REGISTER HERE  //  Instructor: Bjorn Bergman  //  Do you dream of sipping a cool, crisp, bubbly, and refreshing homemade hard cider with your friends and loved ones? Take this class and learn the art and[...]

Click Here to RegisterTraditional Cooking with Organ MeatInstructor: Laura PoeOrgan meats are an essential part of a healthy, whole-food diet, but they can be a little intimidating to prepare. In this class you will become[...]

REGISTER HERE  //  Instructor: Jon Passi  //  Are you curious about alternative energy or photovoltaics and want to know more? Would you like to put solar panels on your house or property? Are you curious[...]

Click Here to RegisterInstructor: Nicholas WazeeGaleFall is the season of true abundance in Nature, with nuts, seeds, bulbs and roots available as the plant world prepares for winter. The keys to this treasure are awareness,[...]

Click here to register. Instructor: Jon PassiAre you interested in going off-grid, with batteries and solar panels for power? Then, this class is for you. We will discuss types of batteries, how to connect and maintain[...]

REGISTER HERE  //  Instructors: Ryan Wagner  //  Students will receive a hands-on experience of butchering a hog. Saturday’s afternoon will consist of discharging a live organic pig, eviscerating the animal, and preparing the hog for[...]

Click Here to Register.Instructor: Martha BucheLearn how to work with copper to make one-of-a-kind jewelry. In this class, make a copper ring, a pendant, and a pair of hammered copper earrings with simple tools. Cut,[...]

REGISTER HERE  //  Instructor: John Motoviloff  //  Lots of food ways and self-sufficiency skills are packed into this short, free weekend course! It’s designed for adults and families interested in learning how to harvest one[...]

REGISTER HERE  //  Instructor: Heidi Krattiger  //  Hot sauce, garlic paste, coriander, and lemons can be preserved with fermentation, as well as many other herbs, vegetables, and fruit. This class will inspire new and experienced[...]

REGISTER HERE  //  Instructor: Linda Conroy  //  Join Herbalist Linda Conroy for this fun day of soap making. We will start out learning the basics and then dive into a hands-on experience, making soap that[...]

REGISTER HERE  //  Instructor: Linda Conroy  //Making cheese in your own kitchen is fun and easy. Discover how to create soft, spreadable cream cheese, mozzarella (traditionally stretched), feta, and paneer. Learn about fermented milk products[...]

Click Here to RegisterInstructor: Lisa AshleyDescription: After spending the morning mastering the basic of knitting, including the knit stitch, purl stitch, increasing, decreasing, cast on and bind off, I would like to spend the afternoon[...]

Click Here to Register  Instructor: Nicholas WazeeGaleWelcome to the wonderful world of birch bark! In this class we will craft a small birch box of round Scandinavian design, held with a locking tab system. The[...]

REGISTER HERE  //  Instructor: Linda Conroy  //  Join Home Cheese Maker Linda Conroy as we focus on two styles of cheese: cheddar and gouda, that you can easily make at home. Participants will be guided[...]

REGISTER HERE  //  Instructors: Vince & Dawn Hundt  //  This class is your opportunity to become a part of the hallowed Wisconsin tradition of deer hunting and to learn how to take advantage of an[...]

REGISTER HERE  //  Instructor: Martha Buche  //  Make simple, hand-dipped beeswax tapers, then try your hand at some more complicated variations. Spend a few meditative hours making several candles, and learn the traditions and meanings[...]

REGISTER HEREInstructors: Vince & Dawn HundtFor generations, people of German ancestry in the ridge country near La Crosse have made what they call “woosht” or “wurst,” which simply means “sausage” in German. These are large[...]

Click here to register  Instructor: Martha BucheMake a custom-shaped copper cookie cutter for your home baked cookies! Bring a personal design or select from traditional shapes and bend and solder a copper strip into your[...]

REGISTER HEREInstructor: Ryan WagnerDescription: Students will learn how to take scrap venison meat, add pork, seasoning, cure and culture and turn it into delicious, shelf-stable dry-cured sausages. The art of dry-curing meat has been around[...]