Wet Specimen Class with Katie Innamorato
Date: Saturday, December 19th
Time: 12pm to 2pm
Admission: $100
Location: Morbid Anatomy Museum, 424 Third Avenue, 11215 Brooklyn NY
Tickets Here: http://www.brownpapertickets.com/event/2188701
Jarred specimens have always been a commonplace item in natural history museums and educational institutions. Stemming from an easy way of preserving specimens, modern chemicals have made it easy for professionals and hobbyists to preserve their own specimens properly for longterm display. It is very important to preserve specimens properly otherwise over time they will slowly rot or fall apart. This class will walk students through the chemical fixing process and through dissection. Katie will dissect a specimen to show students a few display options, demonstrate how to safely work with the chemicals, and explain the fixing process. Each student will leave with their own specimen and the knowledge to make a properly preserved wet specimen at home. Since the fixing process takes a while, students will pick out an already preserved one that they will be able to jar up.
Katie Innamorato is one of our taxidermists in residence and is a professionally trained taxidermy artist. She is an active MART and Garden State Taxidermist Association member. Her work has been featured on the TV shows “Oddities and Odd Folks Home,” displayed at La Luz de Jesus Gallery in Los Angeles and various other galleries. She was recently published in the book Taxidermy Art by Robert Marbury and featured on Vice. She has also done demonstrations and lectures at the University of Wisconsin at Eau Claire and at The Institute Library in Connecticut.
We use NO harsh or dangerous chemicals.
Everyone will be provided with gloves.
All animals are disease free.
Bringing a snack and drink is encouraged.
Please bring your own boxes/bags to carry mounts home.
Animals are sourced through roadkill, scraps from other taxidermists, donations, abatement/nuisance work, pet industry casualties, frozen feeders, and discards from the food service industry. Nothing is ever killed specifically for our classes.
