Experience Level: Beginner

Save money by learning how to make several everyday condiments at Make Your Own Condiments on Tuesday, June 24 from 5:30 to 7:30 p.m. in the Mansion Carriage House.

In this class, instructor Leah Bodine will help students create the following homemade condiments: ketchup, stone-ground mustard, mayonnaise, butter, sour cream, buttermilk and buttermilk dressing. Please bring a take-home container.

$45/person. Register by June 17. All sales are final.

Learn more about the space where your course will take place here. If you will need disability-related accommodations in order to participate, please email owarren@illinois.edu.

By attending, you consent to your image being used in Allerton marketing, social media and publications. Please alert the photographer or videographer if you do not want your image taken.

About the instructor

Leah Bodine calls herself the ‘accidental chef’ with years of experience in the food industry. She started her catering company, Blue Dragonfly Catering, to express her creative mind in food preparation and cultivating recipes. She loves sharing her skills with others and seeing the fascination on students’ faces when they realize how creative they can be and how easy it is to do so.

Her experiences in the food industry have led her to live in Paris and cater for rock and country legends.

About The Farms

The Farms: An Allerton Folk School, offers classes, workshops, and gatherings focusing on art, outdoor education, science, storytelling, and wellness. All experiences value hands-on, experiential teaching and learning, and are facilitated by and for the members of the community.

Find the complete Summer Session schedule here.

Experience Level: Beginner

Learn about the process of making sourdough bread at Beginner Sourdough Breadmaking on Sunday, June 29 and Aug. 10 from 2 to 5 p.m. in the Mansion Kitchen and Carriage House. (Each class will cover the same material).

Instructor Hannah Fink will cover the basic biology of a ferment and what it means to a sourdough culture, how to mix sourdough, how to maintain a healthy starter in your home and the importance of baking with regionally grown grains. Students will also get hands-on experience as they learn to mix sourdough.

Prepared dough will be available to showcase baking and for students to prepare a snack toward the end of class. Students will take home their own jar of sourdough culture, a sample of gains from Janie’s Mill, as well as printouts of everything covered, simple recipes and a thorough list of resources.

$75/person. Register 10 days before each workshop. All sales are final.

Learn more about the space where your course will take place here. If you will need disability-related accommodations in order to participate, please email owarren@illinois.edu.

By attending, you consent to your image being used in Allerton marketing, social media and publications. Please alert the photographer or videographer if you do not want your image taken.

About the Instructor

Hannah Fink — a baker and local food enthusiast — started Tooth Butter Cottage Bakery in Urbana so she could be at home with her son and still keep her hands in dough. She revels in naturally leavened bread and quality pastries and focuses on organic whole grains, mostly stone milled from Janie’s Mill in Ashkum.

She is of the firm belief that a “toothy dose of good butter” is the best start, which led to the name of her business that bakes for special orders and pop-up collaborations with fellow creators.

Hannah started baking about 10 years ago while working in the music industry in Nashville and ended up falling in love with enough to change careers. She started as a bread delivery driver, then worked as a kitchen manager at Pear Tree Estate in Champaign and as a pastry manager in Michigan.

Fink is a member of the Artisan Grain Collaborative and is looking forward to passing on the knowledge she has gained on breads and grains.

About The Farms

The Farms: An Allerton Folk School, offers classes, workshops, and gatherings focusing on art, health & wellness, history, nature & outdoor education, or science. All experiences value hands-on, experiential teaching and learning, and are facilitated by and for the members of the community.

See the complete Spring Session schedule here.

Experience Level: Any

Learn how to use edible flowers in your cooking in this hands-on class on Tuesday, July 8th from 5:30-7:30pm in the Mansion Carriage House.

$45/person*, Register here by June 24th. All sales are final.

Learn more about the space where your course will take place here. 

If you will need disability-related accommodations in order to participate, please email owarren@illinois.edu.

By attending, you consent to your image being used in Allerton marketing, social media and publications. Please alert the photographer or videographer if you do not want your image taken.

About the instructor

Leah Bodine calls herself the ‘accidental chef’ with years of experience in the food industry. She started her catering company, Blue Dragonfly Catering, to express her creative mind in food preparation and cultivating recipes. She loves sharing her skills with others and seeing the fascination on students’ faces when they realize how creative they can be and how easy it is to do so.Her experiences in the food industry have led her to live in Paris and cater for rock and country legends.

About The Farms

The Farms: An Allerton Folk School, offers classes, workshops, and gatherings focusing on art, health & wellness, history, nature & outdoor education, or science. All experiences value hands-on, experiential teaching and learning, and are facilitated by and for the members of the community.

See the complete Summer Session schedule here.

