FOLK SCHOOL SUPPER: FARM TO TABLE COOKING WITH VEGETABLES
WITH LUKE CARLSON & BETH HOINACKI
Friday and Sunday, September 25th & 27th, 2026
Friday 6:00 - 8:00pm
Sunday 8:00am - 10:00am and 12:00 - 6:00pm
You may have heard of Farm-to-Table dining, and this class is the real thing! In the morning, students will visit a small biodynamic farm on the Luckiamute River. Onsite you will meet with the farmer to learn how they balance life as key food producers and stewards of the surrounding ecosystem. You will also harvest vegetables! After a mid-day break, students will reconvene at Bald Hill Farm to learn techniques and philosophies of intentional food preparation in an outdoor, pop-up kitchen space with a local chef. What better way to spend a day in the peak of harvest season than to be outside and surrounded by the local bounty?
This class is part of a larger weekend series that we’re calling Folk School Supper. In addition to participation in Farm to Table Cooking, students are invited to a Friday evening get together and Sunday afternoon dinner to celebrate (and eat!) the delicious outcomes from a weekend full of local foods-based coursework. Curious about the other classes as part of the series? Consider also registering for Artisan Sourdough Bread and Dairy Goats and Cheesemaking Basics for an immersive weekend about our local food systems, cooking and baking, and the full-bellied joy of being in relationship with the good people and foods of our Willamette Valley home.
Here is the full weekend schedule for Folk School Supper:
Friday, 6-8pm. All classes presentation night. Learn about what each class will offer throughout the weekend, connect with fellow Folk School Supper students, and hear from a special guest!
Saturday, 8am-12pm. Dairy Goats and Cheesemaking Basics with Margot Schwarz, featuring the goats of Hazelton Farms (register here).
Saturday, 1-5pm. Artisan Sourdough Bread with Craig Hall Cutting from Wild Yeast Bakery (register here).
Sunday, 8-10am and 12-4pm. Farm to Table Cooking, with Chef Luke Carlson and Owner of Goodfoot Farm, Beth Hoinacki (register on this page).
Sunday, 4-6pm. All classes meet back for a supper feast! Participants from each class celebrate together with a culminating meal at Greenbelt Land Trust’s Bald Hill Farm. Exchange stories, swap skills, and share knowledge with others who took part in this immersive folk schooling weekend.
*Please note that registering for any of the three classes includes a space in both the Friday presentation night and Sunday feast.
Class Details
Age Requirement: this class is for adults 18+.
Location: Goodfoot Farm and Greenbelt Land Trust's Bald Hill Farm (specific location directions will be emailed out to students prior to class)
Students bring: 1 chef’s knife, 1 pairing knife; both should be sharp.
Tuition: $110
Materials fee: $25
Please note you will be redirected to Square to process your registration.
Accessibility note: must be able to stand, navigate uneven ground, lift 25lbs, know which end of the knife not to hold.
Need a scholarship to attend a class? We offer full and half tuition awards (scholarships do not apply to class materials fee). Email info@tarweedfolkschool.com to register.
Tarweed Folk School values increasing access to practical arts and place-based skills. Our goal is to make our classes accessible to anyone with an interest in learning. Please consider that our classrooms take place inside and outdoors with varying amenities (think of parking, seating, walking surfaces, and bathroom options, for example). We are happy to provide any information or answer any questions about accessibility or accommodations for any of our classes and locations. Please email us if you have comments, concerns, or questions.
