Afternoon Hatha Yoga / Online

Afternoon Hatha Yoga / Online

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May/Tue/2021 1:00 PM - 2:00 PM

Thursday afternoons, from 1-2 pm

Instructor: Maria Polhemus

Registration is required. You can register below or by contacting Donald, our Adult Program Coordinator, at 

Hatha Yoga is one of the most popular relaxing forms of exercise.

Spend an hour with us and enjoy a new found path to tranquility.

Each session ends with a guided meditation.

Program fee: $4.00, per class. 

Note: We ask that you pay in advance for a full month of yoga classes.

For May: 

One yoga class a week - $16 per month.

You can make a non-refundable payment each month using our library’s PayPal  account, by check or money order.

Please make checks / money orders payable to Pawling Library, and mail to Pawling Library, 11 Broad St, Pawling, NY 12564. 

Make sure enclosed with your payment is your name, and indicate that payment is for Hatha Yoga classes. 

Please email Donald at to let him know what payment type you are making. 

Thank you so very much. 


Sold 0 of 50Afternoon Hatha Yoga$4.00

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    Friday, May 28
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    Registration is required. You can register below or by contacting Donald, our Adult Program Coordinator, at 

    NOTE: For this class, the chef will be preparing a chicken pot pie with a biscuit crust. Please see below for a list of ingredients and tools.


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         Long an admirer of the Los Angeles landmark establishment Patina, having drawn inspiration from the pages of its much circulated cookbook, I became determined to one day train in its kitchen. In 2002, I made the critical move to Los Angeles, where I obtained a coveted position at the high-profile restaurant, initially as a vegetable cook for Chef de Cuisine Eric Greenspan. When Patina moved downtown to the newly built Walt Disney Concert Hall, I was promoted to meat/fish chef and ultimately Sous Chef under Theo Shoenagger, an acclaimed Italian Chef from Northern Italy. 

         A year and a half later, Eric Greenspan invited me to accompany him to his new venue, Meson G, voted “Los Angeles’ Sexiest Restaurant 2005” by Angeleno Magazine. Another year later, I was recruited by Kor Hotel Group for the position of Executive Chef at the newly opened bistro in the Chamberlain West Hollywood Hotel. There my passion for French cuisine found full expression in a supportive, creative and intellectual environment.

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         While pursuing an English degree, I started working as a server and quickly became obsessed with the food and beverage world. I decided to try my hand at pastry, and worked at Seven Stars Bakery for long enough to know that pastry wasn’t my passion. I then moved on to work as a prep cook at Al Forno and New Rivers in Providence. It was while I was at New Rivers that I discovered the Patina cookbook and decided that someday I would work at Patina. I moved to Los Angeles to pursue that dream. I worked my way up from veg cook to sous chef at Patina under Eric Greenspan, and Theo Shoenagger. I left Patina to be sous chef with Eric Greenspan at Meson G, before accepting an executive chef position at the Chamberlain Hotel in West Hollywood. It was there that I got to flex my creative muscles and really stretch out as a cook. The one constant during my time in LA was that after work, I’d head out for a few beers (or bourbons depending on how bad I got my butt kicked at work) and inevitably hit the taco trucks for late nite deliciousness. When I moved back to RI to raise my children, we celebrated having ready babysitters but mourned the loss of our beloved taco trucks. So, I started making tacos. First I made them for us and our friends who used to visit us in LA, then they started telling other people, and before I knew it I was feeding 20+ people at a stretch every time I made tacos and getting harassed for not making them often enough. I ran my taco truck around New England for 8 wonderful years and finally sold it for a less mobile cooking life in the winter of 2018. Food trucks are a young persons game. Now I offer private cooking lessons, personal chef services, in home fine dining and food and beverage consulting services. Let's have some fun.


    For the biscuits

    2 cups all purpose flour

    1 tablespoon baking powder

    .5 teaspoon cream of tartar

    1 teaspoon salt

    2 tablespoons sugar

    1 cup milk

    .5  cup melted butter (preferably unsalted)

    .5 cup sour cream

    Water (I'll explain how much when we make the biscuits)


    For the stock and chicken

    5 or 6 skin on/bone in chicken thighs

    Water to cover

    A few tablespoons of oil to sear the chicken

    This will yield about 2 quarts of stock


    For the roux

    .25 cup butter (preferably unsalted)

    .25 cup all purpose flour

    For the vegetables

    Any fresh or frozen vegetables you like in your pie cut into bite size pieces. An amount equal to about 3 cups total. I like carrots, onions, green beans, peas and corn. You can use anything you like.



    A small stockpot

    Any medium casserole dish or baking/brownie pan. I use a 9x9 inch pyrex casserole dish.

    A rubber spatula is helpful, as well as a small whisk.

    We will be using the range and the oven for this recipe. Also we may have extra biscuit dough and a cookie sheet would be handy to bake the extra biscuits.



  • Jun/Wed/2021 6:30 PM - Jun/Wed/2021 8:00 PM

    Time: 6:30-8:00 pm

    Registration is required. Register below or contact Donald, our Adult Program Coordinator, at

    Each of us has a wealth of memories.

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    Our presenter Robin Lester will help you get started.

    You can do it.

    Surprise your children and grandchildren who’ve wanted you to do this.

    The biggest surprise for you will be in recalling your wonderful life!

    About our presenter: Robin Lester is a historian, writer and retired teacher. He has led the Hull House Oral History project in Chicago and the gathering of memories among former members of the Henry Street Settlement House in New York. He is in the process of preserving his family history in a narrative.