Aug 11 @ 9:00 am – 4:30 pm Driftless Folk School Campus
REGISTER HERE  //  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[...]
Aug 12 @ 9:00 am – 4:30 pm Driftless Folk School Campus
REGISTER HERE  //  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[...]
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[...]
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 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[...]
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 @ 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 8 @ 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[...]