Calendar of Classes

Jul
29
Fri
Hearts and Scrolls
Jul 29 – Jul 30 all-day
Hearts and Scrolls @ Hillsboro, WI

Add decorative elements to your functional work while learning core techniques of working hot iron. We will practice making a variety of heart shape forms and scrolls. Along with fire maintenance and hammer control, we will utilize the techniques of bending, splitting, drawing out, and upsets, and move to tool making and forge welding. This course is appropriate for beginning to intermediate level smiths.

Click here to register.

Instructor: Robert Schultz

Jul
30
Sat
Summer Candle Making
Jul 30 @ 9:00 am – 12:30 pm

Make simple poured beeswax candles in birch branches, sand and with ice. A fun summer craft activity.

Click here to register.

Instructor: Martha Buche

Beyond Cabbage: Fermentation for the Season
Jul 30 @ 1:00 pm – 4:30 pm

fermented foodsClick here to register.

Instructors: Heidi Krattiger and Bjorn Bergman 
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 fermenters! Basic techniques will be taught and applied to cabbage and non-cabbage recipes. Participants will have a hands-on opportunity to work with produce that is seasonally available and take home a ferment. A variety of fermented goods will be available for participants to sample. This class will be offered on 3 different dates.

 

DFS-Catalog Coupon-webViroqua Food Co-op Owners receive a $10 discount on this course! Please enter your VFC owner number in “other information” when registering to get discount.

 

Aug
6
Sat
100 Mile Meal CLASS
Aug 6 @ 9:00 am – 4:30 pm

Click here to register.

Instructors: Luke Zahm and Dani Lind

Have you ever wondered what it would be like to open a farm-to-table restaurant? Have you ever dreamed of transforming a space for one night into a dining destination? Our 100 Mile Meal Course and Dinner takes you behind the scenes to meet the farmers who grow the menu, work with experienced chefs Luke Zahm and Dani Lind to transform seasonal ingredients into a four course feast for 65 paying guests that will not be forgotten! Class participation is required. In fact, this is as hands-on in a professional kitchen as it gets! All featured ingredients are sourced from within a 100 mile radius of the dinner location and feature some of the finest farms in the Driftless Region. Once formal class instruction ends at 4:30pm, participants are encouraged to either join in plating the meal in the back of the house or sit down for the dinner in the front of house. Dinner is included in total cost. See Events for more info on the dinner.

Course Fee: $75
Dinner Fee: $40
Course Location: Viroqua, WI

Course details and directions will be emailed to you about 2 weeks before the course. Please provide accurate contact information so that you receive these details.

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Herbs for Health and Nourishment
Aug 6 @ 9:00 am – 4:30 pm

herb1Click Here to Register.

Instructor: Linda Conroy
Join veteran herbalist Linda Conroy for this fun and inspiring day. We will learn to identify plants around us that can help promote health and build resiliency. We will learn about the plants as well as ingest them. Everyone will leave inspired, with a nourishing herbal vinegar and recipes to get them started at home! Lunch will include wild plants that we gather together.

 

 

 

DFS-Catalog Coupon-webViroqua Food Co-op Owners receive a $10 discount on this course! Please enter your VFC owner number in “other information” when registering to get discount.

 

100 Mile Meal DINNER
Aug 6 @ 6:30 pm – 10:30 pm

Click Here to Register.

 

100mile_logo1-1Come enjoy an excellent one-of-a-kind local food dinner experience in a ‘pop-up’ restaurant led by local chefs Luke Zahm, Dani Lind, and Driftless Folk School students. All featured ingredients are produced within 100 miles of Viroqua, WI. This local and seasonal dinner is collaboration of the Viroqua Food Co-op, Driftless Folk School, Rooted Spoon Kitchen Table, and local farmers. In the words of Molly Reese, the 100 Mile Meal photographer: “The terroir of this region, you can taste it in this food. Our sunlight, our rain, the way the weather patterns trace across the land. It’s about connection: to the area in which we live, to the food we grow, and to those who grow it. The 100-mile-meal uplifts and celebrates this food.” Only 65 guest capacity so purchase your tickets today!

Date: Saturday, August 6th

Time: Appetizers and cash bar: 6:30–7:30pm

Dinner: 7:30pm

Dinner Cost: $65

Aug
7
Sun
Herbal Medicine Making: Create a Family Herbal Kit
Aug 7 @ 9:00 am – 4:30 pm

downloadClick Here to Register.

