Weavers' Work Week is an annual tradition at the Folk School where skilled weavers are invited to come for a week and volunteer their time to do projects around campus and make improvements in the studio. Let's learn more about the week from Pam Howard, longtime Weaving Resident Artist.
[caption id="attachment_18687" align="alignright" width="246"] Pam Howard at the loom[/caption]
CP:What is Weavers' Work Week, and how did it start?PH: The idea for Weavers' Work Week started in 1992. A weaving teacher, Betty Hancock Smith and her weaving student, Dee Richard were talking about how hard it was sitting all week on the loom benches. Those two got to talking about what if weavers were invited to come to the school and weave fabric to make the cushions. They asked Jan Davidson, former director and Ruth Truett, former programs director. It was approved, and in the spring of 1993 the first Weavers' Work Week happened.
I was assisting Betty in her weaving class in 1992, and I was the first weaver that was asked to participate. I have been to every one since. From 1993 to 2000, Betty was in charge of organizing the yearly event. In 2000, I became the Resident Weaver and took it over organizing it. Things went on fairly smoothly till 2008 when I had health issues and inherited relatives I had to take care of. After the dust settled and things had calmed down in my life, I thought it was time to restart the tradition of WWW. So, on February 4, 2015 I sent a letter to the “powers that be” and got Weavers' Work Week back on the schedule.
[caption id="attachment_10177" align="aligncenter" width="480"] Lettuce in the Vegetable Garden is harvested by Work/Studies and brought to the Dining Hall[/caption]
[caption id="attachment_7303" align="alignleft" width="291"] Kale, Spinach, and Lettuce transfer seed starts in the Folk School Green House[/caption]
The Folk School’s vegetable garden provides organic, seasonal produce for our Dining Hall and our Cooking Studio. This time of the year, lettuce, kale, mustard greens, and collards transfer from their green house tray location to the earth. Volunteer Coordinator/Gardener Joe Baumgartner and the Work/Study crew have been busy tending to the seed starts and prepping beds since January.
[caption id="attachment_8227" align="alignright" width="206"] Salad with Kale and lettuce from the Vegetable Garden[/caption]
Much of what is planted in the garden supplies and supplements the salad bowl and vegetable dishes in the Dining Hall. When you enter the Dining Hall check out the sign next to the menu board which details exactly what the Dining Hall is using from the garden each week. Next time you enjoy salad or veggies at lunch or dinner in the Dining Hall, take a post-meal stroll over to the Vegetable Garden to see what's growing.
[caption id="attachment_7626" align="aligncenter" width="450"] Frances Juhlin teaches about heirloom vegetables in the Folk School Garden.[/caption]