In lieu of its traditional First County Bank Maple Sugar Festival, the Stamford Museum & Nature Center will be celebrating the season by bundling all the fun and games of a mini-festival into a single admission price, three Sundays this winter: February 21 & 28 and March 7. Each Sunday, grounds will open at 10…
Read Moreby Verónica Del Valle, Stamford Advocate | see original article Even Halloween – a holiday steeped in lore, joy and a lot of candy – could not escape the ongoing COVID-19 crisis unscathed. Guidance from Gov. Ned Lamont discourages traditional trick-or-treating, and without in-person classes for many students in Stamford and Greenwich, typical festive harbingers such as class time…
Read MoreStamford, Conn. – Stamford Museum & Nature Center is pleased to present an all-new line-up of special events and intergenerational programs as the organization welcomes the fall season. Biophilia Exhibition: On view in the SM&NC’s Bendel Galleries October 1st through January 10th, “BIOPHILIA: A Dialogue with Art, Nature and Science” is an extensive art and…
Read MoreStamfordAdvocate.com, Thursday, June 4, 2020 STAMFORD — In a sign that summer is approaching, Sunday will mark the return of the Farm Market at the Stamford Museum & Nature Center. Some of the vendors will include Beldotti Bakery, Conant Valley Jams, Muddy Roots Farm, Oronoque Farms, Smith’s Acres, Sisters Wicked Good Soaps, Charlie’s Chaga and…
Read MoreStamford Museum & Nature Center is pleased to present the annual First County Bank Maple Sugar Festival Weekend on Saturday, March 7 and Sunday, March 8 from 11 am – 3 pm both days, rain or shine. Sponsored by First County Bank, this annual family-favorite festival features a wide variety of activities, including traditional favorites…
Read MoreStamford Museum & Nature Center invites the public to register for a special evening of events on Thursday, September 19, featuring the exhibition opening reception of Fruitfulness by Nathalia Edenmont, followed by SM&NC’s signature Fall Farm-to-Table Supper, prepared by award-winning chef, Alison Milwe Grace.
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