Today I enrolled in the Quillasascut Farm culinary 101 class thanks to a suggestion passed my way many months ago. Quillasascut Farm is located near Colville, WA, in the rolling hills above Lake Roosevelt in Okanogan county. The farm sits on 37 acres and specializes in the production of cheese. Currently, they have over 60 goats as well as acres of garden space. During a week long program, I will participate in milking goats, making cheese, caring for farm animals, transplanting vegetables, and harvest produce from the gardens. I will also visit neighboring organic farms and hear presentations about honeybees, grass-finished meats and composting. Group discussions about genetically modified foods and globalization will round out the experience. Each day, a chef will work with the students to prepare lunch and dinner using only ingredients from the garden and products from local farms. Dinner is a culmination of the day's work, a time to feast on the bounty of the farm, reflect on the discussions of the day, and build community around the table. My class begins September 8th and ends on the 14th. Sounds too good to be true! Wish me luck! Read an article about the program in the Seattle Times.
Tuesday, June 30, 2009
Quillasascut Farm Culinary 101
Today I enrolled in the Quillasascut Farm culinary 101 class thanks to a suggestion passed my way many months ago. Quillasascut Farm is located near Colville, WA, in the rolling hills above Lake Roosevelt in Okanogan county. The farm sits on 37 acres and specializes in the production of cheese. Currently, they have over 60 goats as well as acres of garden space. During a week long program, I will participate in milking goats, making cheese, caring for farm animals, transplanting vegetables, and harvest produce from the gardens. I will also visit neighboring organic farms and hear presentations about honeybees, grass-finished meats and composting. Group discussions about genetically modified foods and globalization will round out the experience. Each day, a chef will work with the students to prepare lunch and dinner using only ingredients from the garden and products from local farms. Dinner is a culmination of the day's work, a time to feast on the bounty of the farm, reflect on the discussions of the day, and build community around the table. My class begins September 8th and ends on the 14th. Sounds too good to be true! Wish me luck! Read an article about the program in the Seattle Times.
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Congrats!! I think you are making a great decision by taking class. It is going to be so much fun and will give you some good direction about your next step in owning your own business! Awesome!
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