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 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[...]
Sep 30 @ 9:00 am – 12:30 pm Viroqua, WI
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[...]
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[...]
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[...]