Experience Level: Beginner

Learn how to grow herbs in the Central Illinois climate and then taste how they are used in a meal at Cooking with Herbs from 10 a.m. to 12 p.m. Saturday, Aug. 9 in the Herb Garden and Mansion Carriage House.

Join Kay Karnes, Master Gardener and Mid-America Gardener panelist in the Herb Garden to begin this workshop, where you will receive a tour of the garden, which is certified by the Illinois Herb Association. You will learn how to grow herbs and receive cooking tips using herbs and spices in various recipes.

Then, sit down in the Mansion Dining Room for an Italian-themed lunch prepared by Leah Bodine of the Greenhouse Cafè.

$45/person. Register here by Aug. 2. All sales are final.

If you will need disability-related accommodations to participate, please email owarren@illinois.edu.

About the Instructor

Kay Karnes’ love of gardening began at an early age “helping” her father in his vegetable garden and has continued throughout her life.

Kay is a Champaign County Master Gardener, a member and past president of the Illinois Herb Association and has been a panelist on MidAmerican Gardener since 1995. She and her husband, Dave, live on 2.5 acres outside of Monticello. This has given her ample space to pursue her passion and retirement from the University has given her the time. Her areas of expertise are herbs, vegetables and seed saving.

About The Farms

The Farms: An Allerton Folk School, offers classes, workshops, and gatherings focusing on art, outdoor education, science, storytelling, and wellness. All experiences value hands-on, experiential teaching and learning, and are facilitated by and for the members of the community.

Find the complete Summer Session schedule here.

Experience Level: Beginner

Learn about the process of making sourdough bread at Beginner Sourdough Breadmaking on Sunday, June 29 and Aug. 10 from 2 to 5 p.m. in the Mansion Kitchen and Carriage House. (Each class will cover the same material).

Instructor Hannah Fink will cover the basic biology of a ferment and what it means to a sourdough culture, how to mix sourdough, how to maintain a healthy starter in your home and the importance of baking with regionally grown grains. Students will also get hands-on experience as they learn to mix sourdough.

Prepared dough will be available to showcase baking and for students to prepare a snack toward the end of class. Students will take home their own jar of sourdough culture, a sample of gains from Janie’s Mill, as well as printouts of everything covered, simple recipes and a thorough list of resources.

$75/person. Register 10 days before each workshop. All sales are final.

Learn more about the space where your course will take place here. If you will need disability-related accommodations in order to participate, please email owarren@illinois.edu.

By attending, you consent to your image being used in Allerton marketing, social media and publications. Please alert the photographer or videographer if you do not want your image taken.

About the Instructor

Hannah Fink — a baker and local food enthusiast — started Tooth Butter Cottage Bakery in Urbana so she could be at home with her son and still keep her hands in dough. She revels in naturally leavened bread and quality pastries and focuses on organic whole grains, mostly stone milled from Janie’s Mill in Ashkum.

She is of the firm belief that a “toothy dose of good butter” is the best start, which led to the name of her business that bakes for special orders and pop-up collaborations with fellow creators.

Hannah started baking about 10 years ago while working in the music industry in Nashville and ended up falling in love with enough to change careers. She started as a bread delivery driver, then worked as a kitchen manager at Pear Tree Estate in Champaign and as a pastry manager in Michigan.

Fink is a member of the Artisan Grain Collaborative and is looking forward to passing on the knowledge she has gained on breads and grains.

About The Farms

The Farms: An Allerton Folk School, offers classes, workshops, and gatherings focusing on art, health & wellness, history, nature & outdoor education, or science. All experiences value hands-on, experiential teaching and learning, and are facilitated by and for the members of the community.

See the complete Spring Session schedule here.

Experience Level: Any

Learn how to make Focaccia bread from scratch at Focaccia Art on Tuesday, August 12th from 5:30-7:30pm in the Mansion Carriage House.

Students will learn how to make Focaccia bread and then "paint" it with vegetables and herbs to make stunning yet edible designs.

$50/person*, Register here by July 29th. All sales are final.

Learn more about the space where your course will take place here. 

If you will need disability-related accommodations in order to participate, please email owarren@illinois.edu.

By attending, you consent to your image being used in Allerton marketing, social media and publications. Please alert the photographer or videographer if you do not want your image taken.

About the instructor

Bonnie Rideout wover her first basket in 1994 and quickly caught the "basket bug." She created a business--Bonnie's Baskets in Decatur--in 2006 to teach others to weave. She is also a traveling instructor and has taught weaving in 18 states. Find out more about Bonnie on her website, Facebook, Instagram and Etsy pages. 

About The Farms

The Farms: An Allerton Folk School, offers classes, workshops, and gatherings focusing on art, health & wellness, history, nature & outdoor education, or science. All experiences value hands-on, experiential teaching and learning, and are facilitated by and for the members of the community.

See the complete Summer Session schedule here.