Instructor: Linda Conroy
Join veteran herbalist Linda Conroy for this fun, hands-on day of plant medicine. Learn to work with the plants that grow around us, first learning about their healing qualities, and then exploring ways to transform them to promote health and provide healing. The day will be spent making preparations for both topical as well as internal consumption. Everyone will leave with a medicine kit to begin using at home!

 

 

DFS-Catalog Coupon-webViroqua Food Co-op Owners receive a $10 discount on this course! Please enter your VFC owner number in “other information” when registering to get discount.

Aug
11
Thu
Spoon Carving Circle – 2nd Thursday Every Month
Aug 11 @ 6:30 pm – 8:30 pm

spoon helpingInstructors: Terry Beck and Tom Wheeler
The night before Valentine’s Day, 2014, six people gathered in Driftless Folk School’s intimate little office space in The Ark in Viroqua for the first monthly Driftless Folk School Carving Circle. We ran the gamut of ages and experience, from veteran spoon carvers and a promising young new carver, to a curious onlooker – turned – carving convert. The latter purchased a “sloyd” and a “hook” knife from another participant and was … hooked. Mostly, people worked on spoons they had already started, shared techniques, tips and stories, and had a grand old time. All carving projects are welcome; bowyers, chip carvers, whittlers… spoons just happen to be the most common. Bring some wood, a carving tool or two, and a Band Aid, and a good joke wouldn’t hurt either. If you don’t have any wood or tools, come anyway. There’s a good chance someone might be able to share wood, or even sell a couple tools. We ask that folks attending contribute $2 to pay for space at The Ark.

Aug
20
Sat
Plant Based Papermaking
Aug 20 @ 9:00 am – 4:30 pm

nestingpatterns1web          Click here to register

Explore our connections to plants and place. Join artist Debbie Jircik to learn how to transform wild and cultivated plant fibers into handmade papers. This class will take you from plant to paper as you learn the techniques involved with creating papers made from plants. Students will learn about a variety of garden-based materials and wild plant fibers suitable for making paper, and they will leave the class with sheets of handmade paper and the knowledge to create a simple papermaking setup at home. Plant fibers will be provided and you will have an opportunity to gather your own materials to experiment with as inclusions. As time permits, we will discuss the ways that locally-sourced plant dyes can be incorporated into our papers. All levels of experience are welcome to participate.

Course Fee: $ 75
Supply Fee: $ 30
Course Location: La Farge, WI

Course details and directions will be emailed to you about 2 weeks before the course. Please provide accurate contact information so that you receive these details.

 

Chicken Butchering
Aug 20 @ 1:00 pm – 4:30 pm

IMG_9436Click Here to Register.

Instructor:  Jacob Hundt
Raising a few meat chickens can be the easiest way to grow your own meat. Chickens  are easy to start and relatively cheap to raise. They  have a short lifecycle and can be kept on a small plot of land. To bring this process to a happy conclusion,  however, the would-be poultry grower must be ready to butcher as well. This half-day class will teach the basics of chicken anatomy and meat sanitation and provide hands-on experience with killing,scalding, plucking, and gutting .

 

 

 

 

DFS-Catalog Coupon-webViroqua Food Co-op Owners receive a $10 discount on this course! Please enter your VFC owner number in “other information” when registering to get discount.

Aug
21
Sun
Eco-printing and Eco-dyeing
Aug 21 @ 9:00 am – 12:30 pm

roest_twee    Click here to Register

Discover plant materials cultivated, gathered from the wild, and remnants from the farmers market/produce aisle that create color as we experience dyeing on silk and paper. Think in terms of muted earthy tones in a range of colors – experiment with pattern made by leaves and basic shibori techniques. Leave the class with a dyed silk scarf, silk swatches, and the beginnings of a concertina book. All levels welcome!

Course Fee: $ 45
Supply Fee: $ 15
Course Location: La Farge, WI

Course details and directions will be emailed to you about 2 weeks before the course. Please provide accurate contact information so that you receive these details.

Aug
27
Sat
Beyond Cabbage: Fermentation for the Season
Aug 27 @ 1:00 pm – 4:30 pm

fermented foodsClick here to register.

Instructors: Heidi Krattiger and Bjorn Bergman 
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 fermenters! Basic techniques will be taught and applied to cabbage and non-cabbage recipes. Participants will have a hands-on opportunity to work with produce that is seasonally available and take home a ferment. A variety of fermented goods will be available for participants to sample. This class will be offered on 3 different dates.

 

DFS-Catalog Coupon-webViroqua Food Co-op Owners receive a $10 discount on this course! Please enter your VFC owner number in “other information” when registering to get discount.

 

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