February 24, 2010 in Food

Workshops focus on saving the small farm

By Correspondent
File photo

People plant carrots at the Quillisascut Farm near Kettle Falls. The Quillisascut Farm hosts classes on many things, including developing food culture and a sense of place.
(Full-size photo)

Farmers Lora Lea and Rick Misterly are offering workshops at their Quillisascut Farm School of the Domestic Arts that are designed to inspire and encourage their passion: preserving small farms, protecting local food culture and saving heritage foods.

The workshops range in price from $355 to $695, including food, bunkhouse-style lodging with shared bathrooms and class materials. Transportation to the farm near Rice, Wash., is extra.

This year’s offerings include:

•April 23-27: Homesteading Basics. Learn how to feed a family by building your own urban or rural farmstead.

•May 14-18: Introduction to Small Acreage Sustainable Farming. Hands-on farm experience for small-scale sustainable farming.

•June 17-21: Hearth Breads, Whole Grains and Wood-fired Ovens Cookery with Don Reed, baking and pastry instructor from Seattle Central Community College.

•July 22-25: Sense of Place – Food Lover’s Retreat. Experience life on Quillisascut Farm. Try milking a goat, doing farm chores, making four kinds of cheese, harvesting the garden and creating meals with Chef Kären Jurgensen.

•Aug. 5-11: Slow Food Youth. A hands-on workshop about the Slow Food mission of “Good, Clean, Fair” for young adults 18 to 29.

•Aug. 14-18: School Gardens. For school teachers, administrators, parents, or volunteers who want to start a school garden or evolve their present garden. Exploring regional support networks, curriculum and essential learning requirements, basics of gardening, food safety, small livestock and the kitchen connection.

•Sept. 16-20: Sparking a Love For Learning – For university education/teacher training in school gardens and experiential learning.

•Oct. 7-10: Food Writers-Keepers of the Knowledge; Soil, Seeds and Sensibilities. For food writers and bloggers who want to explore a deeper connection to farms and food.

The farm also offers a professional development workshop for food professionals, culinary students and serious cooks called Farm Culinary 101: The Sustainable Kitchen. The workshop for food professionals is July 29-Aug. 2. Culinary students and serious cooks can attend Aug. 22-28 or Aug. 31-Sept. 6.

Complete descriptions of the classes and applications are online at www.quillisascut.com or contact the Misterlys at (509) 738-2011.

Main Market slide show

If you missed the Main Market grand opening and ribbon-cutting celebration last week, or if you just want a sneak peek inside the store, check out a slide show from the event at www.spokesman.com/ soundslides.

The Spokesman-Review’s Andrew Zahler captured images from the store and comments from general manager Jennifer Hall and customers.

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