Weekend Weather Update

Due to snow and current road conditions, classes scheduled for the Feb. 1 session will have a delayed start until Monday, Feb. 2 at 10 a.m., with orientation set for 9:30 a.m.

While we welcome all students to participate in their classes, our priority is to ensure everyone’s safety while traveling. Please make safe travel and attendance decisions based on local conditions, emergency orders, and any travel restrictions along routes in North Carolina leading to Brasstown.

Students who plan to arrive on campus tomorrow, Sunday, Feb. 1, may check in as usual. A buffet supper will be available tomorrow evening in the Olive Dame Campbell Dining Hall, with extended time to allow for any late arrivals.

Student Services will be in touch directly via email with additional details and adjustments to the class schedule.    

We appreciate your flexibility and understanding and look forward to welcoming you to campus. Please travel safely, and do not hesitate to reach out with any questions.

Cancellations:
Sunday English Country Dance
Craft Shop closed on Sunday, reopening Monday at noon
Olive’s Porch closed on Sunday

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cooking Tag

06 Dec

Posted at 19:15h in Instructor Voices, Stories: Cooking
[caption id="attachment_17769" align="aligncenter" width="630"] Challah created by students in Emily's class.[/caption] [caption id="attachment_17763" align="aligncenter" width="630"] (L-R) Emily's mom at the Biltmore, Emily in front our our outdoor wood fired oven, Emily's mom's quilts at Show & Tell.[/caption] My recent trip to the Folk School was a little different than usual. For one thing, after ten years of teaching “The Science of Bread,” I shifted gears slightly and taught “Making Traditional Breads.” Thankfully, science still applies in traditional breads. The other difference was that my mom accompanied me for the first time, to take a quilting class. While I was busy lighting the wood-fired oven, hunting down recipes, and mixing doughs to demonstrate with in class, Mom was putting in long hours at the studio, turning the bags of scrap fabric she’d brought into quilts. Three times each day we met for meals in the Folk School dining hall.