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Traditional Crafts
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Youth Camp
Currently Scheduled Foods Courses
Most North House courses are designed for students 18+, but many welcome youth under age 18, and several allow for a young person to attend and receive our Intergenerational Discount of 25% off their tuition if they sign up with a full-paying adult.
You can find the courses with the Intergenerational Discount here. The information about specific ages allowed is in the course's description.
Make Your Own Fika Box
Instructors:
Scott Graden
Fika is a tradition in Sweden where you sit with your family, friends, or colleagues for a coffee…
Meat Preservation: The Basics and Beyond
In this class, students will revisit time-honored skills that have fallen out of daily use and learn…
Fri, Mar 6th, 2026 – Sun, Mar 8th, 2026
9am-5pm each day
9am-5pm each day
Ovencrafting: Building and Baking in the Wood-Fired Oven
Instructors:
Caleb Mattison
Hearth loaves, live-fire cooking, flatbreads, and overnight baked bean pots are just a few of the…
Thu, Apr 23rd, 2026 – Mon, Apr 27th, 2026
Day 1: 3-6:30 pm; Days 2-5: 9am-5pm
Day 1: 3-6:30 pm; Days 2-5: 9am-5pm
Instructor:
Caleb Mattison
Pies and Tarts for Spring and Summer
Instructors:
Kirsten Wisniewski
A perfectly baked, decorative pie is the ideal centerpiece of any spring or summer (or fall or…
Sat, Jun 6th, 2026 – Sun, Jun 7th, 2026
9am-5pm each day
9am-5pm each day
Instructor:
Kirsten Wisniewski
Rhubarbarama
Instructors:
Anna Sharratt
Rhubarb, beautiful rhubarb! Throughout the day, we’ll make and eat a variety of sweet,…
Skin Three Ways: Cotechino, Ciccoli, and Chicharrones
Instructors:
Eric Edgin
Skin is not just the domain of leather! In this class, we will make three different traditional…
Sat, May 16th, 2026
9am-5pm
9am-5pm
Instructor:
Eric Edgin
Smørrebrød & Snitters
Instructors:
Scott Graden
There’s something invigorating about enjoying fresh Scandinavian delights in the springtime.…
Sat, Apr 4th, 2026 – Sun, Apr 5th, 2026
9am-5pm each day
9am-5pm each day
Instructor:
Scott Graden
Soupcraft
Instructors:
Kim Ode
Soup is good anytime, but especially in winter. Soup is also the essence of cooking from scratch,…
The Butcher and the Baker: Meat Pastries and Pies
Have you ever wanted the crunch of a delectable pastry with a savory bite of a meaty filling? If so,…
Course is full.
Sat, May 9th, 2026 – Sun, May 10th, 2026
9am-5pm each day
Sat, May 9th, 2026 – Sun, May 10th, 2026
9am-5pm each day
The Elements of Pizza
We all have experience with the Italian flatbread known around the world. There are so many…
Course is full.
Sat, Dec 13th, 2025 – Sun, Dec 14th, 2025
Day 1: 3-6pm; Day 2: 9am-5pm
Sat, Dec 13th, 2025 – Sun, Dec 14th, 2025
Day 1: 3-6pm; Day 2: 9am-5pm
Valborg
Instructors:
Scott Graden
Valborg is a cherished Swedish tradition that marks the arrival of spring and bids farewell to…
Wild Yeast: The Art and Science of Sourdough Bread
People were baking bread using wild yeast and bacteria cultures long before they understood the…
Course is full.
Thu, Oct 23rd, 2025 – Sun, Oct 26th, 2025
Day 1: 4-8pm; Days 2-4: 9am-5pm
Thu, Oct 23rd, 2025 – Sun, Oct 26th, 2025
Day 1: 4-8pm; Days 2-4: 9am-5pm
Course is full.
Tue, Feb 24th, 2026 – Fri, Feb 27th, 2026
Day 1: 4-8pm; Days 2-4: 9am-5pm
Tue, Feb 24th, 2026 – Fri, Feb 27th, 2026
Day 1: 4-8pm; Days 2-4: 9am-5pm
Instructor:
Caleb Mattison
Course is full.
Thu, Mar 12th, 2026 – Sun, Mar 15th, 2026
Day 1: 4-8pm; Days 2-4: 9am-5pm
Thu, Mar 12th, 2026 – Sun, Mar 15th, 2026
Day 1: 4-8pm; Days 2-4: 9am-5pm
Instructor:
Caleb Mattison