Sep 23 @ 9:00 am – 12:30 pm Driftless Folk School Campus
REGISTER HERE  //  Instructors: Ryan Wagner  //  This class will give students the opportunity to butcher a domesticated rabbit and process it into a french style sausage. Each participant will get a rabbit (more than[...]
Sep 23 @ 1:00 pm – 4:30 pm Driftless Folk School Campus
REGISTER HERE  //  Instructor: Martha Buche  //  Shape a flat copper disk into a shallow vessel using fire and stones, just as the indigenous peoples of the Great Lakes crafted them for centuries. Work the[...]
Sep 23 @ 1:00 pm – 4:30 pm Driftless Folk School Campus La Farge, WI
REGISTER HERE  //  Instructor: Bjorn Bergman  //  Mead (honey wine) is a traditional Norwegian alcoholic beverage made by mixing water, honey, and yeast and allowing them to ferment. In this class, learn the art and[...]
Sep 29 @ 1:00 pm – 4:30 pm
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[...]
Oct 6 @ 9:00 am – 4:30 pm La Farge, WI
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,[...]
Oct 13 @ 9:00 am – 12:30 pm Viola, WI
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[...]
Oct 20 @ 1:00 pm – Oct 21 @ 4:30 pm TBD
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[...]
Oct 28 @ 9:00 am – 12:30 pm
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[...]
Nov 2 @ 9:00 am – 4:30 pm
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[...]
Nov 3 @ 9:00 am – 4:30 pm
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[...]
Nov 3 @ 9:30 am – 1:00 pm Ewetopia
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[...]
Nov 4 @ 9:00 am – 4:30 pm
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[...]
Nov 24 @ 1:00 pm – 4:30 pm
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[...]
Dec 8 @ 9:00 am – 12:30 pm
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[...]
Dec 8 @ 1:00 pm – 4:30 pm
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[...]
Dec 9 @ 1:00 pm – 4:30 pm
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[...]