High Low

Join us for a cupping – the industry-wide method for evaluating coffees. During this 30-45 minute tasting, we smell and slurp coffees. Most of the coffees are from our current menu. Often, we feature coffees from other great roasters or our upcoming offerings.

Beginners are welcome to join. Staff is on hand to guide the cupping process. There is nothing quite as colorful and vibrant as a table full of coffees. Cuppers compare actual coffees with other coffees on the table, rather than a memory of a coffee. As a result, the participant receives a much more informative experience.

Smelling freshly ground coffee begins the cupping evaluation. Participants make their way around a table of 4-8 samples. They pause and hover over each cup to inhale and evaluate the fragrance. Next, leaders add hot water to the grounds. In a similar manner, cuppers make their way around the table evaluating the aroma of the steeping coffees. After four minutes pass, a spoon is used to break the thick crust of grounds at the top of the cup. Again, participants observe a unique aromatic experience while breaking the crust. Subsequently, after 12 minutes elapse and the cups of coffee are groomed to remove foam, tasters slurp the coffee from spoons. The slurping aerates the coffee. As a result, it comes into contact with many taste buds and engage the olfactory system.

Stone’s Salon is a monthly gathering of writers, musicians and educators from St. Louis and beyond curated and hosted by Rabbi James Stone Goodman at Grand Center Arts District’s new literary Center High Low. Under the Kranzberg Arts Foundation’s umbrella of creative programming and facilities, Stone’s Salon seeks to bring together poets, storytellers, academics, songwriters, and experimental artists from a cross-section of disciplines, age groups and cultural divides.

Stone’s Salon is called for every second Thursday of the month at 7 PM.

Admission is free.

Join us for a cupping – the industry-wide method for evaluating coffees. During this 30-45 minute tasting, we smell and slurp coffees. Most of the coffees are from our current menu. Often, we feature coffees from other great roasters or our upcoming offerings.

Beginners are welcome to join. Staff is on hand to guide the cupping process. There is nothing quite as colorful and vibrant as a table full of coffees. Cuppers compare actual coffees with other coffees on the table, rather than a memory of a coffee. As a result, the participant receives a much more informative experience.

Smelling freshly ground coffee begins the cupping evaluation. Participants make their way around a table of 4-8 samples. They pause and hover over each cup to inhale and evaluate the fragrance. Next, leaders add hot water to the grounds. In a similar manner, cuppers make their way around the table evaluating the aroma of the steeping coffees. After four minutes pass, a spoon is used to break the thick crust of grounds at the top of the cup. Again, participants observe a unique aromatic experience while breaking the crust. Subsequently, after 12 minutes elapse and the cups of coffee are groomed to remove foam, tasters slurp the coffee from spoons. The slurping aerates the coffee. As a result, it comes into contact with many taste buds and engage the olfactory system.

The Kranzberg Arts Foundation is now accepting proposals for our 2021 & 2022 Visual Art Exhibition Calendar. The submissions will be considered for both The Gallery at The Kranzberg and the High Low Gallery. While the theme of your proposal may conceptually vary, we do ask that the proposals submitted are for completed bodies of work. We are considering solo and group proposals, in all media. Both of these galleries have special attributes for the presentation of your work and showcases your exhibit within prominent venues in Grand Center Arts District. Curatorial assistance and studio visits are available upon selection.

St. Louis Poetry Center’s signature program, the Sunday Workshops are the longest running poetry writing workshops in St. Louis.  These workshops are offered as a free service to local poets, with notable poet critics commenting on pre-submitted works in a friendly and constructive group setting.

Poetry workshops are held the third Sunday of each month, September through April, except for December.  The guest poet critic will lead the workshop and provide professional critique on a selection of the pre-submitted manuscripts.  All poems submitted will receive written comments.

SUBMISSION GUIDELINES:

Submit only one poem, one page in length, 12pt or 14pt font.  Provide name, mailing address, and email address.   Email submissions will be acknowledged within 48 hours of receipt.  Submissions due by 12 midnight by the submission deadline listed above (usually Sunday one week prior to the workshop).  Those submitting poems are expected to attend the workshop.

Everyone, regardless of experience or SLPC membership, is encouraged to participate. You do not need to submit a poem to attend. Workshops are free and open to the public.

Join us for a cupping – the industry-wide method for evaluating coffees. During this 30-45 minute tasting, we smell and slurp coffees. Most of the coffees are from our current menu. Often, we feature coffees from other great roasters or our upcoming offerings.

Beginners are welcome to join. Staff is on hand to guide the cupping process. There is nothing quite as colorful and vibrant as a table full of coffees. Cuppers compare actual coffees with other coffees on the table, rather than a memory of a coffee. As a result, the participant receives a much more informative experience.

Smelling freshly ground coffee begins the cupping evaluation. Participants make their way around a table of 4-8 samples. They pause and hover over each cup to inhale and evaluate the fragrance. Next, leaders add hot water to the grounds. In a similar manner, cuppers make their way around the table evaluating the aroma of the steeping coffees. After four minutes pass, a spoon is used to break the thick crust of grounds at the top of the cup. Again, participants observe a unique aromatic experience while breaking the crust. Subsequently, after 12 minutes elapse and the cups of coffee are groomed to remove foam, tasters slurp the coffee from spoons. The slurping aerates the coffee. As a result, it comes into contact with many taste buds and engage the olfactory system.

Join us for a cupping – the industry-wide method for evaluating coffees. During this 30-45 minute tasting, we smell and slurp coffees. Most of the coffees are from our current menu. Often, we feature coffees from other great roasters or our upcoming offerings.

Beginners are welcome to join. Staff is on hand to guide the cupping process. There is nothing quite as colorful and vibrant as a table full of coffees. Cuppers compare actual coffees with other coffees on the table, rather than a memory of a coffee. As a result, the participant receives a much more informative experience.

Smelling freshly ground coffee begins the cupping evaluation. Participants make their way around a table of 4-8 samples. They pause and hover over each cup to inhale and evaluate the fragrance. Next, leaders add hot water to the grounds. In a similar manner, cuppers make their way around the table evaluating the aroma of the steeping coffees. After four minutes pass, a spoon is used to break the thick crust of grounds at the top of the cup. Again, participants observe a unique aromatic experience while breaking the crust. Subsequently, after 12 minutes elapse and the cups of coffee are groomed to remove foam, tasters slurp the coffee from spoons. The slurping aerates the coffee. As a result, it comes into contact with many taste buds and engage the olfactory system.