September 8 – 10, 2017
Please join us for an intensive, hands-on weekend of workshops based on non-competitive learning and deep skill development. With the backdrop of cultural sustainability unifying the weekend, individual workshops will incorporate traditional knowledge, strategies and DIY tools for sustainable and historic architecture, traditional crafting, healthy eating, and community music making.
Participants will sign up to attend one workshop for the entire weekend. Most workshops are three days, beginning Friday afternoon at 3, and ending at noon on Sunday. Registration includes five catered meals (Friday evening through Sunday morning) featuring organic and locally sourced ingredients. Four meals are provided by Red Barn Catering, and Saturday’s evening meal is a Farm-to-Table dinner presented by Circle M Farm. Registration also includes a staff concert Friday night and a barn dance with Chuck Hornemann’s String Band. Registration for Saturday-only workshops includes lunch, the Farm-to-Table dinner, and the barn dance.
Each workshop link (below) includes a description of the workshop, instructor bio, tuition and materials fees, and links to the schedule and the registration form with payment information. Tenting and rustic bunkhouses are available on-site. Three dishwashing scholarships are available.
Sharpen Your Autoharp Playing: All Levels with Karen Mueller
Beginning French-Canadian and Celtic Fiddle with Linda Breitag
Intermediate/Advanced American Old-Time Fiddle with Matt Brown
You Can Ukulele, Too! with Martha Tyner
Spoon Carving: Create a Beautiful and Functional Wooden Spoon with Fred Livesay
Blacksmithing 101: A Day at the Forge (Saturday only) with Greg Winz
Cob Oven Build ‘n Bake (Saturday only) with Denise Thornton and Doug Hansmann
Keeping it Alive: Fermented Food & Drink (Saturday only) with April Prusia