden ingredients. Learn the art of the *perfect* pasta dough, cooking pasta, and utilizing the garden to make an unforgettable meal for cozy nights at home.
Jul 23 Wednesday
Sourced with local ingredients, join Chef Laura for an evening of taco-making extravaganza. Learn how to make fresh salsas, delicious marinades, and enjoy garden-picked produce. Tacos are a huge crowd pleaser and versatile for a wide variety of diets!
Laura Fellows, Executive Chef - Interlochen, is a seasoned culinary professional with a mission to cultivate a team dedicated to producing quality cuisine with enthusiasm and respect. With a rich background spanning from managing executive chef roles at establishments like Sparrow Hospital in Lansing, MI, to orchestrating culinary experiences for large-scale events at the Pennsylvania Convention Center in Philadelphia, Laura's leadership shines through. Her expertise extends beyond traditional kitchen operations to encompass inventory management, menu development, and food safety auditing. Committed to sustainable practices, she has spearheaded initiatives for waste reduction and plant-focused cooking, aligning her culinary vision with ethical and environmental values. Laura's versatile skill set, coupled with her collaborative spirit, makes her a driving force in creating exceptional dining experiences that honor both ingredients and guests alike.