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We Love Trees

by Cory Marie Podielski on August 4, 2016

in Class Picks, Featured Classes

Oaks. Poplars. Dogwoods. Birch. Beech. Walnut. Pine. We’ve found all these trees on our Folk School campus, and they make our land lush and beautiful. Our trees also inspire diverse class subjects and motifs. On many occasions, our students use the trees’ leaves, roots, bark, branches, nuts, and wood to create striking fine crafts. At the Folk School, we treasure our trees, and we’re pleased to honor them with these class picks.

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Back to the Future

by Cory Marie Podielski on July 28, 2016

in Featured Classes, From the Archives

At the Folk School, we often find inspiration from the past, giving us a vision for the present and the future. Since 1925, we’ve been engaging hearts and hands as we nurture our students’ creativity. To celebrate the crafts that have helped to shape the Folk School tradition for nine decades, we’ve pulled some photos from our archives. As we share them, we invite you to join us for a class, and help us to continue the Folk School’s rich craft heritage.

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What’s On Your Bucket List?

by Cory Marie Podielski on July 21, 2016

in Class Picks, Featured Classes

Your bucket list contains all the places you want to visit, and the experiences you’d like to have, during your lifetime. Many folks place a Folk School class high on their bucket list, as they want to enjoy a unique learning vacation on our beautiful 300-acre western North Carolina campus. When planning your visit, choose from over 50 intriguing subjects, taught by talented instructors who are passionate about sharing their craft with students. Browse our class picks below, and cross a “Folk School class” off your bucket list soon.

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The New Folk School Catalog has Arrived!

by Cory Marie Podielski on July 16, 2016

in Class Picks

Our new Folk School catalog is here! You can now browse and register for classes from July 2016 through June 2017.

To receive a Folk School catalog for the first time, please complete our online form. We’ll send a catalog directly to your mailbox. View the eCatalog to see an online version of the new catalog.

Choose from weeklong and weekend classes in 50 subjects, taught by talented instructors who enjoy sharing their craft with students. Browse several of our popular class subjects below, and inspire your creativity in our non-competitive learning environment.

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There's a new Folk School chef in town, and she's shaking up our menu in a delightful and delicious way.

There’s a new Folk School chef in town, and she’s enhancing our menu in a delightful and delicious way.

We are excited to have world-class chef Maggie Davidson join our team. Maggie studied at Le Cordon Bleu in Paris, specializing in pastry and baking (lucky us!). Before arriving at the Folk School, Maggie worked at prestigious restaurants and hotels throughout the country. She is also an avid fiber artist. We are happy to welcome Maggie to the Folk School Community, and look forward to savoring her culinary creations.


Maggie Davidson in the Folk School Herb Garden

CP: Where are you from? Tell me a little about yourself.

MD: I’m from Tucson, Arizona. I’ve lived lots of places, but kept coming back to Tucson, until 1998, when I started to move around the country to build my resume as a chef.

CP: Did you always want to be a chef? What made you want to pursue a career in cuisine?

MD: My heroine has always been Julia Child, from her old shows on PBS when I was growing up. I began baking when I was 9 in 4-H, but my parents were too intellectual to encourage that as a career. I majored in English, but worked in kitchens to pay for school. After school, I became a manager at an outdoor store, did that for 13 years, and realized I wanted a different career. I sold my house, cashed in my savings, and moved to Paris to go to Le Cordon Bleu. I studied pastry, not cuisine, and worked as a pastry chef for most of my career so far.

CP: What drew you to the Folk School? Had you been here previously?

MD: I have wanted to take a class here for a long time. Two years ago, a friend and I came to the Fall Festival, and we loved it. The school, the setting, the people here, I loved it all.

CP: Do have any specialties? Describe your cooking style.

MD: Pastry is my specialty, all baking and pastry, really. My cooking style is to make the food as appealing to the eye as the palate, and to use as much fresh, local ingredients as possible. I hope to become more involved in the Folk School Garden, to work with Joe Baumgartner (the Folk School Head Gardener) to use as much of what we grow all year. [click to continue…]