Clark Art Fourth Tuesday Foraging Walk Series

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WILLIAMSTOWN, Mass. — The Clark Art Institute's popular series of foraging walks returns this April. 
 
On the fourth Tuesday of the month from April through September, naturalist and wild edibles enthusiast Arianna Alexsandra Collins guides visitors across the Clark's 140-acre campus in a one-hour talk. Each walkabout begins on the Fernández Terrace by the Clark's Reflecting Pool.
 
During each foraging walk, Collins discusses characteristics for proper identification of flora and fungi, as well as meal and medicinal preparation. Trailside nibbling throughout the walkabout is encouraged. Collins is an environmental education professional with twenty years of experience in teaching, developing programs, and engaging with the community.
 
Foraging Walk Dates
  • April 23, 4 pm
  • May 28, 5:30 pm
  • June 25, 5:30 pm
  • July 23, 5:30 pm
  • August 27, 5:30 pm
  • September 24, 5:30 pm
All foraging walks are free. Advance registration required; capacity is limited. 
 
For more information, visit clarkart.edu/events.

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Crust Serving Up Pizza Pies in Two Locations

By Breanna SteeleiBerkshires Staff

Crust owner Jim Cervone and manager Lexi Politis make pizza's at the Williamstown location. 
WILLIAMSTOWN, Mass. — Crust has been serving up classic and specialty pizzas since its opening in 2020 in Pittsfield, and for over a year now in Williamstown.
 
Owner Jim Cervone said his inspiration was his love for cooking and pizza.
 
"I love pizza, and I'm Italian, and I grew up with cooking. I remember my grandmother cooking. Some of the recipes we have here are from my grandmother, specifically the meatballs," he said. "So I've always grown up with food. I'm a good, amateur chef. Always liked cooking. Whenever I travel, I always look for pizza, because that's one of my things. ...
 
"I wasn't really crazy about the offerings, not just around here, just in general. And so the inspiration was, how can I make a really good pizza at an affordable price?" 
 
Cervone said his most popular pizzas are chicken bacon ranch and buffalo chicken, flavors requested by customers and not something he was planning to add to the menu at first since chicken pizza isn't usually found in an Italian restaurant.
 
"I personally think the Grandma's Pizza, which has got a sliced mozzarella cheese underneath, and the organic red sauce on top with meatballs, is one of my favorites," he said. "They're homemade meatballs. It's my grandmother's recipe — that's a popular one."
 
Also on the menu are red and white mushroom pizzas, a "green" version with housemade pesto, peppers and mushrooms, and the option to build your own pie with a wide variety of crusts, sauces, cheeses, toppings and finishes. 
 
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