When you take a Folk...
Kay Patterson teaches many times...
John Clarke in the Folk School bee yard, showing the class the old bee hives, plus two brand new Russian bee colonies installed from the Beekeeping Class three weeks ago with Virginia Webb. Russian bees seem to be more varrora mite resistant than our beloved Italian honey bees.
David Baker lights up any...
The "Science of Bread" Class Photo, May 2015[/caption]
Magical. That’s the word used over and over to describe a week at the Folk School. And there’s always something that makes the visit extra special: last May it was the baby barn swallows peeking over the edges of their nests in the rafters outside Davidson Hall.
This year it was the mountain laurel in full bloom; the mother-to-be barn swallows sat patiently atop their nests. The Folk School is a magical place, but also, when you’re there, you slow down and pay attention to things like the birds and flowers.
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Nicholas holds the focaccia fresh out of the oven.[/caption]
I was at the Folk School last week to teach my annual “Science of Bread” class—not a magical name by any means, but bread-making can be wondrous even when you know about the microorganisms and molecules that make it work. In addition to making dozens of loaves, the class started a sourdough starter by attracting wild yeasts and bread-making bacteria from the air into a container of flour and water. They also braved the production of salt-rising bread, a first for me. Making salt-rising bread is similar to creating a sourdough starter in that ingredients (in our case, raw potatoes, corn meal, sugar, and baking soda) are left out to attract microorganisms that cause the bread to rise when the dough is mixed the next day. (“Salt-rising” is a misnomer.) The ingredients are kept at 110 degrees, however, so that the microorganisms attracted to the mixture are different than the usual ones; this results in the unique flavor and aroma of salt-rising bread.
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We just had a visitor come through our knitting class. She told us that she was a knitter but that she could "never do what we were doing!" And all of the students exclaimed at once that of course she could!
So what are we doing that looks so complicated but is so based in common sense that we think this newcomer could totally handle it?
Well, here's what we're doing in the knitting room this week: Top Down Stranded Yoke Sweaters (without a pattern). Sounds intense, right? Sounds like you need a lot of experience? Nope! Really, all we are doing is the knit stitch and increasing.
We're starting at our necklines, learning how to do the knit stitch with one color in each hand (stranded knitting), and then we are increasing as we work beautiful designs down to the widest part of our shoulders (the "yoke"). Since we each have different body sizes and proportions, and we each fancy different types of designs, we are going off-road and making up our own sweater patterns as we go.
Folk Harp Class with instructor Lorinda Jones[/caption]
The four f's of why I continue to teach at John C Campbell Folk School.
I can teach music lessons on a weekly basis, twenty minutes from my house, so why would I drive 6.5 hours, sleep in a different bed, and not have continual access to internet for a week?! Because when I pull in the drive to the Keith House Community Room, I get the feeling one gets when they have returned home after a long absence. When I open the door in the mornings to the music studio and see the light streaming through the doors, highlighting the wood of the instruments, and I look out at the beautiful view of the mountains, it is like nothing else I can describe. And after just a couple of days with my students, it is like being reunited with family, even though we may have only just met on Sunday.
This year was no different. Well, it is always different, but I experienced those same feelings of being home, being united, and being inspired.
For the ten students who...
