This Week at Phipps: March 7 – 13

By Phipps Conservatory and Botanical Gardens

There's always something new to see and do at Phipps! This weekly blog post provides a run-down of the latest happenings so you can plan your visit. Events listed below require no advance registration unless noted otherwise. 

Open Daily: 

• Orchid and Tropical Bonsai: An Ocean of Color 
  Immerse yourself in stunning displays that burst with color and fragrance as you admire orchids in a vast array of shapes, sizes and colors, as well as the exquisitely trained specimens in our tropical bonsai collection.
• Tropical Forest Hawai‘i: Aloha ‘Aina 
  Tropical Forest Hawai‘i: Aloha ‘Aina invites guests to take an exciting, immersive journey through the rich history, nature and culture of the Hawaiian archipelago. 
• Ikebana International Exhibit
  Explore these delicate arrangements as they adorn our gorgeous Welcome Center with beauty, grace and tranquility.
• From the Same Bulb: 2005 – 2022, an Exhibit by Sue Abramson
  From the Same Bulb focuses on Sue Abramson's photographic work with the elephant ear (Colocasia esculenta) over the span of 17 years. 
• Planets Earth Virtual Exhibit
  A dynamic exhibit at the Center for Sustainable Landscapes (and now online) addresses the pressing environmental issues of our time and proposes a new way of thinking about how to solve them.
• Garden Railroad: Bridges and Tunnels
  Join us on a locomotive journey through a delightful miniature display of the bridges, tunnels and inclines of western Pennsylvania and beyond at this all-new Garden Railroad exhibit!

Tues., March 8:

• Drawing Bulbs, Corms, Rhizomes and Tubers | 1 – 4 p.m. 
  Combine observation and drawing skills to depict the four different geophytes: bulbs, corms, rhizomes and tubers.

Thurs., March 10:

• Mastering the Art of French Cuisine: Salade Nicoise and Vichyssoise | 6 – 7:30 p.m. 
   Get inspired by the story of Julia Child and the art of French cuisine. Week one starts with salade niçoise, a hearty French salad with boiled eggs, green beans, and potatoes, served with Vichyssoise, a creamy potato soup. 

Photo © Phil Johnson ll