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Ely Folk School

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Make a Bent Willow Chair

$115

with John Bajda

Calendar Sep 25, 2021 at 8 am

Saturday, September 25, 2021
8:00 AM - 4:00 PM

Tuition: $90  Materials $25 
One registration is good for two students and one chair.

If you have been looking for a statement chair or a way to dip your hands into furniture building for the first time, you've come to the right place! John will demonstrate making a chair from start to finish, laying the groundwork for everyone to make their own chairs. You will be amazed that you can make your one-of-a-kind, beautiful, functional, and comfortable chair in such a short time.

This furniture has long been made by country people, using the beautiful variety of materials collected in the forest. The bending quality and flexible strength of willow makes for easy construction of a comfortable, strong chair, with minimal tools. You'll be able to use your chair for years if you keep it under a roof, or keep it in your yard and make a new one every few years. Because the willow is very flexible and springy, it is best to have a partner working with you to hold the willow as you nail the sticks in place. The partner does not need to pay unless they also make their own chair.

Please bring gloves, pruning shears, and safety glasses if you have them. The folk school will provide safety glasses and earplugs if you don't have any. If you have an 18g air nailer that you can bring, please call the office to let us know. 218-235-0138.

About the instructor: John Badja is a retired high school teacher and has been teaching rustic furniture building though his local community ed program for the past 15 years.

Will run

Demo: Intro to Home Brewing

$35

with Charlie Cecil

Calendar Sep 30, 2021 at 6:30 pm

Thursday, September 30, 2021
6:30 PM - 8:30 PM 

Tuition: $25  Materials: $10

Have you ever been curious to brew your own beer but were not sure where to begin? The good news is that it is not as difficult as you may think. Anyone with a kitchen and some basic equipment can brew their own delicious beer at home.

This class is designed to be a general introduction to all things home brewing, with the goal of giving students the skills and confidence to dive into this hobby on their own. We will cover the basic brewing process, sanitation, recipes, equipment needed, stages, and trouble shooting any surprises that may arise. Home brew samples will be available throughout the class.

About the Instructor: Charlie Cecil has been living and working in the woods of northern Minnesota since 2011. Over the years, he has guided canoe trips, worked with sled dogs, hiked and camped all over the state. Through it all, home brewing has been a stable hobby. After brewing over 20 successful batches, some of them done without electricity or plumbing, Charlie is excited to share this hobby with the community and pass it on to others.

Intro to Chip Carving

$80

with Bart Dunning

Calendar Oct 2, 2021 at 12 pm

Saturday, October 2, 2021
12:00 PM - 4:30 PM 

Tuition: $55  Materials: $25

Chip carving is a very old craft practiced by many cultures. The patterns we typically see are based on Northern European tradition. This is an art form that almost anyone can practice. It just requires patience and a steady hand. Chip carving generally consists of a set of triangular cuts layed-out in regular, geometric patterns, but can be more free form, as in lettering and pictures. You will receive a sharp knife, the key to safety and ease of carving, and you will learn how to handle and care for the knife. You will learn to lay out a pattern for cutting, how to make the various cuts and as you develop a feel for the wood, you will learn how to deal with mistakes. You will leave with some new skills and, hopefully, a carved coaster.

About the instructor: Bart Dunning has done various woodworking activities for decades. He has built some furniture, and done some 3D carving as well as relief carving. About 20 years ago he ran across a book about chip carving and decided to give it a try. He has since chip carved numerous items ranging from little coasters to larger trivets and signs. Bart taught physiology for a number of years at several medical schools. He currently teaches skiing at Buck Hill in Burnsville, chip carving at Marine Mills Folk School, and demonstrates chip carving at the Dakota City Heritage Village at the Dakota County fairgrounds.

