What to do with all your scrap copper?……… Make jewelry, and then enamel it!
Learn how to make beautiful jewelry out of scrap copper in Enameling Class “Reuse, Recycle…Enameling!” September 12-14, 2014.
From scrap to finished jewelry
We will cover where to find scrap, including roofing copper, old copper tubing and other types, how to clean and cut it to make pendants, and then we will go through the process of enameling step-by-step! With the high price of copper, it just makes sense to use scrap!
All materials and tools will be provided, so all you have to do is sign up, show up, and plan to learn a lot and have tons of fun doing it!
For more information or to register, visit the Folk School website: www.folkschool.org
Visit my blog: www.caldwellforge.blogspot.com
Fresh touches for the Little House living room
Earlier this year the Buildings and Grounds staff, the Housekeeping staff, and a small number of flooring and painting subcontractors got busy to do renovations at three of the Folk School’s student houses.
Mill House, built in the 1930s
We provided lower-level Mill House rooms with new floors, window blinds, a dropped ceiling, fresh paint, and energy-efficient lighting. We also addressed air leakage problems and sealed off around the old mill wheel so that outside air and moisture will be kept out of the basement and crawl spaces.
We remodeled the Little House, installing new cabinets and a wood floor for the living room, plus fresh paint for the lower level bedrooms and living room. Little House was built in 1981 by the Homesteading students. The lighting was upgraded here also.
Bidstrup, built in 1989
In Bidstrup House, we replaced the old vinyl tile floor in the hallway with ceramic tile. We brightened up the dormitory rooms with new paint and light fixtures.
All these add up to a nicer experience for our students and instructors who stay on campus and enjoy the history and warmth of the older houses and the peace and quiet of staying on the Brasstown campus. All three houses were redecorated with a mixture of vintage and new furniture as well as beautiful framed art pieces and photographs taken at the Folk School by staff, students and instructors.
Thanks go to Carl Patterson Carpets, Browning Precision Paint, and the Folk School staff members who put in concentrated hours in order to get everything done speedily. Thanks also go to Business Manager Marianne Hatchett and Resident Artist Nanette Davidson who helped pick the flooring and the wall colors respectively.
Come celebrate the joy and beauty of both the hammered and lap dulcimer in a small, intimate, non-competitive setting. Unlike any other dulcimer camp, Dulcimer Celebration, now in its 15th year, is a unique week designed for both hammered and mountain dulcimers to provide the opportunity to improve technique, expand repertoire and have fun with harmony and chords. With four instructors, two skill levels are offered for both instruments – novice/intermediate or intermediate/advanced. Morning class time is spent in a concentrated session building skills and repertoire with at least two different instructors through the week. A flexible week, participants can choose to stay with one instrument, or do a couple mornings of hammered and a couple mornings of mountain if they wish.
The highlight for many participants is the afternoon session, bringing all together for ensemble playing. With everything from dulcimers, guitars, flutes, fiddles, bowed psalteries, harmonicas (the list goes on) it is opportunity to put into practice some of the skills from the morning session, learning some new tunes introduced by a different instructor each day. Top that off with optional jam sessions, craft studio demonstrations, folk dancing, singing, new friendships and you have an experience that you will want to come back to year after year!
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Wendy Harrison is coming all the way from her Highland home in Inverness, Scotland to teach “A Wee Bit of Cooking” for Scottish Heritage Week: August 31-September 6. Join her in the Cooking Studio at the Folk School for this all levels class introducing you to a wide range of traditional baking and homey meals, as well as modern Scottish favorites and dishes to impress. Read two perspectives to inspire you. The first is directly from Wendy and the second is from Cappy Tosetti, who is excited to explore her Scottish roots through cooking.
Finnan Haddie Tart
By Wendy Harrison, Instructor:
Famed for its beautiful landscapes, peaty whiskeys, men in kilts and traditional music, Scottish food is not one of the world’s better known cuisines. Trust me – It has much to offer. Fans of homey cooking will love the stews, pies, soups and teacakes. And for those evenings when a more refined menu is desired, I’ll share how locally available produce can be turned into delicate starters, impressive mains and to-die-for desserts. Many of the dishes we’ll make will be regional specialty such as Moray Cullen Skink and Selkirk Bannocks. We’ll also learn how to whip up a few of popular dishes that have foreign influences such as the Indian-inspired but Glasgow-created Curry, Chicken Tikka Marsala.
Born near Glasgow, brought up in Aberdeenshire and settled in the Highlands for 10 years now, I’m a true Scot, English teacher by profession, and an enthusiastic home cook who looks forward to visiting North Carolina and sharing the food of Scotland with you. Join me in the Folk School Cooking Studio August 31 – September 6 for “A Wee Bit of Cooking.”
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Last night’s contra dance for Dance Musicians’ Week was a frolicking fling of fun, friendship, and fancy footwork… what a wonderful week! A big thanks to all the instructors, students, and dancers – you could really feel the love and camaraderie in the air last night.
Instructors: David Kaynor, Peter Siegel, Naomi Morse, & Sue Songer
Calling: David Kaynor
Music: A mix of the instructors and a handful of students.
Location: Keith House Community Room at the John C. Campbell Folk School in Brasstown, NC.
Tune: “Liza Jane”