Spider-Man: Across the Spider-Verse
An animated BIPOC story about Spider-People.
Live local talent for your enjoyment.
Enjoy a range of Latin, African, and American grooves.
Join the artist to celebrate the exhibit "Darkening Ground."
A theatrical adaptation of author Karen Shepard’s mesmerizing novel.
Acoustic American Roots music live in the courtyard.
Celebrate the opening of The Clark's summer show!
Novelist Tom Piazza discusses his book "The Auburn Conference."
Experience a show with the Japanese-British pop star.
Celebrate the opening of this season's inaugural exhibit.
Learn about the Clark's new exhibit on Edvard Munch.
Enjoy dinner and jazz music on top of Mount Greylock.
Neo folk sound in the accoustically prime Studio 9.
Join artist Julia Morgan and learn to sketch a landscape.
Cookbook author serves up rhubarb treats!
Shop local food, products, and crafts.
A one-man show with music, comedy, and incredible visuals.
Blues and folk music at the Lunder.
A new daring version of Mozart's The Magic Flute live in HD.
A synergistic and rotating array of local artisan vendors.
Hike to one of the lesser-known waterfalls.
Experience Keane's neo folk sound in the accoustically prime Studio 9.
The Spring Street Market and Café serves soups and salads, often made with fresh local ingredients. They also have some of the most delicious made-from-scratch baked goods in town.
Owner Karen Gosselin shares the story behind her delightful chocolate chip scones:
“I started making Scones about 22 years ago. I was a young mom, trying out different traditions to make the holiday time special for my three kids. I remember the first Christmas morning I made these, we ate them at 6:00 am, in our pajamas, sitting by the tree. We have had them every December 25th since then. My youngest son, Sawyer, has always been particularly fond of them.
When we opened the Cafe, 6 years ago, I started making all kinds of Scones. Every time I make Chocolate Chip, it smells like the holidays, and I think of my kids, so exited to eat the warm, chocolatey pastry.” ~ Karen
Chocolate Chip Scones
2 Cups Flour
1/3 Cup Sugar
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 Cup Sour Cream
1/2 Cup (1 stick) Very Cold Butter
1 Cup Chocolate Chip (mini works best)
Preheat Oven to 425′ (convection oven 375′)Mix Dry ingredients well and put aside. Beat Sour Cream with Egg and keep cold. Grate the cold Butter into the Dry ingredients and blend with pastry blender until it resembles small peas. Add the Cold Sour Cream & Egg mixture and mix with a fork until dough starts to come together. Mix in Chocolate Chips. Turn onto a lightly floured surface. Pat into a 9 inch circle. Cut into 8 triangles. Place on baking sheet and top with Raw Sugar. Bake 15 minutes. Enjoy!!