Create a Herringbone Bracelet

$39

with Kay Vandervort

Calendar Oct 7, 2021 at 1 pm

Thursday, October 7, 2021
1:00 PM - 3:00 PM

Tuition: $24  Materials: $15

This bracelet utilizes magatama beads and jump rings to create a unique herringbone design. Each bracelet will utilize a center focal bead for accent. A variety of colors will be available to choose from. This is a fun project and makes gorgeous bracelets. You may soon be making bracelets for all your holiday gifts! 

Additional bracelet kits will be available for purchase at a discounted rate. Sources for additional materials will be reviewed and options for cord and closures to use will be discussed.

About the Instructor: Kay Vandervort retired to Ely in 2014 and has become very involved in the community. She participates in AAUW (American Association of University Women,) works part-time at the Dorothy Molter Museum, and is involved in a book club, writing group, and a number of local discussion groups.

Kay enjoys experimenting with many types of craft media, is a wizard with color and jewelry design, and has taught a variety of creative jewelry classes at the Ely Folk School.

Introduction to Clay Work

$330

with Wade Pharr

Calendar Oct 12, 2021 at 6 pm, runs for 4 weeks

Tuesdays and Thursdays October 12 through November 4
6:00 PM - 8:00 PM

Tuition: $320 Materials: $10
This class has eight sessions over four weeks. It is okay to miss one session.
Bisque and glaze firing, tools, and studio time is all included. The materials fee covers your clay. 

Interested in ceramics but have little or no clay experience? This class is for you! Over the course of eight class sessions, you'll learn about the different stages clay goes through during the making process, as well as the tools and techniques used to create both wheel thrown and handbuilt pottery. Try both handbuilding and throwing or choose just one path! You'll learn you how to design and glaze your pieces, and you’ll be able to use everything you make once you’ve finished the 4-week class!  

About the Instructor: Wade Pharr is the new Ely Folk School Ceramics Studio Coordinator! He has been throwing clay in the Ely area for years. You may recognize his work via Pharr Thrown Studios at Front Porch Coffee and Tea. He believes in the power of practice and is eager to help folks explore functional art via ceramics. 

Beginner Needle Tatted Flowers

$50

with Nora Rickey

Calendar Oct 15, 2021 at 10 am

Friday, October 15, 2021
10:00 AM - 1:00 PM

Tuition: $35  Materials: $15

Learn how to make tatted lace with a needle! We will learn how to make tatted knots and picots to create a simple lace flower. Additionally, we’ll cover some tatted lace history and discuss the differences between tatted lace and other forms of lace. If you’ve ever tried and failed at shuttle tatting, this is an easier alternative that produces the same results.

This is a beginner class, though some experience with needle and thread encouraged.

The materials fee includes: 

  • Package of tatting needles, set of #7, #5, #3
  • Size 10 crochet thread
  • embroidery floss
  • size 5 embroidery needle

About the Instructor, Nora Rickey: I am a self taught visual artist and educator living in Minnesota. Raised in an artistic household and trained in NYC, I came into my visual arts practice when I moved back to the sweet Midwest.  Here, I began exploring and teaching myself different fiber arts skills and incorporating them into my work. Whether a hidden secret or on full display, I love to create pieces that transform the wearer into art.

Make Saag Paneer

$40

with Alvin Goeser

Calendar Oct 19, 2021 at 5:30 pm

Tuesday, October 19, 2021
5:30 PM - 7:30 PM

Tuition: $25  Materials: $15

This is the in-person version of Saag Paneer. Click here to reigster for the Zoom version. 

Are you taking the paneer cheese making class and looking for a recipe to use your cheese? Do you like simple, healthy meals and are interested in trying something different? This class is for you!

Saag Paneer, aka Sarson ka Saag, is a traditional Punjab dish of Northern India. Mustard greens are the celebrated ingredient in this dish as the Punjab region is known for growing them in abundance. However, bitter greens such as arugula, dandelion, or even kale can be used in conjunction with spinach. This dish is served best with fresh naan (flat bread) and mint chutney (a spicy dipping sauce).

