It wasn't long after we moved to Antiquity Oaks that people started asking us to teach them things -- how to make soap or cheese, how to raise chickens, and so on. The first few years we spent quite a bit of time teaching and helping people one-on-one for no cost, but as we became busier, and as the requests became more numerous, we realized it would be more efficient to start teaching classes on the subjects most often requested. The classes scheduled below are group classes, but we do offer private classes on request. Every class listed is the result of someone asking us to teach them, so if you're interested in learning something not listed, don't hesitate to ask!
In addition to the classes on the farm in Illinois, Deborah also speaks at a variety of national events from coast to coast. Click here to see her schedule.
Reservations are required for all classes because they often fill up early. The fee is refundable up to two weeks prior to the class.
2013 dates to be determined
1 - 3 p.m., Saturday, June 22, 2013
We'll talk about the difference between cow, goat, and sheep milk, as well as the history of dairy in this country. Deborah and Mike will demonstrate how to make mozzarella and queso blanco, and we'll talk about how to make a variety of other fermented dairy products, such as chevre, yogurt, and buttermilk. You will also learn what equipment is needed to make soft and hard cheese. A handout with recipes, a list of books, and sources for purchasing equipment will be provided.
Cheesemaking 201: Aged Cheese
9 a.m. to 4 p.m. Saturday, March 23, 2013
If you have taken Cheesemaking Basics or have made a few cheeses at home already, this is the class for you. Deborah and Mike will be making camembert and colby. The skills learned in this class can be used to make other mold-ripened cheeses, such as brie or St. Maure, or washed curd cheeses, such as gouda. We'll take you through the process from ripening the milk to pressing, draining, and waxing. We'll also talk about the aging process and what to do if you don't have a cheese cave in your basement.
Fee: $79 per person. Class is limited to eight people.
Composting for Everyone
1 p.m. to 4 p.m. Saturday, May 4, 2013
Compost happens, right? Well, yes, but depending upon how you do it, you can have compost in a few weeks or a year. You can also use worms to create a much richer compost right in your kitchen, which makes it perfect for apartment dwellers. Discover inexpensive options for creating compost bins and a worm bin. Learn about hot and cold composting, as well as vermicomposting, and turn your kitchen scraps and junk mail into black gold for your garden or houseplants. If you bring a large plastic container (at least 2 feet wide), we can turn it into a vermicompost bin during the class. Ask for details when you register.
Fee: $36 per person, one child free with parent.
9 a.m. to noon, Saturday, May 4, 2013
Get your hands dirty in this class learning to skirt fleeces, wash, and card wool and llama fiber. We'll discuss the process that takes fiber from the animal to a finished garment, whether you want to do it yourself or have a professional do part of it for you. You'll also learn the basics of spinning using a drop spindle or a wheel, and then you'll discover whether weaving, knitting, or crocheting would work best for whatever you want to make.
Fee: $36 per person
10 a.m. - noon, Saturday, February 23, 2013
10 a.m. - noon, Saturday, June 22, 2013
Learn the basics of keeping goats, whether as pets, for milk, or for meat. Most of this class will be held in the barn and pasture, as we discuss what goats need for housing, fencing, and nutrition. We'll also talk about basic health care, including deworming. You'll see first-hand how to administer medicine to goats and how to trim their hooves. Be sure to wear closed-toe shoes and long, well-worn pants or jeans. Be forewarned that our goats are very friendly and may jump on you like a dog, and their feet are not always clean. This class is free for one person per family who is purchasing or has purchased a goat from Antiquity Oaks.
Goat Breeding and Birthing
1 - 3 p.m., Saturday, February 23, 2013
If you want milk, you have to breed your goats to freshen yearly. In this class, we'll talk about how to detect heat, pen breeding vs. hand breeding, nutritional requirements during pregnancy, signs of labor, and the birth process. Several goats are due around the date of this class, so you should get some hands-on experience in checking tail ligaments, assessing udders in relation to kidding time, seeing how the belly changes when a doe is close to kidding, and perhaps even seeing kids born, if timing is just right. You will probably see newborn kids and learn to determine if a kid is polled. We'll talk about bottle-feeding vs. dam-raising kids and how to do each one. Castration, disbudding, and tattooing will also be covered. Be sure to wear closed-toe shoes and long, well-worn pants or jeans. Be forewarned that our goats are very friendly and may jump on you like a dog, and their feet are not always clean. This class is free for one person per family who is purchasing or has purchased a goat from Antiquity Oaks.
Fee: $24 per person, one child free with each parent.
Goats: Care, Breeding, and Production
8:30 a.m. to 5 p.m., Saturday, Feb. 2, 2013
8:30 a.m. to 5 p.m., Sunday, September 1, 2013
This class is for those individuals who want to raise dairy goats and make their own dairy products and soap. Deborah and Mike cover everything that is in the shorter goat classes, as well as Cheesemaking Basics and Soapmaking. Yes, it is a very intensive day! Dress in layers so that you'll be able to go from the house to barn and back again without getting uncomfortable. Several goats are due during the two weeks prior to class, as well as within a couple days of the class, so participants will get plenty of first-hand experience with baby goats and pregnant does.
Fee: $89 per person. Class is limited to eight people.
6 - 8 p.m., Saturday, May 4, 2013
So, you think you'd like to live in the country, grow your own vegetables, milk goats, and raise chickens? We'll discuss the advantages and disadvantages of a homesteading lifestyle, and we'll talk about the practicalities of choosing land, building a house, choosing livestock to fit your lifestyle, and learning new skills, such as gardening and animal husbandry. Then, join us for evening chores as we discuss the basic care of different animals that live on Antiquity Oaks and how each one fits into a sustainable homestead. Arrive a little early and bring a picnic supper to enjoy on the deck or under an oak tree.
Fee: $24 per person or $36 per couple. Class is limited to eight people.
9 a.m. to 12 p.m. Saturday, March 2, 2013
In only three hours, learn the basics of knitting, including knitting terminology, types of yarns, how to cast on, and the basic stitches (knit and purl), which the rest of the art is built upon. You will have the beginning of a scarf by the end of the class.
Fee: $40, includes needles and yarn. Limited to only four participants.
Making Maple Syrup
1 - 3 p.m., Saturday, March 2, 2013
Whether you have maple trees or are just curious about how the process works, you can join us as we make syrup from the sap of the trees in our maple grove. We do things the old-fasioned way with buckets hanging on taps, and we use the open kettle method of making syrup because we feel it creates a more flavorful syrup than the modern method that uses an evaporator. Wear waterproof boots because maple syrup season tends to be mud season, and we will be spending some time outside with the trees. Dress warmly!
Fee: $24 per person. Class is limited to ten people.
1 - 3 p.m., Saturday, March 9, 2013
3 - 5 p.m., Saturday, June 22, 2013
You'll learn the history of soapmaking, how modern soapmaking is different, and how to create your own soap recipes. Watch every step of cold-process soapmaking from start to finish using goat milk. Learn to make your own soap recipes using whatever oils you prefer. Each participant will receive handouts, including a list of references for future use, and you'll go home with a small loaf of soap (retail value $28) that you can slice a day or two later after saponification is complete.