Rag rug weaving embraces the folk art tradition of using everyday, readily available materials to build aesthetically beautiful, yet functional art: textiles made from the things we have, can forage, or acquire. With the craze du jour surrounding KonMari, now is a good time to think about new options for all those clothes you may be putting into the “Thank you, goodbye” pile. Rag rug weaving might be your perfect option!Read More
When students show up at an Intermediate-level fiddle class, they already know how to play some tunes — maybe some fast ones, maybe some waltzes; tunes learned from a friend or teacher or family member, tunes laboriously acquired from a scratchy old recording, or tunes read out of a tunebook.Read More
These images were made during my time working as a Sales Associate in the Folk School Craft Shop. The series began as a way to recognize the work study students and hosts who come and go from the Folk School so quickly, yet are a vital part of what we do. I was curious about their lives, before and after the Folk School.Read More
Have you ever wanted to try batik and hand-dyeing? We have a very special surface design class coming up on April 7–13, 2019 with Jessica Kaufman: Studio Batik: Many Techniques, Amazing Results. Jessica has studied batik methods from Indonesia and India and is the owner of WAXON Batik & Dye Studio in Asheville, NC. With over 16 years of teaching experience and an MA in crafts education, Jessica has taught batik and tie-dye to summer campers, school children, high schoolers, and adults all over the country. We are lucky to have her for a week-long intensive focusing on this gorgeous and functional art form. Enjoy our interview!
Shop for one-of-a-kind gifts in our beautifully decorated Keith House and Davidson Hall (next to the Craft Shop). Craftspeople will offer handmade items such as jewelry, weaving, forged iron, photography, quilts, and turned wood. Come spend the afternoon with us.Read More
A classic one-pot meal from the hills of Tuscany includes a beloved Appalachian ingredient—white beans. Try serving this with a hot pan of cornbread, the Appalachian cousin of polenta.Read More