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 26 @ 5:00 pm – Oct 28 @ 8:30 pm Westby Rod & Gun Club
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[...]
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[...]
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 @ 9:00 am – 12:30 pm Viroqua, WI
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[...]
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[...]