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Cooking

Around the World in the Cooking Studio

by Cory Marie Podielski on July 27, 2015

in Cooking, Featured Classes

Have you ever gone to an Asian market or stood in the ethnic food aisle at the supermarket and stared blankly at the bottles and spices, each staring back at you like a mystery waiting to be solved? It is challenging to jump into another ethnic cuisine without a helping hand or guidance. Many weeks […]

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Pizza Day minus 6 years. A potter, a dulcimer player, a painter, a poet and a berry farmer build a barrel-vaulted brick oven. Timber-framers build a structure around it. Iron workers make long-handled rakes, forks and peels. Stone-building classes dry-stack elbowhigh walls around it, carpenters make picnic tables and benches. Gardening classes plant fennel, oregano […]

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Magical. That’s the word used over and over to describe a week at the Folk School. And there’s always something that makes the visit extra special: last May it was the baby barn swallows peeking over the edges of their nests in the rafters outside Davidson Hall. This year it was the mountain laurel in […]

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Charcuterie, a French word stemming from the words chair ‘flesh’ and cuit ‘cooked’, is the branch of cooking devoted to the preparation and preservation of meat products, including sausage, bacon, ham, confit, and pâtés. Originally developed as a means of preservation, prior to the advent of refrigeration, charcuterie has made a resurgence in the local […]

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Japanese aesthetic philosophy inspires us all the way from the Far East to the Folk School. Radically different from Western design, Japanese design principles mesh especially well with the Folk School due to an emphasis on simplicity, unobtrusive beauty, function, irregularity, weathered textures, nature, and tranquility. Cultivate a bonsai, write a haiku, try Ikebana flower arranging, learn about traditional […]

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