Agricultural Hall

An Urban Agriculture Supply & Resource Center

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    *  UPCOMING  *


November 11, 12 & 19,  2017

Embrase fall, and let the warmth of hot apple cider embrase you!  Come down to Ag Hall and help make (and drink!) fresh cider with an antique cider mill.  Bring apples* and jugs.  Cider yeast, gallon jugs, and air locks will be available to purchase for anyone wanting to make hard cider. From 11am to 1:30pm each day.

* There are still a few apples on area trees, and Dorchester's Daily Table market always has fresh, inexpensive local apples for sale this time of year.


Hive Winterization Workshop, Thursday, November 18, 2017, from 10am to 2:30pm

Drop by anytime and make any of several winterization systems to keep your bees warm and dry this winter.  Tools and materials will be provided for a modest fee.



Make (and GIVE) Gouda for the Holidays, Thursday, November 30, 2017, from 6:30om to 9pm

Jump tthe Cheese & Canning page on this website  for more information, and to register.

For other workshops and happenings, check the Workshops calendar here

Agricultural Hall?

In 1818, the Massachusetts Society for the Promotion of Agriculture built the original Agricultural Hall on Dighton Street in Brighton.  It served as the hub of the Brighton Fair and Cattle Show, one of the earliest and largest such fairs in the country.  In 1829, "a 17-pound turnip, a 19-pound radish, and a bough on which pears hung like a cluster of grapes were among the outstanding exhibits of that year."  In 1844 the building was moved to its present location at the corner of Chestnut Hill Avenue and Washington Street.

Dr. William P. Marchione & 

The Bostonian Society

Brighton Allston Historical Society

Agricultural Hall

245 Amory Street

Jamaica Plain, MA  02130

617-388-7378  /  e-mail Ag Hall

Sat.&Sun., 10:00am-2:30pm & by appt.


Thursday, November 30, 2017 

6:30 to 9pm, at The Urbano Project, Germania Street, Jamaica Plain (The Brewery)

Making hard cheese is not so hard or mysterious, especially with fromager Harold Lieberman as your guide.  As he did during his first class (Manchego in March), he will intersperse this 2 1/2-hour class with a discussion of the rich history of cheesemaking, and the chemical and biological processes that is "milk's leap toward immortality."  This is a hands-on workshop -- you will take part in the process, and learn the tools, tips and techniques as we start with milk, and end with a pre-ripened Gouda.  To register for this $25 workshop, please visit Questions?  Call Bill at 617-388-7378.


Agricultural Hall has vegetable rennet and citric acid on hand for making fresh mozzarella and ricotta cheeses, as well as simple farm cheeses.

Hard and cream cheeses are more complex and require special cultures, tools and aging regimens.  Our first hard cheese cheesemaking class was held on 3/19/17, and it was fantastic!  For over two hours Harold Lieberman made a Manchego, and for two hours we watched (and sometimes helped) the magic unfold as milk made it's leap toward immortality!

Harold is now returning November 30th to show us how to make Gouda (see above).  If there is a cheese you would like to learn how to make, or if you simply want to learn how to make any cheese, send me an email at Bill(at)


Jamaica Plain is full of experienced canners, several of whom offer workshops from time to time.  I'll send announcements or Tweet if I see one coming up.  In the meantime, if you have canning needs (glassware and more), please give us a call.  There aren't that many canning supplies at Ag Hall, but I may be able to find you coupons or order the products you need for less.

If you would like to stay in touch, click over to the 'Contact Us' page.