In this class, we will make saag paneer and mint chutney. A naan recipe will be sent out upon registration to class but we will not have time to make it in class. In a pinch, I like to lightly pan fry flour tortillas. If you are signed up for the paneer cheese class, please bring your cheese with you to the in person class. If you did not make paneer, store bought paneer works, or it can be substituted with Greek halloumi.

About the Instructor, Alvin Goeser: 

Raised in Omaha, Nebraska as the youngest of six to a home-econ mother who prepared three squares daily, I have been fascinated and intrigued by nourishing, and satisfying the palettes of the masses. A picky eater as a kid, my tastebuds didn't blossom until my late teens. At 16, my first job was at pizza shop, then a fine dining restaurant where I was introduced to a worldly pantry and meals created by chefs who gleaned from their seasoned experiences.

Through the years and into my mid to late twenties, I dabbled in the Omaha restaurant scene as a busboy, waiter, bartender, manager, sous chef, and chef de cuisine. Omaha has a very high number of eateries in relation to its population, as well as being one of the top forms of entertainment.

Entertaining, or at least throwing big dinner parties for 9+ of my friends and family illuminated my desire to hone my skills as a cook, so I apprenticed with three CIA (Culinary Institute of America) chefs for 20 months. My personal focus was to take ingredients and techniques to create, but not limited to, fusion style meals; Asian/ French, African/Asian, Pacific Rim/ Southern US, as well as the great classics.

To prepare a meal that is pleasing to look at, but more importantly pleasing to the palette has bee a long time goal of mine. And as my philosophy of cooking has been, and still is today is, To feed my people with food made with love!

Make Saag Paneer: Live Online

$25

with Alvin Goeser

Calendar Oct 19, 2021 at 5:30 pm

Tuesday, October 19, 2021
5:30 PM - 7:30 PM

Tuition: $25  

This is the online version of Saag Paneer. Click here to reigster for the in-person version. 

Are you taking the paneer cheese making class and looking for a recipe to use your cheese? Do you like simple, healthy meals and are interested in trying something different? This class is for you!

Saag Paneer, aka Sarson ka Saag, is a traditional Punjab dish of Northern India. Mustard greens are the celebrated ingredient in this dish as the Punjab region is known for growing them in abundance. However, bitter greens such as arugula, dandelion, or even kale can be used in conjunction with spinach. This dish is served best with fresh naan (flat bread) and mint chutney (a spicy dipping sauce).

In this class, we will make saag paneer and mint chutney. A naan recipe will be sent out upon registration to class but we will not have time to make it in class. In a pinch, I like to lightly pan fry flour tortillas. If you are signed up for the paneer cheese class, please bring your cheese with you to the class. If you did not make paneer, store bought paneer works, or it can be substituted with Greek halloumi.

About the Instructor, Alvin Goeser: 

Raised in Omaha, Nebraska as the youngest of six to a home-econ mother who prepared three squares daily, I have been fascinated and intrigued by nourishing, and satisfying the palettes of the masses. A picky eater as a kid, my tastebuds didn't blossom until my late teens. At 16, my first job was at pizza shop, then a fine dining restaurant where I was introduced to a worldly pantry and meals created by chefs who gleaned from their seasoned experiences.

Through the years and into my mid to late twenties, I dabbled in the Omaha restaurant scene as a busboy, waiter, bartender, manager, sous chef, and chef de cuisine. Omaha has a very high number of eateries in relation to its population, as well as being one of the top forms of entertainment.

Entertaining, or at least throwing big dinner parties for 9+ of my friends and family illuminated my desire to hone my skills as a cook, so I apprenticed with three CIA (Culinary Institute of America) chefs for 20 months. My personal focus was to take ingredients and techniques to create, but not limited to, fusion style meals; Asian/ French, African/Asian, Pacific Rim/ Southern US, as well as the great classics.

To prepare a meal that is pleasing to look at, but more importantly pleasing to the palette has bee a long time goal of mine. And as my philosophy of cooking has been, and still is today is, To feed my people with food made with love!





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