Museum Announces 2013 Field School Schedule

The Pickens County Museum of Art and History and the Hagood Mill and Folklife Center has announced the 2013 schedule of Field School  classes and workshops.

Call (864) 898-5963 to register for all Field School Classes.

The 2013 lineup kicks off on January 12 with “Hearth Cooking 101" with Carol Bozarth.

This class will be held 10:30 am – 3pm Saturday, January 12  from 10:30 am to 3:00 pm at the Hagood MillI.

In the event of inclement weather, the class will be held on January 26. Time travel to the mid 19th century.  Learn to use the tools, utensils and cast iron cookware of the era.  Cook and clean without the use of running water or electricity. Cook using your senses of sound and smell (no timers/no light bulbs available) and manage the fire just like the 19th century pioneer. 

This class focuses on everyday life and everyday meals.  Cook according to “word of mouth” recipes that were fundamental in the lives of Southern Appalachian families.  All recipes can be adapted to modern cooking technology. Students need only bring their own dishes and eating utensils.  All other supplies provided.  No hearth cooking experience required. Tuition is $65 ($55 for museum members).   

On Saturday, February 2, Bozarth will teach “Sweet Mountain Delights (Baking on the Hearth).”

The class will be held 10:30am – 3pm at the Hagood Mill. Learn to prepare traditional southern Appalachian desserts as they were made in the mid-late 19th century. No standard measuring tools available.  

You will be baking sweet potato pie, double crust pies, making fried pies and baking biscuits.  You will make pie dough from scratch as well as learning the secrets of perfect biscuits.  Everything is baked/prepared by the open fire.  You’ll be roasting, grinding and boiling (cowboy style) coffee over the fire.  Expect to learn fire management skills as well as the care and maintenance of cast iron cookware.  All recipes can be adapted to modern cooking technology.  Students need only bring their own dishes and eating utensils.  All other supplies provided.  No hearth cooking experience required. Tuition is $65 ($55 for museum members). 

Bozarth will teach “Elegant by the Hearth” Saturday, February 23 from 10:30 am to 3:00 pm at the Hagood Mill. Tired of grilling hotdogs on sticks and cooking ground beef wrapped in foil by the fire? Cook a surprisingly easy and elegant three course meal by the fire.  You’ll be able to use your fire pit, fireplace or your oven.  Expect to learn fire management skills as well learning about the care and maintenance of cast iron cookware.  Cook this 21ST century meal with mid-late 19th century technology. All recipes can be adapted to modern cooking technology.  Students need only bring their own dishes and eating utensils.  All other supplies provided.  No hearth cooking experience required. Tuition is $65 ($55 for museum members). 

On March 2, Bozarth will combine old and new with “Dutch Oven Pizza on the Hearth.”

The class will be taught from 10:30 am to 3:00 pm at the Hagood Mill. Make pizza from scratch.  This includes making the dough, sausage and the sauce.  Combine 21st century recipes with 19th century cooking methods and technology.  You’ll be able to make pizza by the campfire, fireplace and cook top/oven.  Expect to learn fire management skills, as well as the care and maintenance of cast iron cookware.  All recipes can be adapted to modern cooking technology.  Students need only bring their own dishes and eating utensils.  All other supplies provided.  No hearth cooking experience required. Tuition is $65 ($55 for museum members).

On March 30 from 10:30am – 3pm, she’ll show you how to make “Enchiladas by the Hearth.” Make enchiladas from scratch – tortillas, filling and all the fixin’s.  Discover how folks cooked without the use of wheat and how they used corn and rice as their primary grain. Combine 21st century recipes with 19th century cooking methods. Expect to learn fire management skills as well as the care and maintenance of cast iron cookware. Hand grind your own corn meal.  All recipes can be adapted to modern cooking technology.  Students need only bring their own dishes and eating utensils.  All other supplies provided.  No hearth cooking experience required. Tuition is $65 ($55 for museum members). Call (864) 898-5963 to register.

A more traditional Southern menu will be served up on April 13 during “Early Spring Mountain Hearth Cooking” from 10:30 am to 3:00 pm at the Hagood Mill. Build a fire from scratch and learn the secrets of successful fire building. Prepare and eat some of the traditional spring greens and learn why foraging for greens was so vital in the life of mountain folk. Prepare traditional chicken and dumplings, churn butter, bake cornbread, boil coffee and /or prepare mountain mint tea. Learn about the care and maintenance of cast iron cookware.  All recipes can be adapted to modern cooking technology.  Students need only bring their own dishes and eating utensils.  All other supplies provided.  No hearth cooking experience required. Tuition is $65 ($55 for museum members). Call (864) 898-5963 to register.

On April 27, students will learn how to master “Sunday Dinner Hearth Cooking.”

 Bozarth will teach the class from 10:30 am to 3:00 pm at the Hagood Mill. Come for Sunday dinner with all the fixin’s….Fried chicken with cream gravy, greens, mashed potatoes, sweet potato biscuits, fruit cobbler and whipped cream. Make it all by the fire without the use of running water or electricity. Expect to learn about the care and maintenance of cast iron and fire management. All recipes can be adapted to modern cooking technology. Students need only bring their own dishes and eating utensils.  All other supplies provided.  No hearth cooking experience required. Tuition is $65 ($55 for museum members). Call (864) 898-5963 to register.

On May 11, Bozarth will once again teach  “Hearth Cooking “101” with Carol Bozarth; from 10:30 am to 3:00 pm at the Hagood Mill.

Students need only bring their own dishes and eating utensils.  All other supplies provided.  No hearth cooking experience required. Tuition is $65 ($55 for museum members).

All profit from Field School programs, along with designated donations will go to sustain a Mill Site Nature Conservation Plan.