I first met Emily my very first week at the Folk School in January of 2011. I was a work/study and she was teaching bread making. That week, snow had dumped onto the campus leaving sheets of white across the fields and a chill in our bones (our main task as work-studies was to clear the paths and walkways). I vividly remember working Monday afternoon outside the cooking studio and Emily appeared at the door to invite us to come in and taste some warm, freshly baked bread. It was delicious!Read More
Author: Lillian Gantsoudes
While classes and events are currently suspended because of the Covid-19 pandemic, our board of directors and staff continue to work toward reconnecting with our Folk School family on campus once it is considered safe and appropriate.
The Folk School Cookbook
Author Nanette Davidson meticulously collected, curated, and adapted over 200 delicious recipes for The Folk School Cookbook. These include some of the most memorable recipes served family-style in the school’s Dining Hall and at seasonal celebrations over the decades. Bring the Folk School’s culinary traditions into your own kitchen and order your copy today!