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Workshops focus on saving the small farm

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. (File)
By Lorie Hutson lorieh@spokesman.com(509) 459-5446

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.